I have not been in the kitchen much lately, but I did want to make a something simple and sweet for us. I have had this Slow Cooker Monkey Bread on my to-do list for a while now. The slow cooker is my go to when I need a little hand in the kitchen, and the sweetness of this monkey bread is just what we were craving right now.
I usually make monkey bread with yeast rolls, but the canned biscuits intrigued me.
The butter and cinnamon sugar coated biscuit pieces bake up into the most decadent and rich bites.
These monkey bread bites are so rich, I did not find a need to add a cream cheese or sugar glaze to this recipe. This Slow Cooker Monkey Bread delivers on the thick and rich syrup of buttery cinnamon sugar decadent bites.
Slow Cooker Monkey Bread
- 1 16.3 oz container Pillsbury Grands Original Biscuits
- ½ cup white sugar
- ½ cup light brown sugar
- 1 t ground cinnamon
- 1/2 cup 1-stick salted butter, melted
- Spray inside of the slow cooker with non-stick spray.
- Melt butter in a small microwave-safe. Set aside.
- Combine the white sugar, brown sugar, and cinnamon in a large (gallon size) plastic bag. Close the bag and shake to combine the sugars and cinnamon. Set aside.
- Cut each biscuit into 6 pieces.
- Dip each biscuit piece, one at a time, into the melted butter. Place each butter coated biscuit piece into the bag of cinnamon sugar mixture. (You should have leftover butter in the bowl.)
- Once all pieces have been added to the bag of cinnamon sugar mixture, close and shake until each and every biscuit piece is completely coated wth the cinnamon sugar mixture.
- Pour the leftover butter into the bottom of the slow cooker. Spread the butter to cover the bottom evenly.
- Place all the cinnamon sugar coated biscuit pieces evenly into one layer in the slow cooker.
- Cook on low for 2 1/2 hours or until fully cooked through.
- Serve warm!