Overnight Crock-pot Monkey Bread with an Oven Baked Option

Have you ever had monkey bread?  Cinnamon and sugar with carbs?  What kid doesn’t want some?  But at least this is healthified treat!  In our house we call this Funky Monkey Bread because, well, it’s just plain fun to rhyme, don’t you think?  Anyway, you can bake the monkey bread in the oven or make it overnight in the crock-pot if you have an oval crock-pot that can fit a standard bread loaf pan. Crock-pot Monkey Bread

Slow Cooker Saturdays

Crock-pot Monkey Bread with Powdered Sugar

So many of the recipes I see for Monkey Bread calls for refrigerated biscuits.  I think you can try this recipe with any bread recipe that fills one standard loaf pan.  I wanted to try this recipe with sourdough since it’s more nourishing because it is soaked and “pre-digested”, and since sourdough is my go-to bread recipe.

Monkey Bread with Yogurt I also wanted to come up with a recipe that would work overnight in the crock-pot because there is nothing like waking up to a hot meal that I didn’t get up super early to make.  All the work is done earlier.  The first few times I made the monkey bread I put it right in a greased crock-pot.  If you are making it for 2 hours on high, it’s okay, but cooking it any longer makes the edges really hard.  After several tries directly in the crock-pot, I ended up putting the monkey bread in a greased loaf pan, and I was really pleased with the results!

Monkey Bread Crock-pot Funky Monkey Bread

And of course this recipe works fabulously in the oven at 350 degrees for 22 minutes or so.  Since all crock-pots cook a bit differently, you might want to test your crock-pot before cooking it overnight by making it is as a dessert first.  If you want the monkey bread ready at 7 pm, you can start cooking it at 11 am.  That way you can keep an eye on it through the afternoon and evening, and you can pull it out early if needed.  If you feel comfortable with your results, then cook it overnight for a nice warm breakfast.

Monkey Bread

Overnight Crock-pot Monkey Bread with an Oven Baked Option

Overnight Crock-pot Monkey Bread with an Oven Baked Option

Ingredients

  • bread dough, the amount to make one loaf of bread **Look below recipe for notes on making this specifically with sourdough.
  • 1/3 cup organic coconut oil
  • 1/3 organic sugar (we use evaporated cane juice), plus more for sprinkling or as needed
  • 2-3 T cinnamon, plus more for sprinkling or as needed

Instructions

  1. (The night before) make bread dough or use prepared dough/biscuits, and let rise if needed. **Look below initial recipe for notes on making this specifically with sourdough.
  2. Grease loaf pan.
  3. Sprinkle bottom of greased loaf pan with sugar and cinnamon.
  4. Roll dough into small balls, about 1 1/2 inches in diameter.
  5. Combine cinnamon and sugar, and mix in a small bowl.
  6. Warm coconut oil until just melted, and place in a small bowl.
  7. Dip each ball into the coconut oil, then in the cinnamon sugar mixture, and then place in the greased loaf pan, layering as you go.
  8. Add more oil &/or cinnamon sugar as needed until all of the dough has been dipped.
  9. Place loaf pan right in the crock-pot (no water needed).
  10. Cover and cook on lowest setting (mine is warm) for 8 hours. Each crock-pot varies so test during the day for optimal results. Alternatively, cook on high for 2 hours, or bake in the oven for approximately 22 minutes at 350 (you can refrigerate prepared raw monkey bread, and bake in the morning so the prep is the night before).
  11. After baking/cooking, turn your loaf pan upside down on a platter.
  12. Optional, top with glaze of 1/2 cup powdered sugar (or more) and a tablespoon at a time of water or milk.
http://practical-stewardship.com/2013/09/17/overnight-crock-pot-monkey-bread-with-an-oven-baked-option/

**For the Sourdough Monkey Bread Directions:

Ingredients:

  • two cups of whole wheat flour + more  (we use the whole wheat white flour at Trader Joe’s)
  • 1 1/2 cups of filtered water
  • 1 1/2 t salt
  • 1/4 cup sourdough start (which is the flour and water together: go here for more details)

Instructions (start preparing 24 hours in advance):

  1. (One morning) combine sourdough start with flour, water, and salt.
  2. Leave in a glass bowl on your counter all day covered with plastic wrap to bubble and rise.
  3. (That night about 1 1/2 hours before bedtime) add more flour to the dough and mix it in until the dough is no longer sticky to the touch.  It may take 1 cup of flour or more.  If you use white flour, it will need more flour.  Grease loaf pan, and sprinkle bottom with sugar and cinnamon.  Roll dough into small balls, and dip in warmed coconut oil and then in the cinnamon sugar mixture, layering them in the loaf pan as you go.  Cover and let rise for 1 1/2 hours.
  4. (Right before bed) place loaf pan right in the crock-pot (no water needed). Cover and cook on lowest setting (mine is warm) for 8 hours.
  5. (The following morning) enjoy a hot breakfast.  We add a glaze to ours.

And for a few other overnight breakfast options:

Overnight crock-pot Steel Cut Oats Breakfast Bar Overnight wthe Crock-pot Breakfast Cobbler

Go here for the complete list of recipes.

You can follow our Cookin’ with the Crock-pot Board on Pinterest by clicking below.

 

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Comments

  1. says

    I am going to try this! I remember monkey bread as a kid but we used pilsbury biscuit dough…would NEVER do this now!

    Wondering if anyone has tried this with a gluten-free bread dough?

    • says

      Good questions about the gluten-free bread dough, Roxanne. I haven’t heard of anyone using g-f dough, but it’s worth a shot. I would just watch it carefully the first time I would slow cook this. Have a great day!

  2. Sue says

    I am going to try this with my whole wheat bread. Do I need to let the dough go through one rise before I shape the dough?

    • says

      Hi Sue! I let the bread do the initial rise, and then add flour so the dough isn’t sticky. Then I form the balls and coat them with the cinnamon sugar mixture, place them in the loaf pan and let them rise again for 1 1/2 more hours before “baking” them in the crock-pot. So my bread goes through 2 rises. Hope that is clear and that it helps.

      I have also let the bread do the initial rise, and added the flour. Then let it sit/rise for another 1 1/2 hours, and then shaped it into the balls and coated with the mixture to go straight into the loaf pan/crock-pot. Or I have left it in the fridge overnight before all prepared and just ready to pop in the oven the next morning. There really are several ways you can do it.

      I’d love to know how it goes, and thanks for visiting and asking!

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