Slow Cooker Cranberry Monkey Bread

There is just something about cranberries warm with ooey gooey icing and cinnamon dough.  I usually think of the holidays when it comes to having monkey bread.  But recently I have seen so many different variations of monkey bread I wanted to share this one with you.

What makes this recipe even more convenient is you can use your slow cooker.  So while you are doing other holiday preparation, this will be doing its own thing in your crock pot.

Easy Slow Cooker Cranberry Monkey Bread for the Holidays

What you will need:

1. 1 tube Pillsbury Cinnamon Rolls with icing
2. 1/2 cup butter, melted
3. 2-3 tsp of Cinnamon
4. 1/2 cup Cranberries, dried

Directions:

1.  Open the can of rolls and separate.  Cut each roll into quarters.
2. Dip each quarter into the butter and then in a sandwich bag place the cinnamon and sugar.  Roll the dough pieces in the cinnamon/sugar after dipping them into the butter.
3. Line the slow cooker bowl with parchment paper.
4. Layer the dough balls on the bottom of the bowl. Pour any remaining butter and sugar over the top of the dough balls.
5. Cover and cook on low for 3-4 hours or until they are cooked through.
6. Remove them from the cooker to cool.
7. Place on a serving platter.
8. Warm the icing up in the microwave (remove the lid!) for 5-7 seconds so it runs smoother.
9. Sprinkle the cranberries over the top of the monkey bread then drizzle with the icing.
10. Garnish with icing sugar (confectionary/powdered sugar) if you prefer.
11. Enjoy!

You can print the recipe below!

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What is your favorite Monkey Bread Recipe?