My uncle swears this is the best dessert I have ever made. Only 3 ingredients to bake this creamy delight.

For a milder flavor or to make this more family-friendly, you can swap half of the Irish cream with whole milk to tone down the liqueur while keeping the creamy texture. If you need it completely alcohol-free, use an Irish cream–flavored coffee creamer in place of the liqueur. For picky eaters who aren’t big on strong spice, choose a lighter cinnamon roll brand or use plain refrigerated sweet rolls if you can find them.

You can also cut the cinnamon roll cubes a bit smaller so every bite is soft and custardy with fewer big chunks. If your slow cooker tends to run hot, check at the 2-hour mark so the edges don’t over-brown; you can lay a piece of parchment under the lid to catch condensation and keep the top from getting soggy. For a little extra flair, sprinkle a handful of chocolate chips or chopped nuts over the top during the last 15 minutes of cooking (this would technically add ingredients, but it’s an optional flourish if you’re not strictly sticking to three). Leftovers reheat nicely in the microwave with a splash of cream or milk to bring back that just-cooked softness.