Slow-Cooker Cinnamon Roll

• 1 package (1/4 ounce) active dry yeast
• 3/4 cup warm water (110u0b0 to 115u0b0)
• 1/2 cup quick-cooking oats
• 1/2 cup whole wheat flour
• 1/4 cup packed brown sugar
• 2 tablespoons butter, melted
• 1 large egg, room temperature
• 1 teaspoon salt
• 1-3/4 to 2-1/4 cups all-purpose flour
• 3 tablespoons butter, softened
• 1/3 cup sugar
• 2 teaspoons ground cinnamon
• 1 cup confectioners' sugar
• 2 tablespoons half-and-half cream
• 4 teaspoons butter, softened

1. Dissolve yeast in warm water. Add next 6 ingredients plus 1 cup all-purpose flour. Beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
2. Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Roll into an 18x12-in. rectangle. For filling, spread dough with butter, then combine sugar and cinnamon; sprinkle over dough to within 1/2 in. of edges.
3. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut crosswise in half to form 2 rolls. Place rolls side by side; pinch top ends together to seal. Using a sharp knife, cut rolls lengthwise in half; loosely twist strips around each other. Pinch bottom ends together to seal. Shape into a coil; place on parchment. Transfer to a 6-qt. slow cooker. Let rise until doubled, about 1 hour.
4. Cook, covered, on low until bread is lightly browned, 3-1/2 to 4 hours. Remove from slow cooker and cool slightly. Beat icing ingredients until smooth. Spread over warm roll.

active dry yeast, warm water, oats, whole wheat flour, brown sugar, butter, egg, salt, flour, butter, sugar, ground cinnamon, sugar, cream, butter

Taken from www.tasteofhome.com/recipes/slow-cooker-cinnamon-roll/ (may not work)