This Slow Cooker Cranberry Monkey Bread recipe is the perfect sweet treat for breakfast, dessert, or anything in-between. Loaded with sweet and tart flavors, this will be gobbled up in no time.
In a small saucepan, melt the butter and add the brown sugar, orange juice, and kosher salt. When the mixture begins to boil, remove it from the heat. Pour 1/3 of the sauce into a Crock-Pot® Slow Cooker 3.5 qt Casserole Crock. Reserve the remaining sauce.
In a small bowl, combine the sugar and zest from one orange. Stir to combine. Spoon the sugar and orange zest mixture into a large plastic bag; then add the quartered biscuits. Shake to fully coat all of the biscuit pieces.
Add the sugared biscuit quarters to the slow cooker; then sprinkle them with dried cranberries. Finish by pouring the remaining brown sugar sauce over the top of the biscuits. Place the lid on the slow cooker and cook on high heat for 2-2.5 hours or until the bread is cooked through.
To serve, remove the lid from the slow cooker. Place a large serving dish upside down on top of the slow cooker casserole crock. Invert the slow cooker holding the casserole crock in place. The monkey bread should easily fall out onto the dish.
In a small bowl, whisk together powdered sugar and enough orange juice to create a glaze. Drizzle this glaze on top of the monkey bread. Add orange slices and fresh cranberries to garnish. Serve immediately.