Slow Cooker Cinnamon Roll Pull Apart Bread

SERVES 8-12  |  ACTIVE TIME 10 Min  |  TOTAL TIME 2 Hours 10 Min

24 frozen dinner rolls
2 sticks (16 tablespoons) butter. melted
1 1/2 cups packed light brown sugar

3 tablespoons ground cinnamon

Cream Cheese Frosting
4 ounces cream cheese, softened

2 tablespoons unsalted butter, softened
1/2 cup powdered sugar
2 tablespoons International Delight French Vanilla Creamer

1/4 teaspoon salt

Place frozen dinner rolls on clean counter top or cutting board to thaw enough to cut, about 15-30 minutes. 

Meanwhile: melt butter in medium bowl and prepare cinnamon sugar. To prepare cinnamon sugar, combine brown sugar and cinnamon in a 1 gallon resealable plastic bag. Seal and shake to combine.

Add 1/4 cup of melted butter to the bottom of  a 6 quart slow cooker, brush butter up the sides or use a paper towel. Set aside.

Using clean kitchen shears, cut dinner rolls into 1/4's. Place a handful of the cut rolls into the butter. Stir to coat. Remove from butter and toss in cinnamon sugar.

Place half of the cinnamon roll bites into the slow cooker in an even layer. Repeat to make 2 even layers. Pour any remaining cinnamon sugar over top and pour remaining butter over top. Cover and cook on high for 1 1/2-3 hours (mine were perfect at 1 hour 45 minutes).

Meanwhile prepare the cream cheese frosting.

In a tall bowl beat cream cheese and butter with an electric mixer until smooth and creamy. Add powdered sugar and continue to mix until incorporated. Add creamer and salt. Mix until light and fluffy.

Drizzle frosting over the entire batch of pull apart bread or serve on the side.

DONNA'S NOTES:  If you prefer to have enough icing for dipping be sure to double the icing recipe.

Recipe developed by Donna Elick - The Slow Roasted Italian
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