The most low-maintenance cinnamon rolls you’ll ever make, these sweet treats use refrigerated biscuit dough and a few ingredients from the pantry.
¼ cup packed light brown sugar
1½ tsp ground cinnamon
¼ tsp salt
3 tbsp butter, softened
1 (16 oz) container jumbo biscuits
¾ cup confectioners' sugar
2 tbsp reduced-fat milk
1 tsp vanilla extract
Line a large slow cooker bowl with parchment. Coat parchment with cooking spray.
In a medium bowl, whisk together the brown sugar, cinnamon, and salt. With a spatula, stir in the butter. Separate biscuits and flatten each with hands. Spread some butter mixture on 1 biscuit. Roll up and cut in half. Arrange halves in slow cooker bowl, cut-sides down. Repeat with remaining biscuits and butter, arranging rolls tightly in slow cooker bowl.
Cover and cook on high 2 hours, until dough is cooked through. Remove from slow cooker.
In a medium bowl, stir together the confectioners’ sugar, milk, and vanilla until smooth. Drizzle over rolls and serve warm.