Get ready to indulge in a deliciously sweet and gooey treat with our Slow Cooker Cinnamon Roll Monkey Bread recipe! This twist on the classic cinnamon roll combines the convenience of a slow cooker with the irresistible flavors of monkey bread.
This Slow Cooker Cinnamon Roll Monkey Bread is perfect for breakfast, brunch, or even as a sweet snack in the afternoon. It's easy to make and sure to please a crowd, and the slow cooker makes it a breeze to prepare ahead of time. So why wait? Give this delicious recipe a try and indulge in a sweet treat that's sure to become a new favorite!"
● Ingredients:
- 2 cans (16.3 oz each) of refrigerated cinnamon roll dough
- 1/2 cup granulated sugar
- 1 tsp ground cinnamon
- 1/2 cup unsalted butter, melted
- 1/2 cup packed light brown sugar
- 1/2 cup chopped pecans (optional)
● Directions:
1. Grease the inside of a 6-quart slow cooker with non-stick
cooking spray.
2. Cut each cinnamon roll into quarters.
3. In a small bowl, mix together granulated sugar and ground
cinnamon.
4. Dip each quartered cinnamon roll piece into melted
butter, then coat with the cinnamon-sugar mixture.
5. Layer the coated cinnamon roll pieces in the greased slow
cooker.
6. Sprinkle the chopped pecans (if using) and brown sugar
evenly over the cinnamon roll pieces.
7. Cover and cook on high for 2 hours, or until the cinnamon
roll pieces are cooked through and the edges are golden brown.
8. Remove the lid and let the monkey bread cool in the slow
cooker for 10-15 minutes before serving.
9. Drizzle the icing from the cinnamon roll dough over the top of the monkey bread, if desired, before serving.
● Nutrition Facts:
Calories: 420 | Total Fat: 21g | Saturated Fat: 10g |
Cholesterol: 30mg | Sodium: 480mg | Total Carbohydrates: 54g | Dietary Fiber:
1g | Sugar: 33g | Protein: 3g