Description
This Slow Cooker Monkey Bread is a delightful, pull-apart dessert made with cinnamon-sugar coated biscuit dough, caramelized with butter and brown sugar. Prepared easily in a slow cooker, it’s a perfect sweet treat that’s gooey, flavorful, and great for sharing.
Ingredients
Scale
Monkey Bread Dough
- 2 cans refrigerated biscuit dough (about 16 ounces each), cut into small pieces
- 3/4 cup granulated sugar
- 1 tablespoon ground cinnamon
- 1/2 cup unsalted butter, melted
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans (optional)
Instructions
- Prepare the slow cooker: Lightly grease the inside of the slow cooker to prevent sticking and ensure easy removal of the finished monkey bread.
- Coat biscuit pieces: In a large bowl, mix granulated sugar and cinnamon. Cut each biscuit into quarters and toss the pieces in the cinnamon-sugar mixture until well coated.
- Layer biscuit pieces: Place half of the coated biscuit pieces into the bottom of the slow cooker. If using, sprinkle half of the chopped pecans over the layer. Add the remaining coated biscuit pieces on top.
- Prepare caramel sauce: In another bowl, combine melted butter, brown sugar, and vanilla extract. Stir until the mixture is smooth and well blended.
- Pour caramel and cook: Evenly pour the butter and brown sugar mixture over the biscuit pieces in the slow cooker. Cover and cook on low for about 2 to 2 1/2 hours until the bread is fully cooked and caramelized.
- Cool and serve: Turn off the slow cooker and allow the monkey bread to cool for about 10 minutes. Carefully scoop or invert the monkey bread onto a serving plate. Pull apart the sticky, delicious pieces and serve warm.
Notes
- Avoid lifting the lid while cooking to maintain consistent heat and proper caramelization.
- You can add raisins or chocolate chips between the biscuit layers for extra flavor and texture.
