Crockpot Monkey Bread
Ingredients
- 3/4 cup granulated sugar
- 1 1/2 tablespoons ground cinnamon
- 1 can refrigerated biscuits
8 count
- 1 cup butter
melted, 2 sticks
- 1 cup packed brown sugar
- 1 teaspoon vanilla extract
- 1/4 cup chopped pecans
optional
Directions
- 1
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.
- 2
In a large Ziplock bag or medium mixing bowl, combine the granulated sugar and cinnamon. Stir or shake until evenly mixed.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
- 7
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.
- 8
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!
Crockpot Monkey Bread
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About this Recipe
Craving a warm, gooey, and utterly delicious treat without the usual baking fuss? Our Crockpot monkey bread recipe delivers that irresistible cinnamon sugar goodness with incredible ease, making it a perfect delight for any gathering.
The brilliance of this recipe lies in its remarkable simplicity and the magic of your slow cooker. By leveraging the Crockpot, you transform ordinary refrigerated biscuits into a perfectly tender, pull-apart bread that's infused with rich caramel and cinnamon, all with minimal active effort on your part. This hands-off approach ensures an evenly cooked, consistently moist, and wonderfully gooey result every time, making it far simpler than traditional oven-baked methods.
Prepare for a sensory experience that defines comfort food. Each golden-brown bite of this Crockpot monkey bread offers a delightful chewiness, enveloped in a thick, syrupy coating of melted butter, packed brown sugar, and aromatic cinnamon. You'll find pockets of tender, warm dough infused with a hint of vanilla extract, creating a deeply satisfying flavor profile that's both sweet and subtly spiced. The overall texture is incredibly soft and gooey, designed for easy, pull-apart enjoyment. It’s an effortlessly crowd-pleasing dessert or a special breakfast indulgence that comes together with minimal fuss.
While perfect as is, you can easily tailor this monkey bread to your preferences. The recipe includes chopped pecans as an optional addition, lending a lovely nutty crunch and depth of flavor. If you're not a fan of nuts, simply omit them without any other adjustments, ensuring the classic taste everyone loves.
This effortless Crockpot monkey bread is ideal for weekend brunches, holiday breakfasts, or simply as a comforting dessert after a family meal. Serve it warm straight from the slow cooker for an unforgettable treat that brings smiles to every face.