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Slow-Cooker Monkey Bread

Total Time

Prep: 20 min. Cook: 2-1/2 hours

Makes

10 servings

I often take this slow-cooker monkey bread to church potlucks—children and adults love it! The rum extract is optional. —Lisa Leaper, Worthington, Ohio

Ingredients

  • 1 cup sugar
  • 3/4 cup packed brown sugar
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground allspice
  • 4 tubes (6 ounces each) refrigerated buttermilk biscuits, quartered
  • 3/4 cup butter, melted
  • 1/2 cup apple juice
  • 1 teaspoon vanilla extract
  • 1 teaspoon rum extract
  • Toasted chopped pecans, optional

Directions

  1. Line a 5-qt. slow cooker with a piece of aluminum foil, letting ends extend up the sides. Grease foil.
  2. Combine the sugars, cinnamon and allspice in a large bowl; sprinkle 3 tablespoons sugar mixture in bottom of prepared slow cooker. Add biscuit pieces to bowl; toss to coat. Transfer coated biscuits to slow cooker; sprinkle any remaining sugar mixture over biscuits.
  3. Stir together butter, apple juice and extracts; pour over biscuits.
  4. Cook, covered, on low 2-1/2 to 3 hours. Remove lid and let stand for 10 minutes. Carefully invert onto serving platter. If desired, sprinkle with pecans.

Slow-Cooker Monkey Bread Tips

What can I substitute for allspice?

You can substitute pumpkin pie spice for allspice.

Nutrition Facts

8 biscuit pieces: 473 calories, 22g fat (12g saturated fat), 37mg cholesterol, 675mg sodium, 68g carbohydrate (41g sugars, 0 fiber), 4g protein.