Slow Cooker Monkey Bread Recipes

SLOW-COOKER MONKEY BREAD

Slow-Cooker Monkey Bread image

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

Provided by Taste of Home

Categories Snacks

Time 2h50m

Yield 10 servings.

Number Of Ingredients 10

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

Steps:

Line a 5-qt. slow cooker with a piece of aluminum foil, letting ends extend up the sides. Grease foil., 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. , Stir together butter, apple juice and extracts; pour over biscuits. , 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.

Nutrition Facts : Calories 473 calories, Fat 22g fat (12g saturated fat), Cholesterol 37mg cholesterol, Sodium 675mg sodium, Carbohydrate 68g carbohydrate (41g sugars, Fiber 0 fiber), Protein 4g protein.

AMAZING MONKEY BREAD

Amazing Monkey Bread image

This recipe is a big treat, and I often make it at our lake house when we takes guests there. Use the maximum amount of brown sugar listed and all of the pudding package for a sweeter dish. The corn syrup makes it gooey! Make sure you plan ahead - this recipe needs to sit overnight.

Provided by LadyJustice

Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes

Time 8h55m

Yield 12

Number Of Ingredients 8

Ingredients

24 frozen dinner rolls
½ cup butter
½ cup brown sugar, or more to taste
½ cup pecans, chopped
1 (3.5 ounce) package cook and serve butterscotch pudding mix
¼ cup white sugar
1 teaspoon ground cinnamon
½ cup light corn syrup

Steps:

Arrange dinner roll dough in a grease tube pan.
Heat butter and brown sugar in a small saucepan over medium-low heat until sugar is dissolved about 5 minutes; pour over rolls. Sprinkle with pecans and pudding mix. Mix white sugar and cinnamon in a bowl; sprinkle over pudding mix. Pour corn syrup evenly over cinnamon mixture. Cover tube pan with a sheet of greased aluminum foil and allow dough to rise overnight.
Preheat oven to 350 degrees F (175 degrees C). Move rack to the lower half of the oven.
Bake in preheated oven until golden brown, 35 to 40 minutes. Allow bread to rest for 10 to 15 minutes. Invert pan onto a baking sheet or large plate to serve.

Nutrition Facts : Calories 468.4 calories, Carbohydrate 73.6 g, Cholesterol 23.5 mg, Fat 16.1 g, Fiber 2.4 g, Protein 9.5 g, SaturatedFat 6.2 g, Sodium 535.2 mg, Sugar 27.3 g

SLOW-COOKER ROCKY ROAD MONKEY BREAD

Slow-Cooker Rocky Road Monkey Bread image

Wow the crowds with our delicious Slow-Cooker Rocky Road Monkey Bread. Our Slow-Cooker Rocky Road Monkey Bread includes chocolate pudding, chopped nuts and mini marshmallows for an amazing show-stopping recipe.

Provided by My Food and Family

Categories Home

Time 2h45m

Yield 12 servings

Number Of Ingredients 6

Ingredients

1 can (16.3 oz.) refrigerated biscuits
1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding
1 cup chopped almonds, divided
1/4 cup butter, melted
1-1/2 cups JET-PUFFED Miniature Marshmallows, divided
2 oz. BAKER'S Bittersweet Chocolate

Steps:

Place 2 (30-inch-long) strips of parchment in crisscross pattern in 4-qt. round slow cooker, extending ends of strips over side of slow cooker. Cover bottom of slow cooker with additional sheet of parchment. Place 8-oz. wide-mouth ovenproof glass jar in center of cooker; spray with cooking spray.
Separate biscuits; cut each into quarters. Combine dry pudding mix and 1/2 cup nuts.
Dip half of the biscuit pieces, 1 at a time, in butter, then in pudding mixture, turning to evenly coat each biscuit piece with each ingredient; place around jar in prepared slow cooker. Sprinkle with 1/2 cup marshmallows and 1/4 cup of the remaining nuts. Coat remaining biscuit pieces with remaining butter and remaining pudding mixture as directed; add to slow cooker. Cover with lid.
Cook on HIGH 1-1/2 to 2 hours. Carefully lift insert from slow cooker and rotate 180° before returning to slow cooker. Reduce heat to LOW. Top with remaining marshmallows and nuts; cover with lid. Cook bread additional 30 min. or until done. (Internal temperature of bread should be 200°F). Let bread stand (covered) in slow cooker 15 min. Carefully remove glass jar from cooker. Use parchment handles to transfer bread from slow cooker to wire rack; cool slightly.
Melt bittersweet chocolate as directed on package; drizzle over bread. Serve warm.

Nutrition Facts : Calories 280, Fat 14 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 480 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g

SLOW COOKER TURTLE MONKEY BREAD RECIPE - (4.4/5)

Slow Cooker Turtle Monkey Bread Recipe - (4.4/5) image

Provided by margiekyle

Number Of Ingredients 7

Ingredients

2/3 cup brown sugar, packed
1/2 cup butter
1/4 cup granulated sugar
1 (16.3-ounce) can Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits
3/4 cup pecan halves
2 tablespoons whipping cream
1/3 cup milk chocolate chips

Steps:

Spray 4 1/2- to 5-quart slow cooker with cooking spray. In 2-cup microwavable measuring cup, mix brown sugar and butter; microwave uncovered on High 1 to 2 minutes, stirring every 30 seconds, until mixture is boiling and smooth. In large resealable food-storage plastic bag, place granulated sugar. Separate dough into 8 biscuits; cut each into fourths. Add a few of the biscuit pieces at a time to bag; shake to coat. Sprinkle 1/4 cup of the pecans in slow cooker; top with half of the biscuit mixture. Pour one-third of the butter mixture over biscuits in cooker. Repeat with 1/4 cup pecans and remaining biscuit mixture. Pour remaining butter mixture over biscuits, and sprinkle with remaining 1/4 cup pecans. Cover; cook on High heat setting 1 1/2 to 2 hours or until knife inserted in center comes out clean and biscuits are no longer doughy in center. Tops of biscuits will be moist and may appear unbaked. Turn off cooker. Carefully remove cover so condensation does not drip onto bread. Cover opening with paper towels; return cover to cooker. Let stand 10 minutes. Run a knife around edge of cooker; turn bread upside down onto heatproof serving plate. In 1-quart saucepan, heat cream over medium heat just to boiling. Remove from heat. Stir in chocolate chips until melted and smooth. Drizzle over monkey bread. Serve warm. You can substitute 1/4 cup hot fudge topping, heated, for the chocolate drizzle.

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