Name: Slow Cooker Monkey Bread Recipe
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Yield: 1
Cuisine: American
Ingredients: 2 cans of refrigerated dough; 3/4 cups unsalted butter; 2 tsp ground cinnamon; 1 cup white sugar; 3/4 cups light brown sugar

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Need something to cure a sweet tooth? Why not try Monkey Bread without all the hassle? Throw in the slow cooker! No joke.

monkey bread with sugar coating on yellow plate

I am a sucker for old fashioned donuts. Give me a Krispy Kreme any day of the week and I am a happy girl.

However, I don’t want to have to drive all the way to Krispy Kreme, and let’s face it. Twelves glazed donuts at my discretion are not the best for my waistline. Spoiler, I have no discretion with donuts.

So, I decided to try Slow Cooker Monkey Bread and my only regret was not buying more refrigerated dough to make more. Perhaps that was a good thing.

This Monkey Bread recipe is incredibly simple. And you can honestly make as little or as much as you would like.

If you need a sweet treat for the family after dinner, try only using one can of refrigerated dough. If you need to feed more, try two. That simple.

What you need to make Monkey Bread

(full ingredient list with measurements at the bottom of this post in the recipe card)

refrigerated dough
unsalted butter
ground cinnamon
white sugar
light brown sugar

monkey bread covered in sugar and cinnamon being held up

How to Make Slow Cooker Monkey Bread

Begin by melting the butter in a small saucepan. While the butter is melting, mix the sugars and cinnamon together in a pan for dipping the dough into.

Once the butter is fully melted, pour into a separate dipping tray.

Open the refrigerated dough and roll it into about 2-inch round bread balls. Roll each bread ball into the butter and then into the sugar/cinnamon mixture. Coat each bread ball completely.

Place either parchment paper or a silicone baking sheet at the bottom of your slow cooker.

Place the sugar-coated bread balls at the bottom of the slow cooker. You can either build them up by layers or encircle them together.

Sprinkle some of the leftover sugar mixtures to fully coat the top.

Take two paper towels and place them between the slow cooker and the lid so that the moisture from condensation doesn’t drip down onto the Monkey Bread.

Cook on high for about 2-hours. Be sure to check it at about 1 1/2 hours to ensure it isn’t burning.

Once the Monkey Bread is cooked, turn off the hit. Remove with a spatula or with tongs onto a serving plate.

This recipe is best enjoyed warm and within the same day of making. You can store it in an airtight container in the refrigerator for roughly 4-5 days. Be sure to warm before serving again.