This Crockpot Monkey Bread is a fun and easy dessert or breakfast treat that’s perfect for any occasion. The soft, cinnamon-sugar coated biscuit pieces, drenched in a buttery brown sugar sauce and topped with a sweet glaze, make for a delightful and shareable dish.
Why You’ll Love This Recipe
- Easy and Convenient: Using refrigerated biscuits and a slow cooker makes this recipe incredibly easy.
- Delicious and Comforting: The warm cinnamon and sweet glaze create a mouthwatering flavor.
- Shareable: The pull-apart style makes it perfect for sharing with friends and family.
- Perfect for Any Occasion: Whether it’s a casual brunch or a holiday gathering, this monkey bread is always a hit.
Ingredients
Here’s what you’ll need to make this Crockpot Monkey Bread:
- Refrigerated biscuits: The base of the bread.
- Granulated sugar: Adds sweetness to the biscuit coating.
- Ground cinnamon: Provides the signature cinnamon flavor.
- Brown sugar: Packed, adds a rich, molasses flavor to the sauce.
- Unsalted butter: Adds richness and flavor to the sauce.
- Salt: Balances the sweetness.
- Powdered sugar: For the glaze.
- Milk: For the glaze, to achieve the right consistency.
- Vanilla extract: For the glaze, adds flavor.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
How to Make Crockpot Monkey Bread
Step 1: Prepare the Crockpot
Spray the pot of a 4-quart slow cooker with pan spray and set aside.
Step 2: Prepare the Biscuits
Cut the refrigerated biscuits into quarters.
Step 3: Coat the Biscuits
Add the biscuits to a large ziplock bag along with the granulated sugar and ground cinnamon. Close the bag tightly, allowing room for air, and shake until all the biscuits are fully coated. Add the coated biscuits to the prepared Crockpot. Sprinkle a small handful of the leftover cinnamon sugar over the biscuits.
Step 4: Make the Brown Sugar Sauce
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.
Step 5: Pour Sauce Over Biscuits
Pour the brown sugar mixture over the biscuits.
Step 6: Cook
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.
Step 7: Make the Glaze
Whisk the powdered sugar, milk, and vanilla extract together in a small bowl.
Step 8: Glaze and Serve
Drizzle the glaze over the top of the monkey bread before serving.
Pro Tips for Making the Recipe
- Don’t overcrowd the Crockpot: Use a 4-quart slow cooker for best results.
- Check for doneness: Use a food thermometer to ensure the center reaches 190 degrees Fahrenheit.
- Adjust cooking time: Cooking time may vary depending on your slow cooker.
- Let it cool slightly: Let the monkey bread cool slightly before glazing to prevent the glaze from melting too much.
How to Serve
- Breakfast or Brunch: Serve it warm with coffee or tea.
- Dessert: Enjoy it as a sweet dessert after a meal.
- Snack: It’s perfect for a mid-afternoon snack.
Make Ahead and Storage
Storing Leftovers
Store leftover monkey bread in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.
Freezing
You can freeze monkey bread. Wrap it tightly in plastic wrap and aluminum foil and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
FAQs
Can I use a different type of biscuit?
Yes, you can use other types of biscuits, but the results may vary.
Can I add nuts to the coating or sauce?
Yes, you can add chopped nuts like pecans or walnuts.
Can I use a different type of glaze?
Yes, you can use a cream cheese glaze or a simple powdered sugar glaze.
Can I make this bread gluten-free?
You can try using gluten-free biscuits, but the results may vary.
Print
Crockpot Monkey Bread
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 10 minutes
- Yield: 6 servings 1x
- Category: Breakfast
- Method: Slow Cooking
- Cuisine: American
Description
This Crockpot Monkey Bread is a fun and easy dessert or breakfast treat, perfect for any occasion. Refrigerated biscuits are coated in cinnamon sugar, layered in a slow cooker, and drenched in a buttery brown sugar sauce. The result is a warm, gooey, and delicious pull-apart bread that’s sure to be a crowd-pleaser.
Ingredients
- 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
Glaze:
- 1 cup powdered sugar
- 3 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Prepare Crockpot: Spray the pot of a 4-quart slow cooker with pan spray.
- Cut Biscuits: Cut refrigerated biscuits into quarters.
- Coat Biscuits: Add biscuits, granulated sugar, and cinnamon to a large ziplock bag. Shake until coated. Add coated biscuits to the prepared Crockpot.
- Make Brown Sugar Sauce: Heat butter, brown sugar, and salt in the microwave until butter is melted and sugar is mostly dissolved.
- Pour Sauce: Pour the brown sugar mixture over the biscuits.
- Cook: Cover and cook on LOW for 2-3 hours, until edges are browned and the center reaches 190°F (88°C).
- Make Glaze: Whisk powdered sugar, milk, and vanilla extract in a small bowl.
- Glaze and Serve: Drizzle glaze over the monkey bread before serving.
Notes
- Cooking times may vary depending on your slow cooker.
- Ensure the center is cooked through before serving.
- You can add chopped nuts or raisins to the biscuit mixture.
Nutrition
- Serving Size: 1 serving
- Calories: 691 kcal
- Sugar: 58g
- Sodium: 739 mg
- Fat: 33g
- Saturated Fat: 15g
- Unsaturated Fat: 17g
- Trans Fat: 1g
- Carbohydrates: 96g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 56mg
