Crockpot Cinnamon Roll Monkey Bread is a simple and delicious dessert or breakfast treat that’s perfect for any occasion. This recipe combines the convenience of a slow cooker with the irresistible flavors of cinnamon rolls, creating a gooey, sweet, and utterly satisfying dish. This is a great cinnamon roll casserole and Pillsbury monkey bread, all in one.
Why You’ll Love This Recipe
- Simple and Quick – Uses canned cinnamon rolls for a super easy prep.
- Hands-Off Cooking – The slow cooker does most of the work.
- Deliciously Gooey – Creates a moist and sugary treat that everyone will love.
- Perfect for Any Occasion – Great for Christmas morning, weekend brunch, movie night, or any easy breakfast treat.
Origin of Monkey Bread
Monkey bread is a sweet, sticky, pull-apart bread that’s believed to have originated in the United States. It’s often made with canned biscuit dough or homemade dough, coated in cinnamon sugar, and baked in a bundt pan. The exact origin is unclear, but it gained popularity in the mid-20th century and has since become a beloved treat for breakfast, brunch, or dessert.
Ingredients
- 2 cans (5 per can) Refrigerated Cinnamon Rolls
- 1/4 cup White Sugar
- 1 teaspoon Ground Cinnamon
- 1/4 cup Brown Sugar
- 1/2 cup Butter, melted
Equipment
- Crock-Pot
- Large Mixing Bowl
- Non-Stick Cooking Spray
- Gallon-size Ziploc bag
How to Make Crockpot Cinnamon Roll Monkey Bread
- Prepare the Cinnamon Rolls – Open the cans of cinnamon rolls and reserve the icing. Cut each roll into 4-6 pieces.
- Coat the Cinnamon Roll Pieces – Place the white sugar and cinnamon in a gallon-size Ziploc bag. Add the cinnamon roll pieces to the bag, seal, and shake until they are completely coated with cinnamon sugar.
- Combine Butter and Brown Sugar – In a small bowl, stir together the brown sugar and melted butter.
- Layer in the Crock-Pot – Spray your slow cooker with non-stick cooking spray. Place half of the coated cinnamon roll pieces in the bottom of the slow cooker. Pour half of the melted butter mixture over the top, then add the remaining cinnamon roll pieces and the rest of the melted butter/brown sugar.
- Cook – Place a paper towel over the insert. Then, add the lid to keep the condensation off the monkey bread. Cover and cook on low for 2 hours. Check after 1 1/2 hours to ensure the edges and bottom are not burning. The edges will start to brown, but the top will still be a little gooey.
- Drizzle with Icing – Drizzle the icing that came with the rolls over the top of the monkey bread in the Crock-Pot.
- Serve – Serve warm straight from the slow cooker.
Cooking Tips and Mistakes to Avoid
- Prevent Sticking – Make sure to get all of the cinnamon rolls out of the crockpot before it cools, or they will stick and be hard to clean.
- Avoid Burning – Check the monkey bread periodically to prevent burning, as some slow cookers have hot spots.
- Keep it Moist – Placing a paper towel between the slow cooker and lid helps to absorb moisture and prevent the monkey bread from becoming soggy.
- Spray – Spray your Crockpot with non-stick spray before adding the ingredients.
Serving Tips
- Serve Warm – Serve the monkey bread warm for the best gooey texture.
- Ice Cream – Add a scoop of vanilla ice cream for extra indulgence.
- Holiday Brunch – A fabulous breakfast or brunch treat.
Health Benefits of Ingredients
While monkey bread is a decadent treat, here are some potential benefits of its ingredients:
- Cinnamon – Contains antioxidants and has anti-inflammatory properties.
Interesting Facts
- Using a Crock-Pot Casserole slow cooker can help the bread stay moist while still caramelizing.
- Cinnamon roll monkey bread can be served straight out of the slow cooker or flipped onto a plate to showcase the caramelized top.
Summarized Recipe
Ingredients:
- 2 cans Refrigerated Cinnamon Rolls
- 1/4 cup White Sugar
- 1 teaspoon Ground Cinnamon
- 1/4 cup Brown Sugar
- 1/2 cup Butter, melted
Instructions:
- Cut cinnamon rolls into pieces and coat them with cinnamon sugar.
- Combine melted butter and brown sugar.
- Layer cinnamon roll pieces in a greased slow cooker, alternating with the butter mixture.
- Cook on low for 2 hours, or until cooked through.
- Drizzle with icing and serve warm.
