Crockpot monkey bread is an easy, gooey treat made in your slow cooker. It’s packed with soft biscuit pieces, cinnamon-sugar flavor, and a sweet buttery glaze. No oven needed!
Reasons You’ll Love This Recipe
- So Delicious: You can’t go wrong with sweet, gooey, cinnamon and sugar pull-apart bread!
- Family-Friendly: My kids love to help cut up the biscuits and shake them up with the cinnamon and sugar. But we all love eating it up even more!
- Perfect for Brunch: Whether you make this for Christmas morning breakfast or a cozy morning at home, it’s sure to be a crowd-pleaser! To balance the sweetness with something savory, enjoy it with my baked scrambled eggs and perfect bacon.
Crockpot Monkey Bread Recipe
Traditional monkey bread is always a favorite, but sometimes I want to set it and forget it! This recipe is more convenient to prepare and perfect for saving precious oven space during the busy holiday season. Scroll to the bottom of the post for exact measurements.
- Refrigerated Biscuits: These pre-made biscuits are the base of the recipe, making it quick and hassle-free. They bake into soft, fluffy layers that pull apart easily.
- Granulated Sugar and Ground Cinnamon: For the cinnamon-sugar coating that gives each piece its signature flavor.
- Brown Sugar: Adds a caramel-like sweetness to the sauce, making the bread gooey and irresistible.
- Unsalted Butter: Melts into the brown sugar to create a rich, buttery mix that coats the bread.
- Salt: Enhances all the flavors.
Glaze
- Powdered Sugar: Creates a smooth, sweet glaze to drizzle over the monkey bread.
- Milk: Thins the powdered sugar to the perfect consistency.
- Vanilla extract: Enhances the flavor with a warm sweetness.
How to Make Crockpot Monkey Bread
Making this yummy dessert is a breeze! Just cut up the biscuits, toss them in cinnamon-sugar mixture and then pour the melted butter and brown sugar over the top. Then you can step away and let the slow cooker do all the work!
- Prep: Spray the pot of a 4-quart slow cooker or CrockPot with non-stick cooking spray and set aside. Cut the biscuit dough into quarters.
- Toss: Add the biscuits to a large ziplock bag along with the sugar and cinnamon. Close the bag tightly, allowing room for air, and shake until all the biscuits are fully coated in the cinnamon sugar.
- Transfer: Add the coated biscuits to the prepared CrockPot. I sprinkled a small handful of the leftover cinnamon sugar over the biscuits and discarded the rest.
- Melt: Heat the butter, brown sugar, and salt in the microwave in a medium bowl in 30-second increments until all the butter is melted and the sugar is mostly dissolved.
- Cook: Pour the brown sugar mixture over the biscuits. Cover with lid and cook on LOW for 2-3 hours, or until the pieces around the edge are starting to brown and the center reaches an internal temperature of 190ºF.
- Make the Glaze: Whisk the powdered sugar, milk, and vanilla together in a small bowl and drizzle over the top of the monkey bread before serving.
Slow Cooker Monkey Bread Tips and Variations
Making crockpot monkey bread is super simple and straightforward! And the result is incredible with soft bread pieces and a sweet cinnamon flavor. Here are a few tips and tricks, so you can make it exactly how you want!
- Type of Biscuits: I used a can of Pillsbury Grands biscuits, but you can use 1-2 cans of regular biscuits instead.
- Optional Glaze: The monkey bread is pretty sweet all by itself, so you may omit the glaze if you would like.
- Sticky Buns: For a sticky bun twist on this monkey bread, mix ½-1 cup of chopped and toasted pecans to the butter and sugar mixture.
- Size of Slow Cooker: I used a 4-quart slow cooker for this recipe, but you can use a larger slow cooker. Keep an eye on things right around 1 ½ hour mark of cooking, as the larger surface area of the larger slow cooker may end up cooking the monkey bread faster!
Make Ahead and How to Store Leftovers
I am not sure anyone who has ever made these ever ended up with leftovers. In the off chance that happens, here are some tips for how to store them. You can also do some prep work ahead of time.
- Room Temperature: This crock pot monkey bread is best enjoyed when it is hot and finished cooking. But, leftovers can be stored in an airtight container or ziplock bag at room temperature for up to 3 days.
- Reheating: Reheat in 15-second increments in the microwave.
- Make Ahead: You can prepare this crockpot monkey bread the night before through step 5. The sugar syrup will solidify when chilled in the refrigerator. You will need to add 60-90 minutes of cooking time to warm up and cook thoroughly. You may notice the butter separating from the sugar as it thaws out, but don’t worry! It will all come together as it cooks.
More Delicious Breakfast Recipes
Whether you’re in the mood for something sweet or savory, these recipes are always a hit in our house. They’re also perfect for holiday brunches!
Crockpot Monkey Bread
Crockpot monkey bread is an easy, gooey treat made in your slow cooker. It’s packed with soft biscuit pieces, cinnamon-sugar flavor, and a sweet buttery glaze. No oven needed!
Servings 6 servings
Calories 691kcal
Equipment
-
1 Slow Cooker
Ingredients
- 1 (16.3-ounce) can refrigerated biscuits
- ⅓ cup granulated sugar
- 3 tablespoons ground cinnamon
- ½ cup brown sugar, packed
- ½ cup unsalted butter
- 1 large pinch salt
Glaze
- 1 cup powdered sugar
- 3 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
-
Spray the pot of a 4-quart slow cooker or CrockPot with pan spray and set aside.
-
Cut the biscuits into quarters.
-
Add the biscuits to a large ziplock bag along with the sugar and cinnamon. Close the bag tightly, allowing room for air, and shake until all the biscuits are fully coated in the sugar. Add the coated biscuits to the prepared CrockPot. I sprinkled a small handful of the leftover cinnamon sugar over the biscuits and discarded the rest.
-
Heat the butter, brown sugar, and salt in the microwave in a medium bowl in 30-second increments until all the butter is melted and the sugar is mostly dissolved.
-
Pour the brown sugar mixture over the biscuits.
-
Cover and cook on LOW for 2-3 hours, or until the pieces around the edge are starting to brown and the center reaches an internal temperature of 190 degrees Fahrenheit.
-
Whisk the powdered sugar, milk, and vanilla together in a small bowl and drizzle over the top of the monkey bread before serving.
Nutrition
Calories: 691kcal | Carbohydrates: 96g | Protein: 5g | Fat: 33g | Saturated Fat: 15g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 739mg | Potassium: 241mg | Fiber: 3g | Sugar: 58g | Vitamin A: 656IU | Vitamin C: 0.2mg | Calcium: 114mg | Iron: 3mg
0 Mga Komento