Monkey Bread in the Slow Cooker

 

Monkey Bread in the Slow Cooker

Ingredients

• 24 frozen dinner rolls

• 18 T. butter

• 1 1/2 c. packed brown sugar

• 3 T. ground cinnamon

Instructions

1. Place the frozen dinner rolls on a cutting board to thaw, about 15 to 30 minutes. Meanwhile, melt the butter in a medium bowl, In another bowl, combine the brown sugar and cinnamon.

2. Add 1/4 cup of melted butter to the bottom of a 6 quart slow cooker, brush the butter up the sides.

3. Cut each dinner rolls into fourths. Put a handful of the pieces into the melted butter. Stir to coat. Remove with a slotted spoon. Toss in the cinnamon sugar. Remove from the cinnamon sugar with a fork. Place the pieces in the slow cooker. Continue with all the dough pieces. Pour any remaining brown sugar mixture over the top of the dough then pour any remaining butter over the top. Cover and cook on high for about 2 hours. Start checking the center pieces of dough after 1 hour 45 minutes to see if it is done.

4. Can be served with a cream cheese frosting drizzle if desired.

Apple Crisp

Apple Crisp

Filling:
6 Granny Smith apples, peeled, cored and diced
1/4 c. sugar
1 tsp. cinnamon
pinch of salt
2/3 c. butterscotch chips
1/4 c. flour
1/2 c. apple cider

Crust:
1/2 c. brown sugar
3/4 c. flour
1/2 c. quick oats
pinch of salt
1/2 c. butter

Preheat the oven to 350 degrees.  Grease a 2 quart baking dish.
In a large bowl, combine the apples and the cider.  Add the sugar, cinnamon, salt, butterscotch chips and flour.  Stir to combine then pour into the baking dish.
In a separate bowl, combine the brown sugar, flour, oats and salt.  Cut in the butter until the pieces are pea-sized.  Sprinkle the crumb topping over the apples.  Bake for 45 minutes.  Let cool for 10 minutes before serving.