Easy Crockpot Monkey Bread
Sweet cinnamon swirls, gooey brown sugar, and buttery biscuit bites all cozied up in your slow cooker—it smells like magic in here. This crockpot monkey bread is loaded with refrigerated biscuits, brown sugar, melted butter, and vanilla. It’s the kind of sticky, pull-apart treat that makes forks totally unnecessary. Minimal prep, no oven, and hands-off cooking. Comfort food at its best!
8
servings
Ingredients
Main
- 3/4 cup (150 g) granulated sugar
- 2 tsp (8 g) ground cinnamon
- 1 refrigerated biscuits (8-count, 16.3 oz tube) such as Pillsbury Grands! or similar
- 1 cup (225 g) unsalted butter melted (2 sticks)
- 1 cup (210 g) brown sugar packed, light or dark
- 2 tsp (10 ml) vanilla extract
- 1/2 cup (60 g) chopped pecans optional
Equipment
- Slow Cooker (5–7 quart)
- Parchment Paper or Slow Cooker Liner
- Mixing bowls
- Whisk
Instructions
- Line your slow cooker: Line a 5–7 quart slow cooker with parchment paper or a slow cooker liner for easy cleanup. Lightly coat with nonstick spray if desired.
- Mix the cinnamon sugar: Combine granulated sugar and cinnamon in a bowl or large zip-top bag. Stir or shake well to blend.
- Cut the biscuits: Open the can of biscuits, separate, and cut each biscuit into quarters for bite-size pieces.
- Coat biscuits: Drop biscuit pieces into the cinnamon-sugar mixture and toss until evenly coated.
- Make the glaze: In a separate bowl, whisk together the melted butter, brown sugar, and vanilla extract until smooth and blended.
- Layer in the slow cooker: Add half of the coated biscuit pieces to the slow cooker. Drizzle with half of the butter-brown sugar mixture. Repeat with remaining biscuits and glaze. Sprinkle pecans on top, if using.
- Add a towel under the lid: Lay 3–4 paper towels or a clean dish towel across the top to catch condensation, then secure the lid. Make sure towel does not touch the food.
- Cook: Cook on HIGH for 1.5 to 2 hours, or on LOW for 2.5 to 3 hours. Check at the one-hour mark—bread is done when edges are golden and center is cooked through.
- Cool and serve: Lift the monkey bread out by the parchment paper, allow to cool a few minutes, then invert onto a serving plate. Pull-apart and enjoy warm!
Notes
Easy cleanup tip: Parchment paper or a slow cooker liner is your best friend!
Variations: Use canned cinnamon rolls instead of biscuits, add mini chocolate chips or swap pecans for walnuts, or swap vanilla for maple extract.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat single portions in the microwave for 15–20 seconds or cover with foil and reheat in the oven at 300°F for 10–15 minutes. Freeze for up to 2 months after fully cooled.
Variations: Use canned cinnamon rolls instead of biscuits, add mini chocolate chips or swap pecans for walnuts, or swap vanilla for maple extract.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat single portions in the microwave for 15–20 seconds or cover with foil and reheat in the oven at 300°F for 10–15 minutes. Freeze for up to 2 months after fully cooled.
Nutrition
Calories: 540kcal | Carbohydrates: 68g | Protein: 4g | Fat: 29g | Saturated Fat: 16g | Cholesterol: 55mg | Sodium: 884mg | Potassium: 86mg | Fiber: 2g | Sugar: 37g | Vitamin A: 789IU | Calcium: 62mg | Iron: 2.2mg