Slow Cooker Cinnamon Roll Monkey Bread

A devilishly delicious and unique twist on a classic breakfast favorite! Slow Cooker Cinnamon Roll Monkey Bread recipe takes little prep time and allows the slow cooker to do the work.

This is the perfect breakfast or brunch recipe. Especially if you have a programable slow cooker like this one.

“Shut the ffffffffffffffffffffffront door!”

…………………………………………………….was Lincoln’s exclamation after his first bite of these. About halfway through the ‘Shut the f…” I momentarily lost consciousness “what!?” my mind was saying. Thankfully, he didn’t say what I thought he was about to and my heart and lungs began operating normally again.

Although that was a bit over-the-top, this Cinnamon Roll Monkey Bread truly is extraordinary!

Slow Cooker Cinnamon Roll Monkey Bread

I recently updated this post with new photos and easier instructions. As well, I used all ground cinnamon instead of cinnamon chips. Cinnamon chips are hard to find in some areas. 

Furthermore, instead of dipping each roll in the cinnamon and sugar mixture then butter, I poured the ingredients over the rolls in the slow cooker. 

These changes made the recipe super quick to make. 

MY SPECIAL SLOW COOKER TRICK

Bread in the center of the slow cooker cooks last. The outside will be slightly overcooked before the center is cooked but I have the perfect hack for this. You can either wrap an empty can (wash it out first) then wrap it with foil or make a ball with foil and sit it in the center of your slow cooker. I made a ball because I didn’t want to dig through the trash for a can and I didn’t plan ahead. You can see in the photo below what I did.

WHAT YOU’LL NEED

1. Crescent roll dough. You can use refrigerated pizza dough but, personally, crescent rolls are much better. 
2. Ground cinnamon. You can use cinnamon chips, but ground cinnamon is readily available in all areas during the whole year.
3. Brown sugar. Brown sugar will give slightly more flavor, but you can use white granulated sugar.
4. Butter. Real butter, not margarine.

Want more delicious recipes? You must try these

1. Breakfast Pancake Tacos
2. Easy Apple Turnovers
3. Sausage Pancake Tacos
4. Cinnamon Bread Pull Aparts – This is a different version of cinnamon rolls pull apart bread and it’s wonderful as well!

Slow Cooker Cinnamon Roll Monkey Bread Tips

• When removing the lid, do not let the condensation drip back into the slow cooker.
• When the rolls are done, remove all of them from the slow cooker. Once they begin to cool, they’ll stick.

The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but I have endeavored to be as accurate as possible.

I updated this post from an earlier version dated August 27, 2013 I made new photos and simplified the recipe instructions.

I love hearing from you. Please leave a rating and a comment after you’ve made this recipe. I would love for you to follow me on Instagram and tag me with a photo.

Slow Cooker Cinnamon Roll Monkey Bread

Buttery and flaky, you’ll never believe until you try how wonderfully easy and delicious this recipe is!

Author: Paula

5 from 26 votes

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Prep Time: 5 minutes minutes

Cook Time: 1 hour hour 30 minutes minutes

Total Time: 2 hours hours 5 minutes minutes

Servings: 8 servings

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Ingredients

• 2 can crescent rolls like this
• 4 tablespoons butter melted
• ½ cup brown sugar packed
• 1 tablespoon ground cinnamon

Glaze. optional

• 1 cup powdered sugar (aka confectioners) sifted
• 3 tablespoons heavy whipping cream
• ½ teaspoon pure vanilla extract

Instructions

• Spray the slow cooker with non-stick spray and heat on high while you're prepping the ingredients. Make a ball out of foil and place in the center of your slow cooker.
• Combine sugar and ground cinnamon in a small bowl.
• Open and unroll both cans of the crescent rolls and sprinkle a thin layer of cinnamon sugar over the dough. Roll dough starting on the long side. Pinch edges and ends to seal.
• Using a serrated knife, cut dough into 1-inch slices. Place half the dough (or one can) in the slow cooker evenly. Pour half the butter and sprinkle half of the remaining sugar over the dough.
• Layer the remaining dough in the slow cooker and pour the remaining butter and sugar mixture on top of the dough.
• Place a sheet of paper towel over the top of the slow cooker, then place the top on. Make sure the paper doesn't touch the dough. Turn the slow cooker to low and cook for 90 minutes. Depending on your slow cooker it may take from 75 minutes to 2 hours. Start checking the rolls at 1 ½ hour. You may need to rotate some of them from the edge to the center using tongs or a fork if they start getting too dark around the edge.
• You can dip them out of the slow cooker to serve or dump them onto a serving tray and serve them upside down.
• If you want to put a glaze on them. Whisk together the powdered sugar, heavy cream, and vanilla until it's smooth. Drizzle over the rolls. You can double the glaze if you want more.

Notes

• When removing the lid, do not let the condensation drip back into the slow cooker.
• When the rolls are done, remove all of them from the slow cooker. Once they begin to cool, they’ll stick.

Nutrition

Calories: 381kcal | Carbohydrates: 52g | Protein: 2g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 494mg | Potassium: 30mg | Fiber: 1g | Sugar: 34g | Vitamin A: 261IU | Vitamin C: 0.1mg | Calcium: 27mg | Iron: 1mg

Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.

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