There is something irresistibly fun and comforting about making a Crockpot Monkey Bread Recipe that brings pure joy to any breakfast or snack time. With its soft, sticky cinnamon-coated biscuit bites smothered in a luscious brown sugar glaze, this dish feels like a warm hug on a plate. The slow cooker does all the magic, turning simple ingredients into a gooey, pull-apart treat that everyone will want more of. Whether you’re sharing it with family on a lazy weekend morning or surprising guests at brunch, this Crockpot Monkey Bread Recipe proves that deliciousness doesn’t have to be complicated.
Ingredients You’ll Need
The beauty of this Crockpot Monkey Bread Recipe lies in its straightforward ingredients, each playing a key role in creating that classic sweet and tender pull-apart goodness. From the soft biscuits that give this dish its fluffy texture to the dreamy cinnamon sugar mix and buttery brown sugar glaze, these simple pantry staples combine for an extraordinary flavor experience.
- Refrigerated biscuits (1 can, 16.3 ounces): The foundation of the bread, providing a soft and buttery base that puffs up perfectly when cooked.
- Granulated sugar (â…“ cup): Adds sweetness and helps the cinnamon stick beautifully to the biscuit pieces.
- Ground cinnamon (3 tablespoons): Brings that warm, spicy aroma and classic monkey bread flavor.
- Brown sugar (½ cup, packed): Imparts a deep caramel sweetness to the gooey glaze.
- Unsalted butter (½ cup): Creates a luscious sauce that keeps the bread moist and flavorful.
- Salt (1 large pinch): Balances the sweetness and enhances all other flavors.
- Powdered sugar (1 cup): Forms the base of the creamy vanilla glaze drizzled on top.
- Milk (3 tablespoons): Lightens the glaze and makes it silky smooth.
- Vanilla extract (½ teaspoon): Adds a fragrant, sweet note to the glaze, rounding out the flavor.
How to Make Crockpot Monkey Bread Recipe
Step 1: Prepare Your Crockpot
Start by giving your 4-quart slow cooker a good spray with non-stick pan spray. This simple step prevents your monkey bread from sticking to the sides and makes cleanup a breeze, ensuring every gooey piece pulls apart effortlessly.
Step 2: Cut the Biscuits
Take your refrigerated biscuits and slice each one into four equal pieces. This bite-sized approach helps the cinnamon sugar coat the biscuits thoroughly, and makes the bread easy to tear apart once cooked.
Step 3: Coat the Biscuit Pieces
Pop the biscuit pieces into a large zip-top bag along with your granulated sugar and ground cinnamon. Seal the bag with a little air inside, then shake, shake, shake until every piece is luxuriously coated in that cinnamon-sweet dust. This layer is where the flavor magic starts.
Step 4: Layer the Biscuits in the Crockpot
Transfer those cinnamon-coated biscuit pieces into your prepared Crockpot. For a little extra sparkle, sprinkle a handful of the leftover cinnamon sugar on top—this will create a slightly crisp, caramelized crust on the edges as it cooks.
Step 5: Make the Brown Sugar Butter Sauce
In a medium bowl, melt together your unsalted butter, brown sugar, and a pinch of salt in the microwave. Heat in short bursts of 30 seconds, stirring in between until the butter is melted and the sugar mostly dissolves. This decadent sauce is what makes the monkey bread irresistibly sticky and sweet.
Step 6: Pour Sauce and Cook Low and Slow
Pour the warm butter and brown sugar mixture evenly over the biscuit pieces in the Crockpot. Cover with the lid and cook on LOW for 2 to 3 hours, checking near the end. You’ll know it’s done when the edges turn a lovely golden brown and the center reaches about 190 degrees Fahrenheit, giving that perfect balance of tender and sticky.
Step 7: Whip Up the Vanilla Glaze
While the monkey bread is finishing, whisk together powdered sugar, milk, and vanilla extract in a small bowl until smooth. This creamy glaze is the crowning glory, adding a sweet, silky finish that melts into every pocket of the bread.
Step 8: Drizzle and Serve
Once the monkey bread is cooked and still warm, drizzle the glaze generously over the top. Watch it cascade into the nooks and crannies, amplifying the sweet, cinnamon-y goodness. Then dig in and enjoy!
How to Serve Crockpot Monkey Bread Recipe
Garnishes
For an extra touch, why not sprinkle some chopped nuts like pecans or walnuts over the glaze? They add a delightful crunch and a nutty contrast to the gooey sweetness. Fresh berries or a dusting of extra cinnamon also brighten up the plate and add a pop of color.
Side Dishes
This recipe shines on its own, but if you want to turn it into a fuller brunch spread, pair it with creamy scrambled eggs, crispy bacon, or a fresh fruit salad. The sweet monkey bread balances savory sides beautifully and keeps the table diverse and exciting.
Creative Ways to Present
Try serving your Crockpot Monkey Bread Recipe in miniature versions using smaller ramekins or muffin tins for bite-size treats that are perfect for parties. Another fun idea is to layer the biscuit pieces in a bundt pan and slow cook, offering a visually impressive pull-apart centerpiece. Either way, it’s guaranteed to steal the show!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (and who wouldn’t?), store the monkey bread in an airtight container at room temperature for up to two days. This keeps it soft and tender, ready to be enjoyed as a sweet snack or breakfast the next day.
Freezing
Monkey bread freezes wonderfully! Wrap cooled pieces tightly in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to one month. To thaw, leave them at room temperature or warm gently in the microwave – just be careful not to overheat and dry them out.
Reheating
Warm up your leftover or thawed monkey bread in a microwave for about 20-30 seconds or in a 350°F oven covered with foil for 10 minutes to restore that fresh-baked softness. Adding a quick drizzle of glaze after reheating adds an indulgent finishing touch.
FAQs
Can I use homemade biscuit dough instead of canned?
Absolutely! Homemade biscuit dough can give your Crockpot Monkey Bread Recipe an even richer, more personalized flavor. Just make sure your dough is slightly chilled and cut into similar bite-sized pieces for even cooking.
What size Crockpot is best for this recipe?
A 4-quart slow cooker works perfectly for this recipe, allowing plenty of room for the biscuit pieces to expand and cook evenly without overflowing.
Can I make this recipe vegan?
Yes! Substitute your biscuits with a vegan-friendly variety, use a plant-based butter alternative, and swap the milk for almond or oat milk in the glaze. These adjustments help keep the same wonderful taste and texture for those avoiding animal products.
How do I know when the monkey bread is fully cooked?
The edges will be golden brown and caramelized, and the center should reach about 190 degrees Fahrenheit. You can use a kitchen thermometer or gently press the center to check that it’s firm but still soft inside.
Can I add fillings like nuts or chocolate chips?
Definitely! Toss in your favorite fillings like chopped nuts, raisins, or chocolate chips with the biscuit pieces before adding the cinnamon sugar. It’s a fun way to put a unique twist on the classic Crockpot Monkey Bread Recipe.
Final Thoughts
There’s something truly magical about the simple act of transforming everyday biscuit dough into a warm, sticky, and utterly delicious snacking experience with this Crockpot Monkey Bread Recipe. It’s the perfect blend of convenience and irresistible flavor, making it a staple you’ll return to again and again. Trust me, once you try this recipe, it’s bound to become a favorite you cherish sharing with loved ones. So grab your Crockpot and make some joyful memories one cinnamon-coated bite at a time!
Print
Crockpot Monkey Bread Recipe
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 10 minutes
- Yield: 6 servings
- Category: Dessert, Breakfast, Snack
- Method: Slow Cooking
- Cuisine: American
Description
This Crockpot Monkey Bread is a delightfully sweet and sticky treat made with tender refrigerated biscuit pieces coated in cinnamon sugar, slow-cooked in a luscious brown sugar and butter sauce until golden and gooey, then finished with a creamy vanilla glaze. Perfect for a comforting breakfast or a crowd-pleasing dessert, this easy recipe requires minimal prep and lets your slow cooker do all the work.
Ingredients
Monkey Bread
- 1 (16.3-ounce) can refrigerated biscuits
- â…“ cup granulated sugar
- 3 tablespoons ground cinnamon
- ½ cup brown sugar, packed
- ½ cup unsalted butter
- 1 large pinch salt
Glaze
- 1 cup powdered sugar
- 3 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Prepare the slow cooker: Spray the pot of a 4-quart slow cooker or CrockPot with pan spray and set it aside to ensure the monkey bread doesn’t stick during cooking.
- Cut the biscuits: Take the 16.3-ounce can of refrigerated biscuits and cut each biscuit into quarters, creating bite-sized pieces ready for coating.
- Coat the biscuit pieces: Place the biscuit quarters into a large ziplock bag along with â…“ cup of granulated sugar and 3 tablespoons of ground cinnamon. Seal the bag tightly, leaving some air inside, and shake vigorously to evenly coat all biscuit pieces with the cinnamon sugar mixture. Transfer the coated biscuits to the prepared CrockPot, sprinkling a small handful of leftover cinnamon sugar over the top before discarding the rest.
- Make the brown sugar butter sauce: In a medium microwave-safe bowl, combine ½ cup unsalted butter, ½ cup packed brown sugar, and a large pinch of salt. Heat in the microwave in 30-second increments, stirring in between, until all the butter has melted and the sugar is mostly dissolved and well combined.
- Add the sauce to the biscuits: Pour the warm brown sugar and butter mixture evenly over the coated biscuit pieces in the CrockPot, ensuring they are coated and will soak up the sweet flavors.
- Slow cook the monkey bread: 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 center reaches an internal temperature of 190°F (88°C), resulting in a soft, gooey interior and a lightly caramelized exterior.
- Prepare the glaze: While the monkey bread cooks, whisk together 1 cup powdered sugar, 3 tablespoons milk, and ½ teaspoon vanilla extract in a small bowl until smooth and creamy.
- Serve with glaze: When the monkey bread is finished cooking, drizzle the prepared vanilla glaze over the top before serving to add a sweet finishing touch.
Notes
- Using refrigerated biscuits saves time and keeps this recipe uncomplicated.
- Cook times may vary slightly depending on your slow cooker model; check for doneness after 2 hours.
- To make ahead, prepare the biscuit pieces and cinnamon sugar mixture in advance and refrigerate; assemble and cook when ready.
- For an extra decadent treat, add chopped nuts like pecans or walnuts between the biscuit layers before cooking.
- Serve warm for the best texture and flavor experience.
