Slow Cooker Cranberry Monkey Bread
Prep time: 
Cook time: 
Total time: 
  • 1 tube Pillsbury Cinnamon Rolls with icing
  • ½ C Butter, melted
  • ½ C Brown Sugar
  • 2 – 3 tsp Cinnamon
  • ½ C Cranberries, dried
  1. Open the can of rolls and separate. Cut each roll into quarters.
  2. Dip each quarter into the butter
  3. Then in a sandwich bag, place the cinnamon and sugar.
  4. Roll the dough pieces in the sugar/cinnamon after dipping them in the butter.
  5. Line the slow cooker bowl with parchment paper
  6. Layer the dough balls on the bottom of the bowl.
  7. Pour any remaining butter and sugar over the top of the dough balls.
  8. Cover and cook on low for 3 – 4 hours or until they are cooked through.
  9. Remove them from the cooker bowl to cool. Place on a serving platter.
  10. Warm the icing up in the microwave (remove the lid!) for 5 – 7 seconds so it runs smoother.
  11. Sprinkle the cranberries over the top of the monkey bread and then drizzle with the icing.
  12. Garnish with icing sugar if you prefer.
  13. Enjoy!
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