Warm, gooey, and buttery Slow Cooker Monkey Bread made easy! A sweet, pull-apart treat perfect for brunch or cozy weekend mornings.
Sweet, sticky, and oh-so-satisfying, this slow cooker monkey bread is the cozy weekend treat you’ll want on repeat.
Buttery caramelized edges, soft pillowy dough, and cinnamon sugar goodness—all made easy in your slow cooker.
I’ve been making monkey bread for my family for a while now, and even included a Pull-Apart Sticky Cinnamon Sugar Bread in my second cookbook, The Super Easy Teen Baking Cookbook.
This slow cooker version of monkey bread is made for lazy mornings when you crave something special without standing over the oven.
Each pull-apart piece is coated in buttery cinnamon sugar that melts into a soft, chewy, slightly crisp bite. IAnd because it’s made in the slow cooker, you get that fresh-baked smell filling your kitchen for hours with zero stress.
It’s warm, sticky, sweet, and impossible not to love!
Table of Contents
About monkey bread
Monkey bread became popular in American kitchens in the 1950s. It was especially popular to make for holiday brunches in the Midwest and South.
The funny name comes from the way people pick at the pull-apart pieces with their fingers—like a monkey.
It’s often made with biscuit dough or yeast dough, baked with butter, cinnamon, and sugar. Our version uses pre-made dough, making it even easier than ever to make!
❤️ Why you’ll love this family favorite recipe!
Here are a few reasons why we love this monkey bread recipe, and think you will too!
- It’s so easy prep.
- With one pot, there’s minimal cleanup.
- No oven needed. So it’s perfect for busy mornings or small kitchens.
- Your house will smell incredible while it cooks!
- This recipe feeds a crowd and looks impressive on the table.
- Pull-apart bread is always super fun to eat.
- You can easily customize the recipe with add-ins like nuts, chocolate, or orange zest.
🧈 Ingredient notes
You just need seven super simple ingredients to make this dish!
- Refrigerated biscuit dough: the secret to making monkey bread super easy. Look for buttermilk or homestyle biscuits and avoid using any that have the word “flaky” on the label.
- Granulated sugar and cinnamon: cinnamon sugar is a classic spiced coating for this, and you can adjust the cinnamon amounts to your taste.
- Brown sugar and butter: These melt together into a rich caramel sauce that coats every piece.
- Vanilla extract: adds warmth and depth to the sauce.
Optional icing: Whisk together 1 cup of powdered sugar with 1 teaspoon of milk and 1 teaspoon of vanilla extract. Use more powdered sugar if it’s too thin; use more milk if it’s too thick.
Optional add-ins: Try adding chopped pecans, chocolate chips, or dried cranberries for a fun twist.
✅ Step-by-step instructions
You’ll find the full list of ingredients along with measurements, and more detailed instructions in the printable recipe card at the bottom of this post.
Here are some step-by-step photos to help you make this recipe.
- Start by lining your slow cooker with a slow cooker liner or aluminum foil that covers the bottom and at least halfway up the sides.
- In a large bowl, add the brown sugar, cinnamon, granulated sugar, and allspice.
- Whisk together until combined.
4. Sprinkle 3 Tablespoons of the cinnamon spice mixture evenly distributed across the lined bottom of the slow cooker.
5. Slice each of the biscuit dough rounds into quarters, then place in the bowl with the cinnamon mixture.
6. Toss to fully coat each of the quartered pieces of biscuit dough.
7. Evenly place the coated biscuit dough pieces into the slow cooker.
8. In a small bowl, whisk together the melted butter and vanilla.
9. Pour the butter mixture over the dough pieces in the slow cooker.
10. Sprinkle the rest of the cinnamon sugar mixture over the dough pieces.
11. Then immediately gently toss everything together either with two wooden spoons or your hands.
12. Slow cook on LOW for 2 to 3 hours.
Dough is cooked through when a toothpick inserted into the center of the monkey bread dough comes out clean. Drizzle with optional icing, if you like.
Marlynn’s Tip
✨ Recipe Tips
- Try to distribute the dough as evenly as possible throughout the slow cooker. This helps the monkey bread cook evenly. If the dough is not distributed evenly throughout, you risk having the bottom part burn while the middle and top take longer to cook through.
- After about 2 hours of slow cooking, test the dough for doneness with a toothpick. Then test again every 20 minutes until done. My slow cooker usually cooks this recipe in 3 hours.
🍽️ Recipe FAQs
Yes! You can make your own yeast dough if you prefer, but the store-bought biscuits keep it fast and easy.
You can assemble it the night before and refrigerate. Just let it sit at room temperature for 20 minutes before starting the slow cooker.
Store covered at room temperature for up to 2 days or refrigerate for up to 4 days. Warm leftovers in the microwave for 15–20 seconds before serving.
Serving suggestions
Serve this slow cooker monkey bread warm, straight from the crockpot, or invert it onto a plate for a show-stopping brunch centerpiece.
It’s delicious with:
- A drizzle of cream cheese glaze or vanilla icing (see ingredients for this optional recipe)
- A sprinkle of chopped pecans or powdered sugar
- Fresh fruit salad and yogurt for balance
- Hot coffee, chai, or a mimosa on the side
It also pairs beautifully with savory brunch dishes like:
Sweet, cozy, and incredibly easy, Slow Cooker Monkey Bread is your weekend baking win—without even turning on the oven.
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Did you make this recipe? Don’t forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!
Slow Cooker Monkey Bread
Equipment
Ingredients
- nonstick spray
- 2 tubes refrigerated biscuit dough, not flaky
- 1 cup granulated sugar
- ¾ cup packed light brown sugar
- 3 teaspoons ground cinnamon
- ½ teaspoon allspice
- 1 stick unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
Instructions
- Line a 5-qt. slow cooker with a piece of aluminum foil, letting ends extend up the side. Lightly spray foil with nonstick baking spray.
- In a large bowl, whisk together the sugars, cinnamon and allspice in a large bowl; sprinkle 3 tablespoons sugar mixture in bottom of prepared slow cooker.
- Cut biscuits in quarters. Add biscuit pieces to the bowl and toss to coat.
- Transfer coated biscuits to slow cooker.
- Stir together melted butter and vanilla extract; pour over biscuits.
- Sprinkle remaining sugar mixture evenly over biscuits. Using your hands or wooden spoons, gently toss to coat the dough on all sides.
- Cook, covered, on low 2-1/2 to 3 hours.
- Remove lid and let stand for 10 minutes.
- Carefully invert onto a serving platter.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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