Slow Cooker Coffee Cake Monkey Bread
Breakfast and dessert in one? Yes, please! Make this easy coffee cake monkey bread in the slow cooker to wow your guests!
Ingredients
- 2 Cans 16.3 oz. each of Refrigerated Cinnamon Roll Biscuits (8 biscuits per can)
- 1/8 cup of granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 cup brown sugar
- 1/2 cup unsalted butter melted
- 4 TBSP Flour 2 TBSP Brown Sugar, 2 TSP Cinnamon, 2 TBSP Butter
- Cooking Spray
Instructions
- Cut each biscuit into quarters.
- In resealable bag, add biscuit quarters, 1/8 cup of granulated sugar and 1 teaspoon ground cinnamon. Close bag. Shake until biscuits are coated.
- Spray slow cooker with cooking spray. Add biscuits in even layers.
- In small bowl, mix 1/2 cup brown sugar and 1/2 cup melted butter. Pour over biscuits.
- In another small bowl combine 4 TBSP Flour, 2 TBSP Brown Sugar, 2 TSP Cinnamon, 2 TBSP Butter. Crumble over the top of the biscuits.
- Cook on high for 2 hours.
- Cool for 5 minutes. Remove from slow cooker. Serve warm.
Tried this recipe?Let us know how it was!