- 24 oz refrigerated cinnamon roll dough each round cut in quarters
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 cup salted butter melted
Line a 6-quart slow cooker with parchment paper. Place the dough pieces in an even layer on top of the parchment. In a medium bowl, combine sugars, cinnamon, nutmeg and butter. Mix well and pour evenly over dough pieces.
Place lid on crockpot and cook on low heat for 2 1/2 to 4 hours, or until dough is fully cooked through. Remove from slow cooker by lifting up on the parchment. Drizzle the icing packets that came with the dough over the tops and serve!
Lining the slow cooker with parchment paper or a liner made specifically for crockpots will ensure the dough does not burn. If you don't have either, generously coat the slow cooker with cooking spray first. Keep in mind that the dough will cook more quickly without the parchment/liner.
You will want to keep a close eye on the rolls while cooking because depending on your crockpot and whether or not you are using a liner of some sort, cooking times can really vary. Start checking for doneness around the 2.5-hour mark.
No need to pull out serving plates for this crock pot monkey bread, as it is the perfect little finger food!
A cream cheese frosting would be a great replacement for the icing packet that comes along with the dough.
Calories: 499kcal | Carbohydrates: 69g | Protein: 4g | Fat: 24g | Saturated Fat: 13g | Cholesterol: 31mg | Sodium: 715mg | Potassium: 18mg | Fiber: 1g | Sugar: 44g | Vitamin A: 355IU | Calcium: 17mg | Iron: 1mg