Description
Gooey, sweet, and packed with cinnamon, this Crockpot Cinnamon Roll Monkey Bread is an effortless, indulgent treat perfect for breakfast, brunch, or dessert. Made with refrigerated cinnamon rolls and cooked in a slow cooker, it’s easy to prepare and guarantees soft, caramel-coated, pull-apart perfection.
Ingredients
2 cans refrigerated cinnamon roll dough
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1/4 cup unsalted butter, melted
1/2 cup packed brown sugar
1/4 cup heavy cream
Non-stick cooking spray
Optional toppings: powdered sugar glaze, chopped pecans, raisins
Instructions
- Spray the crockpot with non-stick cooking spray.
- Cut each cinnamon roll into four pieces. Reserve icing packets.
- Toss dough pieces in a mixture of granulated sugar and cinnamon until coated.
- Layer coated dough pieces in the crockpot.
- Mix melted butter, brown sugar, and heavy cream. Pour over the dough.
- Cook on low for 2 to 2.5 hours or until fully cooked.
- Cool slightly before drizzling with icing or adding toppings.
- Serve warm directly from the crockpot or on a serving plate.
Notes
Variations: Add pecans, raisins, chocolate chips, or caramel sauce for extra flavor.
Reheat leftovers in the microwave or crockpot.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Breakfast, Brunch, Dessert
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 8 servings
- Calories: 320 kcal
