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A great recipe for beginners, this yummy Crock-Pot Express Monkey Bread is a warm and gooey cinnamon-y dessert!
Pressure Cooker Monkey Bread
Are you new to cooking in your Crock-Pot Express Multicooker and need an EASY dessert recipe?
Look no further than this great beginner recipe for warm and gooey monkey bread!
Using canned refrigerated biscuit dough and small handful of other ingredients you can have this warm cinnamon pull-apart bread baking in your slow cooker in just a few minutes!
Once your monkey bread is done baking in the pressure cooker it is inverted onto a plate and drizzled with a simple glaze to take it over the top.
My family likes to eat this dessert warm but to be honest, if there are leftovers (rare in this house) it is good at room temperature or even chilled!
Equipment Needed For Crock-Pot Express Monkey Bread Recipe:
- Crock-Pot Express
- Bundt Cake Pan
- Non-Stick Cooking Spray
- Zippered Food Storage Bag
- Dry Measuring Cups And Spoons
- Small Bowl
- Aluminum Foil
- Potholders
- Plate
Frequently Asked Questions
Why Is Monkey Bread Called Monkey Bread?
Monkey bread is called monkey bread because it is a bread that is designed to be picked at, or pulled apart with your fingers then eaten. Much like a monkey grooming another monkey would pick off bugs and eat them.
Can I Make Monkey Bread Without Canned Biscuits?
If you want to make your own homemade bread dough and skip the use of canned refrigerated biscuits you sure could do that.
From Scratch Monkey Bread Dough Recipe
Instructions:
– 2 Tablespoons Unsalted Butter, Melted
– 1 Cup Warm Milk (About 110° F or 43°C)
– 1/3 Cup Warm Water (About 110° F or 43°C)
– 1/4 Cup Granulated Sugar
– 2 1/4 Teaspoons Instant Yeast
– 3 1/4 Cups All-Purpose Flour
– 2 Teaspoons Kosher Salt
Directions:
– In a large glass measuring cup, mix together the milk, water, butter, sugar and yeast.
– In a bowl of a stand mixer fitted with the dough hook, mix together the flour and salt.
– Turn the stand mixer to low and slowly add the milk mixture.
– Once the dough comes together, increase the speed to medium and mix until the dough is smooth and shiny (about 6 to 7 minutes).
– If the dough is too wet add more flour 1 tablespoon at a time until it comes together. If the dough is too dry, add water, 1 tablespoons at a time.
– Coat a large mixing bowl with non-stick cooking spray.
– Place the dough in the prepared bowl and turn to lightly coat with cooking spray.
– Cover the bowl with plastic wrap and let the dough rise until doubled (1 to 2 hours).
– Divide dough into walnut sized balls and proceed with the recipe as written below.
Is Monkey Bread Good The Next Day?
On the rare chance that you have leftover monkey bread (is that a thing?) you can just loosely wrap the leftover bread in plastic wrap or foil and it can sit out on the counter for up to 2 days. There is no need to refrigerate the monkey bread unless you either are storing it longer than 2 days or you like to pick at it and eat it cold.
Special Diets
Vegetarian
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Recipe Collections:
- Crock-Pot Express Recipes
- Dessert Recipes
- Fall Recipes
- Winter Recipes
Crock-Pot Express Monkey Bread Recipe
Heidi Kennedy
The perfect recipe for beginners to cooking in their Crock-Pot Express, this monkey bread is super easy to make and yields a warm cinnamon-y dessert that is just so good!
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 55 minutes mins
Course Desserts
Cuisine American
Servings 6 Servings
Calories 870 kcal
Ingredients
Monkey Bread:
- 2 Cans Refrigerated Biscuits
- ¾ Cup Granulated Sugar (Divided)
- 2 Teaspoons Ground Cinnamon
- ½ Cup Unsalted Butter (Melted)
- 1 Teaspoon Pure Vanilla Extract
- ½ Cup Brown Sugar (Firmly Packed)
Glaze:
- ½ Cup Powdered Sugar
- 1 - 2 Tablespoons Milk
Instructions
Spray a bundt cake pan that fits inside your Crock-Pot Express with non-stick cooking spray, set aside.
Pour 1 1/2 cups of water into the insert of your Crock-Pot Express.
In a large zippered food storage bag, combine 1/2 cup granulated sugar and 2 teaspoons cinnamon.
Cut each biscuit into fourths, then place in bag with the cinnamon and sugar mixture. Seal the bag, then toss thoroughly to coat the biscuit pieces.
Place half of the coated biscuit pieces into the bottom of your bundt cake pan.
In a small bowl, combine the melted butter, brown sugar, 1/4 cup granulated sugar, vanilla and 2 tablespoons of the cinnamon sugar mixture from the bag.
Pour half of the butter mixture over the biscuits in the bundt cake pan.
Place remaining biscuit pieces in the bundt cake pan, then pour the remaining half of the butter mixture over top.
Cover bundt cake pan loosely with aluminum foil, crimping the edges.
Place onto wire trivet that came with your Crock-Pot Express, then carefully place into the insert.
Close and lock the lid, making sure the valve is set to sealing.
Set on MANUAL, HIGH pressure for 25 minutes.
When the cooking time is done, let pressure naturally release for 10 minutes then carefully turn the valve to venting to release any remaining pressure.
Carefully remove the lid and set aside.
Using potholders, carefully lift bundt cake pan out (it will be hot!).
Remove foil and set aside.
Place a plate over the bundt cake pan, and then flip it over to get the monkey bread out of the bundt cake pan.
Make the glaze by combining the powdered sugar and 1 to 2 tablespoons of milk in a small bowl.
Drizzle the glaze over the monkey bread, allowing it to drip over the sides.
Serve and enjoy!
Nutrition
Calories: 870kcal | Carbohydrates: 129g | Protein: 11g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Cholesterol: 42mg | Sodium: 1475mg | Potassium: 74mg | Fiber: 3g | Sugar: 73g | Vitamin A: 550IU | Calcium: 20mg | Iron: 3.2mg
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