Go Back
Print

Overnight Crock-pot Monkey Bread with an Oven Baked Option

Author Sonja

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.