Iced Cinnamon Biscuits

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:

  1. I just fell in love with you all over again. And
  2. 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!
Every bite had that wonderful sweet cinnamon-y taste that is OH SO comforting in this cool weather. I will definitely be doing this again.

Crock Pot Iced Cinnamon Biscuits

<p>I have to agree with my husband on these&#8230;.. they are <span class=”caps”>BETTER</span> than cinnamon rolls (not to mention much easier to make).</p>

See Crock Pot Iced Cinnamon Biscuits on Key Ingredient.

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