Slow cooker monkey bread is an easy recipe for bread that is cooked in a crockpot! This monkey bread also has cinnamon, maple syrup, and eggs.
Monkey bread is a sweet, tasty treat that is often served at breakfast. It is made of dough, cinnamon sugar and raisins.
The name “monkey bread” comes from the way the dough gets thrown in the air and catches on other pieces of dough when it falls back down.
Slow Cooker Monkey Bread is a delicious breakfast treat that is made with store-bought dough, cinnamon and sugar. It is baked in the crockpot and bakes up nice and soft. It tastes like a cinnamon roll but has the texture of bread pudding.
This recipe is perfect for those days when you want to enjoy something sweet for breakfast but don’t have time to make it from scratch. The best part about this recipe is that you can customize it to your liking with different toppings such as powdered sugar, chocolate chips or even fruit preserves.
This easy monkey bread recipe will become your new favorite go-to dish for any occasion!
Slow Cooker Monkey Bread is a delicious and easy to make appetizer. It is perfect for your holiday parties or when you need something to serve at a gathering. The best part? It can be made in the slow cooker!
A few of the ingredients you will need are:
– 2 cans of Pillsbury Crescent Rolls (8 crescents)
– 1/4 cup butter, melted
– 1 teaspoon ground cinnamon
– 1 teaspoon vanilla extract
– 1 cup maple syrup
-6 eggs, beaten
-1/2 cup whipped cream
This recipe is so easy and tastes amazing.
Ingredients:
-1/3 cup of sugar (or more to taste)
-1/2 cup of brown sugar
-1 can of evaporated milk
-2 cups of coconut milk
-2 bananas, mashed
-1 teaspoon vanilla extract
Steps:-In a saucepan, bring the sugar and brown sugar to a boil. Stir until it is completely dissolved.-Add the evaporated milk and coconut milk. Bring mixture to a boil for about 5 minutes and then turn off heat.
Let mixture cool for about 1 hour, stirring occasionally so that it doesn’t burn on the bottom of your pan.-Add mashed bananas and vanilla extract to your syrup in your finished cold mixture and blend thoroughly.
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Lightly grease a 5-quart (5 L) slow cooker with nonstick cooking spray.
Pour melted butter into the cooker.
Separate each can of dough into eight rolls, then set icing aside.
Cut each roll into eight pieces and place them over melted butter in the slow cooker.
In a medium mixing bowl, combine eggs, whipped cream, cinnamon, and vanilla extract. Whisk until well combined.
Pour the egg mixture over the roll pieces, then drizzle with 1/2 cup (125 ml) of the syrup.
Cover the pot and cook on a low-heat setting for 2½ hours, or until set and the temperature in the center of the bread is 160º F (80º C).
Turn off the cooker and open the lid.
Remove the cooked bread form the cooker and transfer it to a large serving plate. Drizzle with reserved icing and the remaining 1/2 cup (125 ml) of maple syrup. Enjoy!