Spray the liner of your slow cooker with non-stick baking spray. Set aside.
In a microwave-safe bowl melt the butter.
Add the light brown sugar, granulated sugar, and ground cinnamon. Using a whisk mix until combined.
Pour about 2-3 tablespoons of the mixture into the slow cooker. (You can definitely pour more but I have noticed it is better when you have more on top)
Open the can of biscuit dough and place the biscuits on top of the mixture, on layer. It is a little tight, but you can arrange them so they all fit.
Pour the remaining butter mixture.
Sprinkle the chopped pecans.
Cover and cook for 1 hour 45 minutes on HIGH. Depending on your slow cooker, you may want to start checking them 90 minutes into the cooking. Your sticky buns are cooked when the dough is cooked through.
Take a spatula and carefully remove them from the slow cooker into a serving platter.
This step is optional. Some like to place them right side up and pour the syrup over them. Some like to flip the buns upside down on a serving platter. Either way, you get an ooey gooey mixture over the buns. Make sure to use a spoon to get all the caramel, and sticky sauce out.
Serve and Enjoy! These buns are excellent warm. Serve as is, with ice cream or powdered sugar.
Video
Notes
These buns are excellent warm. Serve as is, with ice cream or powdered sugar.
If you have leftovers, store them in an air-tight container on the counter for up to 2 days or in the fridge for up to 4 days.
To rewarm them you can place them in the microwave or in the air fryer on a manual setting of 330 F for 2 to 3 minutes.
You can cook them longer than 1 hour 45 minutes, but you have to pay VERY close attention to not overcook the sides.
When baking in the slow cooker some like to cover the top of the slow cooker with a towel and then put the cover on. This is a personnel preference. This recipe does not require that, but if you don’t want the moisture to fall back on the buns you can. I did not.