CrockPot Monkey Bread

You never know when you are going to have a snow day in Maryland.  One thing for sure, this state does not mess around with closing schools at the drop of a hat with dicey weather.  As someone who works in the public schools I have no problem with the decisions the schools make.  Since I went back to work full time in the beginning of December, I welcome these random days off, early dismissals and late starts.

A snow day tradition in our house is crockpot monkey bread.  It’s not an every day snow day thing…usually once a year it makes an appearance.  I first found this recipe on my friend’s pinterest page which she got from Crazy for Crust.  Once the chances of snow goes up, I make sure I have the necessary component in the fridge.  The Pillsbury Grand Cinnamon Rolls.  I rarely buy these things, but it makes an awesome “cheat” monkey bread.  The other ingredients such as sugar and butter are always in my house.  I’m popular that way.  The prep is fairly quick, but it does need time to cook and get all puffy and yummy.  That’s the reason these are reserved for snow days and not late starts.  Cause if you think I’m waking up at my normal school time to get a head start, you are out of your mind.

Start with 2 cans of the required cinnamon rolls.  I always have the worst time opening up these tubes and it gets me panicked when I have to pop them open for fear of a loud noise and dough exploding all over my kitchen.  Once you open up all the cans and seperate the rolls, (putting the icing aside)  cut each one into 6 pieces. You will have 60 pieces.  I can still do math on a snow day.img_1582

Give the pieces a shake in a sugar cinnamon mixture. img_1583

Put half the pieces in the bottom of a well greased slow cooker.  Pour half the brown sugar/butter mixture on top.  Add the rest of the pieces and the rest of the butter.  Set the slow cooker for 2 hours on high. Go back to watching the Today Show and the smell will rouse the sleeping family members to breakfast.  Once the monkey bread is done.  Pour both of the icing containers on top and smooth over. img_1589img_1592img_1597

It serves 8-10 but in my house it serves 3.

CrockPot Monkey Bread


  •  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. Open each can of cinnamon rolls. Reserve the icing. 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 together the brown sugar and melted butter.
  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 it at one hour, then again at one and a half hours, just to be safe.) 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.  Add the icing on top and let it melt in.