Ingredients

The following ingredients have 8 Servings
  • 1 Cup Granulated Sugar
  • 1 1/2 Tablespoons Pumpkin Pie Spice
  • 1 1/2 Teaspoons Ground Cinnamon
  • 2 8 Count Cans Refrigerated Biscuits
  • 3/4 Cup Unsalted Butter ((1 1/2 Sticks))
  • 3/4 Cup Brown Sugar

Instruction

  • 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 and enjoy!