Crock pot Monkey Bread
Crock Pot Monkey Bread is easy to make in the slow cooker. Monkey Bread is the perfect brunch or breakfast idea any day of the week.
Servings: 8
Cost: $3.10, $0.39 per Servings
Ingredients
- 1 can Buttermilk Biscuits (10 count each)
- ½ cup Granulated Sugar
- 1 Tbsp Ground Cinnamon
- ¾ cup Brown Sugar
- ¾ cup Butter
Instructions
- Spray a 6 quart crock pot with a non-stick cooking spray.
- Cut 1 can of buttermilk biscuits into 4 pieces each and place the biscuit pieces in a large zip lock bag. Add ½ cup granulated sugar and 1 tablespoon ground cinnamon to the bag. Do not remove the air from the bag. Seal the bag and shake to coat the biscuits with the cinnamon sugar mixture.
- Add ¾ cup butter and ¾ cup brown sugar to a microwave safe bowl. Microwave for 1 minute, then whisk until well combined.
- Then add half of the biscuits to the slow cooker and then pour half of the butter mixture over the biscuit pieces.
- Top with the remaining biscuits and remaining butter mixture.
- Cover and cook on high for 2-3 hours until cooked through. The edges of the monkey bread will start to brown but the center will still look slightly gooey. Turn the crock pot off and let the mixture sit for 10-15 minutes before serving.
- Then serve while warm and enjoy!
Notes
*Each crock pot cooks slightly differently, so make sure to check on the monkey bread every 45-50 minutes to check for doneness.
*Store any leftovers in an airtight container at room temperature for up to 3-4 days. I like to reheat the leftovers for 15-20 seconds before enjoying them to make the monkey bread warm and gooey again.
Nutrition
Calories: 492kcal | Carbohydrates: 62g | Protein: 4g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 687mg | Potassium: 166mg | Fiber: 1g | Sugar: 35g | Vitamin A: 536IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 2mg
