Blog > Slow Cooker Monkey Bread Find A Store Slow Cooker No Knead Monkey Bread The school year is upon us, and many parents and kids alike are finding themselves in a completely new routine. Our children are trying to navigate distance learning, hybrid learning (or something in-between) while parents are juggling jobs and their new teaching career. It’s wild, and often overwhelming, to say the least. Since our kids are now home more, they are encouraged to take on more responsibility; we all have to pitch in to make our Covid lifestyles work. One area they are taking charge in is the kitchen: chopping vegetables, baking bread, and learning to use the Crock-Pot are all on their to-do lists. We have several recipes on our site for Crock-Pot breads, and they have been a huge hit. But we’ve found that teaching our kids to use the Crock-Pot is a win-win: it’s easier to use than the oven, and there is less chance of getting burnt transferring items in and out of it. Combine it with the ease of our no-knead bread, and the options are endless. If you head to the Red Star Yeast Instagram page, you can watch our stories of mixing the brioche dough and shaping the monkey bread. We’ve made this bread extra-simple by topping it with store-bought caramel sauce that is poured on after baking, so you don’t have to worry about transferring and flipping hot caramel. And, if you need more Crock-Pot ideas, you can check out our Crock-Pot Cinnamon Rolls, Crock-Pot Challah, Crock Pot Brioche, Gluten-Free Crock-Pot Bread, and Crock-Pot Dinner Rolls. Slow Cooker Monkey Bread Soft and rich brioche no-knead dough pieces coated with a cinnamon-sugar mixture and topped with caramel sauce. Baked in a slow cooker, this monkey bread is an easy and fun baking project for the kids. Yield 1 monkey bread Print Recipe Pin Recipe 0 Reviews IngredientsBrioche DoughMakes about 4 pounds (1814g) of dough.1 1/2 cups lukewarm water1 tablespoon Platinum Yeast1 tablespoon kosher salt6 large eggs1/2 cup (170g) honey1 1/2 cups (340g) unsalted butter (melted and cooled slightly)7 cups (990g) unbleached all-purpose flourMonkey Bread1 1/2 pounds (680g) brioche dough (from recipe above)8 tablespoons (1 stick) unsalted butter (melted)1 cup granulated sugar1 1/2 tablespoons ground cinnamon1/8 teaspoon table salt3/4 cup caramel sauce (store-bought or homemade ) InstructionsMake the doughAdd water, Platinum yeast, salt, eggs, honey and melted butter in a 6-quart round food container with lid.Mix in flour without kneading, using a spoon, a Danish Dough Whisk or a heavy-duty stand mixer (with paddle). The dough will be loose and shaggy but will firm up when chilled.Cover (not airtight), and allow to rest at room temperature until dough rises for approximately 2 hours. Then refrigerate for at least four hours before first use; it is easier to handle when thoroughly chilled. This dough can be stored for up to 5 days in the fridge. Makes about 4 pounds (1814g) of dough.Make the Monkey BreadLine your slow cooker with parchment paper. You will use this paper to remove the monkey bread from the pot, so make sure it is coming up the sides of the slow cooker. It may have some creases, but this won’t affect the bread baking.Sprinkle the surface of your dough with flour and take out a 1 1/2 pound (680g) piece. Place remaining dough back in refrigerator, loosely covered.Divide the dough into about 32 pieces, as even in size as possible, but perfection is not needed here.Roll the dough into small balls. If the dough is sticking to your hands, coat your palms with a small amount of flour.Combine the sugar, salt, and cinnamon in a bowl. Drop the dough balls into the melted butter, then the bowl of cinnamon sugar and roll them around to evenly coat the outside of the balls.Place the balls in the lined slow cooker, cover and turn it to high. Leave the crock pot covered until the dough is cooked through and springs back when touched, anywhere from 1 to 2 hours, depending on your appliance. Use the parchment paper ends to remove the monkey bread from the pot.Flip the monkey bread onto a serving plate and remove the parchment paper (which is now the top).Drizzle the Monkey Bread with the caramel sauce and let cool for 5 to 10 minutes. Eat and enjoy! NotesRecipe by Artisan Bread in Five. Jeff Hertzberg and Zoë François met in their children’s music class in 2003 and have written bread cookbooks with more than 715,000 copies in print. Jeff, a doctor by training, is a self-taught baker who grew up eating great bread and pizza in New York City, and longed to recreate it himself. Zoë is a pastry chef and baker trained at the Culinary Institute of America. Her work appears in blogs all over the United States, and her dessert menus grace fine restaurants in the authors’ hometown, Minneapolis, Minnesota. Jeff and Zoë were among the very first cookbook authors to support their readers with personal responses on their website, BreadIn5.com, beginning in 2007, where they blog about their super-fast yeast breads.