SLOW COOKER STICKY BUNS

WHY YOU'LL LOVE THIS RECIPE

• The entire recipe is made with just 7 simple ingredients you can find in any grocery store.
• No need to bake! Use pre-made biscuits and let the slow cooker do all the work.
• These slow cooker sticky buns are perfect for breakfast or dessert!
• Great when you want to feed a crowd or have guests staying over for brunch.

INGREDIENTS YOU’LL NEED

• Biscuit Dough - I used Pillsbury Grands original, but you can use any type of biscuits you enjoy.
• Brown Sugar, Cinnamon & Corn Syrup - Gives the caramel its deep sweet flavor, sticky texture, and thickness.
• Salted Butter - Adds a rich buttery flavor that helps the sauce become more caramel-like.
• Heavy Cream - Gives the caramel sauce a thick texture and a creamy taste.
• Chopped Pecans - Add a nutty crunch throughout this easy slow cooker dessert.

HOW TO MAKE STICKY BUNS IN THE SLOW COOKER

Combine wet ingredients: In a medium bowl, add brown sugar, cinnamon, corn syrup, melted butter, and heavy cream. Whisk until well combined.

Layer the sticky buns: Add ¼ cup of sauce to the bottom of the slow cooker. Place the biscuits on top of the sauce. Then, pour the remaining sauce over the biscuits.

Add the pecans: Sprinkle chopped pecans over the top of the biscuits in an even layer.

Cover and cook: Add the lid to the top of the slow cooker and cook on HIGH for 1½ to 2 hours. Once 90 minutes have passed, check the slow cooker at regular one-minute intervals to see when the biscuits are fully cooked. Then remove with a spatula and enjoy!

RECIPE TIPS

• Ensure the caramel sauce mixture is well combined to avoid any clumps in the final product.
• Check on the buns periodically after 90 minutes to prevent them from overcooking and drying out.
• If you want more pecan flavor, you can also use chopped pecans in the biscuit dough.
• For an extra sticky bun, add more of the caramel sauce on top after cooking.
• If you don't have a slow cooker, you can bake the sticky buns in the oven at 375 degrees Fahrenheit for 20-25 minutes.

STORING & FREEZING

Storing: Once cooled, store any leftover sticky buns in an airtight container at room temperature. They will last for up to four days.

Freezing: Let the sticky buns cool completely before freezing in a freezer-safe bag or container. When ready to eat, thaw overnight in the refrigerator and reheat.

Reheating: The best way to reheat sticky buns is by warming them in the oven. Preheat your oven to 350 degrees Fahrenheit and place the sticky buns on a baking sheet. Bake for about 15 minutes, or until warmed through.