Crockpot Monkey Bread

Crockpot monkey bread is an easy, gooey treat made in your slow cooker. It’s packed with soft biscuit pieces, cinnamon-sugar flavor, and a sweet buttery glaze. No oven needed!

Prep Time10

Cook Time3

Total Time3 10

Course: Breakfast

Cuisine: American

Keyword: Cinnamon Monkey Bread, Crockpot Breakfast, Crockpot Monkey Bread, Easy Monkey Bread, Slowcooker Monkey Bread

Servings: servings

Author: Alyssa Rivers

Equipment

1 Slow Cooker

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

Glaze

1 cup powdered sugar
3 tablespoons milk
½ teaspoon vanilla extract

Instructions

Spray the pot of a 4-quart slow cooker or CrockPot with pan spray and set aside.
Cut 1 (16.3-ounce) can refrigerated biscuits into quarters.
Add the biscuits to a large ziplock bag along with ⅓ cup granulated sugar and 3 tablespoons ground cinnamon. Close the bag tightly, allowing room for air, and shake until all the biscuits are fully coated in the sugar. Add the coated biscuits to the prepared CrockPot. I sprinkled a small handful of the leftover cinnamon sugar over the biscuits and discarded the rest.
Heat ½ cup unsalted butter, ½ cup brown sugar, and 1 large pinch salt in the microwave in a medium bowl in 30-second increments until all the butter is melted and the sugar is mostly dissolved.
Pour the brown sugar mixture over the biscuits.
Cover and cook on LOW for 2-3 hours or until the pieces around the edge are starting to brown and the center reaches an internal temperature of 190 degrees Fahrenheit.
Whisk the 1 cup powdered sugar, 3 tablespoons milk, and ½ teaspoon vanilla extract together in a small bowl and drizzle over the top of the monkey bread before serving.

Nutrition

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