Easy Slow Cooker Biscuit Dessert

This easy slow cooker biscuit dessert is a warm, gooey, cinnamon-sugar treat made with frozen biscuit dough, brown sugar, butter, cinnamon, and vanilla. It is the perfect crockpot dessert recipe for Easter brunch, family dinners, potlucks, holidays, or any day you want a comforting homemade dessert with almost no preparation.

With soft baked biscuit pieces and a rich caramel-like cinnamon sauce, this slow cooker cinnamon biscuit pudding tastes like a mix between sticky buns, monkey bread, and bread pudding. Serve it warm with vanilla ice cream, whipped cream, or caramel sauce for a simple dessert everyone will love.

Benefits of This Slow Cooker Dessert

• Uses only 5 simple pantry and freezer ingredients.
• No oven needed, making it ideal for busy holidays and warm-weather days.
• Easy “dump and cook” recipe with very little prep work.
• Budget-friendly dessert for families, brunches, and potlucks.
• Makes the kitchen smell warm and cozy with cinnamon and vanilla.
• Can stay warm in the crockpot for serving guests.
• Delicious with ice cream, whipped cream, caramel sauce, or chopped nuts.

Servings: 8
Prep Time: 10 minutes
Cook Time: 2 to 2½ hours on HIGH or 3½ to 4 hours on LOW

Ingredients

• 1 bag frozen raw biscuit dough, about 16 to 20 ounces
• 1 cup packed light brown sugar
• ½ cup unsalted butter, melted
• 2 teaspoons ground cinnamon
• 1 teaspoon vanilla extract

Instructions

1. Generously spray a 4- to 6-quart slow cooker with nonstick cooking spray. You can also grease it with softened butter.
2. Separate the frozen biscuit dough. If the biscuits are large, cut each one into quarters. Small biscuits can be left whole.
3. Place the frozen biscuit pieces evenly in the bottom of the slow cooker.
4. In a medium bowl, mix the brown sugar and cinnamon until well combined.
5. Add the melted butter and vanilla extract. Stir until the mixture becomes thick, glossy, and syrupy.
6. Pour the cinnamon brown sugar mixture evenly over the biscuit dough. Do not stir; the sauce will melt down between the biscuits while cooking.
7. Cover and cook on HIGH for 2 to 2½ hours or on LOW for 3½ to 4 hours. The biscuits should be puffed, cooked through, and caramelized around the edges.
8. Turn the slow cooker to WARM and let the dessert rest for 10 minutes before serving. Spoon into bowls and make sure each serving gets plenty of the gooey cinnamon sauce.

Serving Ideas

Serve this warm slow cooker biscuit dessert with vanilla ice cream, whipped cream, caramel sauce, or a sprinkle of powdered sugar. It is especially delicious for Easter brunch, holiday dinners, weekend breakfasts, and family gatherings.

Variations and Tips

For a crunchy sticky-bun style dessert, add ½ cup chopped pecans or walnuts to the cinnamon sugar mixture. For a sweeter Easter version, sprinkle white chocolate chips or pastel candy-coated chocolate eggs over the top during the last 10 minutes of cooking.

To make the dessert less sweet, reduce the brown sugar to ¾ cup and add a small pinch of salt. A little nutmeg or orange zest also adds a fresh spring flavor.

Store leftovers in the refrigerator and reheat individual portions in the microwave until warm and soft.