Slow Cooker Monkey Bread Recipe

Why You’ll Love This Recipe

I love this recipe because I get all the sweet cinnamon flavor of classic monkey bread without needing to turn on my oven. Using refrigerated biscuit dough also keeps the preparation quick and simple.

I especially enjoy the contrast between the soft centers and sticky cinnamon-brown sugar coating. Every piece pulls apart easily, making this a fun breakfast or dessert for sharing.

I also find this recipe convenient for holiday mornings and brunches when my oven is already being used for other dishes. I can prepare the monkey bread in the slow cooker and serve it warm when everyone is ready to eat.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 cans (16.3 ounces each) refrigerated biscuit dough
• 1 cup granulated sugar
• 2 teaspoons ground cinnamon
• ¾ cup packed brown sugar
• ½ cup unsalted butter, melted
• 1 teaspoon vanilla extract
• ½ cup chopped pecans or walnuts, optional
• Nonstick cooking spray

For the optional glaze:

• 1 cup powdered sugar
• 2 tablespoons milk
• ½ teaspoon vanilla extract

Directions

1. I lightly coat the inside of a 6-quart slow cooker with nonstick cooking spray.
2. I open the refrigerated biscuit dough and cut each biscuit into four roughly equal pieces.
3. I combine the granulated sugar and cinnamon in a large resealable bag or mixing bowl.
4. I add the biscuit pieces in batches and toss or shake them until every piece is evenly coated with cinnamon sugar.
5. If I am using pecans or walnuts, I sprinkle some over the bottom of the slow cooker.
6. I arrange the coated biscuit pieces inside the slow cooker, adding the remaining nuts between the layers.
7. In a small bowl, I stir together the melted butter, brown sugar, and vanilla until combined.
8. I pour the brown sugar and butter mixture evenly over the biscuit pieces.
9. I place a clean kitchen towel or a few layers of paper towel underneath the slow cooker lid, making sure the material stays safely away from the heating element. I use this to catch condensation so it doesn’t drip onto the monkey bread.
10. I cover and cook on HIGH for approximately 2 to 2½ hours. I begin checking the center around the 1½-hour mark because slow cookers can vary significantly.
11. I consider the monkey bread ready when the center pieces are fully cooked and no longer raw or doughy.
12. I turn off the slow cooker and let the monkey bread rest for about 10 minutes.
13. For the optional glaze, I whisk the powdered sugar, milk, and vanilla until smooth. I drizzle the glaze over the warm monkey bread just before serving.

Servings and Timing

This Slow Cooker Monkey Bread makes approximately 10 to 12 servings, depending on portion size.

• Prep time: 15 minutes
• Cook time on HIGH: 2 to 2½ hours
• Resting time: 10 minutes
• Total time: approximately 2 hours 45 minutes
• Servings: 10 to 12

I prefer cooking monkey bread on HIGH rather than LOW because biscuit dough needs enough heat to cook through properly. Since every slow cooker heats a little differently, I check the pieces in the center before deciding that the bread is finished.

Variations

For apple cinnamon monkey bread, I add finely diced peeled apples between the layers of biscuit dough. I keep the pieces small so they become tender while the bread cooks.

For pecan caramel monkey bread, I add chopped pecans throughout the dough and drizzle a little caramel sauce over the finished bread before serving.

When I want an orange version, I add fresh orange zest to the cinnamon sugar and replace some of the milk in the glaze with orange juice.

For extra cinnamon flavor, I increase the cinnamon slightly or add a small pinch of nutmeg to the sugar mixture.

For chocolate monkey bread, I scatter mini chocolate chips between the layers. I like how the chocolate melts into the warm cinnamon-coated pieces as they cook.

Storage/Reheating

I let leftover monkey bread cool before transferring it to an airtight container. I store it in the refrigerator for up to 3 to 4 days.

For longer storage, I place individual portions in a freezer-safe container or bag and freeze them for up to about 2 months. I prefer freezing the monkey bread without the optional glaze and adding fresh glaze after reheating.

To reheat an individual portion, I microwave it for a short time until soft and warm. I avoid overheating because the biscuit pieces can become tough.

When reheating several portions, I place them in a covered baking dish and warm them in a low oven until heated through. I can add a small drizzle of melted butter, glaze, or caramel sauce before serving if the bread needs extra moisture.

FAQs

How do I know when Slow Cooker Monkey Bread is done?

I check the biscuit pieces in the center because they generally take longer to cook than the pieces around the edges. I gently separate one of the center pieces and make sure the dough looks fully cooked rather than wet or raw.

Can I make Slow Cooker Monkey Bread with cinnamon roll dough?

Yes. I can replace the refrigerated biscuit dough with refrigerated cinnamon roll dough for an even sweeter version. I cut each cinnamon roll into smaller pieces and monitor the cooking time because the dough may cook differently from biscuits.

Why is my Slow Cooker Monkey Bread soggy?

Condensation can make the top of my monkey bread too moist. I place a clean kitchen towel or paper towels underneath the lid to absorb condensation, keeping the material safely positioned away from the heating element. I also avoid adding too much butter or additional liquid.

Can I prepare Slow Cooker Monkey Bread ahead of time?

I can prepare the cinnamon-sugar mixture and other ingredients ahead, but I prefer cutting and assembling refrigerated biscuit dough shortly before cooking. This gives me the best rise and texture.

Can I make Slow Cooker Monkey Bread without nuts?

Yes. I simply leave out the pecans or walnuts. The cinnamon sugar, brown sugar, butter, and biscuit dough provide plenty of flavor on their own, so the recipe works well without nuts.

Conclusion

Slow Cooker Monkey Bread is one of my favorite easy treats when I want something warm, sticky, and filled with cinnamon-sugar flavor. I love how refrigerated biscuit dough makes preparation quick while the slow cooker turns the individual pieces into soft pull-apart bread coated in a buttery brown sugar sauce.

Slow Cooker Monkey Bread Recipe

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Warm and gooey slow cooker monkey bread made with cinnamon-sugar coated biscuit dough and a buttery brown sugar sauce. This easy pull-apart treat is perfect for breakfast, brunch, holidays, or dessert.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 2 hours 20 minutes
• Total Time: 2 hours 45 minutes
• Yield: 10 to 12 servings
• Category: Breakfast
• Method: Slow Cooker
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 2 cans (16.3 ounces each) refrigerated biscuit dough
• 1 cup granulated sugar
• 2 teaspoons ground cinnamon
• ¾ cup packed brown sugar
• ½ cup unsalted butter, melted
• 1 teaspoon vanilla extract
• ½ cup chopped pecans or walnuts, optional
• Nonstick cooking spray
• 1 cup powdered sugar, optional for glaze
• 2 tablespoons milk, optional for glaze
• ½ teaspoon vanilla extract, optional for glaze

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Instructions

1. Lightly coat the inside of a 6-quart slow cooker with nonstick cooking spray.
2. Open the refrigerated biscuit dough and cut each biscuit into four roughly equal pieces.
3. Combine the granulated sugar and cinnamon in a large resealable bag or mixing bowl.
4. Add the biscuit pieces in batches and toss or shake until every piece is evenly coated with cinnamon sugar.
5. If using pecans or walnuts, sprinkle some over the bottom of the slow cooker.
6. Arrange the coated biscuit pieces in the slow cooker, adding the remaining nuts between the layers.
7. In a small bowl, stir together the melted butter, brown sugar, and vanilla until combined.
8. Pour the brown sugar and butter mixture evenly over the biscuit pieces.
9. Cover and cook on HIGH for 2 to 2½ hours, managing lid condensation as needed. Begin checking the center around the 1½-hour mark because slow cooker temperatures vary.
10. Check the biscuit pieces in the center and continue cooking until they are fully cooked and no longer raw or doughy.
11. Turn off the slow cooker and let the monkey bread rest for about 10 minutes.
12. For the optional glaze, whisk the powdered sugar, milk, and vanilla until smooth. Drizzle over the warm monkey bread just before serving.

Notes

• Check the pieces in the center of the slow cooker for doneness because they generally take longer to cook than those around the edges.
• Manage condensation during cooking to prevent excess moisture from dripping onto the monkey bread.
• For apple cinnamon monkey bread, add finely diced peeled apples between the layers.
• For pecan caramel monkey bread, add chopped pecans throughout and drizzle caramel sauce over the finished bread.
• For an orange variation, add fresh orange zest to the cinnamon sugar and replace some of the glaze milk with orange juice.
• For extra spice, increase the cinnamon or add a small pinch of nutmeg.
• For chocolate monkey bread, scatter mini chocolate chips between the layers.
• Refrigerated cinnamon roll dough can replace the biscuit dough, but monitor the cooking time because it may cook differently.
• Store cooled leftovers in an airtight container in the refrigerator for 3 to 4 days.
• Freeze individual portions without glaze for up to 2 months and add fresh glaze after reheating.

Nutrition

• Serving Size: 1/12 of recipe
• Calories: 390 kcal
• Sugar: 38 g
• Sodium: 520 mg
• Fat: 14 g
• Saturated Fat: 7 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 64 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 25 mg