Easy Slow Cooker Pumpkin Spice Monkey Bread Recipe

Oh, friend, there’s nothing quite like the crisp air of autumn, the crunch of fallen leaves underfoot, and the warm, inviting scent of pumpkin spice wafting through your home. It just wraps you up in a big, comforting hug, doesn’t it? For me, fall is all about those moments of cozy togetherness, and what better way to celebrate than with a treat that’s as delightful to make as it is to eat? Forget complicated baking – today, we’re making magic in the slow cooker with this incredibly easy Slow Cooker Pumpkin Spice Monkey Bread. It’s a game-changer, I promise!

Imagine this: tender, fluffy bites of cinnamon roll, drenched in a buttery, spiced brown sugar sauce, all infused with that quintessential pumpkin spice flavor that just screams “fall.” And the best part? It all comes together with minimal effort, leaving you more time to sip your favorite warm beverage, snuggle up with a good book, or simply enjoy the company of loved ones. This recipe is not just a dessert; it’s an experience, a memory in the making, and it’s so quick and memorable, you’ll be making it all season long.

Why You’ll Love Slow Cooker Pumpkin Spice Monkey Bread

• Fast: Uses canned cinnamon rolls, significantly cutting down prep time.
• Easy: Just a few steps, and your slow cooker does most of the work!
• Giftable: A homemade batch makes a wonderful host gift or a thoughtful treat for neighbors.
• Crowd-pleasing: Who can resist warm, gooey, pull-apart bread? It’s perfect for brunches, dessert, or a sweet breakfast!

Ingredients

Gather your ingredients, my dear, they’re simple, staple, and oh-so-delicious!

• 2 cans (5 per can) Grand Cinnamon Rolls, with glaze: Our little secret weapon! These ready-made rolls are the base for our soft, pillowy monkey bread. Don’t forget to save that glaze!
• ¼ cup cane sugar (or granulated white sugar): Just enough sweetness to mingle with our spices.
• 1 teaspoon pumpkin spice: The star of the show! This blend brings all those warm, inviting fall flavors.
• ½ cup brown sugar: For that deep, molasses-rich sweetness and a wonderfully gooey texture.
• ½ cup unsalted butter, melted: Because butter makes everything better, especially when it’s melted and mixed with brown sugar.
• ½ cup chopped walnuts: Adds a lovely crunch and nutty flavor. Feel free to use pecans too!
• Cooking spray: Essential for making sure your beautiful monkey bread doesn’t stick.

How to Make Slow Cooker Pumpkin Spice Monkey Bread

Let’s get cooking! You won’t believe how simple this is. Grab your slow cooker, and let’s create something delicious together!

1. First things first, let’s get your slow cooker ready. You’ll want to generously spray the inside with cooking spray. I mean really get in there – we want that monkey bread to slide right out when it’s done!
2. In a medium-sized bowl, combine your pumpkin spice and cane sugar. Give it a good stir until it’s perfectly mixed. This is where those amazing fall flavors start to come alive!
3. Now for the fun part! Unroll each cinnamon roll dough. Don’t worry about them being perfect; rustic is charming. Cut each dough strip into approximately 3-inch pieces. Then, roll each piece into a small, bite-sized ball. It’s a bit like playing with play-doh, but way more delicious! If you enjoy transforming canned dough into delightful treats, you might also love making easy cheese danish crescent rolls.
4. Once you have your little dough balls, toss them gently in the pumpkin spice and sugar mixture until each one is evenly coated. This ensures every bite is packed with flavor. Set them aside for a moment.
5. In a microwave-safe bowl, melt your unsalted butter. Once it’s liquid gold, stir in the brown sugar until it’s beautifully combined. This creates our luscious, caramel-like sauce.
6. Here’s a little trick I love: If you want to create a hole in the center of your monkey bread, just like a traditional bundt cake, place a small, slow-cooker safe jar or ramekin in the center of your slow cooker before adding the dough.
7. Now, arrange your coated dough balls and chopped walnuts around the jar (if you’re using one) in the slow cooker. You can layer them, making sure to distribute the walnuts evenly throughout. You can also get creative with other add-ins, just like we do with our amazing Pumpkin Spice Gooey Cake.
8. Pour the melted butter and brown sugar mixture evenly over the dough balls and walnuts. Make sure every piece gets a taste of this deliciousness!
9. Cover your slow cooker and cook on high for 2 hours. The aroma filling your kitchen will be pure bliss!
10. Once cooked, carefully remove the jar from the center of the slow cooker (if you used one). Let it cool for just a few minutes before the next step.
11. This is the moment of truth! Place a serving plate over the top of the slow cooker and carefully, but confidently, invert the monkey bread onto the plate. It should come out in a beautiful, gooey mound.
12. Finally, drizzle the reserved cinnamon roll glaze (from the can!) over the warm monkey bread. This adds that extra touch of sweetness and shine.
13. Serve warm or at room temperature. It’s fantastic for a holiday breakfast alongside a savory dish like a cozy breakfast casserole, or as a cozy dessert any day of the week!

Substitutions & Additions

One of the best things about cooking is making a recipe your own! Here are some ideas to get your creative juices flowing:

• Spice it Up: Don’t have pumpkin spice? You can use 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, 1/8 teaspoon nutmeg, and a tiny pinch of cloves. Or, try apple pie spice for a slightly different fall flavor.
• Nutty Alternatives: Not a fan of walnuts? Swap them out for pecans, almonds, or even skip the nuts entirely if you prefer.
• Chocolate Lovers: Stir in a handful of chocolate chips (mini or regular!) with your dough balls for an extra sweet surprise.
• Extra Glaze: If the glaze from the cinnamon rolls isn’t enough, you can whip up a simple powdered sugar glaze (1 cup powdered sugar, 2-3 tablespoons milk, 1/2 teaspoon vanilla extract) or even drizzle with some caramel sauce.
• Fruit Fun: For a touch of fruitiness, you could add a small amount of finely diced apple (tossed in a bit of lemon juice to prevent browning) or dried cranberries.

Tips for Success

Even though this recipe is super easy, a few little tips can make it absolutely perfect!

• Grease, Grease, Grease! Seriously, don’t skimp on the cooking spray. This is key to getting your monkey bread out in one beautiful piece.
• Don’t Overcook: Slow cookers can vary. After 1.5 hours, peek to see how it’s doing. It should be golden brown and cooked through, but still wonderfully gooey. Overcooking can make it a bit dry.
• Patience is a Virtue (for a moment): While it’s tempting to dig in immediately, letting the monkey bread cool for about 5-10 minutes after cooking before inverting helps it set and prevents it from falling apart.
• Parchment Paper Sling (Optional): For extra peace of mind, you can create a parchment paper sling. Cut a strip of parchment paper long enough to line the bottom and go up two sides of your slow cooker. Spray over the parchment, and use the ends as handles to lift the monkey bread out once it’s done.
• Even Coating: Make sure those dough balls are evenly coated in the sugar and spice mixture for maximum flavor in every bite!

How to Store Slow Cooker Pumpkin Spice Monkey Bread

If you’re lucky enough to have leftovers (it’s rare, I know!), here’s how to keep them fresh:

• Airtight Container: Store any uneaten monkey bread in an airtight container at room temperature for up to 2-3 days.
• Refrigeration: For longer storage, you can refrigerate it for up to 5 days, though it’s best enjoyed fresh or at room temperature.
• Reheating: To reheat, simply pop a piece in the microwave for 15-30 seconds, or warm larger portions in the oven at 300°F (150°C) for about 10 minutes until warmed through and gooey again.

FAQs

Got questions? I’ve got answers!

Q: Can I prepare this the night before?

A: Yes, you absolutely can! You can complete up to step 8 (arranging the dough and pouring the butter mixture), cover your slow cooker insert, and refrigerate it overnight. In the morning, just pull it out, let it sit on the counter for about 30 minutes to take the chill off, then cook as directed. You might need an extra 15-30 minutes of cooking time if it’s still quite cold.

Q: What if I don’t have a slow cooker?

A: While this recipe is designed for the slow cooker, you can definitely make a version in the oven! Prepare the monkey bread in a greased bundt pan or 9×13 inch baking dish. Bake at 350°F (175°C) for 30-40 minutes, or until golden brown and cooked through. Keep an eye on it to prevent burning!

Q: Can I use different flavored canned rolls?

A: Absolutely! While Grand Cinnamon Rolls work perfectly, feel free to experiment with other varieties like butter flake rolls or even plain crescent rolls. Just remember to add a little extra cinnamon and sugar to the coating mixture if they don’t come with their own spice blend.

Q: Why do you put a jar in the middle?

A: The jar creates a “hole” in the center of the monkey bread, allowing for more even cooking and giving it that classic bundt cake shape. It also makes it super easy to serve, as you can just pull off the pieces from the ring!

I hope this Slow Cooker Pumpkin Spice Monkey Bread brings as much joy and deliciousness to your home as it does to mine. Happy cooking, my friend!

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