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

Scale

Monkey Bread

1 (16.3-ounce) can refrigerated biscuits
⅓ 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

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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 ⅓ 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.