Description
A delicious and easy slow cooker recipe for a cinnamon roll casserole that combines layers of biscuit dough with a sweet cinnamon sugar coating.
Ingredients
Scale
- 1 can refrigerated biscuit dough (16 oz)
- 1 cup unsalted butter (melted)
- 1.5 cups granulated white sugar
- 2 tablespoons ground cinnamon
- 1 teaspoon vanilla extract
- 1 pinch salt
- 1 cup powdered sugar
- 2–3 tablespoons milk
- 0.5 teaspoon vanilla extract
Instructions
- Grease the slow cooker and melt butter in the bottom.
- Whisk together sugar, cinnamon, salt, and vanilla for the coating.
- Cut biscuits into quarters and coat thoroughly in the sugar mixture.
- Layer the coated dough balls into the slow cooker over the butter.
- Cover and cook on Low for 3 to 4 hours until golden and cooked through.
- Invert onto a platter, cool slightly, and drizzle with glaze.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: dessert
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 350
- Sugar: 20g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Store leftovers in an airtight container at room temperature for up to 2 days. Reheat in the microwave or oven to restore softness.