Do you know those awesome homeowners who already seem to have everything in their house when you sleepover? You wake up to warm sheets in the morning, and a scrumptious meal awaits you? One way to attain top-notch hosting status is to stay on top of the breakfast. When breakfast is ready to go, all of a sudden you have all sorts of room to make sure towels are fluffy and linens are crisp.
I love easy breakfasts so much this is one of the main reasons. On busy mornings, it opens up time for other things, whether you have guests or whether you’re trying to feed your family before sending them off to school and work. These crockpot cinnamon rolls are a dream come true because it’s such a simple recipe for the brainless and it’s also indulgent and naturally delish.
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Ingredients:
2 cans Grands! Cinnamon Rolls 5 per can
1/4 cup granulated sugar
1 tsp cinnamon
1/2 cup brown sugar
1/2 cup unsalted butter melted
Directions:
Open cinnamon rolls in every can. Reserve your icing. Cut every single roll into six pieces.
In a gallon-sized ziplock bag place the granulated sugar and cinnamon. Add the cinnamon rolls cut up (the pieces will fall apart a little bit) to the bag. Seal and shake with cinnamon sugar to coat the bits.
Stir the brown sugar and the butter melted.
Spray nonstick cooking spray with a 5-7 Qt slow cooking cooker. Place half the pieces of dough in the bottom of the slow cooker. Drop half of the melted butter mixture over top, then add the remaining cinnamon roll pieces, and the remaining butter melted.
Cover the slow cooker, and cook for about 2 hours on high strength. (Check it out in an hour, then again in an hour and a half, just to be safe.) The edges will start browning, but the top will still look a little gooey. Switch off the slow cooker and let sit before serving for 5 minutes.
Optional: Drizzle the icing that came in the crockpot with the rolls above the top of the monkey bread, or spill it over after serving like syrup.
Notes:
The slow cookers are not all made together. Mine has a setting of 4 hours high and I cooked mine on that.
Monkey breadsticks as it cools down. Serve from the warm slow cooker and make sure you take it all out before it cools down all the way or it will need to soak up.
Ingredients
- 2 cans Grands! Cinnamon Rolls 5 per can
- 1/4 cup granulated sugar
- 1 tsp cinnamon
- 1/2 cup brown sugar
- 1/2 cup unsalted butter melted
Instructions
Open cinnamon rolls in every can. Reserve your icing. Cut every single roll into six pieces.
In a gallon-sized ziplock bag place the granulated sugar and cinnamon. Add the cinnamon rolls cut up (the pieces will fall apart a little bit) to the bag. Seal and shake with cinnamon sugar to coat the bits.
Stir the brown sugar and the butter melted.
Spray nonstick cooking spray with a 5-7 Qt slow cooking cooker. Place half the pieces of dough in the bottom of the slow cooker. Drop half of the melted butter mixture over top, then add the remaining cinnamon roll pieces, and the remaining butter melted.
Cover the slow cooker, and cook for about 2 hours on high strength. (Check it out in an hour, then again in an hour and a half, just to be safe.) The edges will start browning, but the top will still look a little gooey. Switch off the slow cooker and let sit before serving for 5 minutes.
Optional: Drizzle the icing that came in the crockpot with the rolls above the top of the monkey bread, or spill it over after serving like syrup.
Notes:
The slow cookers are not all made together. Mine has a setting of 4 hours high and I cooked mine on that.
Monkey breadsticks as it cools down. Serve from the warm slow cooker and make sure you take it all out before it cools down all the way or it will need to soak up.
