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Cooking during the holidays means serving traditional dishes that the whole family loves. But sometimes these popular treats take so long to prepare and it can cause extra stress during an already busy time. This is why we like to present slow cooker recipes that simplify the preparation of your favorite dishes and desserts and leave us free to cross more off the endless vacation to-do list.
If you are looking for something special to serve for a holiday breakfast then you should take a look at slow cooker monkey bread recipe from the McCormick spice company. It looks so gooey and gooey that we can’t wait to try it either!
Monkey bread is a sweet bread to separate traditionally served for breakfast or brunch. There is a lot of varieties of monkey bread recipes that range from sweet to savory, but in this case we wanted to focus on a classic version that’s all-sweet and has those hot spices that we can’t live without during the holiday season.
Many monkey bread recipes require using refrigerated cookie dough, which really simplifies the process. But what we probably love the most about this recipe is how Mccormick offers even easier shortcuts that make delicious monkey bread – all without the hassle of making bread dough from scratch or even turn on your oven. Who said cooking tips couldn’t be delicious?
To make this slow cooker monkey bread recipe, you will need ingredients you probably already have on hand in your kitchen, such as butter, brown sugar, granulated sugar, and cinnamon, along with two cans. of refrigerated biscuits.
You will also need non-stick cooking spray, a 6 quart slow cooker, a wide mouth glass jar, a saucepan, a resealable bag and a clean tea towel.
This slow cooker monkey bread recipe takes just 2 hours, so you can whip up the ingredients, put them in the slow cooker, and quickly make a hot, gooey breakfast or brunch for the whole family.
To make monkey bread in your slow cooker, you will need to start by spraying the inside of the slow cooker and the outside of glass jar with cooking spray. Place the empty pot in the middle of the slow cooker – the pot acts as the center column of a bread pan, so you will place the dough around it inside the slow cooker.
Then melt the butter in the pan, then add the brown sugar. Stir to combine then set aside.
You will empty the cinnamon and granulated sugar into a resealable bag, then cut each cookie into six pieces and place them in the bag and shake to coat them with the cinnamon sugar.
The recipe calls for placing half of the coated cookie pieces in the slow cooker, then pouring the butter and sugar mixture over the cookie pieces inside the slow cooker. Then add the rest of the cookie dough, including any leftover cinnamon-sugar mixture, and pour the rest of the butter mixture into the slow cooker.
You will cover the slow cooker with the towel, then the lid, then cook on high power for an hour, then remove the insert from the slow cooker and rotate it for even cooking before cooking for another hour.
We are pretty sure this monkey bread won’t last long, so you might want to stock up on supplies to get more done!
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