Since discovering the convenience of crock pot cooking, I've come upon a host of amazing recipe, but this one for crock pot cinnamon rolls has got to be among the most amazing. Just thinking of coming home to the smell of these makes me giddy.
I love the idea of getting up early, putting these in the crock pot then heading out for a run, to church, or to the park for a couple of hours, and coming back to these waiting for us. This recipe from Just a Pinch is super simple too, as you start with refrigerated buttermilk biscuits as the base. Topped with a delicious, sweet glaze, they'll be your new breakfast best friend.
Slow Cooker Cinnamon Rolls
1 can(s) 10 count refrigerated flaky or buttermilk biscuits
1/4 c butter, melted
1/2 c brown sugar, firmly packed
1 or 2 tsp cinnamon
1 tsp vanilla extract
Chopped pecans (optional)
1 1/3 c powdered sugar
2 Tbsp milk
1/2 tsp vanilla extract
Coat crock pot with cooking spray liberally. In a small bowl mix melted butter and vanilla. In another bowl combine brown sugar and cinnamon.
Separate the biscuits; roll each biscuit in the butter mixture and then in the brown sugar mixture. Place the prepared biscuits in the crock pot and sprinkle with nuts, if desired.
Cover the top of the crock pot with a large sheet of paper towel and then place lid on the towel. (This helps prevent condensation from dripping on the rolls).
Cook for 2 to 3 hours, on medium. --- Mix glaze ingredients and pour over the warm rolls on serving plate.