Pour thick sticky corn syrup over frozen raw dough balls, together with 3 ingredients, into slow cooker for a sweet treat that's the one everyone asks for

This slow cooker 5-ingredient Amish-style shoofly dessert is my cozy, shortcut spin on the old-fashioned molasses pie. Instead of fussing with crusts, you pour thick, sticky corn syrup over frozen raw dough balls, add just three more pantry ingredients, and let the slow cooker do the work. The dough puffs up into tender little dumplings that soak in a gooey, caramel-like syrup, giving you all those shoofly flavors with almost no effort—perfect for busy weeknights, church potlucks, or when the kids want something sweet and warm after dinner.

Serve this sweet slow cooker dessert warm, straight from the crock, with a scoop of vanilla ice cream or a dollop of whipped cream so it melts down into the syrupy sauce. A hot cup of coffee or tea balances the sweetness nicely for adults, while the kids usually love it with a glass of cold milk. It’s rich, so small bowls go a long way—pair it with something light for dinner, like a simple salad and grilled chicken, and let this be the cozy, shareable treat everyone lingers over at the table.

Servings: 8

1 (24 oz) bag frozen raw yeast dinner roll dough balls (about 12–16 balls)

Lightly grease the inside of a 4- to 6-quart slow cooker with cooking spray or a little butter to help prevent sticking.

Place the frozen raw dough balls in an even layer in the bottom of the slow cooker. It’s fine if they touch and nestle together a bit.

In a medium mixing bowl, whisk together the thick light corn syrup, brown sugar, melted butter, and ground cinnamon until the mixture is smooth and well combined. It should be thick, glossy, and sticky.

Slowly pour the thick, sticky corn syrup mixture evenly over the frozen raw dough balls in the slow cooker, making sure each dough ball gets some of the syrup mixture over and around it.

Cover the slow cooker with the lid and cook on LOW for 2 1/2 to 3 1/2 hours, or until the dough balls are puffed, cooked through in the center, and the syrup is bubbling and thickened. Avoid opening the lid in the first 2 hours so the dough can rise and cook properly.

Once done, turn off the slow cooker and let the dessert sit, covered, for about 10 minutes to allow the syrup to settle and thicken slightly.

Spoon the warm dough balls and syrup into bowls, making sure to ladle some of the gooey sauce over each serving. Serve warm with your favorite toppings.

For picky eaters, you can skip the cinnamon or reduce it to 1/2 teaspoon for a milder flavor, or swap it with 1 teaspoon of vanilla extract stirred into the syrup mixture. If your family loves nuts, sprinkle 1/2 cup of chopped pecans or walnuts over the dough balls before pouring on the corn syrup mixture. For a more classic shoofly flavor, you can replace half of the corn syrup (1/2 cup) with dark corn syrup or mild molasses, which will give a deeper, old-fashioned taste. If you prefer things less sweet, cut the brown sugar down to 1/3 cup and serve with unsweetened whipped cream to balance it out. For a fun twist, add a small handful of mini chocolate chips over the top in the last 15 minutes of cooking so they melt slightly but don’t burn. Food safety tips: Make sure you are using frozen raw yeast dough balls that are meant to be baked (not fully baked rolls), and keep them frozen until you’re ready to add them to the slow cooker. Always cook on LOW until the dough is fully cooked through—check the center of a dough ball; it should be soft but not doughy or raw. If your slow cooker runs hot, start checking around 2 hours. Refrigerate any leftovers within 2 hours of cooking and reheat thoroughly before serving. Do not leave the dessert on the warm setting for more than 2 hours after cooking, as the sugar and butter can overcook and the dough can dry out.