Slow Cooker Monkey Bread
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.
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!
Slow Cooker Monkey Bread
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 minutesCook Time: 2 hoursTotal Time: 2 hours 20 minutes Yields: 14 servings Calories: 399
Ingredients
For the bread
2 and 1/2 teaspoons instant yeast, (1 packet)*
1/4 cup warm water, 105-115ºF
5 cups all-purpose flour, measured correctly**
1/4 cup granulated sugar, divided
1 teaspoon salt
1 and 1/4 cups warm milk, 105 -115ºF
1/4 cup unsalted butter melted
2 large eggs, lightly beaten
For the coating
3/4 cup unsalted butter
1 cup granulated sugar
3/4 cup light brown sugar packed
2 teaspoons ground cinnamon
Instructions
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.
Notes
Instant yeast must be used in this recipe in order for the slow cooker method to work.
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.