Slow Cooker Holiday Monkey Bread with Apple, Cranberry & Pecans

Gooey crockpot monkey bread drizzled with orange glaze and topped with pecans — warm pull-apart bread perfect for Christmas breakfast.

Slow Cooker Holiday Monkey Bread with Apple, Cranberry & Pecans

This slow cooker monkey bread’s best served warm in stretchy pants with a strong cup of coffee and exactly zero obligations before noon.

Course Breakfast, Brunch

Cuisine American - Southern, Holiday

Prep Time 5

Cook Time 3

Resting Time 10

Total Time 3 15

Servings

Calories 634kcal

Author Marye Audet-White

Ingredients

1 cup sugar
¾ cup packed brown sugar
2 teaspoons ground cinnamon
½ teaspoon ground allspice
¼ teaspoon ground nutmeg optional, but adds holiday warmth
¼ teaspoon cardamom optional
24 ounces refrigerated buttermilk biscuits 4 tubes
¾ cup butter melted
½ cup apple juice
1 teaspoon vanilla extract
¾ cup dried cranberries
½ cup chopped pecans

Optional Glaze:

1 cup powdered sugar
1 –2 tablespoons orange juice or milk
Zest of 1 orange (for the glaze or final sprinkle—optional but chef’s kiss)
¼ teaspoon vanilla
Pinch of salt

Instructions

Spray the insert of a 5- or 6-quart slow cooker with nonstick spray, line it with a slow cooker liner (trust me on this), then give the liner a good spray too. We want monkey bread, not monkey glue.
In a large mixing bowl, stir together the sugar, brown sugar, cinnamon, allspice, nutmeg, and cardamom until it looks like something you'd sprinkle on a cinnamon roll if you were feeling dramatic.
Sprinkle about 3 tablespoons of that sugary magic in the bottom of your prepared slow cooker.
Pop open those biscuit tubes like you're starting a holiday breakfast race, then cut each biscuit into quarters. Try not to eat too many pieces along the way. (No judgment.)
Toss the biscuit pieces into the bowl with the sugar mixture and give them a gentle toss—think cinnamon sugar spa day.
Gently transfer the sugar-coated biscuit pieces into the slow cooker. Sprinkle the dried cranberries and chopped pecans in as you layer, like little festive surprises.
In a separate bowl, stir together the melted butter, apple juice, and vanilla extract. Pour this buttery, apple-scented goodness evenly over the biscuit mixture.
Lay a clean tea towel over the top of the slow cooker (to catch condensation and keep it from dripping back down), then place the lid on top of the towel.
Cook on low for 2½ to 3 hours, or until the biscuits are puffed, golden, and smell like you’ve been baking all morning (without actually using the oven).
Remove the lid and let it stand for 10 minutes to firm up a bit.
Carefully invert the monkey bread onto a serving platter. If you’re feeling fancy, sprinkle more pecans over the top—or hit it with a the orange glaze for a little drama.

Optional Glaze

In a small bowl, whisk together the powdered sugar, 1 tablespoon of orange juice (or milk), vanilla, and a pinch of salt until smooth and pourable.
If the glaze feels too thick, add a little more liquid—just a splash at a time—until it reaches your desired drizzle-ability. You want it to flow, not splatter.
Stir in orange zest or sprinkle it on top after glazing for that extra hit of holiday sunshine.
Drizzle over the warm monkey bread right before serving. Then stand back and watch it disappear faster than holiday leftovers.

Notes

Storage:

Let the monkey bread cool completely before covering it. Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days if you’re the rare type who doesn’t eat it all in 24 hours.

Tips:

Don’t skip the tea towel trick under the lid; it keeps condensation from raining on your masterpiece.
If your slow cooker runs hot, check it at the 2-hour mark so the edges don’t go from “golden” to “why is it smoking?”
Let it rest 10–15 minutes before inverting — that’s when the syrup sets and the magic happens.

Nutrition