SLOW COOKER MONKEY BREAD RECIPE | MCCORMICK
Oooey, gooey and sticky-sweet all over, this decadent monkey bread is a must-have at your breakfast table. Make it with refrigerated biscuits and the warm, fragrant flavor of McCormick Ground Cinnamon for quick and easy prep.
Provided by McCormick
Prep Time 15 minutes
Cook Time 2 hours
Yield 18
Number Of Ingredients 6
Steps:
- Spray 6-quart slow cooker and outside of wide mouth glass jar with no stick cooking spray. Place glass jar in middle of slow cooker. Melt butter in small saucepan on medium heat. Add brown sugar and stir to combine; set aside.
- Place cinnamon and granulated sugar in large resealable plastic bag. Add biscuit pieces in batches and shake to coat. Place 1/2 of the biscuit pieces in slow cooker around glass jar. Pour 1/2 of the butter mixture over biscuit pieces.
- Place remaining coated biscuit pieces in slow cooker. Sprinkle with any remaining cinnamon-sugar mixture in bag. Pour remaining butter mixture evenly over top. Cover slow cooker with clean kitchen towel then with slow cooker lid to secure towel.
- Cook 1 hour on HIGH. Carefully remove slow cooker insert and rotate. (This allows monkey bread to cook evenly.) Cook 1 hour longer or until toothpick inserted in center comes out clean.
- With towel and lid still secure, remove slow cooker insert from heat. Let stand 10 minutes. Carefully remove glass jar. Invert monkey bread onto serving platter.
Nutrition Facts : Calories 302 Calories
EASY CAKE-MIX BANANA BREAD RECIPE - BETTYCROCKER.COM
Mix up the batter for this classic bread in just fifteen minutes. Eight easy variations allow you to customize the add-ins for a more personal touch.
Provided by Betty Crocker Kitchens
Total Time 3 hours 25 minutes
Prep Time 15 minutes
Yield 24
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. Generously spray 2 (8x4-inch) loaf pans with cooking spray; lightly flour pans.
- Select your favorite banana bread recipe variation from those below.
- In large bowl, beat all ingredients above plus ingredients from selected variation below until well mixed. Divide batter evenly between pans.
- Bake 45 to 55 minutes or until toothpick inserted in center of loaves comes out clean and inside of cracks do not look wet. Cool 15 minutes in pans on cooling racks. Remove loaves from pans to cooling racks. Cool completely, about 2 hours, to prevent crumbling when slicing. For easier slicing, store loaves tightly covered 24 hours. Cut with serrated knife, using a light sawing motion.
Nutrition Facts : Calories 210 , CarbohydrateContent 38 g, CholesterolContent 25 mg, FatContent 1 , FiberContent 0 g, ProteinContent 2 g, SaturatedFatContent 1 1/2 g, ServingSize 1 Slice, SodiumContent 320 mg, SugarContent 21 g, TransFatContent 0 g
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