Dump raw unbaked cinnamon roll dough pieces in the crock and 4 other simple items to get a dessert so delicious your husband will be begging for more!

This 5-ingredient slow cooker fiesta cinnamon bake is the kind of easy dessert I wish I’d had when my kids were little and always underfoot. Around here in the rural Midwest, we’ve long leaned on canned cinnamon rolls for quick Sunday-morning treats, and this recipe takes that same idea and turns it into a warm, gooey crock pot dessert. You just dump in the raw unbaked cinnamon roll dough pieces, drizzle on four simple pantry items, and let the slow cooker do the work while you tend to your day. It feels a bit like a church potluck cinnamon casserole crossed with a sticky bun bread pudding, and it’s the sort of sweet, cozy dish that’ll have your husband circling back to the crock with “just one more scoop” on his lips.

Serve this fiesta cinnamon bake warm, straight from the slow cooker, with a drizzle of the reserved icing over each spoonful. A scoop of vanilla ice cream or a dollop of whipped cream turns it into a real company-worthy dessert, while a mug of hot coffee or cocoa makes it feel like a special Sunday brunch treat. It pairs nicely with salty snacks like mixed nuts or pretzels for contrast, or alongside fresh orange slices or berries to brighten up the sweetness.

Servings: 6-8

2 (12–13 oz) cans refrigerated cinnamon rolls with icing, raw and unbaked

Lightly grease the bottom and lower sides of a 4- to 6-quart slow cooker with a little butter or nonstick spray so the cinnamon rolls don’t stick.

Open the cans of refrigerated cinnamon rolls. Set the icing packets aside in the refrigerator for later. Using a knife or kitchen scissors, cut each raw unbaked cinnamon roll into 4 bite-size pieces.

Scatter all of the raw cinnamon roll dough pieces evenly in the bottom of the slow cooker. The pieces should form a fairly even layer, with some gaps for the sauce to seep through. This should look like a close-up top-down view of chunky dough pieces covering the crock bottom.

In a small bowl, whisk together the heavy cream, melted butter, brown sugar, and ground cinnamon until the sugar is mostly dissolved and the mixture is smooth.

Slowly pour the cream mixture evenly over the cinnamon roll pieces in the slow cooker, making sure to moisten as many pieces as you can without stirring. Gently nudge any dry-looking pieces with a spoon so they get a bit of the liquid on them.

Cover the slow cooker with the lid. Cook on LOW for 2 1/2 to 3 hours, or until the cinnamon roll pieces are puffed, cooked through in the center, and the edges are bubbly and lightly browned. Avoid lifting the lid during the first 2 hours so the heat stays consistent.

Once done, turn the slow cooker to WARM and let the dessert sit for about 10–15 minutes to set slightly. While it rests, knead the icing packets and then snip off a corner.

Drizzle the reserved icing generously over the warm cinnamon bake in a zigzag or swirl pattern. Serve spoonfuls straight from the crock, making sure each portion has some of the gooey sauce from the bottom and the icing from the top.

For a little extra fiesta flair, you can stir 1 teaspoon of vanilla extract into the cream mixture, or add a pinch of nutmeg or pumpkin pie spice along with the cinnamon. If your family likes nuts, sprinkle 1/2 cup chopped pecans or walnuts over the dough pieces before pouring on the cream mixture. A handful of raisins or chopped dried apples can give it more of an old-fashioned bread pudding feel. To cut the sweetness slightly, use half-and-half instead of heavy cream, or reduce the brown sugar to 1/4 cup. For a smaller household, halve the recipe and use a 3-quart slow cooker, checking for doneness a bit earlier. Food safety tips: Always start with refrigerated cinnamon rolls that are within their expiration date and have been kept cold until you’re ready to use them. Make sure the internal temperature of the thickest part reaches at least 190–200°F so the dough is fully cooked and not raw in the center. Don’t leave the finished dessert on the WARM setting for more than 2 hours; after serving, cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat individual portions in the microwave until hot all the way through.