There’s something truly magical about the aroma of pumpkin spice wafting through your home, isn’t there? It instantly conjures up images of crisp autumn leaves, warm sweaters, and cozy evenings. Growing up, fall meant my grandma’s kitchen filling with the scent of spices, and that feeling of comfort is exactly what this Slow Cooker Pumpkin Spice Monkey Bread brings right to your table. Imagine a sweet, pull-apart treat drenched in a buttery, spiced caramel sauce, all without even turning on your oven! This recipe is incredibly easy, surprisingly quick, and absolutely unforgettable – it’s destined to become a fall tradition in your home, just like it has in mine.
Why You’ll Love Slow Cooker Pumpkin Spice Monkey Bread
- Fast: Minimal prep time means more time to enjoy your cozy morning!
- Easy: Let your slow cooker do all the heavy lifting for a hands-off dessert.
- Giftable: Package it up for a thoughtful hostess gift or a sweet neighborly treat.
- Crowd-pleasing: Who can resist warm, gooey, spiced bread? It’s a guaranteed hit!
Ingredients
Gathering your ingredients is half the fun! Here’s what you’ll need for this delightful monkey bread:
- 2 cans (5-count each) Grand Cinnamon Rolls, with glaze: These are your secret shortcut to bakery-quality monkey bread! Don’t forget to save that delicious glaze packet.
- ¼ cup cane sugar (or granulated white sugar): This gives our dough balls a lovely sugary crust and helps carry that pumpkin spice flavor.
- 1 teaspoon pumpkin spice: The star of the show! Make sure yours is fresh for the best flavor.
- ½ cup brown sugar: This is what creates that rich, deep caramel sauce that coats every single bite.
- ½ cup unsalted butter, melted: Butter makes everything better, especially when it’s melted and mingled with brown sugar.
- ½ cup chopped walnuts: These add a wonderful crunch and nutty flavor, but feel free to omit if nuts aren’t your thing.
- Cooking spray: Essential for preventing sticking and making cleanup a breeze.
How to Make Slow Cooker Pumpkin Spice Monkey Bread
Ready to make some magic? Here’s your simple, step-by-step guide to slow cooker monkey bread bliss:
- First things first, get your slow cooker ready! Generously spray the inside of your slow cooker pot with cooking spray. You want to make sure every nook and cranny is coated to prevent any sticking.
- In a medium bowl, combine the pumpkin spice and cane sugar. Give it a good stir until they’re perfectly mixed. This fragrant coating is going to be amazing!
- Now, unroll each cinnamon roll dough from its can. Don’t worry about the glaze just yet! Cut each unrolled strip into small, approximately 3-inch pieces. You’ll probably get about 5 pieces per roll. Then, with your hands, roll each piece into a cute little ball.
- Toss these adorable dough balls in your pumpkin spice and sugar mixture until each one is beautifully coated. Set them aside for a moment.
- In a microwave-safe bowl, melt the butter. Once it’s liquid gold, add the brown sugar and mix really well until you have a rich, syrupy concoction. This is the caramel goodness!
- Optional but fun: If you want that classic monkey bread hole in the middle, place a small mason jar (or any other heat-safe, oven-safe object) right in the center of your slow cooker. This creates a neat ring when it’s finished!
- Now, arrange your coated dough balls and the chopped walnuts around the mason jar (if you’re using one) in the slow cooker. Try to distribute them evenly.
- Pour that irresistible melted butter and brown sugar mixture evenly over all the dough balls. Make sure every piece gets some of that glorious caramel bath!
- Cover your slow cooker and cook on high for 2 hours. The anticipation will be half the fun! While it’s cooking, you might enjoy making some moist cinnamon applesauce bread for another delightful fall treat.
- Once your monkey bread is golden and bubbly, carefully remove it from the slow cooker. I usually place a plate over the top and invert the slow cooker to gently transfer it. If you used a mason jar, remove it carefully.
- Remember that glaze from the cinnamon roll cans? Now’s its moment to shine! Drizzle it generously over the warm monkey bread.
- Serve warm or at room temperature. Trust me, it’s best when it’s still a little warm and gooey!
Substitutions & Additions
This recipe is wonderfully versatile, so feel free to play around and make it your own! Here are some ideas:
- Nut-Free: Simply skip the walnuts entirely. The monkey bread will still be delicious!
- Other Nuts: If you love nuts but want a different flavor, try chopped pecans or even slivered almonds instead of walnuts.
- Extra Spice: For an even bolder pumpkin spice flavor, you can add an extra ½ teaspoon of pumpkin spice to the melted butter mixture.
- Chocolate Chips: Stir in ½ cup of chocolate chips (mini or regular) with the walnuts for a delightful chocolatey surprise.
- Dried Fruit: A handful of dried cranberries or chopped dried apricots would add a lovely chewiness and tart contrast.
- Maple Syrup: Add a tablespoon of pure maple syrup to the melted butter and brown sugar mixture for an extra layer of fall flavor. This also pairs wonderfully if you ever try making cinnamon roll French toast bites!
- Cream Cheese Frosting: If your cinnamon rolls came with a cream cheese frosting instead of a simple glaze, that would be absolutely divine on this monkey bread!
Tips for Success
To ensure your Slow Cooker Pumpkin Spice Monkey Bread turns out perfectly every time, keep these friendly tips in mind:
- Grease Generously: I know I said it in the instructions, but it’s worth repeating! A well-greased slow cooker is your best friend here. It makes for super easy removal and cleanup.
- Don’t Overlap Dough Balls Too Much: Try to arrange the dough balls in a relatively even layer. A little overlap is fine, but if they’re piled too high, they might not cook evenly.
- Resist the Urge to Peek: Opening the slow cooker lid too often releases heat, which can extend your cooking time. Trust the process!
- Check for Doneness: The monkey bread is ready when the dough is cooked through and lightly golden. If you’re unsure, you can gently pull apart a piece with a fork to check the center.
- Cool Slightly Before Inverting: Giving the monkey bread a few minutes to cool in the slow cooker after it’s done will help it firm up slightly, making it easier to transfer to a serving plate without falling apart.
How to Store Slow Cooker Pumpkin Spice Monkey Bread
If you happen to have any leftovers (a rare occurrence with this recipe!), here’s how to keep them fresh:
- Room Temperature: Store any leftover monkey bread in an airtight container at room temperature for 1-2 days. The caramel might firm up a bit, but it’ll still be delicious.
- Reheating: To reheat, you can pop individual pieces into the microwave for 15-30 seconds until warm and gooey again. You can also gently warm it in a low oven (around 250°F) for 10-15 minutes.
- Freezing: I don’t typically recommend freezing monkey bread. While technically possible, the texture can become a bit soggy after thawing, and the caramel might separate. It’s best enjoyed fresh!
FAQs
Got a few more questions swirling around? Let’s tackle them!
Can I use a different size slow cooker?
This recipe is designed for a 6-quart slow cooker. If you use a smaller one, you might need to adjust the quantities or cook in batches. A larger one might cook slightly faster, so keep an eye on it!
Can I make this dairy-free?
Yes, you can! Look for dairy-free cinnamon rolls (some brands offer them), and use a plant-based butter alternative. You’ll still get that amazing flavor and texture!
Why use a mason jar in the middle?
The mason jar is purely for aesthetics! It creates a hole in the center, giving the monkey bread that classic ring shape, which can make it easier to pull apart and serve. It also helps the center cook evenly. If you don’t have one or prefer a solid bundt-style cake, feel free to omit it!
What if I don’t have pumpkin spice?
No problem! You can easily make your own by combining ½ teaspoon ground cinnamon, ¼ teaspoon ground ginger, ⅛ teaspoon ground cloves, and ⅛ teaspoon ground nutmeg. This blend is super versatile and can even be used in delightful no-bake desserts that benefit from a hint of spice!
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Slow Cooker Pumpkin Spice Monkey Bread
There’s something truly magical about the aroma of pumpkin spice wafting through your home, isn’t there? It instantly conjures up images of crisp autumn leaves, warm sweaters, and cozy evenings. Growing up, fall meant my grandma’s kitchen filling with the scent of spices, and that feeling of comfort is exactly what this Slow Cooker Pumpkin Spice Monkey Bread brings right to your table. Imagine a sweet, pull-apart treat drenched in a buttery, spiced caramel sauce, all without even turning on your oven! This recipe is incredibly easy, surprisingly quick, and absolutely unforgettable – it’s destined to become a fall tradition in your home, just like it has in mine.
Ingredients
Equipment
Method
- Step 1: Generously spray the inside of your slow cooker pot with cooking spray, ensuring every nook and cranny is coated to prevent sticking.
- Step 2: In a medium bowl, combine the pumpkin spice and cane sugar, stirring until perfectly mixed.
- Step 3: Unroll each cinnamon roll dough from its can. Cut each strip into approximately 3-inch pieces (about 5 pieces per roll), then roll each piece into a small ball.
- Step 4: Toss the dough balls in the pumpkin spice and sugar mixture until each one is beautifully coated. Set aside.
- Step 5: In a microwave-safe bowl, melt the butter. Add the brown sugar and mix well until you have a rich, syrupy concoction.
- Step 6: (Optional) To create a classic monkey bread hole, place a small mason jar (or any other heat-safe object) in the center of your slow cooker.
- Step 7: Arrange the coated dough balls and chopped walnuts around the mason jar (if using) in the slow cooker, distributing them evenly.
- Step 8: Pour the melted butter and brown sugar mixture evenly over all the dough balls, ensuring every piece is coated.
- Step 9: Cover the slow cooker and cook on high for 2 hours.
- Step 10: Once golden and bubbly, carefully remove the monkey bread from the slow cooker by inverting it onto a plate. If using, carefully remove the mason jar.
- Step 11: Drizzle the reserved glaze from the cinnamon roll cans generously over the warm monkey bread.
- Step 12: Serve warm or at room temperature. It’s best when still warm and gooey!
Notes
This recipe is wonderfully versatile. For substitutions, you can skip walnuts for a nut-free version, or use chopped pecans/slivered almonds. Add an extra ½ tsp pumpkin spice to the butter mixture for bolder flavor. Stir in ½ cup chocolate chips or a handful of dried cranberries/apricots for additions. A tablespoon of pure maple syrup can be added to the butter-sugar mixture, or use cream cheese frosting if your cinnamon rolls came with it. For best results, grease your slow cooker generously, arrange dough balls in an even layer, and resist peeking during cooking. Check for doneness by ensuring dough is cooked through and lightly golden. Cool slightly before inverting to help it firm up for easier transfer. Store leftovers in an airtight container at room temperature for 1-2 days. Reheat in the microwave (15-30 seconds) or a low oven (250°F for 10-15 minutes). Freezing is not recommended as the texture can become soggy.