I had my doubts, lots of them, when I first heard about bread made in a crockpot. I didn’t think the slow cooker could get hot enough, and I thought it would take too long. I didn’t think it would bake through or have bread crust and I resisted trying it. Oh, but how wrong I was! The crock pot does indeed get hot enough, and when you see the glory that results from this recipe, you will be making crock pot monkey bread all of the time.

All you need is 16—ounce can of Pillsbury biscuits, ½ cup of white sugar, ½ cup of brown sugar, 1 teaspoon of cinnamon, and a stick of butter.

First, in a small Ziploc bag mix the white, and brown sugar, and the cinnamon. Shake the bag so that all of the contents blend well. Next, remove the biscuits from the can and cut each biscuit into six pieces.

Melt the butter in the microwave, and then dip each piece of biscuit into the butter and then coat in the sugar mixture. Pour the remaining butter in the bottom of the crock pot and layer the biscuits. Cook on low heat for 2 and a half hours.

When you are ready to serve, top with cream cheese and sprinkles of cinnamon. Splendid!

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