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+ servings
Slow Cooker Pumpkin Monkey Bread makes the perfect easy breakfast or brunch. Best of all, it's so easy to make with refrigerated cinnamon roll dough and it's full of cozy fall spices and a pumpkin cheesecake filling. So delicious for the holidays or any regular day.

Slow Cooker or Oven Pumpkin Monkey Bread + Video

Slow Cooker Pumpkin Monkey Bread - an easy make-ahead recipe perfect for breakfast, brunch or dessert. Best of all, it's loaded with cozy fall spices using your favorite refrigerated cinnamon roll dough.
Course Dessert
Cuisine American
Keyword monkey bread, slow cooker desserts
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings 8 servings
Calories 285 kcal
Author Kelly


  • 2 12.4-ounce cans refrigerated cinnamon rolls or biscuit dough
  • 3/4 cup granulated sugar
  • 3 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 2/3 cup unsalted butter melted
  • 1/3 brown sugar
  • 1/4 cup chopped pecans optional

Cheesecake Filling:

  • 2 Tablespoons canned pure pumpkin not pumpkin pie filling
  • 3 ounces cream cheese softened
  • 2 Tablespoons sugar
  • 1/2 teaspoon pumpkin pie spice


  • maple syrup, caramel sauce, or cream cheese glaze


  1. For the pumpkin cheesecake filling: In a medium bowl, combine the cream cheese, pumpkin, sugar and pumpkin pie spice until smooth. Set aside.
  2. Spray a 5-6-quart oval slow cooker with cooking spray.
  3. Combine the granulated sugar, pumpkin pie spice and cinnamon in a large zip-top bag or a medium bowl. Set aside.

  4. In another small bowl, stir together the melted butter with brown sugar; set aside and be sure to reserve at least 2 tablespoons for drizzling over the rolls prior to turning on the slow cooker.
  5. Separate cinnamon rolls and cut each into halves. Flatten each half and place about 1 teaspoon of the cheesecake filling inside. Top with another half piece of dough and press the sides together and roll into balls.
  6. Dip each ball into melted butter then toss into a freezer bag and shake everything together or dip each ball into bowl, coating well.

  7. Place dough balls into a single layer in the bottom of the slow cooker. Drizzle with remaining melted butter and top with chopped pecans if desired.
  8. Place two pieces of paper towels to cover the slow cooker (this prevents condensation from dripping) then place lid carefully over the paper towel and cook on high for 1-1/2 - 2 hours. (**VERY IMPORTANT: If your slow cooker runs hot, check at 1 hour then again at 1 1/2 hours to be safe.)

  9. Turn off slow cooker, and allow to sit uncovered for 5 minutes, then run a knife around edge of the slow cooker and transfer monkey bread onto separate serving plates. (Do not leave remaining monkey bread in the slow cooker). Top each serving with syrup or favorite cream cheese glaze if desired.

Oven instructions:

  1. Pre-heat oven to 350°F. Lightly grease 10 cup fluted tube pan or bundt pan. Arrange coated dough balls in pan. Drizzle with melted butter mixture and chopped pecans.
  2. Bake 25- 30 minutes or until golden brown and no longer doughy in the center. Cool in pan 10 minutes. Turn upside down onto serving plate. Top each serving with syrup or favorite cream cheese glaze if desired.

Recipe Video

Nutrition Facts
Slow Cooker or Oven Pumpkin Monkey Bread + Video
Amount Per Serving (1 serving)
Calories 285 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 12g60%
Cholesterol 52mg17%
Sodium 39mg2%
Potassium 45mg1%
Carbohydrates 23g8%
Sugar 22g24%
Protein 1g2%
Vitamin A 1200IU24%
Vitamin C 0.3mg0%
Calcium 25mg3%
Iron 0.4mg2%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.