Description
This Crockpot Cinnamon Roll Monkey Bread is a warm, gooey, and sweet pull-apart treat made using refrigerated cinnamon roll dough. Coated in a cinnamon sugar mixture and slow-cooked with a rich butter and brown sugar sauce, it’s an easy-to-make dessert or breakfast option perfect for cozy gatherings.
Ingredients
Scale
Dough
- 2 cans refrigerated cinnamon roll dough
Sugar Coating
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
Brown Sugar Sauce
- 1/4 cup unsalted butter, melted
- 1/2 cup packed brown sugar
- 1/4 cup heavy cream
Other
- Non-stick cooking spray
- Optional toppings: powdered sugar glaze, chopped pecans, raisins
Instructions
- Prepare Crockpot: Spray the crockpot thoroughly with non-stick cooking spray to prevent sticking.
- Cut Dough: Cut each cinnamon roll into four pieces, keeping the icing packets reserved for later use.
- Coat Dough: Toss the dough pieces in a bowl with granulated sugar and ground cinnamon until all pieces are evenly coated.
- Layer Dough: Place the coated dough pieces in the bottom of the crockpot, layering them evenly.
- Make Sauce: In a separate bowl, mix melted butter, brown sugar, and heavy cream until fully combined, then pour this mixture over the dough in the crockpot.
- Cook: Cover and cook on low heat for 2 to 2.5 hours, or until the monkey bread is fully cooked and golden brown.
- Cool and Add Toppings: Allow the monkey bread to cool slightly before drizzling with the reserved icing or adding optional toppings like chopped pecans or raisins.
- Serve: Serve warm directly from the crockpot or transfer to a serving plate for immediate enjoyment.
Notes
- Do not open the crockpot frequently while cooking; it can slow down the cooking time.
- Ensure the dough pieces are coated well in the cinnamon sugar mixture for the best flavor.
- Optional toppings like pecans and raisins add texture and extra sweetness but can be omitted to keep it simple.
- Serving warm will provide the best gooey texture; leftovers can be reheated gently.
