Monkey bread was a staple of my childhood, but I just discovered Crockpot monkey bread.
It’s the same warm, gooey treat we all love. Except in this recipe, your slow cooker does all the heavy lifting.
This hands-off version of the classic transforms canned biscuits into an indulgent dessert without the fuss. (It’ll also make your home smell amazing!)
Perfect for lazy mornings or holiday brunches, it’s a cinnamon treat you don’t want to miss.
Why You’ll Love This Crockpot Monkey Bread
Sweet & Sticky: Thanks to the brown sugar, every piece of fluffy biscuits is rich and decadent.
Incredible Aroma: The scent of cinnamon and baking bread will fill every corner of your home. It’ll make everything feel cozy and uplifting.
Minimal Cleanup: Use parchment paper or slow cooker liners, and cleanup is a breeze. Gotta love a recipe that’s super simple and saves you time in the kitchen!
Ingredients
- Refrigerated Biscuits: Save time with pre-made dough for the bread base. I like Pillsbury Grands! because they’re fluffy and perfectly layered.
- Granulated Sugar: Use it to coat the biscuit pieces for a light sweetness and caramelized outer layer.
- Ground Cinnamon: A warm, aromatic spice that pairs perfectly with sugar.
- Brown Sugar: Makes a rich, caramel-like glaze when mixed with the butter.
- Butter: Keeps the biscuits soft and blends with the brown sugar for a rich, caramel finish.
- Vanilla Extract: Sweetens the caramel sauce and adds a subtle depth of warm flavor.
- Chopped Pecans: An optional topping that adds texture and a nutty taste.
How to Make Crockpot Monkey Bread
As with any good Crockpot recipe, this one is pretty simple. The most you have to do is a bit of cutting and mixing.
Here are the steps:
1. LINE a 5–7 quart slow cooker with parchment paper or a liner. Spray with nonstick cooking spray if desired.
2. MIX the granulated sugar and cinnamon in a large Ziplock bag or mixing bowl.
3. CUT the biscuits into quarters and toss in the cinnamon sugar until well coated.
4. WHISK the melted butter, brown sugar, and vanilla extract until smooth and mostly dissolved.
5. LAYER half of the coated biscuit pieces in the slow cooker. Drizzle with half of the butter mixture, then layer the remaining biscuits and drizzle the rest of the butter mixture over the top. Sprinkle pecans, if using.
6. PLACE 3–4 paper towels or a clean kitchen towel under the lid to catch condensation, ensuring it doesn’t touch the food.
7. COOK on HIGH for 1.5–2 hours or on LOW for 2.5–3 hours, checking after 60 minutes. The monkey bread is done when the biscuits are puffed, cooked through, and golden on the edges.
8. LIFT the monkey bread out using the parchment or liner. Let cool slightly, transfer to a serving plate. Enjoy!
Tips for the Best Crockpot Monkey Bread
Since your slow cooker will do most of the work, I don’t have a ton of tips.
Still, I’ve included a few, along with some variations you can try.
- Check early for doneness. Every slow cooker heats differently, so check your bread at the minimum cooking time. Look for puffed, golden edges and cooked centers.
- Cool before lifting. If you give the bread 5-10 minutes to cool, lifting it will be simpler. If you take it out too soon, it could fall apart.
- Make a powdered sugar glaze. Want an even more decadent treat? Mix 1 cup of powdered sugar with 2-3 tablespoons of milk. Drizzle this glaze over the finished bread before serving. Divine!
- Invert to serve. Carefully flip the bread over to serve. That’s where most of the caramel sauce is!
- Use mix-ins. Dried cranberries, raisins, or small chunks of apple in the bread will give it a fruity twist. Mini chocolate chips will make it sweeter and richer.
- Experiment with spices. Cinnamon and sugar taste great together. But you can also mix in other spices, such as nutmeg, pumpkin spice, or apple pie spice. These will give it a warm, festive holiday flavor.
- Use whatever nuts you like best. Pecans are great, but you can also use walnuts, pistachios, etc.
How to Store
Monkey bread is best when it’s straight from the Crockpot. (You know, when it’s still all warm and extra gooey!)
But don’t trash your leftovers because they’ll taste good, too.
To Store, Place leftover bread in an airtight container or tightly wrap it in plastic wrap. Refrigerate for 3-4 days.
To Freeze: Wrap cooled monkey bread tightly in plastic wrap and aluminum foil. Freeze for 2-3 months. Thaw overnight in the fridge before reheating.
To Reheat: Microwave small portions in 20-30-second intervals or cover with foil and bake at 250 degrees Fahrenheit for about 10 minutes.
More Sweet Cinnamon Treats You’ll Love
Cinnamon Sugar Biscuit Bites
Apple Pie Cinnamon Rolls
Cinnamon French Toast Bites
Apple Cinnamon Bread
Crockpot Monkey Bread
8
10
minutes2
hours550
kcalWarm, gooey, and loaded with cinnamon sugar goodness, this Crockpot monkey bread is an effortless, crowd-pleasing treat perfect for any occasion!
Ingredients
3/4 cup granulated sugar
1 1/2 tablespoons ground cinnamon
1 (8 count) can refrigerated biscuits (16.3 ounces)
1 cup (2 sticks) butter, melted
1 cup packed brown sugar
1 teaspoon vanilla extract
1/4 cup chopped pecans, optional
Instructions
- Line a 5-7 quart slow cooker with parchment paper or a slow cooker liner for easy cleanup. Spray lightly with nonstick cooking spray if desired.
- In a large Ziplock bag or medium mixing bowl, combine the granulated sugar and cinnamon. Stir or shake until evenly mixed.
- Open the biscuit can, separate the biscuits, and cut them into quarters. Drop the pieces into the bag with the cinnamon sugar. Toss or shake to coat well.
- In a separate bowl, whisk the melted butter, brown sugar, and vanilla extract until the brown sugar is mostly dissolved and the mixture is smooth.
- Arrange half of the coated biscuits in the bottom of the slow cooker. Drizzle half of the butter mixture over the top, then add a second layer of biscuit pieces. Top with the other half of the butter mixture, drizzling it as evenly as possible. If using, sprinkle the pecans over the top.
- Place 3–4 paper towels or a clean kitchen towel over the top of the pot and secure with the lid. Make sure the towels don’t touch the food.
- Cook on HIGH for 1.5-2 hours or on LOW for 2.5-3 hours. Check after 60 minutes. The monkey bread is ready when the biscuits are cooked through, puffed up, and golden brown on the edges.
- Carefully lift the monkey bread from the slow cooker using the parchment paper or liner. Let cool for a few minutes, then invert the whole thing onto a serving plate or platter. Serve warm and enjoy!
Notes
- Every slow cooker heats differently, so check your bread at the minimum cooking time. Look for puffed, golden edges and cooked centers.
