Put frozen raw bread dough loaves in the crock and 3 simple items to get a sweet treat so incredible, your friends will be begging for more.

This 4-ingredient slow cooker April treat is the kind of easy, cozy dessert that feels right at home in a small-town kitchen. You start with frozen raw bread dough loaves, tuck them into the crock, and then add just three simple pantry staples to turn them into a gooey, pull-apart sweet treat. It’s perfect for busy days, potlucks, or those evenings when you want something special without hovering over the oven. Friends and family will be hovering over the slow cooker instead, pulling off warm, caramelized pieces and asking when you’re making it again.

Serve this slow cooker sweet bread warm, right out of the crock on the “warm” setting. It’s wonderful on its own, but a scoop of vanilla ice cream or a dollop of whipped cream makes it extra special. A cup of coffee, hot cocoa, or cold milk is perfect alongside. For gatherings, place the slow cooker in the center of the table and let everyone pull off small pieces, almost like a dessert fondue. Fresh berries or sliced fruit on the side help balance the sweetness if you’d like a lighter feel.

Servings: 8-10

2 frozen raw bread dough loaves (about 1 pound each), still frozen or just slightly thawed

Spray the inside of a 5- to 6-quart slow cooker with nonstick cooking spray or lightly grease it with butter to prevent sticking.

Place the frozen raw bread dough loaves in the bottom of the slow cooker. They can touch and even overlap a bit; just make sure they’re resting flat on the bottom, as shown in the top-down process shot.

In a small bowl, stir together the brown sugar and ground cinnamon until evenly combined and no big clumps of sugar remain.

Pour the melted butter over the frozen dough loaves, trying to coat as much of the surface as you can. It’s fine if some butter runs down to the bottom of the crock.

Sprinkle the cinnamon-sugar mixture evenly over the buttered dough loaves, making sure to cover the tops well. Some sugar will fall down around the sides, which helps create a gooey caramel layer.

Cover the slow cooker with the lid. Set to LOW and cook for 2 1/2 to 3 1/2 hours, or until the dough is puffed, cooked through in the center, and the edges are golden and sticky. (Lift a loaf gently with a spatula and peek at the underside; it should no longer look doughy.)

Once done, turn the slow cooker to WARM and let the sweet bread rest for about 10 minutes. This helps the sugary-butter mixture thicken into a caramel-like sauce.

To serve, scoop out portions with a large spoon or use tongs to pull off pieces of the soft, sticky bread. Spoon any sauce from the bottom of the crock over the top of each serving. Enjoy warm.

For a nutty crunch, sprinkle 1/2 cup chopped pecans or walnuts over the cinnamon-sugar before cooking. If you have chocolate lovers, toss in 1/2 cup mini chocolate chips during the last 15–20 minutes of cooking so they melt but don’t burn. For a lighter spice profile, swap half the cinnamon for ground nutmeg or pumpkin pie spice. If your family prefers less sweetness, reduce the brown sugar to 3/4 cup and add a pinch of salt to the cinnamon-sugar mix. You can also drizzle a quick glaze (1/2 cup powdered sugar mixed with 1–2 tablespoons milk) over the warm bread after cooking for a bakery-style finish. For picky eaters, leave one loaf more plain by brushing with butter and using only a light sprinkle of cinnamon-sugar, then let kids pull from the side they like best.