Some breakfasts are so delicious you go nuts for it! Nutty Monkey Bread is exactly that, a breakfast that straddles the line between brunch and dessert! It’s a buttery, tear-and-share bread saturated with cinnamon sugar and brown sugar syrup, topped with crunchy walnuts. Whether you bring Nutty Monkey Bread to a party or keep it for yourself, everyone who tries it will go ape over it.
Ingredients
- 1 cup walnuts, chopped, divided
- 1 cup white sugar
- 1 tablespoon ground cinnamon
- 2 (16-ounce) packages refrigerated biscuit dough, each biscuit cut into quarters
- 2 sticks salted butter, cut into tablespoon-sized slices
- 1 cup brown sugar, packed
- 1 tablespoon vanilla extract
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Grease a 10-inch Bundt™ pan.
Step 3 –Sprinkle the bottom of the pan with 1/2 cup of the walnuts.
Step 4 –In a large resealable bag, mix the white sugar and the cinnamon.
Step 5 –Add 10 of the biscuit quarters to the bag with the cinnamon-sugar, then seal the bag and shake it until the pieces are completely coated.
Step 6 –Add the cinnamon sugar-coated biscuit pieces in a layer to the prepared pan.
Step 7 –Add 1/4 cup of the walnuts to the pan.
Step 8 –Repeat the cinnamon-sugar coating process and layering process until all of the biscuit pieces are coated and placed in the pan along with the remaining walnuts.
Step 9 –In a medium skillet over medium-low heat, melt the butter.
Step 10 –Once the butter has melted, stir in the brown sugar and the vanilla extract until combined, about 1 minute. Do not overmix as that can cause the ingredients to separate.
Step 11 –Pour the brown sugar mixture into the pan over the biscuit pieces.
Step 12 –Bake until golden-brown and the center is no longer doughy, about 30-35 minutes.
Step 13 –Loosen the edges of the monkey bread with a metal spatula and let it cool in the pan for 5 minutes before turning it out onto a serving plate.
Step 14 –Serve warm or room temperature.