Crockpot Monkey Bread

Line a 5-7 quart slow cooker with parchment paper or a slow cooker liner for easy cleanup. Spray lightly with nonstick cooking spray if desired.

In a large Ziplock bag or medium mixing bowl, combine the granulated sugar and cinnamon. Stir or shake until evenly mixed.

Open the biscuit can, separate the biscuits, and cut them into quarters. Drop the pieces into the bag with the cinnamon sugar. Toss or shake to coat well.

In a separate bowl, whisk the melted butter, brown sugar, and vanilla extract until the brown sugar is mostly dissolved and the mixture is smooth.

Arrange half of the coated biscuits in the bottom of the slow cooker. Drizzle half of the butter mixture over the top, then add a second layer of biscuit pieces. Top with the other half of the butter mixture, drizzling it as evenly as possible. If using, sprinkle the pecans over the top.

Place 3–4 paper towels or a clean kitchen towel over the top of the pot and secure with the lid. Make sure the towels don’t touch the food.

Cook on HIGH for 1.5-2 hours or on LOW for 2.5-3 hours. Check after 60 minutes. The monkey bread is ready when the biscuits are cooked through, puffed up, and golden brown on the edges.

Carefully lift the monkey bread from the slow cooker using the parchment paper or liner. Let cool for a few minutes, then invert the whole thing onto a serving plate or platter. Serve warm and enjoy!