December 12, 2014

Crockpot Monkey Bread

With the holidays around the corner, I have one thing on my mind...delicious, warm, gooey bread. Maybe it comes from the years of my mom always having loaves and loaves of delicious sourdough bread coming out of the oven in waves throughout the holiday season. While my bread making skills are not quite the level hers are (nor do I have the patience to get the starter going and go through all of the preparations like she does), but I did manage to find an easy crockpot recipe for a tasty close second. Check out this easy to make cinnamon monkey bread!

Image and recipe, via
What You Will Need:
  • 2 cans Grands! Cinnamon Rolls (5 per can)
  • 1/4 cup granulated sugar
  • 1 teaspoon cinnamon
  • 1/2 cup brown sugar
  • 1/2 cup unsalted butter, melted
  • 1 crockpot
How To Make:

1. Open each can of cinnamon rolls and set the icing aside for later. Cut each rolls into 6 pieces.
2. Place the granulated sugar and cinnamon in a gallon size ziploc bag. Add the cut up cinnamon rolls (the pieces will fall apart a little) to the bag. Seal and shake to coat the pieces with cinnamon sugar.
3. Stir the brown sugar and melted butter together in a separate bowl.
4. Spray a 5-7 Qt 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, then add the rest of the cinnamon roll pieces and the rest of the melted butter.
5. Cover the slow cooker and cook on high power for about 2 hours. (Check regularly) The edges will start to brown, but the top will still be a little gooey looking. Turn off the slow cooker and let sit for 5 minutes before serving.
Optional: Drizzle the icing that came with the rolls over the top of the monkey bread in the crockpot, or pour it over like syrup after serving.
Note: The monkey bread will stick as it cools. Serve from the warm slow cooker and make sure that you take it all out before it cools all the way or it’ll require soaking.

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