Introduction

Oh, monkey bread! Just the name brings back so many happy memories, doesn’t it? I remember making this with my mom on lazy Saturday mornings, the whole house filling with the most incredible, sweet, cinnamon-y aroma. It’s one of those treats that just feels like a warm hug. And guess what? You can recreate that magic with minimal effort thanks to this super-simple Crock Pot Monkey Bread recipe. Seriously, it’s so easy, you’ll wonder why you haven’t been making it all along!

Why You’ll Love This Recipe

Fast: Ready in under 2 hours, perfect for a quick weekend treat or holiday brunch.
Easy: Minimal prep work, mostly just dipping and assembling. It’s almost foolproof!
Giftable: Package it up in a cute tin or dish – it makes a fantastic homemade gift!
Crowd-Pleasing: Everyone, from kids to adults, goes absolutely wild for this gooey, cinnamon-spiced goodness.

Ingredients

Let’s gather up our goodies! You’ll be surprised how few things you need for this crowd-pleaser.

2 cans Grand Cinnamon Rolls (5 rolls per can, with glaze): These are your secret weapon for a quick and easy base. Make sure they come with the little glaze packets!
¼ cup cane sugar (or granulated white sugar): Just a touch of sweetness to boost the cinnamon flavor.
1 teaspoon pumpkin pie spice: This is where the magic happens! It adds that warm, cozy spice note that is just divine.
½ cup brown sugar: For that rich, caramel-like flavor and lovely sticky texture.
½ cup unsalted butter, melted: The binder that coats everything in deliciousness.
½ cup chopped walnuts: For a little crunch and nutty depth. Feel free to skip if nuts aren’t your jam, or swap for pecans!
Cooking spray: To keep our delicious monkey bread from sticking.

How to Make It

Alright, let’s get this party started! Grab your crock pot and let’s make some deliciousness happen.

Prep Your Crock Pot: First things first, give your crock pot a good spray with cooking spray. This is super important to make sure all those yummy cinnamon roll pieces don’t get stuck.
Cut Up Those Rolls: Open up those cans of cinnamon rolls. Go ahead and separate them into individual rolls, then cut each one into quarters. It might seem a little messy, but that’s part of the fun!
Sugar & Spice Mix: In a medium-sized bowl, whisk together your cane sugar and the pumpkin pie spice. This is your flavor boost for the outer coating.
Butter & Brown Sugar Bliss: In a separate, slightly larger bowl, pour in your melted butter and then stir in the brown sugar until it’s all nice and combined.
The Dipping Dance: Now for the most satisfying part! Take each cinnamon roll quarter and dip it first into the melted butter and brown sugar mixture, making sure it’s well coated. Then, gently transfer it to the sugar and spice mixture and coat that side too. I like to make sure every nook and cranny gets a little love!
Load Up the Crock Pot: Place your beautifully coated cinnamon roll pieces into the prepared crock pot. Try to arrange them somewhat evenly, but don’t stress too much – they’ll puff up and fill in the gaps.
Nutty Goodness: Sprinkle your chopped walnuts all over the top of the cinnamon roll pieces. They’ll nestle in and add a delightful crunch.
Cook to Perfection: Cover your crock pot and cook on the LOW setting for about 1.5 to 2 hours. You’re looking for the rolls to be cooked through and nice and bubbly. I usually peek around the 1.5-hour mark to check on them.
The Grand Finale: Once it’s done and looking irresistible, carefully remove the monkey bread from the crock pot. Drizzle the glaze that came with your cinnamon roll cans over the top. Serve it warm and watch everyone dig in!

Substitutions & Additions

Feeling creative? I love how adaptable this recipe is! Here are a few ideas:

Nuts: Pecans are a fantastic swap for walnuts, or you can omit them entirely if you prefer.
Spice it Up: If you don’t have pumpkin pie spice, a blend of cinnamon, nutmeg, and a pinch of cloves works beautifully.
Caramel Drizzle: For an extra decadent touch, you could drizzle some pre-made caramel sauce over the top along with the glaze.
Citrus Zest: A little bit of orange zest mixed into the sugar/spice coating can add a surprising bright note.

Tips for Success

A few little tricks can make your Crock Pot Monkey Bread even more amazing!

Don’t Overcrowd: While they puff up, avoid packing the crock pot too tightly. This helps them cook evenly.
Check for Doneness: The cooking time can vary slightly depending on your crock pot. It’s better to check a little early than to overcook them, which can make them dry. They should be puffed and cooked through, not doughy in the center.
Prep Ahead: You can do the dipping and coating of the cinnamon roll pieces an hour or two ahead of time and keep them covered at room temperature in the crock pot before you start cooking.
Beware of Stickiness: Make sure you grease your crock pot VERY well. If you’re worried, you can also line your crock pot with parchment paper or use a crock pot liner.

How to Store It

Leftovers are rare, but if you happen to have any, here’s how to keep them delicious:

Once cooled, store any remaining monkey bread in an airtight container at room temperature for up to 2 days.
You can also refrigerate it for up to 3-4 days.
To reheat, pop a serving in the microwave for about 15-30 seconds, or warm it gently in a low oven.

FAQs

Can I use a different brand of cinnamon rolls?

Yes, absolutely! As long as they are the refrigerated kind, most brands should work well. Just make sure they are the ones that come with glaze packets.

What if I don’t have pumpkin pie spice?

No problem! You can easily make your own by mixing 1 teaspoon of cinnamon with ¼ teaspoon of nutmeg and a pinch of ground cloves or ginger.

Can I make this in the oven instead?

Yes! You can bake this in a greased bundt pan or 9×13 inch baking dish at 350°F (175°C) for about 20-25 minutes, or until golden brown and cooked through.

Crock Pot Monkey Bread

Easy and delicious monkey bread made in a slow cooker, perfect for weekends or holidays.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 2

Servings 12 pieces

Equipment

Crock Pot Use LOW setting
cooking spray
Medium-sized bowl
larger bowl

Ingredients

Hauptzutaten

2 cans Grand Cinnamon Rolls (5 rolls per can, with glaze) Separate into rolls, then cut each into quarters.
0.25 cup cane sugar (or granulated white sugar) For the outer coating.
1 teaspoon pumpkin pie spice For the outer coating.
0.5 cup brown sugar For the butter mixture.
0.5 cup unsalted butter Melted, for the butter mixture.
0.5 cup chopped walnuts Optional, for topping.

Instructions

Grease your crock pot well with cooking spray.
Open the cinnamon roll cans, separate the rolls, and cut each roll into quarters.
2 cans Grand Cinnamon Rolls (5 rolls per can, with glaze)
In a medium bowl, whisk together the cane sugar and pumpkin pie spice.
2 cans Grand Cinnamon Rolls (5 rolls per can, with glaze)
In a separate, larger bowl, combine the melted butter and brown sugar.
2 cans Grand Cinnamon Rolls (5 rolls per can, with glaze)
Dip each cinnamon roll quarter first into the butter and brown sugar mixture, then into the sugar and spice mixture.
2 cans Grand Cinnamon Rolls (5 rolls per can, with glaze)
Place the coated cinnamon roll pieces into the prepared crock pot, arranging them somewhat evenly.
2 cans Grand Cinnamon Rolls (5 rolls per can, with glaze)
Sprinkle the chopped walnuts over the top of the cinnamon roll pieces.
2 cans Grand Cinnamon Rolls (5 rolls per can, with glaze)
Cover the crock pot and cook on LOW for 1.5 to 2 hours, or until cooked through and bubbly.
Carefully remove the monkey bread from the crock pot and drizzle the included cinnamon roll glaze over the top. Serve warm.

Notes

For best results, ensure your crock pot is very well greased. You can also use parchment paper or a crock pot liner. If you don't have pumpkin pie spice, a mixture of cinnamon, nutmeg, and cloves will work.