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!
Prep Time 20 minutesminutes
Cook Time 2 hourshours
Total Time 2 hourshours20 minutesminutes
Servings 14
Ingredients
For the bread
2 ½teaspoonsinstant yeast, 1 packet
¼cup(60ml)warm water, 105-115ºF
5cups(650g)all-purpose flour, measured correctly
¼cup(50g)granulated sugar, divided
1teaspoonsalt
1 ¼cups(300ml)warm milk, 105 -115ºF
¼cup(56g)unsalted butter, melted
2large eggs, lightly beaten
For the coating
¾cup(169g)unsalted butter
1cup(200g)granulated sugar
¾cup(150g)light brown sugar, packed
2teaspoonsground cinnamon
Instructions
Make the bread
Line a 6-quart 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.
Notes
Yeast: Instant yeast must be used in this recipe in order for the slow cooker method to work.
Measure flour correctly: It's important to measure the flour correctly so the bread doesn't come out too dense. My How to Measure Four post explains this in great detail.