Slow Cooker Cinnamon Scrolls

To line a 5.5L slow cooker with baking paper, cut 4 x 50cm pieces of baking paper. Place one piece on a flat surface. Spray with oil. Top with a second piece.

Repeat to make a second stack. Place stacks on top of each other to form a cross.

Carefully place in the slow cooker bowl and press against base and side to line bowl.

Trim paper, if necessary, so it sits about 5cm below rim of bowl.

To make the filling, place all the ingredients in a small bowl and stir to combine. Set aside.

Sift flour into a bowl. Add sugar and butter, then, using fingertips, rub into flour mixture until mixture resembles fine breadcrumbs. Make a well in the centre and pour in milk. Using a flat-bladed knife, stir milk into mixture until a sticky dough forms. Turn out onto a lightly floured surface and gently knead until just smooth. Roll dough out to a 30 x 40cm rectangle. Spread filling over dough, leaving a 1cm border on 1 long side.

Starting at opposite side of border, roll up to enclose filling. Trim ends, then cut into 12 even pieces. Arrange scrolls, cut-sides up, in slow-cooker bowl.

Lay a tea towel on top of slow cooker, then cover with lid. Fold up overhanging tea towel so it sits on lid, not hanging down sides of slow cooker. Cook scrolls on high for 1 hour 40 minutes or until golden and cooked through.

To make the maple icing, place all the ingredients in a small bowl and stir until smooth, adding extra milk if icing is too thick.

Use baking paper to carefully lift scrolls out of slow cooker, then transfer to a wire rack and allow to cool. Once cooled, use a spoon to drizzle icing over scrolls, then stand for 30 minutes or until icing has set. Serve.