Crockpot Monkey Bread | The Recipe Critic

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!

Crockpot Monkey Bread Recipe

Traditional monkey bread is always a favorite, but sometimes I want to set it and forget it! This recipe is more convenient to prepare and perfect for saving precious oven space during the busy holiday season. Scroll to the bottom of the post for exact measurements.

• Refrigerated Biscuits: These pre-made biscuits are the base of the recipe, making it quick and hassle-free. They bake into soft, fluffy layers that pull apart easily.
• Granulated Sugar and Ground Cinnamon: For the cinnamon-sugar coating that gives each piece its signature flavor.
• Brown Sugar: Adds a caramel-like sweetness to the sauce, making the bread gooey and irresistible.
• Unsalted Butter: Melts into the brown sugar to create a rich, buttery mix that coats the bread.
• Salt: Enhances all the flavors.

Glaze

• Powdered Sugar: Creates a smooth, sweet glaze to drizzle over the monkey bread.
• Milk: Thins the powdered sugar to the perfect consistency.
• Vanilla extract: Enhances the flavor with a warm sweetness.

How to Make Crockpot Monkey Bread

Making this yummy dessert is a breeze! Just cut up the biscuits, toss them in cinnamon-sugar mixture and then pour the melted butter and brown sugar over the top. Then you can step away and let the slow cooker do all the work!

1. Prep: Spray the pot of a 4-quart slow cooker or CrockPot with non-stick cooking spray and set aside. Cut the biscuit dough into quarters.
2. Toss: Add the biscuits to a large ziplock bag along with the sugar and cinnamon. Close the bag tightly, allowing room for air, and shake until all the biscuits are fully coated in the cinnamon sugar.
3. Transfer: 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.
4. Melt: Heat the butter, brown sugar, and salt in the microwave in a medium bowl in 30-second increments until all the butter is melted and the sugar is mostly dissolved.
5. Cook: Pour the brown sugar mixture over the biscuits. Cover with lid 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 190ºF.
6. Make the Glaze: Whisk the powdered sugar, milk, and vanilla together in a small bowl and drizzle over the top of the monkey bread before serving.

More Delicious Breakfast Recipes

Whether you’re in the mood for something sweet or savory, these recipes are always a hit in our house. They’re also perfect for holiday brunches!