This slow cooker 5-ingredient Amish-style cinnamon coffee cake is my kind of weekday magic: you scatter cinnamon sugar over quartered biscuit dough, add just three more pantry ingredients, and let the slow cooker do the work. It nods to classic Amish cinnamon breads, which are known for being simple, thrifty, and deeply comforting, but it leans on refrigerated biscuit dough to keep things practical for busy mornings. The result is a tender, pull-apart coffee cake with a craggy, cinnamon-sugar crust that somehow disappears faster than anything else on the breakfast table.
Serve this warm right out of the slow cooker, scooped into shallow bowls or onto small plates. It’s lovely with hot coffee, black tea, or a cold glass of milk. For a brunch spread, pair it with something savory—scrambled eggs, breakfast sausage, or a vegetable frittata—to balance the sweetness. A bowl of fresh berries or sliced fruit on the side adds a bit of brightness, and if you’re feeling indulgent, a dollop of lightly sweetened whipped cream or a spoonful of vanilla yogurt over the top turns it into a cozy dessert.
Slow Cooker Amish Cinnamon Coffee CakeServings: 8
Ingredients
1 tablespoon unsalted butter, softened (for greasing slow cooker)
2 (16-ounce) cans refrigerated buttermilk biscuit dough
1/2 cup granulated sugar
2 teaspoons ground cinnamon
1/2 cup heavy cream
Directions
Lightly grease the inside of a 5- to 6-quart slow cooker with the softened butter, making sure to coat the bottom and about halfway up the sides so the coffee cake releases easily.
Open the biscuit cans and separate the biscuits. Using a knife or kitchen scissors, cut each biscuit into quarters. As you work, drop the quartered pieces evenly into the bottom of the greased slow cooker, spreading them into a fairly even layer without packing them down.
In a small bowl, stir together the granulated sugar and ground cinnamon until the color is uniform and no streaks remain. This is your cinnamon sugar mixture for scattering over the dough.
Scatter the cinnamon sugar evenly over the top of the quartered biscuit dough in the slow cooker. Aim for a fairly even coating so each bite gets a bit of that crunchy, caramelized cinnamon sweetness.
Slowly drizzle the heavy cream evenly over the cinnamon sugar–coated dough. Try to cover as much surface area as possible; the cream will sink down and help create a tender, almost custardy interior while the top stays craggy and crisp.
Cover the slow cooker with its lid. Cook on LOW for 2 to 2 1/2 hours, or until the biscuits are puffed, set in the center, and the edges are lightly browned. Avoid lifting the lid in the first 90 minutes so the heat stays consistent.
Once done, turn off the slow cooker and let the coffee cake sit, covered, for 5 to 10 minutes to firm up slightly. Then scoop generous spoonfuls directly from the slow cooker into bowls or onto plates. Serve warm, making sure to dig down to the cinnamon-sugary bottom for maximum flavor in each serving.
Variations & Tips
For a slightly more traditional Amish feel, you can swap the heavy cream for 1/2 cup of evaporated milk, which gives a gentle caramel note. If you prefer a more pronounced crust, sprinkle an extra tablespoon or two of granulated sugar over the top before cooking. A vanilla glaze is an easy flourish: whisk 1/2 cup powdered sugar with 1 to 2 tablespoons milk and 1/2 teaspoon vanilla, then drizzle over the warm coffee cake just before serving. For a nutty version, scatter 1/3 cup chopped pecans or walnuts over the cinnamon sugar before adding the cream. You can also introduce a hint of spice complexity by adding a pinch of nutmeg or cardamom to the cinnamon sugar blend. If your slow cooker runs hot, start checking at the 1 hour 45 minute mark to avoid overbrowning the edges. Leftovers reheat nicely in the microwave for 15 to 20 seconds; cover loosely so they don’t dry out.
