Crockpot Monkey Bread Recipe
If you’re seeking a dessert that radiates coziness, delivers gooey-sweet satisfaction in every bite, and is nearly effortless to prep, look no further than this Crockpot Monkey Bread Recipe. The magic starts with buttery biscuit dough transformed by cinnamon, sugar, and a caramelized golden topping, all in the comfort of your slow cooker. Whether you’re hosting a brunch, satisfying a weeknight craving, or letting little helpers into the kitchen, this recipe guarantees big smiles and sticky fingers every single time. One taste, and you’ll understand why this crockpot classic remains a family favorite year-round!
Ingredients You’ll Need
The beauty of this recipe is just how simple yet essential each ingredient is—everything plays a delicious role. The right combination gives you classic cinnamon-sugar flavor, melt-in-your-mouth texture, and that unmistakable golden color. Let’s break down everything you’ll need for your Crockpot Monkey Bread Recipe:
- Refrigerated biscuit dough: Provides that pillowy-soft foundation and easy pull-apart structure for the monkey bread.
- Granulated sugar: Sweetens and helps caramelize the biscuit pieces, creating crispy edges and tender middles.
- Ground cinnamon: Infuses the bread with irresistible warmth and a classic spice profile.
- Brown sugar: Adds depth and a subtle molasses touch for gooey, toffee-like notes.
- Unsalted butter (melted): Enriches every bite and fuses with sugars to form that delectable caramelized sauce.
- Nonstick cooking spray: Essential for easy removal and to prevent any sticking as the monkey bread bakes!
How to Make Crockpot Monkey Bread Recipe
Step 1: Prepare Your Crockpot
Start by generously coating the inside of your 5 to 6-quart crockpot with nonstick cooking spray. This will guarantee a fuss-free release later (trust me, you won’t want to leave behind any of that golden crust). Make sure to get up the sides so nothing sticks and clean-up stays a breeze.
Step 2: Cut and Coat the Biscuits
Pop open your biscuit cans with anticipation, and cut each fluffy biscuit into four equal pieces. Next, combine the granulated sugar and cinnamon in a large zip-top bag. Toss the biscuit quarters in batches into the bag, shaking gently for a thorough sweet-spice coat. This not only flavors every bite but gives that cinnamon swirl effect we all crave.
Step 3: Layer the Biscuits in the Crockpot
Evenly scatter the sugar-and-cinnamon coated biscuit quarters into the bottom of your prepared crockpot. Try to distribute the pieces in a single, somewhat flat layer so they cook evenly and every section gets infused with flavor.
Step 4: Create the Buttery Brown Sugar Sauce
In a small bowl, stir the melted butter and packed brown sugar until smooth and glossy. Pour this mixture evenly over the layered biscuits. This sauce will seep down between the pieces, creating pockets of caramel-like goo as it cooks—absolutely irresistible!
Step 5: Cook and Finish the Crockpot Monkey Bread Recipe
Cover and set your crockpot to high. Let everything cook for 2 to 2.5 hours, or until the edges are golden and the dough is cooked through in the center. For a delicious crust, remove the lid for the last 10–15 minutes—this helps firm up the top just enough. Once done, let it cool slightly before serving, so you can pull apart melty, sweet pieces by hand or with a fork.
How to Serve Crockpot Monkey Bread Recipe
Garnishes
Get creative with your finishing touches! A simple vanilla glaze made from powdered sugar and a splash of milk drizzled over the top is always a crowd-pleaser. For extra crunch and flavor, sprinkle on a handful of chopped pecans, walnuts, or even mini chocolate chips right before serving. The possibilities are as endless as your sweet tooth desires!
Side Dishes
For a complete brunch spread, pair your monkey bread with crisp bacon or savory breakfast sausages, some fluffy scrambled eggs, and a bowl of fresh fruit. The balance of savory, fresh, and sweet ensures your table is full of contrasting flavors and textures. Coffee, tea, or a big glass of cold milk are classic drink companions, too.
Creative Ways to Present
For gatherings or potlucks, serve the Crockpot Monkey Bread Recipe straight from the slow cooker for a rustic touch, letting friends scoop out their own servings. Alternatively, invert the cooked bread onto a platter for a dramatic reveal and easy pull-apart action. Cupcake liners or individual ramekins can transform it into a playful dessert bar where everyone personalizes their own with favorite toppings.
Make Ahead and Storage
Storing Leftovers
If you somehow manage to have leftovers, allow the monkey bread to cool completely, then cover the crockpot insert with plastic wrap or transfer the bread to an airtight container. It will stay soft and delicious at room temperature for up to 24 hours, or in the fridge for up to three days.
Freezing
Wrap cooled portions tightly in plastic wrap and then foil, or store in freezer-safe containers. The Crockpot Monkey Bread Recipe freezes beautifully for up to two months. To thaw, leave in the fridge overnight or let sit on the counter until soft and ready to enjoy again.
Reheating
To revive that fresh-from-the-crockpot taste, warm monkey bread in the microwave for 10–15 seconds per serving—or pop it in a 300 degree F oven for 10 minutes until hot and gooey. A little zap and those cinnamon-sugar swirls come right back to life!
FAQs
Can I use homemade biscuit dough instead of canned?
Absolutely! If you prefer homemade dough, it works beautifully. Just ensure the pieces are evenly cut so everything cooks through at the same rate—the result may be even more tender and flavorful.
What’s the best way to know when the Crockpot Monkey Bread Recipe is done?
When the edges are deep golden and the center is cooked through (springy and no raw dough remains), you’re good to go. Test a piece in the center; it should be soft but not doughy or undercooked.
Could I add other spices or mix-ins?
Definitely! Try a touch of nutmeg or cardamom for a twist, or scatter in mini chocolate chips, raisins, or chopped nuts between biscuit layers for added flavor and texture.
Will this work in a smaller or larger crockpot?
Using a 5–6 quart crockpot is ideal for even cooking, but you can make this recipe in a slightly smaller or larger one; just be mindful to adjust cook times and check to avoid over- or under-cooking.
Is there a way to make this Crockpot Monkey Bread Recipe dairy-free?
You can substitute plant-based butter and use a dairy-free biscuit dough if available. The flavor and texture will still be delightful—just check the labels to ensure your chosen ingredients fit your dietary needs.
Final Thoughts
This Crockpot Monkey Bread Recipe is all about shared joy, melty sweetness, and moments of pure comfort. Whether you’re making it for a holiday brunch or just because, it’s a guaranteed recipe for happy memories. Give it a try—you’ll not only love the taste, but the smiles around your table will say it all!
Print
Crockpot Monkey Bread Recipe
- Total Time: 2 hours 15 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the sweet and comforting flavors of this easy Crockpot Monkey Bread recipe. With just a few simple ingredients and your trusty slow cooker, you can create a delightful treat that is perfect for breakfast or dessert.
Ingredients
Ingredients for Crockpot Monkey Bread:
- 2 cans (16.3 oz each) refrigerated biscuit dough
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1/2 cup packed brown sugar
- 1/2 cup unsalted butter (melted)
- Nonstick cooking spray
Instructions
- Spray the Crockpot: Spray the inside of a 5 to 6-quart crockpot with nonstick cooking spray.
- Prepare Biscuit Pieces: Cut each biscuit into quarters. In a large zip-top bag, combine the granulated sugar and cinnamon. Add the biscuit pieces in batches, shaking to coat.
- Layer in Crockpot: Place the coated biscuit pieces evenly into the bottom of the crockpot.
- Make Butter Mixture: In a small bowl, mix the melted butter and brown sugar, then pour the mixture evenly over the biscuit pieces.
- Cook: Cover and cook on high for 2 to 2.5 hours, or until the dough is cooked through and golden around the edges. Remove the lid during the last 10 to 15 minutes to help the top firm up slightly.
- Cool and Serve: Let cool for 5 to 10 minutes before serving. Serve warm, pulling pieces apart with a fork or spoon.
Notes
Recipe Notes:
- You can add chopped nuts or mini chocolate chips between the biscuit layers for added flavor.
- For a glaze, drizzle with a simple icing made from powdered sugar and milk after cooking.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Dessert
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1/8 portion
- Calories: 410
- Sugar: 28g
- Sodium: 670mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg
