Crock Pot Monkey Bread
Crock Pot Monkey Bread turns your classic monkey bread recipe into a delicious slow cooker creation. Full of delicious biscuits, coated in cinnamon and sugar, then drizzled with a rich icing. Perfect for breakfast or dessert.
Happy middle of February! The light is at the end of the tunnel. I see you, Spring! Let’s eat flavors today that are a TOTAL throwback. Deal? If you’re into crazy nostalgic dishes and flavors that you ate as a kid, monkey bread is the way to go. This dish just tastes like childhood, as all my monkey bread recipes do.
Monkey bread, in case you didn’t know, is a pull-apart bread that’s insanely addictive! In this case, I made it in the crock pot which makes it even easier and gooier. Is gooier a word? My spell-check is telling me “yes”. This recipe is very similar to my Cinnamon Pull-Apart Bread with Vanilla Maple Glaze, but made in the crock pot.
Pure nostalgia is where it’s at. I might as well go drink chocolate milk and eat some E.L.Fudge cookies while I’m at it. I would totally house the entire bag if given the chance.
This particular monkey bread is made with soft biscuit dough that’s coated in cinnamon and sugar and drenched in a sticky, sugary, butter sauce. The base of this recipe is premade Pillsbury Grands Biscuit dough which makes it super duper easy! The biscuit dough is cut into pieces, coated in sugar, then layered in the slow cooker. Each of the biscuit pieces are rolled in a cinnamon-sugar mixture. Feel free to add a dash of allspice, as well, to kick things up a notch. Lastly, you add the delicious icing to the top.
I didn’t add nuts to this recipe because my daughter doesn’t love them, but feel free to add walnuts or pecans if you would like to. While there are a lot of variations out there, this is the best Monkey Bread recipe if you ask me! You know I tell you how it is. It reminded me a little of my Crock Pot Cinnamon Roll Casserole.
Is it too late (or early) to think about Christmas? Because this would totally be perfect for Christmas morning breakfast. Since there are no holidays coming up anytime soon, you really don’t ever need an excuse to make it for a crowd. You can simply just make it for yourself for dinner (no judgement here) as I have with my Hawaiian Bubble Bread. Your best bet is to make it tonight and bake it tomorrow morning because you need it in your life. Now.
Tips:
- This recipe works best with a 6-quart slow cooker. You could probably get a 5-quart to work if you really squished the dough pieces together. However, you don’t want to do double layers as it doesn’t cook the best that way.
- You don’t want to double this recipe all at once. I haven’t had good luck with adding in more than one layer at a time.
- Do not cook on high as it will cook it too quickly, not allowing the middle to get done before the outside is done.
- Do not cook on warm for a longer period of time or it really dries it out.
- You can use any type of the Pillsbury original biscuits, just not the layered kind. If you don’t want to use that brand, just use large biscuits or add in more of a smaller size biscuit. You just want enough to one, tight layer in the bottom of the crockpot.
Crock Pot Monkey Bread
Ingredients
- 1 can Pillsbury Buttermilk Original Biscuits 16.2 ounces
- 1 stick Salted Butter ½ cup
- 1/2 cup Brown Sugar packed
- 1/2 cup Granulated White Sugar
- 1/2 TBSP Ground Cinnamon
- Non-Stick Cooking Spray
Icing:
- 1 cup Powdered Sugar
- 2 TBSP Whole Milk
Instructions
- Remove the biscuits from their package and quarter them (cut them in 4 pieces). Set aside.
- Place half the butter in a large mixing bowl and place in the microwave for a minute, on high, or until melted.
- Toss the biscuits in the butter. Set aside.
- Add the brown sugar, white sugar, and cinnamon to a large gallon size baggie. Seal and mix well.
- Place the butter covered pieces of biscuits in the bag, seal it closed, and shake until the biscuits or coated well. Do not pour the bowl into the bag, place the biscuits in by hand.
- Place the other half of the butter into your butter bowl and cook for another minute or until melted.
- Pour all the butter into the bottom of your crock pot insert. Spray sides with non-stick spray.
- Place all the cinnamon sugar biscuit pieces in one single layer in the bottom of the crockpot. You may have to wedge them in there to fit them all, that’s ok.
- Cook on low for 2 hours and 30 minutes.
- Once cooked and slightly cooled, combine all the ingredients for the icing in a small mixing bowl and stir until fully combined.
- Drizzle over the monkey bread and serve. Enjoy!
Notes
- This recipe works best with a 6-quart slow cooker. You could probably get a 5-quart to work if you really squished the dough pieces together. However, you don’t want to do double layers as it doesn’t cook the best that way.
- You don’t want to double this recipe all at once. I haven’t had good luck with adding in more than one layer at a time.
- Do not cook on high as it will cook it too quickly, not allowing the middle to get done before the outside is done.
- Do not cook on warm for a longer period of time or it really dries it out.
- You can use any type of the Pillsbury original biscuits, just not the layered kind. If you don't want to use that brand, just use large biscuits or add in more of a smaller size biscuit. You just want enough to one, tight layer in the bottom of the crockpot.
Such a satisfying recipe! This is an excellent looking dish. Thanks!
So you can’t use pillsbury Grands? That’s what I always have in my fridge What happens if I use those?
I think that could work, too
Really good recipe is shared about crock pot monkey , we love to hear about more coming new year dishes from your side !!!!