On Sundays we like to have mix up meals. Let me explain.
It is nothing for us to wake up on Sunday morning and have leftover pizza or meatloaf for breakfast. Once or twice we've even had brownie waffle sundaes.
At lunch time we'll have breakfast foods when we do this for breakfast.... then snack on veggies and dips for dinner (and throughout the evening).
This particular Sunday I knew that we were going to try to finish up putting up the Christmas lights and decorations so I would need something to be cooking in the crock pot that I could walk away from.
In my true fashion I was also trying to use up what I had left in my fridge because I didn't want to see another grocery store for at least a week... pre-Thanksgiving grocery shopping does me in EVERY year!
When I made these crock pot cinnamon biscuits and then iced them my husband said two things:
- I just fell in love with you all over again. And
- These are better than cinnamon rolls.
Here is how I did it:
1 can of refrigerator biscuits... or whomp 'em biscuits as I've always heard them called (My can had 8 biscuits in it)- 1/4 cup white granulated sugar
- 1/4 cup of dark brown sugar
- 2 teaspoons of ground cinnamon
- 1/4 cup of melted butter
Line a 6 quart oval crock pot with a slow cooker liner. Then spray the inside of the liner with a non-stick spray.
In a pie plate (or use anything shallow) mix both sugars and the cinnamon together.
Make an assembly line with your biscuits, melted butter and sugar/ cinnamon mixture.
Dip each biscuit into the melted butter and then in the sugar/ cinnamon mixture until completely coated. Then you place all the covered biscuits into the bottom of the lined and sprayed crock pot..... IN A SINGLE LAYER (very important it's in a single layer).
Place a couple of paper towels on top of the crock pot and secure with the lid.Turn to LOW and cook for 2 - 3 hours (mine were done in exactly 2 1/2 hours, but always remember to trust your nose).
When the cinnamon biscuits are done lift them out using the liner. This will stop the cooking process (which is why the liner is so important in the cooking of these).
Now make a simple icing (I used 1 1/2 cups of confectioners sugar and a couple of tablespoons of milk) and spoon it over the cinnamon biscuits while they are still warm. If you can, let it sit for a few minutes to cool down.I have to agree with my husband on this one... these are better (not to mention easier) than cinnamon rolls, and I made it all happen in the crock pot!
I'm a firm believe in the saying, "the way to a man's heart is through his stomach".
ReplyDelete:)
ButterYum
This was SO good! We had ours as dessert with some vanilla bean ice cream. Yum!
ReplyDeleteIs there anything else I can use in the crockpot instead of the liners? I can't find them where I live.Thanks, Leah
ReplyDeleteLeah, you could make what is called a sling and then line the crock pot with foil or parchment paper over that. The sling is just long pieces of aluminum foil that you fold. You make 3 - 4 of these and criss cross thme inside the crock. Then you would line it (over the sling) with a double layer of aluminum foil or parchment paper. The sling will make it easy to lift it out. You might also look online to see if you can find the Reynold's Slow Cooker Liners.
ReplyDeleteWonder if there is a way to prep these the night before so that hubby just had to turn on crockpot when he woke up before me? Can you assemble, put in fridge and then bake next morning?
ReplyDelete@Logans Mom: You could definitely assemble the night before. The only thing you want to remember is if you put the ingredients in the crock part and refrigerate it, you will want to set it on the counter for 30 minutes or so to let it come to room temperature before turning it on to cook. The reason for this is the crockery doesn't take to drastic changes in temperature to kindly. If it gets heated too quickly from cold it could crack it. And vice versa, if it is hot and you run it under cold water the temp difference could crack it as well. (I hope that makes sense)
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