In a sauce pan or in the microwave heat the milk and 3 tbsp of butter until warm and melted. *Note* you don't want to over heat. When you remove check the temperature and make sure it is around 110 degrees F. If it is too hot it will kill the yeast.

Transfer mixture to a large mixing bowl and sprinkle on yeast and 1TBSP of sugar. Let activate for 10 minutes.

Next add in your flour ½ cup at a time, stirring as you go. The dough will be sticky. When it is too thick to stir, transfer to a lightly floured surface and knead for a minute or so until it forms a loose ball.

Rinse out your mixing bowl and lightly coat it with oil. I used a little vegetable oil. Place the dough ball in the oiled bowl, cover and let rise until doubled (about an hour).

On a lightly floured surface, roll out the dough into a thin rectangle. Brush with 3 Tbsp melted butter and top with ¼ cup sugar and ½ - 1 Tbsp cinnamon (to taste).

Starting at one end, tightly roll up the dough and situate seam side down. Then with a serrated knife, cut the dough into 1.5 - 2 inch sections.

Line a large crockpot with parchment paper and begin to place sliced rolls into lined crockpot. Brush with remaining melted butter. Place a paper towel right under the lid of the crockpot. This will help keep the condensation off of the rolls.

Cook on high for 2 hours. Once rolls are done remove from the crockpot immediately by lifting up the parchment paper.Glaze

Whisk together the powdered sugar, milk, and softened butter. If the glaze is too stiff add a little more milk, and if it is too runny add a little more sugar. It is very forgiving. Drizzle over the finished rolls.Dairy Free

This recipe can be made with almond milk and dairy free butter substitute like Earth Balance.