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Crockpot Monkey Bread Recipe

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  • Author: Jessica
  • Prep Time: 10 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 10 minutes
  • Yield: 6 servings 1x
  • Category: Desserts
  • Method: Slow Cooking
  • Cuisine: American
  • Diet: Vegetarian

Description

Crockpot Monkey Bread is a deliciously gooey and sweet treat perfect for breakfast, brunch, or dessert. Made with refrigerated biscuit dough, coated in a cinnamon-sugar mixture, and topped with a rich brown sugar sauce, this pull-apart bread is effortless to prepare in a slow cooker. Drizzle a creamy vanilla glaze on top for a finishing touch that makes every bite indulgently delicious.

Ingredients

Units Scale

For the Monkey Bread:

  • 1 (16.3-ounce) can refrigerated biscuits
  • 1/3 cup granulated sugar
  • 3 tablespoons ground cinnamon
  • 1/2 cup brown sugar, packed
  • 1/2 cup unsalted butter
  • 1 large pinch salt

For the Glaze:

  • 1 cup powdered sugar
  • 3 tablespoons milk
  • 1/2 teaspoon vanilla extract

Instructions

  1. Prepare the Slow Cooker
    Spray the pot of a 4-quart slow cooker or Crockpot with a nonstick pan spray to prevent sticking, and set aside.
  2. Cut the Biscuits
    Take the refrigerated biscuits and cut them into quarters. This will create bite-sized pieces ideal for pull-apart bread.
  3. Coat the Biscuits
    Place the biscuit pieces into a large ziplock bag along with granulated sugar and ground cinnamon. Seal the bag, leaving some air inside, and shake it well until all the biscuit pieces are evenly coated. Add the coated biscuits into the prepared Crockpot. Sprinkle a little of the remaining cinnamon sugar mixture over the biscuits, discarding the rest.
  4. Make the Brown Sugar Sauce
    In a microwave-safe medium bowl, combine the unsalted butter, brown sugar, and a pinch of salt. Heat the mixture in 30-second intervals in the microwave until the butter is melted and the sugar is mostly dissolved.
  5. Assemble and Cook
    Pour the brown sugar mixture evenly over the coated biscuits in the slow cooker. Cover and cook on the LOW setting for 2-3 hours, or until the edges begin to brown and the center reaches an internal temperature of 190°F.
  6. Prepare the Glaze
    While the monkey bread finishes cooking, whisk together powdered sugar, milk, and vanilla extract in a small bowl. Mix until smooth to form the glaze.
  7. Serve and Enjoy
    Once the monkey bread is done, drizzle the vanilla glaze over the top. Serve warm and enjoy the gooey, sweet goodness.

Notes

  • To ensure even cooking, try not to open the Crockpot lid while the monkey bread is cooking.
  • You can replace the vanilla glaze with caramel or cream cheese glaze for a twist.
  • If your slow cooker cooks hotter or faster, check the bread at the 2-hour mark to avoid burning.
  • Serve the monkey bread directly out of the slow cooker or invert it onto a plate for a beautiful presentation.

Nutrition

  • Serving Size: 1 serving
  • Calories: 380
  • Sugar: 35g
  • Sodium: 390mg
  • Fat: 16g
  • Saturated Fat: 9g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 54g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 35mg

Find it online: https://jessicasrecipes.com/crockpot-monkey-bread-recipe/