Slow-Cooker Monkey Bread

I often take this slow-cooker monkey bread to church potlucks—children and adults love it! The rum extract is optional. —Lisa Leaper, Worthington, Ohio

• 

  Total Time

  Prep: 20 min. Cook: 3 hours
• 

  Makes

  10 servings

Ingredients

• 1 cup sugar
• 3/4 cup packed brown sugar
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground allspice
• 4 tubes (6 ounces each) refrigerated buttermilk biscuits, quartered
• 3/4 cup butter, melted
• 1/2 cup apple juice
• 1 teaspoon vanilla extract
• 1 teaspoon rum extract
• Toasted chopped pecans, optional

Text Ingredients

Directions

• Line a 5-qt. slow cooker with a piece of aluminum foil, letting ends extend up the sides. Grease foil.
• Combine the sugars, cinnamon and allspice in a large bowl; sprinkle 3 tablespoons of sugar mixture in bottom of prepared slow cooker. Add biscuit pieces to bowl; toss to coat. Transfer coated biscuits to slow cooker; sprinkle any remaining sugar mixture over biscuits.
• Stir together butter, apple juice and extracts; pour over biscuits.
• Cook, covered on low, 2-1/2 - 3 hours. Remove lid and let stand for 10 minutes. Carefully invert onto serving platter. If desired, sprinkle with pecans.

Slow-Cooker Monkey Bread Tips

What can I substitute for allspice?

You can substitute pumpkin pie spice for allspice.

Nutrition Facts

8 biscuit pieces: 473 calories, 22g fat (12g saturated fat), 37mg cholesterol, 675mg sodium, 68g carbohydrate (41g sugars, 0 fiber), 4g protein.

source https://www.tasteofhome.com/recipes/slow-cooker-monkey-bread/

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