Cinnamon Brioche Bread

Combine warm water, yeast, salt and sugar in a large mixer bowl and mix on low speed until incorporated. Add eggs and melted butter and mix until combined. Gradually mix in flour until dough comes together.

Remove dough from bowl and place on a lightly floured surface. Grease a large bowl and add dough to bowl. Cover bowl with plastic wrap and let sit 1-2 hours or until dough has doubled in size.

Once dough has doubled in size you can either place bowl in the refrigerator overnight (up to 5 days) OR continue on with the recipe.

Set slow-cooker to High. Line slow-cooker with parchment paper, up the sides of the slow-cooker bowl.

Lightly dust a clean surface with flour. Once the dough has doubled in size, punch dough down and divide in half. Roll dough into a rectangle. Spread butter (softened almost to a melted stage) evenly over dough. Spread brown sugar and cinnamon evenly over butter and lightly push brown sugar into the butter.

Starting with the long edge closest to you, carefully roll dough into a log, keeping it fairly tight as you go. When you reach the edge, pinch along edge to seal. Place dough inside the slow-cooker.

Place a large paper towel over the top of the slow-cooker and then place the lid on the slow-cooker. Adding the paper towel will help keep the moisture off the bread.

Cook on High for 2 to 2 1/2 hours or until the center of the bread is fully cooked. Remove from slow-cooker and let cool. Slice and enjoy!