Crockpot Monkey Bread Recipe

Introduction

Monkey bread is a fun, pull-apart treat that’s perfect for breakfast or dessert. This easy crockpot version lets you set it and forget it, delivering warm, gooey bites with cinnamon and brown sugar.

Ingredients

• 1 (16.3-ounce) can refrigerated biscuits
• ⅓ cup granulated sugar
• 3 tablespoons ground cinnamon
• ½ cup brown sugar (packed)
• ½ cup unsalted butter
• 1 large pinch salt
• 1 cup powdered sugar
• 3 tablespoons milk
• ½ teaspoon vanilla extract

Instructions

1. Step 1: Spray the pot of a 4-quart slow cooker or CrockPot with pan spray and set aside.
2. Step 2: Cut the refrigerated biscuits into quarters.
3. Step 3: Place the biscuit quarters in a large ziplock bag along with the granulated sugar and ground cinnamon. Close the bag leaving some air inside, then shake until all the pieces are evenly coated.
4. Step 4: Transfer the coated biscuits to the prepared CrockPot. Sprinkle a small handful of any leftover cinnamon sugar over the top and discard the rest.
5. Step 5: In a medium microwave-safe bowl, heat the unsalted butter, brown sugar, and salt in 30-second intervals until the butter is melted and the sugar is mostly dissolved. Stir between intervals.
6. Step 6: Pour the butter and brown sugar mixture evenly over the biscuits in the CrockPot.
7. Step 7: Cover and cook on LOW for 2 to 3 hours, until the pieces near the edge are beginning to brown and the center reaches an internal temperature of 190°F.
8. Step 8: While the monkey bread cooks, whisk powdered sugar, milk, and vanilla extract together in a small bowl until smooth to make the glaze.
9. Step 9: Once cooked, drizzle the glaze over the monkey bread before serving.

Tips & Variations

• For extra flavor, add chopped nuts or raisins to the biscuit coating before cooking.
• Use flavored biscuits like buttermilk or flaky for a different texture.
• If you don’t have a thermometer, check doneness by ensuring the edges are golden brown and the center is firm.
• Try adding a splash of bourbon or rum to the brown sugar mixture for a boozy twist.

Storage

Store leftover monkey bread in an airtight container at room temperature for up to 2 days. To reheat, warm individual portions in the microwave for about 20 seconds or place in a 300°F oven for 5–7 minutes until heated through. The glaze can be reapplied if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make monkey bread without a slow cooker?

Yes, you can bake monkey bread in a Bundt pan at 350°F for about 30–35 minutes until golden and cooked through.

How do I prevent monkey bread from sticking to the slow cooker?

Generously spray the CrockPot with non-stick cooking spray before adding the biscuits. This helps with easy removal and cleanup.

Crockpot Monkey Bread Recipe

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★★★★★

4.5 from 149 reviews

• Author: Isabella
• Total Time: 2 hours 45 minutes
• Yield: 8 servings 1x

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Description

This Crockpot Monkey Bread recipe is a delightful pull-apart treat made with cinnamon sugar coated biscuit pieces baked slowly in a buttery brown sugar sauce. Perfect for a cozy breakfast or dessert, it’s easy to prepare with pantry staples and cooked effortlessly in a slow cooker for a gooey, tender sweet bread bursting with cinnamon flavor.

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Ingredients

Scale 1x2x3x

Monkey Bread

• 1 (16.3-ounce) can refrigerated biscuits
• ⅓ cup granulated sugar
• 3 tablespoons ground cinnamon
• ½ cup brown sugar, packed
• ½ cup unsalted butter
• 1 large pinch salt

Glaze

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

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Instructions

1. Prepare the Slow Cooker: Spray the pot of a 4-quart slow cooker or CrockPot with non-stick pan spray and set aside to prevent sticking.
2. Quarter the Biscuits: Cut the refrigerated biscuits into quarters to create bite-sized pieces for easier coating and cooking.
3. Coat the Biscuits: In a large zip-top bag, combine the biscuit quarters with granulated sugar and ground cinnamon. Seal the bag with enough air inside and shake vigorously until all biscuit pieces are well coated in the cinnamon sugar mixture. Transfer the coated biscuit pieces to the prepared slow cooker, sprinkling a small handful of any remaining cinnamon sugar over the top.
4. Melt the Butter Mixture: In a medium microwave-safe bowl, combine the unsalted butter, brown sugar, and a large pinch of salt. Microwave in 30-second increments, stirring between each until the butter is fully melted and the sugar mostly dissolves, forming a smooth mixture.
5. Pour the Sugar Mixture: Evenly pour the melted brown sugar and butter mixture over the coated biscuit pieces in the slow cooker, allowing the sauce to seep through the biscuits.
6. Cook the Monkey Bread: Cover the slow cooker and cook on LOW for 2 to 3 hours. The monkey bread is done when the edges start to brown slightly and the center reaches an internal temperature of 190°F, resulting in soft, gooey, and tender pull-apart bread.
7. Make the Glaze: In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth to create a sweet glaze.
8. Serve: Drizzle the glaze over the cooked monkey bread just before serving to add a creamy, sweet finish to this comforting treat.

Notes

• Use a 4-quart slow cooker to ensure even cooking and proper size for the monkey bread.
• Cooking times may vary depending on your slow cooker model; start checking at 2 hours for doneness.
• For a richer flavor, brown the butter before mixing it with brown sugar.
• Do not lift the slow cooker lid during cooking to maintain consistent heat.
• Serve warm for best texture and flavor; leftover monkey bread can be reheated gently in the microwave.

• Prep Time: 15 minutes
• Cook Time: 2 hours 30 minutes
• Category: Dessert
• Method: Slow Cooking
• Cuisine: American

Keywords: Monkey Bread,Crockpot Monkey Bread,Slow Cooker Dessert,Cinnamon Pull-Apart Bread,Sweet Breakfast Recipe