4-Ingredient Slow Cooker Summer Cinnamon Dough Dessert

Open both cans of refrigerated cinnamon rolls and set the icing packets aside for later. Using a sharp knife or clean kitchen shears, cut each individual cinnamon roll into 4 to 6 equal-sized bite pieces.

Line a 5-to-7-quart slow cooker with parchment paper or a slow cooker liner for effortless cleanup, then spritz it lightly with non-stick cooking spray. Scatter your cut-up dough pieces evenly along the bottom of the liner.

In a medium bowl, whisk together the melted butter, packed brown sugar, and ground cinnamon until the sugar starts to dissolve into a thick, uniform syrup. Pour this mixture evenly over the top of the dough pieces. Gently toss or stir the dough cubes to ensure every piece is glistening with the glaze.

Before placing the lid on your slow cooker, stretch a layer of clean paper towels completely across the top of the crockpot insert, then press the heavy glass lid down over it. Do not skip this step! The paper towel catches the rising steam condensation, stopping water from dripping back onto your dough and making it soggy.

Cook on Low for 2 hours (or on High for 1.5 hours). Keep a close eye on it during the last 30 minutes; it is finished when the edges turn a deep, golden brown and the center is set but still slightly doughy and soft.