Slow Cooker Monkey Bread is a magical, gooey, pull-apart treat that turns any morning into a celebration. The slow cooker does all the work, filling your kitchen with an incredible cinnamon-sugar aroma while creating an incredibly soft, tender bread with a caramel-like glaze. It’s the easiest way to make a shareable, festive delight without turning on the oven.
Craving a delicious Slow Cooker Monkey Bread? You've come to the right spot! From Crockpot Recipes favorites to amazing Chicken Thigh Recipes recipes, there's something here for everyone.
Why You’ll Love This Slow Cooker Monkey Bread
- Effortless & hands-off: The slow cooker does nearly all the work for you.
- Uniquely soft texture: Gentle steaming keeps it incredibly moist and tender.
- Amazing aroma: Your whole house will smell like warm cinnamon and brown sugar.
- Fun to share: A pull-apart centerpiece perfect for brunch or family gatherings.
Ingredients & Tools
- 2 cans (16 oz each) refrigerated biscuit dough (the classic, flaky kind)
- 1 cup granulated sugar
- 2 tbsp ground cinnamon
- 1/2 cup (1 stick) unsalted butter
- 1 cup packed dark brown sugar
- 1 tsp pure vanilla extract
- 1/4 tsp fine sea salt
- Optional: 1/2 cup chopped pecans or walnuts
Tools: 6-quart or larger slow cooker, cooking spray, a medium microwave-safe bowl, a couple of mixing bowls, and a small offset spatula or knife for loosening the edges.
Notes: Using dark brown sugar is key—it has more molasses for a deeper, richer caramel flavor. Don’t skip the salt; it balances the sweetness perfectly.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 4 g |
| Fat: | 18 g |
| Carbs: | 64 g |
| Fiber: | 1 g |
Serves: 8 | Prep Time: 15 minutes | Cook Time: 2 hours on High | Total Time: 2 hours 15 minutes
Before You Start: Tips & Ingredient Notes
- Don’t have dark brown sugar? Light brown sugar works just fine, but the caramel flavor won’t be quite as deep. You could add a teaspoon of molasses to the butter mixture if you have it to mimic that richness.
- Why unsalted butter? It gives you control over the salt level. Since we’re adding a bit of fine sea salt to the sauce, using unsalted butter prevents it from becoming overly salty. If you only have salted butter, just omit the added salt.
- Spray that slow cooker well! I mean, really coat it. The sugar-butter mixture can stick, especially around the top edges as it bubbles. A good coating of non-stick spray or a brush of melted butter will make serving so much easier.
- Consider adding nuts for texture. If you’re a fan, sprinkling chopped pecans or walnuts between the layers adds a wonderful crunch that contrasts beautifully with the soft, pillowy dough.
How to Make Slow Cooker Monkey Bread
Step 1: First, get your slow cooker insert and give it a very generous coating of non-stick cooking spray. You’ll want to get the bottom and the sides, right up to the rim. Now, open your cans of biscuit dough. Use kitchen scissors or a sharp knife to cut each biscuit into quarters. They don’t have to be perfect—rustic is good here!
Step 2: In a medium bowl, whisk together the granulated sugar and cinnamon. Toss the biscuit pieces in the cinnamon sugar, a handful at a time, until they’re all nicely coated. You’ll notice some clumping—that’s totally fine and actually makes for delicious little sugar clusters. As you work, start piling the coated pieces into the prepared slow cooker. If you’re using nuts, sprinkle a layer here and there as you go.
Step 3: Now, for the glorious sauce. In a microwave-safe bowl, combine the butter, dark brown sugar, vanilla extract, and salt. Microwave on high for about 1 minute, then whisk until the butter is fully melted and the mixture is smooth and glossy. It should look like a rich, liquid caramel. Pour this evenly over all the biscuit pieces in the slow cooker, trying to cover as much surface area as possible.
Step 4: Place the lid on your slow cooker and cook on High for 2 hours. Do not open the lid during cooking—you’ll let out all the precious heat and steam that’s cooking the bread evenly. The top might look a little pale and doughy even near the end, but don’t worry, that’s normal for slow cooker baking.
Step 5: After 2 hours, carefully remove the lid. You’ll see the sauce bubbling around the edges. The bread should be puffed up and firm to the touch in the center. To be sure it’s done, you can insert a toothpick into a center piece—it should come out clean, with no raw dough.
Step 6: This is the most important step for serving! Turn off the slow cooker and let the bread sit, uncovered, for about 15-20 minutes. This allows it to set slightly, so it holds its shape when you turn it out. Then, run a small offset spatula or a butter knife around the edges to loosen it. Place a large serving plate or a cutting board upside down over the slow cooker and, using oven mitts, carefully and confidently flip the whole thing over. Lift the slow cooker insert away, revealing your beautiful, golden, pull-apart masterpiece.
Storage & Freshness Guide
- Fridge: Not recommended; best enjoyed fresh or stored at room temperature.
- Freezer: Freeze individual portions in an airtight container for up to 1 month.
- Reviving: Reheat in microwave for 15–20 seconds or in a 300°F oven for 10 minutes until warm and gooey.
Serving Suggestions
Complementary Dishes
- Fresh Fruit Platter — The bright, juicy acidity of berries, melon, and citrus cuts through the rich sweetness of the bread beautifully.
- Crispy Bacon or Sausage Links — That classic sweet and salty combination is just unbeatable, especially for a hearty brunch.
- Scrambled Eggs with Chives — A simple, savory egg dish provides a protein-packed balance to the decadent, sugary bread.
Drinks
- Strong Black Coffee — The bitterness of a good, hot brew is the perfect counterpoint to all the sugar and spice.
- Cold Milk — It’s a nostalgic pairing that just feels right, cooling your palate between each warm, gooey bite.
- Sparkling Mimosas — For a celebratory brunch, the bubbles and citrus from a mimosa lift the whole rich experience.
Something Sweet
- Vanilla Bean Ice Cream — Serve the monkey bread warm with a scoop of cold, creamy ice cream on the side for an incredible dessert.
- Whipped Cream & Berries — A dollop of lightly sweetened whipped cream and a handful of fresh raspberries turns it into a shortcake-like treat.
- Caramel Drizzle — For the ultimate indulgence, warm up some extra caramel sauce and drizzle it over the top just before serving.
Top Mistakes to Avoid
- Mistake: Peeking under the lid while it cooks. I know it’s tempting, but every time you lift that lid, you release a massive amount of heat and steam, which can significantly increase the cooking time and result in unevenly cooked dough.
- Mistake: Not letting it rest before flipping. If you try to turn it out immediately, the hot, liquid caramel will just run everywhere, and the bread might fall apart. That 15-minute rest is non-negotiable for a perfect presentation.
- Mistake: Skimping on the non-stick spray. The sugar mixture is incredibly sticky and will glue itself to any uncoated surface. A thorough coating is your best insurance policy for a clean release.
- Mistake: Over-mixing the biscuit pieces. When tossing them in the cinnamon sugar, be gentle. You want them coated, not mashed into a single, dense ball. A light touch keeps the layers separate and light.
Expert Tips
- Tip: For extra flavor, add a pinch of nutmeg or cardamom to the cinnamon sugar. It adds a warm, complex note that makes the bread taste even more special.
- Tip: If the top seems too pale for your liking after cooking, you can pop the entire insert under a preheated broiler for 1-2 minutes (watch it closely!) to get a beautiful, golden-brown top. Just make sure your slow cooker insert is broiler-safe first.
- Tip: To make cleanup a breeze, fill the used slow cooker insert with hot, soapy water immediately after serving and let it soak. The sticky residue will dissolve much more easily.
- Tip: For a fun twist, try rolling a few of the biscuit quarters around a small piece of cream cheese or a chocolate chip before coating them in the cinnamon sugar. You’ll get delicious little surprise pockets!
FAQs
Can I make this monkey bread overnight on Low?
You absolutely can! Assemble everything as directed, but cook it on Low for 3-4 hours instead. The texture will be just as tender, but you’ll want to be home and awake for the last hour or so to check for doneness, as slow cooker temperatures can vary. Waking up to a ready-made breakfast is a pretty fantastic feeling.
My slow cooker is smaller than 6 quarts. Will this still work?
It should, but you’ll need to keep a closer eye on it. A smaller cooker will be more full, which can sometimes lead to the top cooking more slowly. If the top still seems very doughy near the end of the cooking time, you can carefully drape a clean kitchen towel over the insert before replacing the lid. This absorbs condensation and helps the top firm up.
Can I use homemade dough instead of canned biscuits?
Of course! A simple, sweet yeast dough works wonderfully. Just prepare it through the first rise, then punch it down and form it into small balls. Proceed with the cinnamon sugar coating and the sauce. The cook time might be slightly longer, so check for doneness after the 2-hour mark.
How should I store leftovers, and can I reheat them?
Store any leftover monkey bread in an airtight container at room temperature for up to 2 days. To reheat, place individual portions in the microwave for 15-20 seconds, or warm the whole thing in a 300°F (150°C) oven for about 10 minutes. It’s best enjoyed warm so the caramel becomes soft and gooey again.
The bottom of my bread got a little dark. What happened?
Some slow cookers, especially older models, have hot spots on the bottom that can cause more caramelization (or even slight burning). If this is a recurring issue for you, try creating a “buffer” by placing a round piece of parchment paper at the bottom of the slow cooker before adding the biscuit pieces. This can help distribute the heat more evenly.
Slow Cooker Monkey Bread
Make the easiest Slow Cooker Monkey Bread with this foolproof recipe. A gooey, pull-apart treat perfect for brunch. Get the simple recipe now!
Ingredients
For the bread and coating:
-
2 cans refrigerated biscuit dough (16 oz each, the classic, flaky kind)
-
1 cup granulated sugar
-
2 tbsp ground cinnamon
-
1/2 cup unsalted butter (1 stick)
-
1 cup packed dark brown sugar
-
1 tsp pure vanilla extract
-
1/4 tsp fine sea salt
-
1/2 cup chopped pecans or walnuts (Optional)
Instructions
-
First, get your slow cooker insert and give it a very generous coating of non-stick cooking spray. You’ll want to get the bottom and the sides, right up to the rim. Now, open your cans of biscuit dough. Use kitchen scissors or a sharp knife to cut each biscuit into quarters. They don’t have to be perfect—rustic is good here!01
-
In a medium bowl, whisk together the granulated sugar and cinnamon. Toss the biscuit pieces in the cinnamon sugar, a handful at a time, until they’re all nicely coated. You’ll notice some clumping—that’s totally fine and actually makes for delicious little sugar clusters. As you work, start piling the coated pieces into the prepared slow cooker. If you’re using nuts, sprinkle a layer here and there as you go.02
-
Now, for the glorious sauce. In a microwave-safe bowl, combine the butter, dark brown sugar, vanilla extract, and salt. Microwave on high for about 1 minute, then whisk until the butter is fully melted and the mixture is smooth and glossy. It should look like a rich, liquid caramel. Pour this evenly over all the biscuit pieces in the slow cooker, trying to cover as much surface area as possible.03
-
Place the lid on your slow cooker and cook on High for 2 hours. Do not open the lid during cooking—you’ll let out all the precious heat and steam that’s cooking the bread evenly. The top might look a little pale and doughy even near the end, but don’t worry, that’s normal for slow cooker baking.04
-
After 2 hours, carefully remove the lid. You’ll see the sauce bubbling around the edges. The bread should be puffed up and firm to the touch in the center. To be sure it's done, you can insert a toothpick into a center piece—it should come out clean, with no raw dough.05
-
This is the most important step for serving! Turn off the slow cooker and let the bread sit, uncovered, for about 15-20 minutes. This allows it to set slightly, so it holds its shape when you turn it out. Then, run a small offset spatula or a butter knife around the edges to loosen it. Place a large serving plate or a cutting board upside down over the slow cooker and, using oven mitts, carefully and confidently flip the whole thing over. Lift the slow cooker insert away, revealing your beautiful, golden, pull-apart masterpiece.06
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