Easy Cinnamon Roll Monkey Bread Recipe + Video
Cinnamon Roll Monkey Bread combines all the best parts of these two delicious treats! Make this crockpot recipe for breakfast, brunch, or dessert. There’s no denying why this pull-apart bread is a fan favorite. It’s the perfect breakfast recipe that everyone will crave!
What’s better than ooey gooey, soft, and buttery sweet cinnamon roll morsels that you can pull apart into little bite-sized pieces?
I think that this is the perfect Christmas morning breakfast and a great recipe for homemade monkey bread.
The golden brown goodness, paired with the biscuit dough, creates the best cinnamon roll monkey bread recipe ever.
I love using simple ingredients to make this easy recipe! It means that I’ll make it for often than just for a special occasion.
In fact, delicious recipes like this should be celebrated and made more often!
The last thing that you should do with this sweet bread recipe is limit how many times you make it.
It’s the first thing I think about when I have other people coming to the house!
Cinnamon Roll Monkey Bread
This monkey bread with frozen bread dough recipe is so much easier to put together than mixing and rolling out dough for a pan of rolls.
With a drizzle of sweet frosting, you won’t be able to taste the difference!
It’s an easy breakfast where all the pieces of cinnamon rolls are covered perfectly with the cinnamon sugar mixture. This means every bite is next level delicious!
If you’re craving something more savory, I have another easy monkey bread recipe that’s loaded with sausage, eggs, and cheese.
Or, try caramel and cinnamon pull apart bread that tastes like apple pie or Bananas Foster! How about a quick air fryer cinnamon roll instead?
Try more of our pull-apart breads like Cinnamon Pecan Pull-Apart Bread or even more delicious cinnamon desserts like Cinnabon Cinnamon Sticks!
We also have a delicious blueberry sweet rolls recipe that is better than any bakery
How To Make Crockpot Monkey Bread
Thaw a package of frozen dinner rolls, then cut them into quarters. Coat the pieces in butter and toss in a mixture of cinnamon and sugar.
Add them to a buttered crock pot and cook on High until they are fluffy and cooked through. Start checking at around 1 ½ hours, though it can take up to 3 hours total.
Just before the dough is done, whip up the cream cheese frosting. Drizzle it over the top and serve immediately.
Or, turn the monkey bread with frozen bread dough out onto a serving tray before icing.
Slow Cooker Monkey Bread Tips and Tricks
- Adjust time and temp as needed. Since every slow cooker heats differently, I recommend keeping a close eye on this the first time you prepare it.
If yours runs hot, you may want to set it to Low for a longer period of time to prevent scorching around the outside. - Double the frosting. If you prefer to have extra icing for dipping, you’ll want to make twice the listed amount.
- Add fruit or nuts. Peel and chop up a firm apple or two to mix in with the dough pieces or sprinkle some walnuts or pecans between the layers of cinnamon roll monkey bread!
- Tip for easy cleanup: Line your crockpot with parchment so you can lift the treat straight out when it’s done! Keep in mind that it may take a bit longer to cook with this extra layer.
Crockpot Monkey Bread Kitchen Tools
- Slow Cooker – Great for soups, roasts, shredded chicken, and more! I love it in the cooler months, but it’s also great in the summer when you don’t want to heat up the whole house with the oven.
- Kitchen Shears make quick work of cutting up the dough balls for this easy monkey bread.
- Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
- Electric Hand Mixer – I’ve had this one in my kitchen forever and it still works beautifully.
Slow Cooker Cinnamon Rolls FAQs
For this crockpot monkey bread recipe I used Rhodes, and it’s also what I use for my famous bombs! You could also whip up a batch of homemade white bread dough if you prefer to use that. I’ll typically just grab a few cans of cinnamon roll dough or dough from the grocery store, just to keep them on hand for when the craving for this delicious recipe hits.
As long as you have dough that you can cut into those cinnamon roll pieces, you’ll be set.
It should be fine at room temperature if you leave off the icing, otherwise, it will need to be chilled.
Because the texture is more doughy than traditional baked versions, it won’t become tough in the refrigerator. Transfer leftovers to an airtight container and warm individual portions in the microwave.
You bet. You can follow the original recipe as listed on the recipe card or add something new to the top of the monkey bread. A little bit of cinnamon-sugar mixture is my go-to for this sticky bread, but that doesn’t mean that you can’t add cream cheese icing, light brown sugar and butter, or more cinnamon flavor as well.
The great thing about this pull apart bread recipe is that it’s versatile in how it can be enjoyed. Add any topping that you want for your favorite way to create this addictive bubble bread – and you’re sure to get the best results.
This easy cinnamon roll monkey bread would taste divine with a brown sugar butter mixture, icing, or just a drizzled glaze. You could even dip the bite-sized pieces of dough into a small bowl of dark brown sugar and pumpkin pie spice for a fun fall flavor!
Enjoy!
With love, from our simple kitchen to yours.
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Other Crockpot Dessert Recipes
Easy Cinnamon Roll Monkey Bread
Ingredients
- 24 frozen dinner rolls, about 2 pounds, such as Rhodes brand
- 16 tablespoons 2 sticks unsalted butter, melted (about 1 cup)
- 3 tablespoons ground cinnamon
- 1 cup packed light brown sugar, about 7 ounces
Cream Cheese Frosting
- 4 ounces cream cheese, softened (about 1/2 cup)
- 2 tablespoons unsalted butter, softened
- 1/2 cup powdered sugar, about 2 ounces
- 2 tablespoons heavy cream
- 1/4 teaspoon kosher salt
Instructions
- THAW ROLLS: Place 24 frozen dinner rolls on a clean cutting board. Let sit at room temperature until soft enough to cut through easily, about 15 to 30 minutes. The rolls should give slightly when pressed but can still be a little cold in the center.
- MIX CINNAMON SUGAR: While rolls thaw, combine 1 cup packed light brown sugar and 3 tablespoons ground cinnamon in a gallon-sized resealable bag. Seal and shake until evenly blended and the mixture carries a warm, spiced aroma.
- PREP SLOW COOKER: Melt 16 tablespoons 2 sticks unsalted butter, melted (about 1 cup) in a medium microwave-safe bowl. Pour 1/4 cup of the melted butter into a 6-quart slow cooker and brush it up the sides so every surface is coated. Set the remaining melted butter aside.
- CUT AND COAT: Using kitchen shears, cut each thawed dinner roll into 4 equal pieces. Working in batches, drop a handful of pieces into the reserved melted butter and stir until every piece glistens. Transfer the buttered pieces to the cinnamon sugar bag and toss until fully coated.
- LAYER IN SLOW COOKER: Arrange half of the coated cinnamon roll bites in an even layer in the prepared slow cooker. Add the remaining bites in a second even layer. Sprinkle any leftover cinnamon sugar from the bag over the top, then pour any remaining melted butter evenly over everything.
- COOK: Cover and cook on HIGH for 1 hour 45 minutes to 3 hours. Start checking at 1 hour 45 minutes. The bread is done when the top layer is puffed and golden, the edges pull away slightly from the sides of the crock, and a toothpick inserted into the center comes out clean. Every slow cooker heats differently, so watch closely the first time. Tucking paper towels under the lid absorbs excess moisture and keeps the bread from getting soggy.
- MAKE FROSTING: While the bread cooks, beat 4 ounces cream cheese and 2 tablespoons unsalted butter with an electric hand mixer in a tall bowl until smooth and creamy, about 1 minute. Add 1/2 cup powdered sugar and mix until incorporated. Pour in 2 tablespoons heavy cream and 1/4 teaspoon kosher salt, then beat until light and fluffy, about 30 seconds more.
- SERVE: Drizzle the cream cheese frosting over the entire batch of pull-apart bread or serve it on the side for dipping. Serve immediately while warm and gooey.
Video
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published May 2016, updated and republished March 2025
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
Which brand on dinner rolls would you suggest?? This recipe looks AMAZING – can't wait to try it out Christmas morning! x
I just made this. Wow, soooo delicious! & So quick and easy to make. It is really VERY good!
Question: does this need to be stored in the refrigerator??
How much brown sugar did you use? The recipe doesn't say how much. 🙁
1 cup of brown sugar worked just fine for me!
Hey. 1 1/2 hr to 3 hrs is a huge swing. How long did you guys cook this?
Can I bake them in my toaster oven instead of using my slow cooker?
Can you explain what the paper towel on the lid does?
I’m going to gain so much weight because of how often I make this recipe! It’s such a good sweet snack to have after dinner, I can’t get enough of it!
This recipe from The Slow Roasted Italian is a total game-changer! So easy to make and absolutely delicious. Donna and Chad never disappoint!
Hi London!
We’re so glad you enjoyed!
TSRI Team Member,
Devlyn
Donna’s recipes are always a hit in my house, and this one was no exception! I added a little extra cinnamon for an even richer flavor.
Hi Lauren!
I’m glad you enjoyed the recipe!!
TSRI Team Member,
Devlyn