Description

This Crockpot Monkey Bread recipe offers a deliciously sweet treat perfect for breakfast or dessert. Tender biscuit pieces coated in cinnamon sugar are layered in a slow cooker, smothered with a buttery brown sugar sauce, then cooked until golden and gooey. Finished with a smooth vanilla glaze, this easy-to-make monkey bread is a crowd-pleaser that requires minimal effort and maximum flavor.

Ingredients

Scale

Biscuits and Coating

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

Brown Sugar Sauce

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

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Instructions

Prepare Crockpot: Spray the pot of a 4-quart slow cooker or CrockPot with pan spray to prevent sticking and set it aside.
Cut Biscuits: Cut the refrigerated biscuits into quarters evenly to create bite-sized pieces for cooking.
Coat Biscuits: Place the biscuit pieces into a large ziplock bag. Add the granulated sugar and ground cinnamon, seal the bag leaving some air inside, then shake vigorously until all pieces are thoroughly coated in the cinnamon sugar mixture. Transfer coated biscuits to the prepared CrockPot and sprinkle a small amount of leftover cinnamon sugar on top.
Make Brown Sugar Mixture: In a medium microwave-safe bowl, heat the unsalted butter, brown sugar, and a large pinch of salt in 30-second increments. Stir between each heating until the butter is completely melted and the sugar has mostly dissolved to create a smooth sauce.
Pour Over Biscuits: Evenly drizzle the warm brown sugar mixture over the coated biscuit pieces in the CrockPot.
Cook: Cover the slow cooker and cook on LOW for 2 to 3 hours. The monkey bread is ready when the biscuit pieces around the edge begin to brown and the internal temperature in the center reaches 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 vanilla glaze over the cooked monkey bread before serving to add a sweet finishing touch.

Notes

For best results, monitor the cooking time between 2 to 3 hours to avoid overcooking or undercooking.
You can substitute the refrigerated biscuits with homemade biscuit dough if preferred.
If you don’t have powdered sugar, granulated sugar can be blended to make a quick substitute.
Serve monkey bread warm for the best gooey texture and flavor experience.
Make sure your slow cooker has at least a 4-quart capacity to accommodate this recipe properly.