Crock Pot Monkey Bread

Crock Pot Monkey Bread 1_small
I love me some ooey-gooey, fresh-out-of-the-oven monkey bread. It’s been a staple in my house since I was a little girl. In fact, my sisters and I would literally fight over the last tender morsels and we were not above inflicting physical harm in the name of cinnamon sugar goodness.

I was a little skeptical about doing this in the slow cooker, but since we often have monkey bread on holiday mornings, I liked the idea of freeing up some oven space for other stuff. I made this a couple of times over Christmas break and it was gone faster than you can say Rudolph.

That said, the oven-baked monkey bread is still my favorite. But the slow-cooked version is a pretty good second. You just have to watch it very carefully the first time or you might get this:

Yep, I’m still scraping that black stuff out of my crock.

On my second attempt, I had my girlfriend make it too and we both made sure to pay attention to cooking time. It cooked much faster in my crock than in hers — mine was done in 90 minutes, hers in 2 1/2 hours. So you really do have to watch the time and tailor it to your individual crock.

Crock Pot Monkey Bread

Crock Pot Monkey Bread

Ingredients

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

Browned Butter icing:

1 stick butter

1-2 cups powdered sugar

1-2 teaspoons vanilla

Instructions

Use a kitchen scissors to cut each biscuit into fourths and set aside.

In a large plastic baggie, combine sugar, brown sugar, and cinnamon. Close bag securely and mix ingredients together.

Dip each cut biscuit into melted butter and place in the baggie. (I did this a few at a time.) 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.

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.

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.

Adapted from Crockin Girls

http://sugarmamacooks.com/crock-pot-monkey-bread/

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