Crockpot caramel sticky buns are rolled in butter and then in spiced brown sugar and nuts. The rolls are baked to perfection in the slow cooker.
We used 8 of our frozen make-ahead biscuits, thawed and cut in half horizontally, layered in a 3-quart cooker (pictured). A baking dish in a larger oval or round cooker would make it easier to get the biscuits out in one piece. You could also use small homemade biscuits or about 1 pound of thawed bread dough, cut in 16 to 20 pieces.
These buns make a tasty breakfast or snack. Refrigerator biscuits and the slow cooker make them super easy! These Easy Crock Pot Caramel Rolls are one of the bets pull apart recipes. They are full of flavor and taste absolutely amazing. They only require a few simple ingredients, and your house will smell delicious.
So there was this one time that a little family with two girls was getting ready for bath time. The oldest girl was in the bathroom already, climbing into the tub when there were shrieks and giggles heard from the baby’s room. Pretty soon Daddy walked in with the naked baby exclaiming, “I found RyRy’s ticklish spot! It’s right HERE!” Daddy proceeded to tickle RyRy a bit more then realized that he was holding a naked baby and decided he should probably stop before she …. oh no! Yes, it happened. Pee all over the place!
This recipe for Semi-Homemade Slow Cooker Caramel Rolls is an easy slow cooker breakfast recipe that’s perfect for those lazy mornings.
Ingredients:
1 c. brown sugar
1 tsp. cinnamon
(I love using Pampered Chef’s Cinnamon Blend)
1/2 c. butter or margarine, melted
2 – 10 ct. tubes refrigerated (buttermilk) biscuits
Glaze:
1/4 c. melted butter or margarine
1 tsp. vanilla
1 Tb. milk
2 c. powdered sugar
Mix well until smooth. Add more milk if needed for desired consistency.
Directions:
Line the crockpot (4 – 5 qt.)with parchment paper. (I cut out a circle using the lid as a guide for the bottom, then using a long piece to place around the sides.)
Then spray the paper with cooking spray.
Mix brown sugar and cinnamon together in bowl.
Separate biscuits and dip into the melted butter, then into brown sugar mixture, coating both sides.
Place in crockpot. (Standing them more on the edge allows them to overlap and fit into the crockpot).
Place a paper towel over the top before placing lid on (this keeps the moisture from falling onto the rolls).
Cook on high for 1 – 1/2 hours.
Check after an hour to see how close they are to being done.
Let stand 10 minutes, then place on plate and drizzle with frosting or glaze.