Slow Cooker Monkey Bread is much easier to make than you might think! Soft, fluffy pull-apart bread covered in gooey melted sugar is always a huge hit.
This slow cooker version takes just over two hours to make and no proofing of the dough is needed. That happens in the slow cooker as the bread bakes.
All you need to do is whip up the dough, portion it out, shape the portions into balls, roll the ball in melted butter and sugar, and bake in the slow cooker. Enjoy deliciously sticky monkey bread in a snap!
About slow cooker monkey bread
I first experimented with baking in the slow cooker when I made slow cooker orange sweet rolls. They came out fabulous and the process was super simple.
This has led me to try more baking in my slow cooker.
I have a tropical monkey bread here on the blog and it always gets rave reviews but the process is tedious. The dough needs to proof before baking and that can sometimes be time-consuming. But not today’s recipe!
Today, introduce the easiest monkey bread I’ve yet to make. It’s made completely from scratch but doesn’t require extra time for proofing the dough.
How amazing does that sound?!
Let’s go over the process for making slow cooker monkey bread.
First, you need to make the dough. We’re not using refrigerated biscuits for this bread! We are using staple ingredients to make our own dough – flour, salt, eggs, sugar, butter, milk, water, and yeast.
You most likely have these ingredients on hand.
I like to use my stand mixer when making dough from scratch. It just makes it tens times easier! If you don’t have one, that okay. You’ll just need to mix everything by hand and then knead the dough.
Start by proof the yeast in warm water with a little sugar. For this recipe, we are using instant yeast because the rise time is typically much shorter.
Just heat the water to about 110°F, stir in the sugar and yeast, and let it sit for five minutes. It’s ready when the yeast is fully dissolved and foamy.
Attach the dough hook to your stand mixer or use a large bowl and wooden spoon for mixing. Combine two cups of the flour, salt, and the remaining sugar. Pour in the dissolved yeast, milk, butter, and eggs. Mix on low speed until combined.
Add the remaining flour and mix on medium-low speed until a soft dough forms. You’ll know when the dough is ready because it will pull away from the sides of the bowl and will no longer feel sticky to the touch.
Turn the dough out onto a lightly floured surface and let it rest for 10 minutes.
Allowing the dough to rest so the gluten can relax will make it much easier to handle and shape.
Before we shape the dough into balls for the monkey bread, we need to melt butter for the coating. You can do this in a small saucepan over low heat or microwave it for 30 seconds to 1 minute.
In a separate bowl, combine white and brown sugar with cinnamon.
Pinch off about two tablespoon-sized portions of dough and roll them into balls. Dip the balls into the melted butter then roll them into the sugar mixture until they are evenly coated.
Arrange the dough balls in a slow cooker lined with parchment paper.
Set the lid on the slow cooker and cook on high for two hours. I like to place a piece of paper towel under the lid to prevent condensation from dripping on the bread.
The actual hands-on time for today’s recipe is around twenty minutes. That’s it. The slow cooker does the rest and you have time to sit and relax.
More bread recipes you’ll love
Slow Cooker Monkey Bread
For the bread
For the coating
- 3/4 cup unsalted butter
- 1 cup granulated sugar
- 3/4 cup light brown sugar packed
- 2 teaspoons ground cinnamon
Make the bread
- Line a slow cooker with parchment paper and spray the paper lightly with nonstick cooking spray.
- Combine the warm water and 1 tablespoon of the sugar in a small bowl. Stir in the yeast. Set aside for 5 minutes, until yeast has dissolved and the mixture begins to foam.
- In the bowl of a stand mixer fitted with the dough hook attachment, stir together 2 cups of the flour, remaining sugar, and salt. Add the yeast mixture, warm milk, butter, and eggs. Mix on low speed until combined. Add the remaining flour and beat on low speed until a soft dough forms, about 10 to 15 minutes. The dough will be ready when it no longer sticks to the sides of the mixing bowl. It should feel soft but not sticky. Turn the dough out onto a lightly floured surface and let rest for 10 minutes.
Make the coating
- Meanwhile, melt the butter for the coating in a small bowl. In a separate bowl, combine the sugars and cinnamon. Set aside.
- Pinch off 2 tablespoon-sized portions of dough and shape them into balls. Roll each dough ball in the melted butter then in the sugar mixture to evenly coat. Arrange the dough balls in the bottom of the prepared slow cooker.
- Place a double layer of paper towel under the lid to prevent condensation and cook on high for 2 hours. Remove the bread by lifting it out with the parchment paper or invert it out onto a large serving plate.
- The bread is best enjoyed the same day but will keep for up to 5 days stored in an airtight container in the refrigerator.
Nutritional values here on my recipes should be used as a general guide only. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.