Crock Pot Monkey Bread

Slow cooker monkey bread drizzled with sweet vanilla glaze and topped with pecans.

5 from 2 votes

Soft, gooey crock pot monkey bread you pull apart with your fingers, made with cinnamon roll dough and pumpkin spice, cooked with no oven.

Prep Time30

Cook Time2

Total Time2 30

Course: Dessert

Cuisine: American

Servings:

Calories: 182kcal

Author: Jennifer Fishkind

Ingredients

2 cans Grand Cinnamon Rolls 5 per can with glaze
¼ cup cane sugar you can also use granulated white sugar
1 teaspoon pumpkin spices
½ cup brown sugar
½ cup unsalted butter melted
½ cup chopped walnuts
Cooking spray

Instructions

Generously spray the slow cooker with cooking spray.
Cooking spray
In a bowl add the pumpkin spices and the cane sugar. Stir until both of the ingredients are well combined.
1 teaspoon pumpkin spices, ¼ cup cane sugar
Cut the cinnamon dough into 5. Unroll the dough and cut it every 3 inches. With your hands roll it into little balls.
2 cans Grand Cinnamon Rolls
Toss the balls in the pumpkin spices and sugar mixture. Set aside.
In the microwave melt the butter, add the brown sugar, and mix well.
½ cup unsalted butter , ½ cup brown sugar
Optional: Place a small mason jar in the middle of the slow cooker to create a hole in the middle of the monkey bread.
Place the balls and chopped walnuts around the mason jar in the slow cooker.
½ cup chopped walnuts
Pour the butter mixture on top.
Cook on high for 2 hours
Carefully remove the monkey from the slow cooker and place it on a serving plate.
Drizzle the glaze on top.
Serve warm or at room temperature.

Notes

Tips:

If you do not have a mason jar, use any small heatproof object that can sit in the slow cooker and create a hole in the center.
Grease the slow cooker generously so the monkey bread lifts out cleanly.
You can leave the walnuts out for a nut allergy, or swap in pecans or almonds.

Storage:

Store in an airtight container at room temperature for up to three days. To freeze, seal it in an airtight container for up to three months and thaw overnight in the refrigerator. Reheat in a 350 degree oven for about 15 minutes, until warmed through.

Nutrition