Easy Cinnamon Roll Monkey Bread

taking a piece of the cinnamon roll monkey bread

Print Recipe

5 stars from 3 reviews

Cinnamon Roll Monkey Bread combines two delicious treats! Make this crockpot recipe for breakfast, brunch, or dessert.

Author: Donna Elick

Servings: - 12

Prep Time15

Cook Time1 45

thawing time30

Total Time2 30

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

Notes

MAKE-AHEAD: Assemble the coated roll pieces in the slow cooker insert the night before, cover tightly with plastic wrap, and refrigerate. Add 15 to 30 minutes to the cook time since the insert starts cold.

STORAGE: Store leftovers without frosting in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. The doughy texture holds up well when chilled. Warm individual portions in the microwave for 15 to 20 seconds before serving.

FREEZING: The unfrosted bread freezes well for up to 2 months at peak quality (safe for up to 4 months, though texture softens past the 2-month mark). Wrap tightly in plastic wrap, then aluminum foil. Thaw overnight in the refrigerator and warm in the microwave before serving. Make the frosting fresh when ready to serve.

Nutrition