CrockPot Pumpkin Spice Monkey Bread
Ingredients
1 Cup Granulated Sugar
1 ½ Tablespoons Pumpkin Pie Spice
1 ½ Teaspoons Ground Cinnamon
2 8 Count Cans Refrigerated Biscuits
¾ Cup Unsalted Butter ((1 1/2 Sticks))
¾ Cup Brown Sugar
Directions
In a gallon sized zipped plastic food storage bag combine the granulated sugar, pumpkin pie spice and ground cinnamon. Seal the bag and shake to combine.
Cut each biscuit into quarters and place the pieces, a few at a time, into the plastic bag. Seal and shake the bag to coat each piece of dough in the sugar mixture.
Spray a 6 quart or larger slow cooker with non-stick cooking spray.
Melt the butter in either a microwave safe bowl or in a saucepan on the stove-top.
Add in the brown sugar and stir until the sugar is melted into the butter.
Pour half of the butter and brown sugar mixture into the bottom of the prepared slow cooker.
Add the sugar and spice coated dough bits evenly into the slow cooker.
Sprinkle the remaining sugar mixture from the bag evenly over the top of the dough bits.
Pour the remaining butter and brown sugar mixture over the top of everything.
Cover and cook on HIGH for 2 to 3 hours or until the monkey bread is cooked through in the middle.
Serve warm.
