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Spray your slow cooker with a nonstick cooking spray to keep the sugar from glueing itself to the sides.
Open your can of biscuits, split them apart, and roll each one into a smooth ball shape. Place them on a plate to the side.
Set up your melted vegan butter in a small bowl. In a separate bowl, mix the brown sugar and cinnamon.
Roll each biscuit ball in the melted vegan butter. Then, use a fork or slatted spoon to lift the biscuit out of the vegan butter and roll this in the brown sugar and cinnamon mixture until completely coated. Finally, transfer the coated biscuit ball to your slow cooker. Repeat this step with all the biscuit balls, placing them right next to each other, touching.
Cover the slow cooker top with a paper towel and place the lid on top of that, holding the paper towel in place.
Cook on low for 2 hours, making sure you check them at 1½ hours.
Make the glaze by mixing all ingredients in a small bowl with a fork or whisk until totally combined.
When the cinnamon rolls are done, remove them from the crockpot and drizzle (or pour) the glaze on top before serving!