My sister begs for these gooey breakfast bombs every weekend. Only 3 ingredients and the smell wakes the whole house up.

These slow cooker 3-ingredient cinnamon roll packets are my no-fuss answer to weekend mornings when everyone wants something warm and gooey, fast. You tuck little piles of canned cinnamon rolls into foil packets, drizzle them with a bit of cream, and let the slow cooker do the work while the house fills with that bakery-level cinnamon aroma. This is more of a clever technique than a traditional recipe, but it borrows from the old campfire foil-pack method and adapts it to a countertop slow cooker, which keeps everything soft, steamy, and irresistibly sticky. My sister swears these are her favorite “breakfast bombs” and asks for them every weekend because they’re indulgent, consistent, and require almost no effort.

Serve the warm foil packets straight from the slow cooker onto plates or a wooden board, letting everyone tear into their own little parcel of cinnamon rolls and icing. A bowl of fresh berries or sliced oranges cuts through the richness nicely, and a pot of strong coffee or black tea balances the sweetness. If you’d like something heartier alongside, pair these with scrambled eggs or a simple frittata to add protein without competing with the cinnamon rolls’ flavor. They’re also lovely as a brunch dessert after a savory main, especially when you pass a small pitcher of extra cream or warm maple syrup at the table.

Servings: 6

2 (12–13 oz) cans refrigerated cinnamon rolls with icing (8-count each)

Prepare the slow cooker and foil: Set out your slow cooker and line your counter with six squares of heavy-duty aluminum foil, each about 10 x 10 inches. You’ll be creating individual “breakfast bomb” packets that sit directly in the slow cooker crock.

Portion the cinnamon rolls: Open the cans of refrigerated cinnamon rolls and set the enclosed icing cups aside for later (keep them at room temperature so they’re easy to drizzle). Divide the rolls evenly among the six foil squares, placing 2–3 rolls in the center of each square, touching but not tightly packed.

Add the cream for extra gooey texture: Spoon or drizzle the heavy cream evenly over the tops of the cinnamon rolls in each foil square. The cream will soak into the dough as it cooks, making the rolls extra soft, gooey, and “bakery-style” in texture.

Seal the foil packets: Bring the opposite sides of each foil square up over the cinnamon rolls and fold them together to seal, then crimp the remaining open edges to form a loosely sealed packet. You want them closed so steam stays in, but with a bit of room inside for the rolls to expand as they cook.

Arrange packets in the slow cooker: Place the sealed foil packets into the slow cooker in a single layer if possible, slightly overlapping or stacking only as needed. Make sure the seam side of each packet is facing up to help keep any cream from leaking out.

Cook until puffed and soft: Cover the slow cooker with its lid. Cook on LOW for 2 to 2 1/2 hours, or until the cinnamon rolls inside the packets are puffed, cooked through, and very soft. (If your slow cooker runs hot, begin checking at the 1 hour 45 minute mark by carefully opening one packet and peeking at the center of a roll.)

Drizzle icing over the packets: Once done, turn off the slow cooker and carefully open the lid away from you to avoid the steam. Without opening the foil packets themselves, drizzle the reserved icing generously over the tops of the closed foil packets, letting it run and pool over the warm foil. Replace the lid for 5–10 minutes so the icing softens further and lightly melts over the packets.

Serve the breakfast bombs: Use tongs or a spatula to lift the warm, icing-drizzled foil packets onto plates. Let everyone open their own packet at the table to reveal the gooey cinnamon rolls inside. Serve immediately while hot and fragrant.

For a richer flavor, you can swap the heavy cream for half-and-half or even canned evaporated milk; both will still give you a tender, moist result, though heavy cream produces the most decadent texture. If your slow cooker is larger or oval-shaped, you can make fewer, larger packets (for example, four instead of six) as long as you keep the rolls loosely packed so they have room to expand. To keep cleanup minimal, use heavy-duty foil and avoid piercing or tearing the packets when checking for doneness so no cream leaks into the crock. For slightly crisper bottoms, place a small, heat-safe rack or a layer of crumpled foil under the packets to elevate them just above the crock surface, which allows a bit more dry heat circulation. If you like a stronger cinnamon presence, choose “extra cinnamon” style canned rolls or sprinkle a pinch of ground cinnamon inside each packet before sealing. Leftovers can be cooled in their foil packets, then refrigerated and reheated directly in the slow cooker or in a 300°F (150°C) oven until warmed through.