Description
This easy Crockpot Monkey Bread recipe transforms simple refrigerated biscuits into a deliciously sweet and sticky treat, perfect for breakfast or dessert. Coated in cinnamon sugar, smothered with a brown sugar butter sauce, and topped with a sweet vanilla glaze, this monkey bread is irresistibly gooey and perfect for sharing.
Ingredients
Scale
Monkey Bread
- 1 (16.3-ounce) can refrigerated biscuits
- ⅓ cup granulated sugar
- 3 tablespoons ground cinnamon
- ½ cup unsalted butter
- ½ cup packed brown sugar
- 1 large pinch salt
Glaze
- 1 cup powdered sugar
- 3 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Prepare Crockpot: Spray the pot of a 4-quart slow cooker or CrockPot with pan spray and set aside to prevent sticking.
- Cut Biscuits: Cut the refrigerated biscuits into quarters to create bite-sized pieces for the monkey bread.
- Coat Biscuits: Place the biscuit pieces in a large ziplock bag with granulated sugar and cinnamon. Seal the bag, leaving space for air, and shake until biscuit pieces are fully coated in cinnamon sugar. Transfer coated biscuits to the prepared CrockPot. Optionally, sprinkle a small handful of leftover cinnamon sugar over the top.
- Make Brown Sugar Mixture: In a medium microwave-safe bowl, heat unsalted butter, brown sugar, and a pinch of salt in 30-second increments until the butter is melted and sugar mostly dissolved, stirring between intervals.
- Pour Over Biscuits: Pour the warm brown sugar butter mixture evenly over the coated biscuits in the CrockPot.
- Cook: Cover and cook on LOW for 2 to 3 hours, or until the edges are starting to brown and the center reaches an internal temperature of about 190°F (88°C).
- Make Glaze: Whisk together powdered sugar, milk, and vanilla extract in a small bowl until smooth.
- Glaze and Serve: Drizzle the prepared glaze over the monkey bread before serving for an extra sweet finishing touch.
Notes
- Use a 4-quart slow cooker or CrockPot for best results.
- Check the monkey bread toward the end of cooking to avoid overcooking and drying out.
- The internal temperature of 190°F ensures the bread is fully cooked and pulls apart easily.
- You can substitute milk with cream or a non-dairy milk alternative for the glaze if preferred.
- Make sure to coat biscuits thoroughly for even cinnamon sugar flavor in every bite.
- For a less sweet version, reduce the amount of sugar in the cinnamon coating or glaze.
- Prep Time: 10 minutes
- Cook Time: 2 hours 30 minutes
- Category: Dessert
- Method: Slow Cooking
- Cuisine: American
