Fill slow cooker with canned dough and just a few other ingredients to enjoy this gooey treat.

Using store-bought biscuit dough (the ultimate shortcut!), this recipe delivers all the nostalgia, zero stress. It’s ready in under 2 hours, fills your home with cinnamon warmth, and feels like a hug in bread form.

Why You’ll Love This Recipe

• 🥐 Only 5 ingredients—uses refrigerated biscuit dough
• ⏱️ 10 minutes prep, then walk away
• 💛 Perfect for brunch, holidays, or “I need comfort” moments
• 💸 Costs under $6—feeds 8 generously
• 🌾 Naturally nut-free & easily adaptabl

Ingredients You’ll Need

(6-quart slow cooker | Serves 8)

• 2 (16.3 oz) cans refrigerated biscuit dough (10 biscuits per can = 20 total)
• ½ cup (1 stick / 115g) unsalted butter, melted
• 1 cup (200g) packed brown sugar
• 2 tsp ground cinnamon
• Optional:
  • ½ cup chopped pecans or walnuts
  • 1 tsp vanilla extract (added to butter)
  • Pinch of salt (enhances sweetness)

💡 Pro Tips:

• Use full-size biscuits (not “flaky layers” or “grands”—they’re too delicate).
• Cut biscuits into quarters—bite-sized pieces = more caramelized edges!
• Grease your slow cooker well—this is very sticky!

Step-by-Step Instructions (Sticky, Cinnamon-Spiced, Foolproof)

1. Prep the Dough

• Cut each biscuit into 4 pieces (quarters).
• In a large bowl, toss biscuit pieces with melted butter until fully coated.

2. Make the Cinnamon Sugar

• In a separate bowl, mix brown sugar and cinnamon (and nuts, if using).
• Add butter-coated biscuit pieces and toss until evenly coated.

3. Layer in Slow Cooker

• Pour mixture into a well-greased 6-quart slow cooker.
• Drizzle any remaining butter-sugar mixture over the top.

4. Cook Low & Slow

• Cover and cook on LOW for 2–2.5 hours, until deep golden, puffed, and cooked through.
• Do not lift the lid early—steam is essential for rising.
• Test doneness: Insert a skewer—it should come out clean (no raw dough).

5. Invert & Serve

• Carefully run a knife around edges.
• Place a large plate over the slow cooker, then flip to invert the bread (glaze will pool on top!).
• Let cool 5–10 minutes before pulling apart.

Serving Suggestions

• ☕ Classic: Warm with black coffee or spiced chai
• 🥛 Kid favorite: With cold milk for dunking
• 🍦 Decadent: Drizzled with vanilla glaze or served with ice cream
• 🎄 Holiday twist: Add orange zest to the sugar or top with powdered sugar “snow”

Make-Ahead & Storage Tips

• Fridge: Keeps up to 3 days—reheat in microwave (20–30 secs) or slow cooker on LOW.
• Freeze? Not ideal—texture softens. Best fresh!
• Overnight prep: Assemble in slow cooker insert, refrigerate overnight, then cook in the morning.

Frequently Asked Questions

Q: Can I use gluten-free biscuits?
A: Yes! Pillsbury and other brands offer GF biscuit dough—results may be slightly denser but still delicious.

Q: No slow cooker?
A: Bake in a greased Bundt pan at 350°F for 30–35 minutes.

Q: Too gooey?
A: Cook 15–30 minutes longer on LOW. Every slow cooker varies.

Q: Can I make it savory?
A: Try garlic-herb butter + Parmesan instead of cinnamon sugar—great with soup!

❤️ The Heart of the Recipe

Slow Cooker Monkey Bread isn’t just a treat—it’s generosity in edible form. It’s what you make when you want to fill your home with warmth, share something sweet with neighbors, or give your family a “special morning” without waking up at dawn.

So pop open those biscuit cans, melt that butter, and let your slow cooker work its sticky magic. Because the best comfort food isn’t complicated—it’s pull-apart, cinnamon-kissed, and made with love.