This post is sponsored by the Crock-Pot® brand. All opinions are mine alone.
Whenever I think of monkey bread I’m instantly transported to Christmas morning. Growing up we always had Christmas brunch before opening presents, and my mom would make a fabulous monkey bread. She also made these super yummy cinnamon rolls, and I thought to myself…. “I should combine these.” I did a little research and found that the best way to do this was to use those store bought cinnamon rolls that you bake in the oven. I already knew that you could make monkey bread in a Crock-Pot® Slow Cooker, so this was a winner for me.
This Cinnamon Roll Monkey Bread is everything you need and more. It’s rich and indulging, and perfect for a holiday brunch. It’s like a cinnamon roll but 1,000 times better because it gets to soak and bake in a rich sauce of brown sugar and butter. It’s extra sticky and sweet especially when you pour icing all over it.
To make this dish, I used the Crock-Pot® 3.5-Quart Casserole Slow Cooker. This slow cooker is awesome for making desserts like this. It’s the perfect size, and makes cooking it a breeze. Plus it helped the bread to stay moist while cooking but still caramelizes!
You can serve this cinnamon roll monkey bread straight out of the casserole, or flip it over onto a plate so that the caramelized part is on top. Either way drizzle the icing that comes with the cinnamon rolls over the top, and you’ve got an amazing holiday brunch item!
- 2 cans Cinnamon Rolls (5 per can)
- ¼ cup granulated sugar
- 1 teaspoon cinnamon
- ½ cup brown sugar
- ½ cup unsalted butter, melted
- Open each can of cinnamon rolls. Reserve the icing. Cut each roll into 6 pieces.
- Place the granulated sugar and cinnamon in a large size Ziploc bag. Add the cut up cinnamon rolls to the bag. Seal and shake to coat the pieces with cinnamon sugar.
- In a small bowl, stir together the brown sugar and melted butter.
- Spray your Crock-Pot® 3.5-Quart Casserole Slow Cooker with nonstick cooking spray. Place half the dough pieces in the bottom of the slow cooker. Pour half the melted butter mixture over the top and then add the rest of the cinnamon roll pieces and the rest of the melted butter/brown sugar.
- Cover the slow cooker and cook on high for about 2 hours. Make sure to take a peek after an hour or so to make sure that the edges and bottom are not burning. The edges will start to brown, but the top will still be a little gooey looking. Turn off the slow cooker and let it sit for 5 minutes before serving.
- Drizzle the icing that came with the rolls over the top of the monkey bread in the Crock-Pot® Slow Cooker, or turn the bread over onto a plate and drizzle the icing then.