- 1 16 oz roll refrigerated biscuits
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 tsp cinnamon
- 1 stick butter, melted
- 4 oz cream cheese, cubed and softened
Spray the inside of your slow cooker with non stick spray. Combine the sugar, brown sugar, and cinnamon in a gallon zip lock bag and set aside. Cut each biscuit into 6 pieces. Dip each biscuit piece into the melted butter. Place dipped biscuits into the gallon zip lock bag with the sugar mixture and shake well to coat. Pour any remaining butter into your slow cooker. Transfer all biscuit pieces to your slow cooker. Cook on low for 2-3 hours or until dough is done. Stir in cubed cream cheese before serving.