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Slow Cooker Cinnamon Roll Monkey Bread is easy to make and cooks in a crockpot!

Slow Cooker Cinnamon Roll Monkey Bread is made in the crockpot. Which makes this an easy recipe that will please many!

I have monkey bread on the brain, y’all. Which is why this recipe comes at the perfect time: Slow Cooker Cinnamon Roll Monkey Bread.

That’s a pretty big mouthful of a title…but it’s a pretty good one at that.

Slow Cooker Cinnamon Roll Monkey Bread is made with cinnamon rolls in a crockpot!

Until recently I used my slow cooker for one of three things: Salsa Chicken, Pot Roast, or Crockpot Marinara Sauce. Then, over the summer, I learned you could make dump cake in the crockpot. Then, a few weeks ago, I learned you could make actual cake in the slow cooker.

Like, those discoveries? #lifechanging

All my life I’ve been making dessert in the oven and my slow cooker has sat, mostly dusty, on the garage shelf, only making occasional appearances at dinner. Poor crock pot, so neglected. Not anymore!

Last week I bought two cans of Pillsbury Grands! Cinnamon Rolls because (1) I’m addicted to those suckers (and, yes I do work for them but no this is not sponsored, I really do love them) and (2) I was going to make baked french toast with them. And then I got scooped; Heather made Apple Cinnamon French Toast Bake. I almost cried…and then I remembered Monkey Bread.

It is almost Christmas, after all. Monkey Bread rules the day on Christmas in our house. I decided…why not make monkey bread? With Cinnamon Rolls? In the SLOW COOKER???

Guess what? I like thisSlow Cooker Cinnamon Roll Monkey Bread way better than when it’s made in the oven. Way, way better.

You can make monkey bread in a crockpot!

The reason I love this so much more? Because it’s more doughy.

I find that, when I make monkey bread in the oven the outside gets so hard and crunchy and done in order for the center to get fully cooked. I prefer my monkey bread to be soft, not hard, so this creates a problem. It’s like a fight to the death: who will get to the center of the monkey bread first?

By making this Slow Cooker Cinnamon Roll Monkey Bread in the crockpot, the bread steams as it cooks, keeping it soft and doughy but actually baked all over. It’ll get a little browned around the edges, as you can see, but even the browned parts stay soft.

That’s the perfect monkey bread, if you ask me!

You can make a traditional monkey bread this way, using Grands! biscuits, but I went one step further and used cinnamon rolls because, well, why not? Cinnamon rolls > Biscuits in my opinion.

Plus? Cinnamon Rolls come with icing.

You can make monkey bread in a crockpot using Grands! Cinnamon Rolls!

The prep for this recipe is less than 20 minutes. You open your two cans of cinnamon rolls (5 rolls per can) and cut each into 6 pieces. Shake the pieces in cinnamon sugar to coat, then you layer them in the slow cooker with a melted butter and brown sugar mixture.

Sounds good, doesn’t it?

My crockpot baked this in about 2 hours. The edges were browned, the center looked like it might not be done, but upon testing with a toothpick, it was. Note: not all slow cookers are created equal. Mine is a digital model, about 10 years old. I cooked it on the HIGH 4-hour setting and it was done in 2 hours. Because your machine might cook differently, be sure to watch it after an hour, then check again at an hour and a half.

This will feed a lot of people, probably 8-10 unless you’re my family, then 4. 😉 Drizzle the top with the cinnamon roll icing like syrup and you have monkey bread that everyone will remember (and request again and again).

Slow Cooker Cinnamon Roll Monkey Bread is made with cinnamon rolls in a crockpot!

But is that really a bad thing? 🙂

monkey bread covered in icing on a white plate

Crock Pot Cinnamon Rolls Monkey Bread Recipe

4.43 from 7 votes
Make your favorite Monkey a slow cooker! Use Grands! Cinnamon Rolls instead of biscuits for a new twist on an old favorite, then set it in the crockpot and forget it!
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Yield 8 servings
Serving Size 1 serving


  • 2 cans Grands! Cinnamon Rolls
  • ¼ cup (50g) granulated sugar
  • 1 teaspoon cinnamon
  • ½ cup (100g) packed brown sugar
  • ½ cup (113g) unsalted butter , melted


  • 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. I recommend using a slow cooker liner for easy clean-up. If you use the liner you should also spray it with nonstick spray.
  • Add the coated cinnamon roll pieces to the slow cooker. Pour the brown sugar mixture over the top and stir gently to coat.
  • Place a paper towel over the insert and then add the lid - this is to keep the condensation that collects on the lid off the rolls.
  • LOW: Cook on low for about 2 hours. Check it at about 1 ½ hours to make sure it's not getting too done around the edges. It will get dark brown around the edges and look doughy in the center (the pieces will be light, not golden). Once it gets dark around the edges it's done - don't let it burn.
  • HIGH: Cook on high power for about 1½ hours, but check it after 1 hour. It will be very dark around the edges and somewhat doughy in the center. (We sometimes like it that way!) Once it gets dark around the edges it's done - don't let it burn.
  • 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.
  • Not all slow cookers are created equal. Some have hot spots in some areas. If you notice it's browning too much in one area, flip the insert.
  • 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.
  • Store in an airtight container for up to 3 days.

Recipe Notes

  • You can also substitute Grands! Biscuits (or one can of each cinnamon rolls and biscuits).

Recipe Nutrition

Serving: 1serving | Calories: 180kcal | Carbohydrates: 20g | Protein: 0.2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 7mg | Potassium: 23mg | Fiber: 0.1g | Sugar: 20g | Vitamin A: 355IU | Vitamin C: 0.01mg | Calcium: 17mg | Iron: 0.1mg
Nutritional information not guaranteed to be accurate
Course Breakfast
Cuisine American
Author Dorothy Kern
Keyword monkey bread, pillsbury

Click HERE for more Pillsbury Dough Recipes!

If you loved Slow Cooker Cinnamon Roll Monkey Bread, you’ll love these:

Crockpot Apple Dump Cake

Crockpot Apple Dump Cake (1 of 6)w

Chocolate Stuffed Peanut Butter Monkey Bread

Peanut Butter Monkey Bread Loaf (3 of 7)w

Easy King’s Hawaiian Monkey Bread

Monkey Bread made with King's Hawaiian Sweet Dinner Rolls by #monkeybread #breakfast #Christmas

Slow Cooker Caramel Peanut Butter Hot Fudge Cake

Crockpot Caramel Peanut Butter Hot Fudge Cake (9 of 10)w

Sweets from friends:
Rolo Stuffed Monkey Bread by Something Swanky
How to Make Monkey Bread by RecipeGirl
Caramel Apple Monkey Bread by Mom on Timeout

Last Updated on September 21, 2019

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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  1. Hopefully this answers some questions other folks have had.

    First, I have a 6qt, oval, high/low manual slow cooker. I didn’t double, but I did add a third can of rolls. My high settings is usually super hot, so I figured the 2 hour time would be just right, and it would have been had I used 2 cans. I needed at least 30 extra minutes for the extra can. Unfortunately, I forgot, and it went to almost 3 hours, so my sides got super charred. BUT!! The rest was very soft and fluffy! I’d imagine if you have a round cooker, it will take a bit more time, as I find my round cooks a lot differently than my oval cooker. Try not to open the lid often though, as that extends cooking time.

    Second, the sauce didn’t really penetrate the rolls (I added an extra 4tbs of butter and a bit more brown sugar for the extra can). The sauce dripped down to the bottom and stayed there. I treated it like I would have a regular conventional oven monkey bread. Next time I do this, I will stir the mix around so everything gets nice and coated. I’ll probably give a stir halfway through as well to redistribute the sauce, as well as move around the softer insides for better cooking distribution.

    Lastly, I partially agree with whoever said to skip the cinnamon sugar coating. The standard Pillsbury rolls have a lot of cinnamon already. Maybe 1tsp is good for the plain rolls, or even the yeast rolls; but it’s a tad on the “welcome to heartburn” side for the cinnamon rolls! I didn’t add any extra sugar or cinnamon with the extra can – and it was still a little much on the cinnamon! Go with about a half tsp of cinnamon with the sugar, and you’ll get that extra pop of sweet without the extra spice.

  2. I made this on our recent camping trip and it turned out wonderful. Mine was done at about 1.5 hours. I used a crockpot liner – which made clean up crazy easy!
    Delicious and will make again.

  3. I made double the recipe. Cooking on high was not ideal. I think in future I’ll try to cook on low for 4 hours. The edges burned since I had to cook over the 2 hours (still was doughy in the center). I ended up taking the doughy part out after 2 hours and 30 mins and microwaved it to get it to cook faster. After I mixed it all in the crock pot and poured the icing over and it was great! The edges do burn though. I also used a crock pot liner. Just a stressful morning preparing for a larger group.

    1. Yes doubling the recipe is tricky in a crockpot because it makes it thicker and dough needs to cook all the way. I’d suggest next time using two crockpots.