Description
A gooey, cinnamon-sugar coated pull-apart bread made in the slow cooker for a soft texture and effortless preparation.
Ingredients
Scale
- 1 can (16 oz) refrigerated flaky biscuits
- 1/2 cup unsalted butter, melted
- 3/4 cup light brown sugar, packed
- 1 tablespoon ground cinnamon
- 1 teaspoon vanilla extract
Instructions
- Grease the inside of a slow cooker with butter or non-stick spray.
- Cut each refrigerated biscuit into four equal pieces.
- In a medium bowl, combine melted butter, brown sugar, cinnamon, and vanilla extract.
- Toss the biscuit pieces in the cinnamon-butter mixture until fully coated.
- Place the coated dough pieces into the greased slow cooker, distributing them evenly.
- Pour any remaining glaze from the bowl over the top of the dough.
- Cover and cook on low for 2 to 3 hours, or on high for 1.5 to 2 hours, until the bread is puffed and golden brown.
- Allow the bread to cool in the pot for 10 minutes before flipping it onto a serving platter.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Breakfast
- Method: Slow Cooking
- Cuisine: American