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Slow Cooker Monkey Bread with Cream Cheese Frosting

Ooey gooey, soft and buttery, cinnamon sweet Slow Cooker Monkey Bread from scratch is a great make ahead breakfast for the weekends or special holidays!

Prep Time20 mins
Cook Time2 hrs
Resting Time10 mins
Total Time2 hrs 30 mins
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Cream Cheese, Entertaining, Holiday, Slow Cooker
Servings: 10
Calories: 480kcal
Author: Clean Fingers Laynie


  • 6 Qt Slow Cooker
  • Stand Mixer
  • Instant Read Thermometer


For the Bread

  • 1 1/3 cups Warm Water 110 - 115 degrees
  • 2 1/4 tsp Instant or Rapid Rise Yeast 1 Packet
  • 1/4 cup Granulated Sugar
  • 3 1/4 cups All-Purpose Flour*
  • 1 tsp Salt
  • 2 tbsp Butter Softened, Salted

For the Coating

  • 1 cup Light Brown Sugar Packed
  • 2 tsp Cinnamon
  • 8 tbsp Butter Melted and Cooled

For the Frosting

  • 2 tbsp Cream Cheese Softened
  • 4 tbsp Butter Softened, Salted
  • 2 cups Powdered Sugar
  • 1 tsp Vanilla Extract
  • 1-2 tbsp Milk
  • 1/4 tsp Salt
  • 1 tbsp Margarine Optional


Bread Preparation

  • Line a slow cooker with parchment paper and lightly spray the paper with cooking spray.
  • In the bowl of a stand mixer, fitted with the hook attachment, add the sugar and water. Sprinkle the yeast on top of the water and let stand for 5-10 minutes until the yeast blooms (it should appear dissolved and foamy around the edges).
  • Add the flour, salt, and butter to the bowl of the stand mixer, and mix on low. Scrape down the sides of the stand mixer. Continue to knead the bread on low for 8-10 minutes. After kneading, the dough should no longer stick to the sides of the mixing bowl, and it should feel soft but not sticky. Allow dough to rest for 10 minutes.

Coating Preparation

  • In a microwave safe bowl, add butter, and melt in the microwave for about 30 seconds. Allow butter to cool.
  • In a separate bowl, mix the brown sugar and cinnamon.
  • Pinch off 2 tablespoon-sized portions of dough and shape them into balls.** Roll each dough ball in the melted butter then in the sugar mixture to evenly coat. Arrange the dough balls in the bottom of the prepared slow cooker. Pour any leftover butter and brown sugar on top of the dough balls.
  • To absorb excess moisture, place a clean kitchen towel underneath the slow cooker lid. Cook monkey bread on HIGH for 2 hours.

  • Using the parchment paper, remove monkey bread to a cutting board. Place a serving plate on top of the monkey bread, and invert the cutting board to set the monkey bread onto the serving plate.

Frosting Preparation

  • Using an hand mixer or stand mixer, beat cream cheese and butter until lump free. Add in vanilla and salt, and continue mixing until combined. Gradually, add powdered sugar continue mixing until smooth and fluffy. As needed, add 1 tbsp of milk, at a time, to thin the frosting if it gets too thick.
  • Spoon the frosting on top of the warm monkey bread, and serve!


Estimated Nutrition (per serving):  Calories 480, Fat 19 g, Carbohydrate 73 g, Dietary Fiber g, Protein 4 g, Sodium 315 mg
*Measured correctly with the spoon and sweep method. See post for more detail. 
**For evenly-sized dough balls, see post above for tips.