Description
Indulge in a decadent treat with this Crockpot Cinnamon Roll Monkey Bread. Made with refrigerated cinnamon rolls and a sweet, gooey topping, it’s a perfect dish for breakfast or dessert.
Ingredients
Scale
Cinnamon Roll Monkey Bread:
- 2 cans refrigerated cinnamon rolls (with icing, 12.4 oz each)
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
- 1/4 cup unsalted butter (melted)
- 1/4 cup brown sugar (packed)
- Nonstick cooking spray
- Chopped pecans or walnuts (optional)
Instructions
- Prepare Slow Cooker: Lightly spray the slow cooker with nonstick spray and line with parchment paper.
- Prep Cinnamon Rolls: Cut each cinnamon roll into quarters and coat with sugar-cinnamon mixture.
- Layer in Slow Cooker: Alternate layers of cinnamon roll pieces and butter-brown sugar mixture in the slow cooker, sprinkling with nuts if desired.
- Cook: Cover and cook on low for 2 to 2.5 hours until golden.
- Serve: Drizzle reserved icing over the bread and enjoy!
Notes
- For extra indulgence, try adding mini chocolate chips or caramel sauce.
- Using parchment lining helps prevent sticking for easier cleanup.
- Serve warm for the best experience.
- Prep Time: 10 minutes
- Cook Time: 2 hours 15 minutes
- Category: Breakfast, Dessert
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 390
- Sugar: 23g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg
