Slow-Cooker Cinnamon Buns

Directions

1. Line a 6-quart slow cooker with parchment paper.
2. In a small bowl, combine brown sugar, corn starch, and cinnamon. Reserve.
3. In a large bowl, combine flour, baking powder, baking soda, and salt. Grate in frozen butter and combine until butter appears to be pea sized and well distributed.
4. Combine dry lentils and milk in a blender. Process until the lentils are broken down and the mixture is fairly smooth. Stir into the flour until well combined.
5. Transfer to a lightly floured surface and knead for 10-15 seconds until the dough is smooth. Using a rolling pin, roll dough into a 14x10-inch (35x25 cm) rectangle. Spread softened butter evenly over the rectangle with a brush or the back of a spatula. Sprinkle 3/4 of the cinnamon sugar evenly over the rectangle. Roll the dough up from the short side. Cut into eight even rolls.
6. Place the cut rolls in the prepared cooker, cut side up. Sprinkle remaining sugar over top of the rolls. Secure the slow cooker lid and cook for 2 hours on high. At the 1 hour mark, rotate the slow cooker insert, keeping the lid on. This will allow for even heat distribution.
7. While the rolls are baking, optionally prepare the cream cheese icing. In a bowl, mix together cream cheese, butter, icing sugar, and vanilla until smooth. Cover and reserve.
8. Once rolls are ready, remove the insert from the base, remove the lid, and allow to cool for 15 minutes. Spread icing evenly over the rolls and serve immediately.