Description
This Crockpot Monkey Bread recipe is a delightful, warm, and gooey dessert made easy by slow cooking it in a CrockPot. Sweet biscuit dough coated with cinnamon sugar, topped with a rich brown sugar butter mixture, and finished with a smooth vanilla glaze creates a perfect pull-apart treat for any occasion.
Ingredients
Scale
Biscuit Dough
- 1 (16.3-ounce) can refrigerated biscuits
Sugar Coating
- â…“ cup granulated sugar
- 3 tablespoons ground cinnamon
Brown Sugar Butter Mixture
- ½ cup unsalted butter
- ½ cup brown sugar, packed
- 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 ready for coating.
- Coat Biscuits: Place the biscuit pieces in a large ziplock bag along with granulated sugar and ground cinnamon. Seal the bag leaving some air inside and shake vigorously until biscuits are fully coated. Transfer coated biscuits to the CrockPot and sprinkle leftover cinnamon sugar on top, discarding any excess.
- Make Brown Sugar Mixture: In a microwave-safe bowl, melt unsalted butter with brown sugar and a pinch of salt by heating in 30-second increments until butter is fully melted and sugar is largely dissolved, stirring between intervals.
- Pour Over Biscuits: Drizzle the warm brown sugar butter mixture evenly over the coated biscuits in the CrockPot.
- Cook: Cover the CrockPot and cook on LOW heat for 2 to 3 hours, until the biscuit pieces on the edge start to brown and the center temperature reaches about 190°F (88°C).
- Make Glaze: In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth and pourable.
- Glaze and Serve: Drizzle the glaze over the monkey bread before serving to add a sweet finishing touch.
Notes
- Use a 4-quart or larger CrockPot to ensure enough space for the monkey bread to expand.
- Refrigerated biscuit dough can vary in size, so adjust cooking time as needed if biscuit size differs.
- Ensure the internal temperature reaches 190°F to guarantee the bread is fully cooked through.
- For a richer flavor, use unsalted butter and control the salt amount yourself.
- The glaze can be adjusted with more or less milk to reach desired consistency.
