First, you should know that I’d never heard the term “monkey bread” until I was in college. After hearing it half a dozen times, I asked a friend what on earth monkey bread actually was and once she described it to me, I realized I’d been eating it all my life. Only we didn’t call it monkey bread. We called it “caramel rolls”. Still do to this day. In fact my brother is going to be in town this entire next week and I can guarantee you he’ll be pleading with my mother to make him a batch of caramel rolls before he heads home. We are kind of hooked on them. So caramel rolls, monkey bread….whatever, it’s all basically the same. Irresistibly gooey cinnamon sugar biscuits with a buttery caramely coating. Yes, yes, and YES PLEASE. This slow cooker caramel pecan monkey bread recipe will change your breakfast life. Maybe it’s not the prime on-the-go, before work breakfast, but it is the ultimate in special occasions and gatherings. I’m talking birthdays, Christmas, Easter, Sunday mornings…. all the times you want a hot, comforting, indulgent breakfast, but don’t want to slave away for hours in advance. Just seven ingredients and ten minutes of prep. You can’t beat that!!! It has to be that simple because once you share this yumminess with your family/friends/etc – they’re going to beg for it every chance they possible can make up an excuse to have a hot breakfast. And you won’t mind one bit because this is honestly as easy as it gets. This recipe is in partnership with Diamond of California Nuts.
