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Saturday Morning Crock Pot Monkey Bread

If you're looking for a fabulous weekend breakfast, look no further. My husband is a huge fan of anything cinnamon (unfortunately, I'm not), and loves, loves, loves cinnamon rolls. I've mentioned that I'm not the best baker in the world, and lately our schedules have been so crazy, that I've sort of been dating my slow cooker, and we may just be falling in love. My slow cooker makes my life a lot easier, and I am trying to use it more often, so I can get a good, hot meal on the table for my family when I need to, and still be able to do all the other stuff I need to do in between!

Last Saturday, I wanted to do something special for my hubby. I've sort of been hard to live with while all the mess with our MBP site has been going on the past couple of weeks. So, I got up last Saturday and started a yummy Saturday morning treat- Crock Pot Monkey Bread. I'd never attempted to make monkey bread before, so the entire process was a first! It was easy peasy, and the outcome was totally delicious!

Crock Pot Monkey Bread

You will need:

1 tube refrigerated biscuits, jumbo size (8 biscuits) or 2 tubes of regular-sized biscuits
1 cup sugar
1 cup brown sugar
1 tablespoon cinnamon
1/2 cup butter, melted
1 large ziploc bag
non-stick cooking spray

Start with a can of Jumbo biscuits...

Lay them out...

Cut them into fourths...

In a mixing bowl, mix together the sugar, brown sugar and cinnamon. Transfer this mixture to a large plastic ziplock bag, close it up and give it a good shake. 

Cinnamon and Sugar Mixture...

Dip each cut biscuit into melted butter and place in the baggie. (I did this a few at a time- no more than four.) Close baggie and shake until biscuits are covered with sugar.

Spray slow cooker very generously with cooking spray and place biscuits on the bottom, touching each other. The cooking spray helps to keep the biscuits from sticking to the crock pot. I sprayed the bottom and the sides, because the biscuits will be touching the sides of the slow cooker.

Uncooked cinnamon, sugary goodness...

Cover and cook on HIGH for 1 1/2 to 2 1/2 hours, then switch to warm. You will want to keep these warm or serve immediately. As they cool, they will harden. I stopped the cooking after about an hour and a half. If I had let them go longer, they would have burned.

Ooey, Gooey Monkey Bread! Yum!

Optional Brown Butter Icing

1 stick butter
1-2 cups powdered sugar
1-2 teaspoons vanilla

Melt the butter...

Add in powdered sugar and vanilla...

To make the icing, melt butter in saucepan. Continue cooking just until browned and aromatic, stirring occastionally. Add in powdered sugar slowly, stirring continuously until smooth and thick enough to drizzle for icing. Add vanilla and stir to mix through. Drizzle over monkey bread.

Our Saturday Morning Crock Pot Monkey Bread was a huge success! It's not super time consuming, but I'd allow 30 minutes for the prep... and remember, about an hour and a half cook time on this. Just think about the time you'd like to have this ready to serve. I would not recommend setting this to cook, and then leave the house for an hour- you really need to keep an eye on this one.

Hubby loved the Monkey Bread from the crock pot, and I promised Jess that I'd make this when the MBP girls are together for family vacation at the beach this coming summer. I think I'm going to need a couple more crock pots!

Pick up a can of biscuits and give this one a try with your family this weekend!

My MBP Signature

1 comment

  1. This looks good. I always thought monkey bread had bananas in it.


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