Slow cooker sticky buns make breakfast and dessert extra special. Made from refrigerated biscuit dough, these sweet cinnamon buns are an easy treat everyone will love.
Most of the time, I’m a regular mom.
But sometimes, I try to be a cool mom.
And when I aim for cool mom status, I make these slow cooker sticky buns.
The sons love these for breakfast or dessert.
And I love to indulge them!
For breakfast, we serve them with milk and for dessert, pair them with a scoop of richm creamy vanilla ice cream and a drizzle of caramel if you really want to make it next level.
I promise if you do, then you too, will unlock cool mom status.
Sticky Buns vs. Cinnamon Buns
Sticky buns and cinnamon buns are very similar.
The main differences? Sticky buns are baked with the sweet buttery mixture and nuts on the bottom which gives them the super gooey, sticky finish without needing icing like cinnamon rolls.
Also, sticky buns generally have nuts while cinnamon rolls tend to be plain.
Ingredients
To make cinnamon buns from biscuit dough, you’ll need:
- Biscuit dough– An 8 count tube of refrigerated biscuit dough. Use your favorite brand.
- Butter– Divided and melted.
- Brown sugar– Pack it when measuring it.
- Cinnamon sugar– Make this by mixing 1/2 cup of granulated sugar with a tablespoon of cinnamon.
- Pecans– Totally optional but if you use them I prefer pecan halves.
How to Make
Don’t worry, there’s nothing hard about making these sticky buns in the slow cooker.
To do it, whisk together ½ cup melted butter and brown sugar in a small mixing bowl until combined.
Then, spread all of the butter brown sugar mixture into the bottom of your slow cooker.
Sprinkle half of the pecans over the butter brown sugar mixture.
Then, add remaining ½ cup melted butter to a shallow bowl and pour cinnamon sugar into a separate shallow bowl.
Dip each biscuit into the butter and then roll it in the cinnamon sugar to coat it.
Place the coated biscuits on top of pecans in the bottom of the slow cooker.
Sprinkle any leftover butter and cinnamon sugar over the tops of the biscuits and top with the remaining pecans.
Cook on high heat until the dough is cooked through, about 1 1/2 hours.
Once they are cooked through, run a knife along the edges of the sticky buns in the slow cooker to make sure they are loose.
Then carefully over a serving platter, turn the slow cooker over to release the sticky buns all at once.
Serve warm and enjoy!
Storing Leftovers
These are best served fresh, but if you do have leftovers store them in an airtight container in the fridge for up to 3 days. Reheat them in the oven or in the slow cooker until warm.
Tips and Tricks
- Make sure the edges aren’t getting too dark.
- You can substitute other nuts in place of pecans. Almond slices or slivers or chopped walnuts would also work well.
- Turning over the slow cooker can be nerve wracking for some. If it makes you worry, just scoop them out with a spatula, making sure to flip them over on a plate.
Other Easy Ways to Use Biscuit Dough
These slow cooker sticky buns are a family favorite treat. Make them and earn your cool mom badge by surprising your family one morning with this decadent breakfast.
Looking for other easy ways to use biscuit dough? Try these:
If you’ve tried these SLOW COOKER STICKY BUNS, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Slow Cooker Sticky Buns
Ingredients
- 1 8 count tube refrigerated biscuit dough
- 1 cup butter melted (divided)
- 1/2 cup packed brown sugar
- 1/2 cup cinnamon sugar ½ cup sugar and 1 tablespoon cinnamon
- 1 cup pecan halves
Instructions
- Whisk together ½ cup melted butter and brown sugar in a small mixing bowl until combined.
- Spread all of the butter brown sugar mixture into the bottom of your slow cooker.
- Sprinkle about half of the pecans over the mixture.
- Add remaining ½ cup melted butter to shallow bowl and pour cinnamon sugar into a another shallow bowl.
- Dip each biscuit into the butter then coat in the cinnamon sugar.
- Place biscuits on top of pecans in the bottom of the slow cooker
- Sprinkle any leftover butter and cinnamon sugar over the tops of the biscuits.
- Then sprinkle with remaining pecans.
- Cook on high heat until the dough is cooked through, about 1 1/2 hours. You want to keep a good eye on them and make sure the edges aren’t getting too dark.
- Run a knife along the edges of the sticky buns in the slow cooker to make sure they are loose.
- Very carefully, invert the sticky buns all at once onto a serving platter.
- Serve warm & enjoy!
Notes
- Make sure the edges aren’t getting too dark.
- You can substitute other nuts in place of pecans. Almond slices or slivers or chopped walnuts would also work well.
- Turning over the slow cooker can be nerve wracking for some. If it makes you worry, just scoop them out with a spatula, making sure to flip them over on a plate.
Nutrition
Looking forward to trying this. My sister uses the frozen bread dough instead of the biscuits.