Slow Cooker Monkey Bread

Enjoy the delicious gooey monkey bread in a jiffy!

Let's discuss the process of making monkey bread slow cooker. The actual hand time for today's recipe is about twenty minutes. Thats it. Slow cooker do the rest and you have time to sit and relax.
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!

 Cuisine American
 Keyword bread, monkey bread, slow cooker bread
 Prep Time 20 minutes
 Cook Time 2 hours
 Total Time 2 hours 20 minutes
 Yields 14 servings
 Calories 399 kcal

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

1. Line a slow cooker with parchment paper and spray the paper lightly with nonstick cooking spray.
2. 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.
3. 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.
4. Make the coating
5. Meanwhile, melt the butter for the coating in a small bowl. In a separate bowl, combine the sugars and cinnamon. Set aside.
6. 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. 
7. 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.
8. The bread is best enjoyed the same day but will keep for up to 5 days stored in an airtight container in the refrigerator. 

Recipe 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.