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
Units
Scale
- 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
