My sister begs for these gooey breakfast bombs every weekend. Only 3 ingredients and the smell wakes the whole house up.

Drizzle icing over the packets: Once done, turn off the slow cooker and carefully open the lid away from you to avoid the steam. Without opening the foil packets themselves, drizzle the reserved icing generously over the tops of the closed foil packets, letting it run and pool over the warm foil. Replace the lid for 5–10 minutes so the icing softens further and lightly melts over the packets.
Serve the breakfast bombs: Use tongs or a spatula to lift the warm, icing-drizzled foil packets onto plates. Let everyone open their own packet at the table to reveal the gooey cinnamon rolls inside. Serve immediately while hot and fragrant.
Variations & Tips
For a richer flavor, you can swap the heavy cream for half-and-half or even canned evaporated milk; both will still give you a tender, moist result, though heavy cream produces the most decadent texture. If your slow cooker is larger or oval-shaped, you can make fewer, larger packets (for example, four instead of six) as long as you keep the rolls loosely packed so they have room to expand. To keep cleanup minimal, use heavy-duty foil and avoid piercing or tearing the packets when checking for doneness so no cream leaks into the crock. For slightly crisper bottoms, place a small, heat-safe rack or a layer of crumpled foil under the packets to elevate them just above the crock surface, which allows a bit more dry heat circulation. If you like a stronger cinnamon presence, choose “extra cinnamon” style canned rolls or sprinkle a pinch of ground cinnamon inside each packet before sealing. Leftovers can be cooled in their foil packets, then refrigerated and reheated directly in the slow cooker or in a 300°F (150°C) oven until warmed through.