• 18 Ratings

Fragrant with apples and spices, this rich and gooey pull-apart bread recipe assembles quickly with the use of refrigerated biscuits. A buttery rum sauce poured over the biscuits contributes the signature flavor of this easy monkey bread.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Coat the inside of a 4-quart slow cooker with cooking spray or line the slow cooker with a disposable liner. In an extra-large bowl stir together granulated sugar, brown sugar, cinnamon, nutmeg, and ginger. Sprinkle 2 tablespoons of the sugar mixture in the bottom of the prepared slow cooker. Set the remaining sugar mixture aside.

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  • Cut each biscuit into fourths. Add biscuit pieces, apples, and pecans to sugar mixture in the bowl, tossing to coat. Add coated mixture to slow cooker. Sprinkle with any remaining sugar mixture. In a small bowl stir together butter, rum, and vanilla; pour over biscuits.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Cover and cook on high-heat setting for 2 to 2 1/2 hours or until a knife inserted in center comes out clean. Turn off slow cooker. Carefully remove lid so condensation from lid does not drip onto bread. Cover opening of slow cooker completely with paper towels; place lid on top. Cool for 10 to 15 minutes. Run a knife around the edge of slow cooker; transfer bread from cooker to a large serving platter. Spoon any topping and nuts that remain in cooker onto bread; cool slightly. Serve warm.

Nutrition Facts

372 calories; 18 g total fat; 7 g saturated fat; 2 g polyunsaturated fat; 8 g monounsaturated fat; 18 mg cholesterol; 656 mg sodium. 141 mg potassium; 47 g carbohydrates; 1 g fiber; 24 g sugar; 5 g protein; 0 g trans fatty acid; 194 IU vitamin a; 1 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 36 mcg folate; 0 mcg vitamin b12; 50 mg calcium; 2 mg iron;

Reviews

18 Ratings
  • 5 star values: 10
  • 4 star values: 3
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 1