Slow Cooker Monkey Bread
A sweet treat that's delicious for breakfast, brunch, or snack!
Servings: 8 servings
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
Makes approximately 6-8 servings.
Storage: store in an airtight container in the refrigerator for up to 2-3 days.
This recipe is adapted from my Pull-Apart Sticky Cinnamon Bread recipe in my cookbook, The Super Easy Teen Baking Cookbook.
Nutrition
Calories: 204kcal | Carbohydrates: 49g | Protein: 0.5g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.5g | Trans Fat: 0.004g | Cholesterol: 0.3mg | Sodium: 70mg | Potassium: 48mg | Fiber: 1g | Sugar: 45g | Vitamin A: 6IU | Vitamin C: 0.1mg | Calcium: 29mg | Iron: 0.5mg