3 cans (8 ounce size) buttermilk biscuits 1 cup sugar 2 teaspoons cinnamon 1/2 cup butter 1 cup brown sugar 1/2 cup chopped pecans
Cut each biscuit in fourths with scissors. Shake biscuits in bag with sugar and cinnamon.
Layer biscuits into greased bread/cake pan insert or a three pound coffee can (a pan which will fit in your slow cooker). If using coffee can, cover with several layers of paper towels. Sprinkle with nuts.
Melt butter and brown sugar and boil 1 minute. Pour over biscuits.
Cook on high 3-4 hours. Do not lift lid. Let stand 10 minutes before removing from crock pot.
Interesting recipe, just had to try it. I think reducing the suger by 1/4C and increasing the cinnamon would be helpful. There is just too much extra sugar after coating the biscuits. I think too that the addition to vanilla in the brown sugar/butter mixture would give the end result some better flavor.
Because the recipe says not to lift the lid, the monkey bread sits in the same position for all of cooking, and gets slighly burned around the edges. Doesn't harm the flavor, but makes those pieces rather tough. Also, the biscuits don't exactly bake the way I expected them too...it's more like the dough just cooks and doesn't rise at all.
Please don't take my comments as negative. It is a tasty little dish if you are in the mood for a cinnamon baked item. I'll probably even try it again, but with a few modifications.
Kudos to the author of the recipe...it's really quite the interesting idea!
CDKitchen Note: Crockpots cook differently (models, year made, manufacturer) so that could be the difference you are seeing.