Crockpot Monkey Bread
HB-6796 · Hand-built original · American
Quartered refrigerated biscuits are shaken in cinnamon sugar, slow-cooked under a brown sugar butter glaze, and finished with a vanilla powdered sugar drizzle.
AmericanBreakfast3 hr 10 minServes 6349 kcalVegetarianGluten-freeEgg-freeLow-SodiumRenal
Main ingredient: biscuits
Pairs well with: coleslaw, cornbread, potato salad, baked beans, coffee
Servings:6quantities adjust to match
Ingredients
- 1 (16.3-ounce) can refrigerated biscuits
- ⅓ cup granulated sugar
- 3 tablespoons ground cinnamon
- ½ cup brown sugar, (packed)
- ½ cup unsalted butter
- 1 large pinch salt
- 1 cup powdered sugar
- 3 tablespoons milk
- ½ teaspoon vanilla extract
Method
- Cut the refrigerated biscuits into quarters with a knife or kitchen scissors.
- Seal the biscuit pieces in a large ziplock bag with the granulated sugar and ground cinnamon, leaving room for air, and shake the bag until every piece is coated in cinnamon sugar, then tip them into a 4-quart slow cooker.
- Melt the unsalted butter with the brown sugar and the pinch of salt in the microwave in 30-second bursts, stirring between bursts, until the butter is liquid and the sugar mostly dissolved.
- Pour the brown sugar butter evenly over the coated biscuit pieces in the cooker.
- Cover and cook on LOW for 2 to 3 hours, until the pieces at the edge are starting to brown and the centre reaches 190 degrees Fahrenheit.
- Whisk the powdered sugar, milk and vanilla extract into a smooth glaze and drizzle it over the warm monkey bread before pulling the pieces apart to serve.
Prep: 10 min · Cook: 180 min · Total: 190 min
Nutrition (per serving, where published)
349 kcalCalories
0.7 gProtein
55.3 gCarbs
15.7 gFat
9.7 gSaturates
3.9 gFibre
37.6 gSugars
11 mgSodium
42 mgCholesterol
73 mgPotassium
103 mgCalcium
0.8 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data