SLOW COOKER CINNAMON ROLL
MONKEY BREAD
prep
time:
20 MINS
cook
time:
2 HRS
total
time:
2 HRS 20 MINS
Make your favorite Monkey Bread...in 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!
INGREDIENTS
· 2 cans Grands! Cinnamon Rolls — 5 per can
· 1/4 cup granulated sugar
· 1 teaspoon cinnamon
· 1/2 cup
style="border: none windowtext 1.0pt; mso-border-alt: none windowtext 0in; padding: 0in;">brown sugar
· 1/2 cup unsalted butter — melted
INSTRUCTIONS
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.
6.
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.
7.
Note: Not all slow cookers are
created equal. Mine has a high 4 hour setting and that is what I cooked mine
on.
8.
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.
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