Slow Cooker Monkey Bread
Pull out the slow cooker! This Slow Cooker Monkey Bread only requires 10 minutes of prep time. Then just sit back and wait for gooey, warm cinnamon bread!
Servings: 6 servings
Calories: 474kcal
Ingredients
- ¼ cup brown sugar
- ¼ cup granulated sugar
- 1 tsp ground cinnamon
- ½ tsp ground cardamom
- ¼ tsp ground nutmeg
- ½ cup chopped pecans
- 1 16 oz. can refrigerated jumbo biscuits
- 4 Tbsp unsalted butter melted
Instructions
- Place a small wire rack in the bottom of a large slow cooker. (Note: If you don’t have a wire rack that will fit inside of your slow cooker, you can roll a piece of aluminum foil into a log and then shape it into a circle.)
- Spray inside of an 8” round cake pan with nonstick cooking spray; set pan aside. (Note: Check to make sure the pan will fit into your slow cooker. If not, try using a similar sized oval or square baking pan.)
- Using a large bowl, add brown sugar, granulated sugar, cinnamon, cardamom, nutmeg and pecans; stir until well combined. Set mixture aside.
- Cut each of the biscuits into 6 pieces and place into bowl. Add melted butter and stir until well coated.
- Transfer biscuit pieces into the prepared cake pan.
- Place pan into slow cooker on wire rack or rolled foil. Carefully pour water into the slow cooker until it comes halfway up side of the cake pan (or at least several inches up side of the slow cooker).
- Place several layers of paper towels across top of slow cooker and then place lid on top.
- Cook on HIGH for 3-3½ hours, or until biscuits are fully cooked.
- Remove cake pan from slow cooker and invert monkey bread on a large serving platter.
- Serve warm.
Nutrition
Calories: 474kcal | Carbohydrates: 56g | Protein: 6g | Fat: 27g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 21mg | Sodium: 716mg | Potassium: 225mg | Fiber: 2g | Sugar: 20g | Vitamin A: 241IU | Vitamin C: 0.1mg | Calcium: 57mg | Iron: 3mg
