When I need an easy dessert that feels a little nostalgic and a little special, this 5-ingredient slow cooker summer cinnamon roll dessert is exactly the kind of recipe I reach for. It takes a tube of uncooked cinnamon rolls and turns it into a soft, gooey, cobbler-like treat with almost no effort, which is perfect for busy days when I still want something homemade. Using the slow cooker keeps the kitchen cooler too, which is always a win in the summer.
This dessert is especially good served warm with a scoop of vanilla ice cream or a dollop of whipped cream so it melts right into all the cinnamon-sugar pockets. If you want to dress it up a bit, fresh berries on the side are a great match and help balance the sweetness. For a casual family get-together, I also love serving it with coffee after dinner or with iced tea in the afternoon.
5-Ingredient Slow Cooker Summer Cinnamon Roll Dessert
Servings: 8
Ingredients
2 cans refrigerated cinnamon rolls with icing, quartered
1 can (21 ounces) apple pie filling
1 cup fresh blueberries
1 teaspoon ground cinnamon
2 tablespoons melted butter
Directions
1. Lightly grease the slow cooker insert, then spread the quartered uncooked cinnamon roll pieces across the bottom.
2. Spoon the apple pie filling evenly over the cinnamon roll pieces, then scatter the blueberries on top. Sprinkle with the ground cinnamon and drizzle the melted butter over everything.
3. Cover and cook on Low for 2 1/2 to 3 hours, or until the cinnamon rolls are puffed and cooked through and the fruit is bubbly around the edges.
4. Drizzle the icing from the cinnamon roll cans over the warm dessert just before serving. Scoop into bowls and serve warm.
Variations & Tips
Peach swap: Replace the apple pie filling with peach pie filling for an even more summery version. It tastes great with the blueberries and gives the dessert a softer, jammy texture.
Berry boost: If you have raspberries or sliced strawberries to use up, you can add a small handful along with the blueberries. I like not overdoing it so the cinnamon roll pieces still stay front and center.
Don’t overcook: Slow cookers can run a little differently, so start checking near the 2 1/2-hour mark. You want the dough cooked through but still tender, not dry around the edges.
Easy serving tip: This is best eaten warm the day it’s made, but leftovers reheat well in the microwave for a quick dessert the next day. If the icing soaks in, just add a little extra drizzle before serving to freshen it up.