Crock Pot Monkey Bread Recipe 
Prep Time: 15 minutes
Cook Time: 2 hours 15 minutes
Total Time: 2 hours 30 minutes
Servings: 8
1 can Buttermilk Biscuits 10 count each
½ cup Granulated Sugar
1 Tbsp Ground Cinnamon
¾ cup Brown Sugar
¾ cup Butter
Directions:
Spray a 6-quart crock pot with a non-stick cooking spray.
Cut the biscuits in 4 pieces each. Then place the biscuit pieces in a large zip lock bag. Add the sugar and cinnamon to the bag. Do not remove the air from the bag. Seal the bag and shake the bag to coat the biscuits with the cinnamon and sugar mixture.
Add the butter and brown sugar to a microwave-safe bowl. Microwave for 1 minute and then whisk the mixture together until well combined.
Then add half of the biscuits to the slow cooker, and then pour half of the butter mixture over the biscuit pieces.
Top with the remaining biscuits and the remaining butter mixture.
Cover and cook on high for 2-3 hours until cooked through. The edges of the monkey bread will start to brown, but the center will still look slightly gooey. Turn the crock pot off and let the mixture sit for 10-15 minutes before serving.
Then serve while warm and enjoy!
Notes:
*Each crock pot cooks slightly differently, so make sure to check on the monkey bread every 45-50 minutes to check for doneness.
*Store any leftovers in an airtight container at room temperature for up to 3-4 days. I like to reheat the leftovers for 15-20 seconds before enjoying them to make the monkey bread warm and gooey again.
Nutritional Facts:
Calories 492kcal, Carbohydrates 62g, Protein 4g, Fat 27g, Saturated Fat 12g, Polyunsaturated Fat 4g, Monounsaturated Fat 8g, Trans Fat 1g, Cholesterol 46mg, Sodium 687mg, Potassium 166mg, Fiber 1g, Sugar 35g, Vitamin A 536IU, Vitamin C 1mg, Calcium 61mg, Iron 2mg
Recipe courtesy of Eating on a Dime.com
