Happy weekend! The nutella french toast casserole was a hit so I’m back with another dessert/special occasion breakfast recipe that is SO easy to make. It only takes about 20 minutes to prep then all that’s left is to let the slow cooker do its job! This recipe only requires 5 ingredients and you’ll see that you probably have most if not all in your kitchen already 🙂
Opening up the canned rolls always scares me 😂 so I have Ely (my oldest) open them. This recipe is a great dessert breakfast for the kids every now and then. I’m sure they would want me to make it every day if they had that option 🤷♀️
| Prep Time | 20 minute |
| Cook Time | 2 hours |
| Servings |
servings
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Ingredients
- 2 Grands! cans cinnamon rolls 5 per can
- 1/4 cup granulated sugar
- 1 teaspoon cinnamon
- 1/2 cup brown sugar
- 1/2 cup unsalted butter melted
Ingredients
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Instructions
- Open each can of cinnamon rolls. Reserve the icing. Cut each rolls into 6 pieces.
- 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.
- Stir together the brown sugar and melted butter.
- 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.
- 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.
- Optional: Drizzle the icing that came with the rolls over the top of the monkey bread in the crockpot, or pour it over like syrup after serving.
- Note: Not all slow cookers are created equal. Mine has a high 4 hour setting and that is what I cooked mine on.
- Note: The monkey bread will stick as it cools. Serve from the warm slow cooker and make sure that you take it all out before it cools all the way or it’ll require soaking.
xo, Jaime
Recipe credits to Crazy for Crust.
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