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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.

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.

Ingredients needed to make the Crock Pot Monkey Bread

 

Cutting the biscuits needed to make the Crock Pot Monkey Bread

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.

Crock Pot Monkey Bread turns your classic monkey bread recipe into a delicious slow cooker meal for holidays. Full of delicious biscuits, coated in cinnamon and sugar, then drizzled with a rich icing. Perfect for brunch, breakfast or dessert.

Combining the sugar mixture with the biscuits needed to make the Crock Pot Monkey Bread

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.

Pouring in the glaze needed to make the Crock Pot Monkey Bread recipe

 

The glaze covering the biscuits in the slow cooker to make the Crock Pot Monkey Bread recipe

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.

The Crock Pot Monkey Bread recipe is done and ready to be served

 

Slow Cooker 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 brunch, breakfast or dessert.

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 turns your classic monkey bread recipe into a delicious and rich creation. Full of delicious biscuits, coated in cinnamon and sugar, then drizzled with a rich icing. Perfect for brunch, breakfast or dessert.

 

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 brunch, breakfast or dessert.

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.

Crock Pot Monkey Bread

Turn 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.
Prep Time 10 mins
Cook Time 2 hrs 30 mins
Total Time 2 hrs 40 mins
Servings 6

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

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.
Tried this recipe?Let us know how it was!

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 brunch, holiday breakfast, or dessert.

Sharing is caring!