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Slow cooker size: 3 to 4 quart
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To make the dough, place the yeast, sugar, salt, optional dough relaxer, oil, 2/3 cup water, and 3 cups flour in a large mixing bowl.
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Stir the ingredients together with a wooden spoon, and then turn the dough out onto a lightly floured work surface.
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Knead the dough gently, adding additional water or flour to form a soft, supple ball of dough.
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Use the butter to generously coat the inside of the slow cooker insert.
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Cover the insert and turn the slow cooker on HIGH for 5 minutes, or just until the insert feels warm to the touch, and then turn it off.
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Place the dough in the insert and cover.
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Allow it to rise until doubled in bulk.
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While the dough is rising, toss the filling ingredients together with a fork in a medium mixing bowl.
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Set aside.
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When the dough has doubled in bulk, transfer it to a lightly floured work surface.
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Cover the empty slow cooker and heat on HIGH for 5 minutes to rewarm the insert, and then turn it off.
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There should still be a coating of butter on the sides of the insert.
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If not, coat it with more butter.
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Use a rolling pin to roll the dough into a rectangle about 24 inches long and 8 inches wide.
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Scatter the filling mixture over the surface.
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Start with a long edge and roll the dough, jelly-roll style, to form a 24-inch-long roll.
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Try not to stretch the dough as you roll.
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Curl the roll into a tight spiral and place it in the warmed slow cooker insert.
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Cover the slow cooker and allow the dough to rise until almost doubled in bulk.
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Preheat the oven to 350F with a rack in the lower third, but not lowest position.
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(To accommodate the insert, you may have to remove the other shelves.)
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Place the insert, uncovered, in the oven and bake for 40 to 45 minutes, until the crust is well browned and an instant-read thermometer inserted in the center of the rolls registers 200F.
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While the loaf is baking, make the topping.
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Put the confectioners sugar, butter, 3 tablespoons of water, and vanilla extract in a small bowl and stir with a fork until smooth.
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Add just enough water, if necessary, so that the topping flows slowly off the fork.
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When the loaf is done, remove the insert from the oven and immediately invert the contents onto a wire rack.
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Immediately, invert the loaf again onto a serving plate and spoon the topping over it.
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Cut the loaf into wedges and serve warm or at room temperature.
