Glazed Cinnamon Coffee Cake Slow Cooker Recipe

Cinnamon spice and fall were made for each other. Served warm, this decadent dessert makes the perfect treat for cooler weather.

Prep Time
< 15 minutes
Cook Time
2+ hours
Servings
8
Ingredients:
  • 1 ¾ cups biscuit baking mix, divided
  • ¼ cup packed light brown sugar
  • ½ teaspoon ground cinnamon
  • ¾ cup granulated sugar
  • ½ cup vanilla or plain yogurt
  • 1 egg, lightly beaten
  • 1 teaspoon vanilla extract
  • 1 to 2 tablespoons milk
  • 1 cup powdered sugar
Instructions:
  1. Prepare foil handles by tearing off three 18-inch by 2-inch strips of heavy foil (or use regular foil folded to double thickness). Crisscross foil strips in a spoke design; place in your Crock-Pot® slow cooker.
  2. Coat slow cooker with butter or nonstick cooking spray. Blend ¼ cup baking mix, brown sugar, and cinnamon in a small bowl and set aside.
  3. 3. Combine remaining 1 ½ cups bakig mix, granulated sugar, yogurt, egg, and vanilla in a medium bowl and mix until blended. Spoon half of batter into slow cooker. Sprinkle half of cinnamon sugar mixture over top. Repeat with remaining batter and cinnamon-sugar mixture.
  4. 4. Line lid with two paper towels and cover tightly. Cook on HIGH for 1 ¾ to 2 hours or until toothpick inserted into center comes out clean and cake springs back when gently pressed. Turn off heat; let stand for 10 minutes. Remove cake to large serving platter using foil handles.
  5. Whisk milk into powdered sugar, 1 tablespoon at a time, until desired consistency.
  6. Spoon glaze over top of cake. Cut into wedges, serve, and enjoy!
Desserts
American
Slow Cooker