Description

This Crockpot Monkey Bread recipe offers a warm, gooey, and delicious treat made effortlessly in your slow cooker. Tender biscuit pieces are coated in cinnamon sugar, baked in a sweet brown sugar butter sauce, and finished with a creamy vanilla glaze. Perfect for breakfast, brunch, or dessert, this easy recipe yields soft, pull-apart bread full of cinnamon and sugary goodness.

Ingredients

Scale

Biscuit Coating

1 (16.3-ounce) can refrigerated biscuits
⅓ cup granulated sugar
3 tablespoons ground cinnamon

Brown Sugar Mixture

½ cup unsalted butter
½ cup brown sugar, packed
1 large pinch salt

Vanilla Glaze

1 cup powdered sugar
3 tablespoons milk
½ teaspoon vanilla extract

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Instructions

Prepare Crockpot: Spray the pot of a 4-quart slow cooker or CrockPot with non-stick cooking spray and set it aside to ensure the monkey bread does not stick during cooking.
Cut Biscuits: Cut the refrigerated biscuits into quarters to create small pieces that will form the monkey bread’s pull-apart texture.
Coat Biscuits: Place the biscuit pieces into a large ziplock bag along with granulated sugar and ground cinnamon. Close the bag leaving some air inside and shake vigorously until all biscuit pieces are fully coated with the cinnamon sugar mixture. Then transfer the coated biscuits into the prepared Crockpot. Sprinkle any leftover cinnamon sugar over the biscuits to enhance flavor.
Make Brown Sugar Mixture: In a microwave-safe bowl, combine the unsalted butter, brown sugar, and a pinch of salt. Microwave in 30-second increments, stirring in between, until the butter is fully melted and the sugar is mostly dissolved, forming a smooth, sweet sauce.
Pour Over Biscuits: Evenly pour the warm brown sugar and butter mixture over the cinnamon sugar coated biscuit pieces in the Crockpot, ensuring good coverage for caramelization.
Cook: Cover the Crockpot and cook on LOW for 2 to 3 hours. The monkey bread is done when the edges begin to brown and the internal temperature reaches about 190°F (88°C), indicating the dough is fully cooked through.
Make Glaze: While the monkey bread cooks, whisk together powdered sugar, milk, and vanilla extract in a small bowl to create a smooth vanilla glaze.
Glaze and Serve: Once cooked, drizzle the vanilla glaze generously over the top of the monkey bread for added sweetness and moisture before serving warm.

Notes

Use a 4-quart slow cooker for best results; adjust cooking time slightly if your crockpot is larger or smaller.
For extra gooeyness, serve the monkey bread warm right out of the Crockpot.
Ensure not to overcook to avoid drying out the biscuit pieces.
The internal temperature of 190°F (88°C) ensures the dough is fully baked inside.
This recipe can be doubled but may require a larger slow cooker and longer cooking time.
Butter can be melted on the stovetop as an alternative to the microwave.