Wendy's Kitchen Table

Try these delicious slow cooker cinnamon scrolls. The house smells like a bakery and everyone is queuing up waiting.

DOUGH
2 cups self-raising flour
pinch salt
85g butter
2/3 cup milk

FILLING
100g butter
4 Tablespoons brown sugar
3 teaspoons ground cinnamon

ICING
1 cup icing sugar
2-3 tablespoons hot water

METHOD
Turn on slow cooker to high setting and heat for 20 minutes. Line the bottom of slow cooker with baking paper. Alternatively pre-heat oven to 180˚C/160˚C fan-forced and line a baking tray with baking paper.
Process flour, salt and butter in a food processor until it resembles fine crumbs. Then add milk until it resembles a dough. Place dough on a floured surface and roll into a rectangle 25cm x 40cm about ½ cm thick.
To make filling; beat the butter, brown sugar and cinnamon in a small bowl with electric beaters until smooth.
Spread the filling over the entire surface of the dough. Roll up the dough from the long side and cut into 3cm wide pieces.
Place pieces into slow cooker cut side down in a single layer nestled together.
Cook for 1 ½ hours on high. Brown under the grill for 5 minutes if you prefer your scrolls crunchy and golden. If using oven bake for 12-14 minutes.
Drizzle with icing. 
To make the icing; combine icing sugar and boiling water in a small bowl and beat until smooth.