Description
Indulge in this delicious and easy-to-make Crockpot Monkey Bread that’s perfect for dessert or breakfast. The buttery, cinnamon-sugar-coated biscuit pieces come together in a slow cooker to create a pull-apart bread that’s sure to be a hit with your family and friends.
Ingredients
Scale
Biscuit Dough:
- 2 cans (16 oz each) refrigerated biscuit dough
Cinnamon Sugar Coating:
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
Butter Mixture:
- 1/2 cup unsalted butter, melted
- 1 cup packed light brown sugar
- 1 teaspoon vanilla extract
Additional:
- Nonstick cooking spray
Instructions
- Spray Crockpot: Spray the inside of a 6-quart crockpot with nonstick cooking spray.
- Prepare Biscuits: Cut each biscuit into quarters. In a large resealable bag, combine granulated sugar and cinnamon. Add the biscuit pieces in batches and shake until evenly coated.
- Layer in Crockpot: Place the coated biscuit pieces into the crockpot.
- Make Butter Mixture: In a small bowl, whisk together melted butter, brown sugar, and vanilla extract until smooth. Pour the mixture evenly over the biscuit pieces.
- Cook: Cover and cook on HIGH for 2 to 2 1/2 hours, or until the biscuits are cooked through and golden on the edges.
- Cool and Serve: Turn off the crockpot and let the monkey bread cool for 10 minutes before inverting onto a serving plate. Serve warm.
Notes
- For extra indulgence, drizzle with cream cheese glaze or caramel sauce before serving.
- Leftovers can be stored in an airtight container at room temperature for up to 2 days or refrigerated for 4 days.
- To reheat, warm briefly in the microwave.
- Prep Time: 15 minutes
- Cook Time: 2 hours 15 minutes
- Category: Dessert, Breakfast
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 360
- Sugar: 28g
- Sodium: 690mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
