Description
Indulge in the warm, gooey bites of Strawberry Monkey Bread, filled with fresh strawberries and a delightful cinnamon-sugar coating, perfect for brunch or cozy nights in.
Ingredients
Scale
- 2 cans refrigerated biscuit dough
- 1 and 1/2 cups fresh strawberries, finely chopped
- 3 tablespoons granulated sugar for macerating
- 3/4 cup granulated sugar
- 1 tablespoon cinnamon
- 1/2 cup unsalted butter, melted
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- Optional glaze: 1/2 cup powdered sugar
- 1 to 2 tablespoons milk or cream
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a bundt pan generously.
- Mix chopped strawberries with 3 tablespoons sugar and let macerate for 15 to 20 minutes.
- Cut each biscuit into quarters.
- In a bag, combine 3/4 cup sugar and cinnamon. Toss in the quartered dough until well-coated.
- Layer half of the cinnamon-sugar-coated dough in the bundt pan and top with half of the macerated strawberries. Repeat the layering.
- Melt the butter, brown sugar, and vanilla together in a small saucepan over low heat. Pour evenly over the dough.
- Bake for 35 to 40 minutes, until golden and bubbling.
- Cool for 10 to 15 minutes before inverting onto a plate.
- Whisk together glaze ingredients and drizzle over warm monkey bread.
Notes
For a lighter variation, use whole wheat biscuit dough and consider low-calorie sweeteners. Serve with ice cream or whipped cream.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 18g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg