Print

Slow Cooker Monkey Bread Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

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

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

Find it online: https://thefamilycooking.com/slow-cooker-monkey-bread-recipe/