Crockpot Monkey Bread Made With Cinnamon Rolls
Turn cinnamon rolls into a sweet and delicious monkey bread, made right in your slow cooker. This crockpot monkey bread recipe is the perfect easy breakfast, ready when everyone wakes up! Refrigerated biscuit dough makes this recipe extra easy.
Servings: 8
Equipment
- 1 Slow Cooker
Ingredients
- 24 oz refrigerated cinnamon roll dough each roll cut into quarters
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 cup salted butter melted
Instructions
- Line a 6-quart slow cooker with parchment paper. Place the dough pieces in an even layer on top of the parchment. In a medium bowl, combine sugars, cinnamon, nutmeg and butter. Mix well and pour evenly over dough pieces.
- Place lid on crockpot and cook on low heat for 3 to 3 1/2 hours, or until dough is fully cooked through. Remove from slow cooker by lifting up on the parchment.
- Drizzle the icing packets that came with the dough over the tops and serve!
Notes
This recipe was originally published on Pip and Ebby and has been syndicated and published here on Easy Breakfast Ideas 101.
- Lining the slow cooker with parchment paper or a liner made specifically for crockpots will ensure the dough does not burn. If you don’t have either, generously coat the crock pot with nonstick cooking spray first. The dough will cook more quickly without the parchment/liner.
- Keep a close eye on the rolls while cooking because depending on your crockpot and whether or not you are using a liner, cooking times can vary. Start checking for doneness just before the 3-hour mark.
- No need to pull out serving plates for this crock pot monkey bread, as it is the perfect little finger food!
- A cream cheese frosting would be a great replacement for the icing packet that comes along with the dough.