Baking with Kids: Crock Pot 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 our Breadin5 Instagram page, you can watch our stories of River (below) 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.

Brioche dough, from New Artisan Bread in Five Minutes a Day

1 1/2 cups lukewarm water

1 tablespoon Red Star Platinum Yeast

1 tablespoon kosher salt

6 large eggs

1/2 cup [170 g] honey

1 1/2 cups [340 g] unsalted butter, melted and cooled slightly

7 cups [990 g] unbleached all-purpose flour

Filling

8 tablespoons [1 stick, or 114 g] unsalted butter, melted

1 cup [200 g] granulated sugar

1 1/2 tablespoons ground cinnamon

1/8 teaspoon salt

3/4 cup store-bought Caramel Sauce

For the dough

Mix Red Star Platinum yeast, salt, eggs, honey and melted butter with water in a 6-Quart Round Food-Storage Container with Lid (not airtight) container.

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 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. Beyond that, the dough stores well in the freezer for up to four weeks in an airtight container, in one-pound portions.  When using frozen dough, thaw and use as instructed.

For the filling

Line your Crock-Pot 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 Crock Pot (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 piece.

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 coat them evenly.

Place the balls in the lined  Crock-Pot, 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 hour, depending on your Crock-Pot. Use the parchment paper 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!

Red Star Yeast provided yeast samples for recipe testing, and sponsors BreadIn5’s website and other promotional activities.  

Crock Pot Monkey Bread

Mini Monkey Bread with Ice Cream on Top | Artisan Bread in 5 Minutes a Day

It has been hovering around 100°F here in Minnesota for the past few days. This is what I consider August weather and I’m not accustomed to giving up my oven quite so early in the season, but alas, it is just too hot to turn it on. However, it didn’t stop me from making Monkey Bread. I just threw the pan of cinnamon sugar coated brioche in my crock pot and let it slowly “bake” until I had perfect Monkey Bread. We’ve been baking Five Minute Bread in a crock pot for years, thanks to a request from one of our readers. We were super skeptical at first, but were happily proven wrong and have been doing it ever since. It’s a brilliant way to avoid turning on the oven in the heat of summer, but it is equally useful at the holidays when the oven is in constant use and you still need to bake those holiday buns.

The caramel, sticky goodness of Monkey Bread is perfect for the crock pot, because it doesn’t require a crisp crust and is all the better for having a soft, fluffy texture. I used our classic recipe, but you don’t have to let it rise first, just put the pan in the crock pot, turn it on and let it go. Depending on your slow cooker, it can take anywhere from an hour to 2 hours. just depends on the power of your machine and size of the pan. (more…)

Pumpkin Spice Monkey Bread

pumpkin spice monkey bread | bread in 5

We’ve had a lovely Autumn here in Minnesota, with warm weather lasting far into October. However, November has brought about a winter chill, and, with it, the desire to head to the kitchen and bake with cinnamon and pumpkin. Often I turn to cinnamon rolls or caramel rolls, but I decided this time around to make Monkey Bread.

Monkey Bread is easy to make. It’s basically a pull-apart cinnamon roll baked in a Bundt or loaf pan. Zoë has posted a standard recipe before, but today I’m doing one made with pumpkin spices: cinnamon, ginger, nutmeg, and cloves, and topped with a cream cheese icing. It’s the perfect way to celebrate the coming cold.

(more…)

Monkey Bread – Brioche dipped in cinnamon sugar and caramel!

I have to admit that I have never made Monkey Bread before. My brother’s used to make it when they were younger, but I’d already left the house for college. My husband has even made it for my boys, but always when I am out of town, a father/son tradition. In both cases it was made with a dough or biscuits that come in a pop-open-tube from the grocery store. You know just what I am talking about. This is perhaps why my husband only made them when I wasn’t around. Trust me, I love anything made with cinnamon sugar and caramel, so the concept appeals to me. When I found myself with a bucket of brioche and wanting to make the boys a treat, I thought Monkey Bread. Now I wonder how come it took me so long to figure this out? It is simple, fun and absolutely delicious. Only make them when you have people to share them with, or you will find yourself nibbling at them all day like I did. Luckily, my boys and their friends came home and saved me from eating the entire pan. (more…)