Monkey Bread Recipe

Ingredients

• ½ cup granulated sugar
• ½ cup packed light brown sugar
• ½ (8-ounce) package cream cheese
• 1 teaspoon ground cinnamon
• ½ cup (1 stick) unsalted butter
• 1 (16.3-ounce) tube Pillsbury Grands refrigerated rolls

1. Spray the insert of a 6-quart slow cooker with cooking spray. Line the slow cooker with a large piece of parchment paper covering the bottom and up the sides about 4 inches. (You can trace the slow cooker lid to get the size of the bottom of the slow cooker, then add 4 inches.)
2. In a large bowl or zip-top plastic bag, combine the granulated sugar and brown sugar. Unwrap the cream cheese and sprinkle with ½ teaspoon of the cinnamon; add the remaining ½ teaspoon cinnamon to the container with the sugars. Cut the cream cheese into 48 small squares.
3. In a small microwaveable bowl, melt the butter.
4. Remove the rolls from the tube and separate them, then cut each roll into 6 wedges. Use your fingers to stretch each piece into an approximately 2-inch square. Place one piece of cream cheese in the center of each piece of dough and bring the dough edges around it, pinching to seal tightly. Working in batches, drop the dough balls into the bowl of butter and turn to coat. Then drop the dough balls into the bag of sugar and shake to coat. As you work, place each coated ball in the slow cooker, seam-side down.
5. Sprinkle the sugar remaining in the bag over the top, followed by the butter remaining in the bowl. Cover and cook on Low for 2 to 2½ hours. When the center pieces are firm and the edges just begin to look crispy, remove the insert from the slow cooker and set it on a wire rack for at least 10 minutes. Carefully remove the “bites” from the slow cooker by using the parchment paper to lift them out in one piece and invert onto a serving platter. Let cool slightly before serving.