Slow Cooker Cinnamon Roll Monkey Bread
Transform refrigerated cinnamon rolls into sticky-sweet monkey bread in a slow cooker. Canned rolls get cut into chunks, tossed with cinnamon sugar, layered with a brown butter caramel, then steamed low and slow until the edges caramelize and centers stay pillowy. Serve warm from the crock with the included icing drizzled over top. This no-fuss version skips the usual stovetop caramel and proofing, making it ideal for breakfast gatherings, potlucks, or lazy weekend mornings when you want a showstopper dessert with minimal hands-on time.
Ingredients
Instructions
- 1
Open both cans of cinnamon rolls and set icing aside.
- 2
Cut each roll into 6 pieces.
- 3
Combine granulated sugar and cinnamon in a gallon-size zip bag.
- 4
Add cut roll pieces to the bag, seal, and shake until coated.
- 5
Stir brown sugar and melted butter together in a bowl.
- 6
Spray slow cooker with nonstick spray, optionally line it, and spray liner if used.
- 7
Transfer coated pieces to slow cooker and pour brown sugar mixture over top.
- 8
Stir gently to coat all pieces.
- 9
Place a paper towel over the insert, then cover with lid to prevent condensation dripping.
- 10
Cook on low for 2 hours, checking at 1.5 hours, until edges are dark brown and center looks doughy.
- 11
Alternatively, cook on high for 1.5 hours, checking at 1 hour, watching for dark edges.
- 12
Stop cooking once edges darken to avoid burning.
- 13
Drizzle reserved icing over the bread or serve it on the side.
- 14
Serve warm directly from the slow cooker.
Tips
Use a slow cooker liner and spray it with nonstick spray for effortless cleanup.
Check at the lower end of the time range to prevent over-browning; slow cookers vary in heat distribution.
Serve immediately while warm; the bread sticks as it cools and will require soaking if fully cooled.
Good to Know
Transfer cooled bread to an airtight container and refrigerate for up to 3 days. Reheat gently in a warm slow cooker or microwave.
Prepare the cinnamon sugar mixture and brown butter mixture the night before and refrigerate in separate containers. Cut rolls and assemble in the slow cooker in the morning, then cook.
Serve warm directly from the slow cooker with reserved icing drizzled over the top or passed on the side. Pair with coffee or milk.
Common Mistakes
Do not let the bread cool completely in the slow cooker to avoid sticking and hardening.
Do not skip the paper towel under the lid; condensation dripping onto the rolls makes them soggy.
Do not walk away during cooking; check at the lower time range as slow cookers have hot spots and vary in heat output.
Substitutions
similar yield, may need longer cooking
FAQ
Can I make this ahead and freeze it?
Yes. Assemble the raw monkey bread in a slow cooker-safe baking dish, cover tightly, and freeze for up to 3 months. Thaw overnight in the fridge, then transfer to your slow cooker and cook as directed, adding 30 minutes to the time.
What if my slow cooker browns too fast on one side?
Flip the ceramic insert halfway through cooking if you notice uneven browning. This redistributes heat and prevents hot spots from burning the bread.
How long can I keep leftover monkey bread?
Store covered in the refrigerator for up to 3 days. Reheat gently in a low oven or warm slow cooker to soften. It may dry out if kept longer.