Slow Cooker Monkey Bread
Slow Cooker Monkey Bread features delicious pre-made biscuits coated in cinnamon, sugar, and an icing drizzle. These are to die for!
Servings: 12
Calories: 299kcal
Ingredients
Monkey Bread
- 18 Rhodes Yeast Dinner Rolls Thawed but still cold
- ½ cup granulated sugar
- 1 tablespoon cinnamon
- 1 cups butter melted
- ½ cup brown sugar
- ¼ teaspoon nutmeg
- ½ teaspoon vanilla extract
Powdered Sugar Icing
- 1 cup powdered sugar
- 2-3 tablespoons milk water can be substituted
- ½ teaspoon vanilla extract
Instructions
- Thaw frozen dinner rolls on a greased baking sheet, covered with sprayed plastic wrap, for 1-2 hours at room temperature or overnight in the fridge. They should be cold and slightly risen. Then, cut eat roll into four pieces.
- In a large bowl, combine sugar and cinnamon. Mix until well combined.
- Spray a 6-quart slow cooker with non-stick cooking spray. Then, coat the dough in the cinnamon and sugar mixture and place in the slow cooker.
- In a small bowl, combine melted butter, brown sugar, nutmeg, and vanilla extract. Mix until well combined and pour over the dough.
- Cook on high for 1½ hours or until no longer doughy in the center.
- In a small bowl, combine powdered sugar, milk, and vanilla extract. Mix until well combined and pour over monkey bread before serving.
Notes
- When you thaw the rolls, make sure they're pliable but still cold.
- Thoroughly coat each dough piece in the cinnamon sugar.
- Insert a knife or toothpick into the center to check if it's done. It should come out clean.
- Allow the monkey bread to cool for 5 minutes before you add the icing on top.
Nutrition
Calories: 299kcal | Carbohydrates: 59g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 3mg | Sodium: 363mg | Potassium: 121mg | Fiber: 3g | Sugar: 29g | Vitamin A: 39IU | Vitamin C: 0.03mg | Calcium: 154mg | Iron: 2mg