Crockpot Cinnamon Roll Monkey Bread Recipe
Indulge in this decadent yet simple Crockpot Cinnamon Roll Monkey Bread, a delightful twist on traditional monkey bread that’s perfect for breakfast or dessert. Made with refrigerated cinnamon rolls, sugar, butter, and a touch of vanilla, this sticky pull-apart bread is a treat for the whole family.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 10 minutes
- Yield: 8 servings 1x
- Category: Breakfast, Dessert
- Method: Slow Cooker
- Cuisine: American
- Diet: Vegetarian
Ingredients
Units
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Cinnamon Roll Monkey Bread:
- 2 cans (8-count) refrigerated cinnamon rolls with icing
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
- 1/2 cup unsalted butter, melted
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- nonstick cooking spray
- optional toppings: chopped pecans, icing drizzle
Instructions
- Prepare Crockpot: Spray the inside of your crockpot with nonstick cooking spray or line with parchment paper.
- Prep Cinnamon Rolls: Cut each cinnamon roll into quarters. In a zip-top bag, combine granulated sugar and cinnamon. Toss cinnamon roll pieces until coated.
- Make Butter Mixture: Whisk melted butter, brown sugar, and vanilla extract in a small bowl.
- Layer Ingredients: Place half of the cinnamon roll pieces in the crockpot. Drizzle half of the butter mixture on top. Repeat with remaining ingredients.
- Cook: Cover and cook on low for 2 to 2 ½ hours until dough is cooked through.
- Finish and Serve: Cool slightly, drizzle reserved icing over the monkey bread, and add chopped pecans if desired.
Notes
- Use slow cooker liners for easy cleanup.
- For a crisp top, finish under a broiler in a separate dish.
- Best served warm!
Nutrition
- Serving Size: 1 portion
- Calories: 370
- Sugar: 24g
- Sodium: 430mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
