• Skip to main content
  • Skip to primary sidebar

Parsley Thyme & Limoncello

  • Home
  • About
  • Recipes
    • appetizers & snacks
    • beverages
    • breads
    • breakfast
    • burgers, sandwiches & wraps
    • canning & dehydrating
    • desserts
    • family life
    • fermentation
    • gluten free
    • grill & smoker
    • home remedies
    • homemade lotions, creams, etc
    • instant pot & slow cooker
    • jams & jellies
    • main dishes
      • beef
      • fish & seafood
      • pork
      • poultry
      • wild game
      • others
      • view all
    • pasta & rice
    • pickles & relishes
    • salads & slaws
    • sauces & gravies
    • side dishes
    • soups stews & chowders
    • spices & blends

MONKEY BREAD with WALNUTS

January 3, 2020 by Debbie Leave a Comment

This recipe for Monkey Bread with Walnuts was a childhood favorite breakfast for my kids. It was their most asked for breakfast. It was recently requested by one of our daughters who just happens to be pregnant. Those cravings can be serious!

monkey bread out of the oven

If you’ve never tried Monkey Bread, it’s an ooey-gooey, sticky bread made from canned biscuits. It is so simple to prepare and is great for breakfast, snacks, or with a mid-morning cup of steaming hot coffee.

Preheat the oven to 350 degrees. Lightly spray a 9-10 inch Bundt pan with nonstick spray, or lightly grease it. The fluted Bundt pans make for a beautiful presentation but I don’t have one of those. It tastes just as delicious baked in this one.

bundt pan

Mix 1 cup sugar with 2 teaspoons cinnamon in a large bowl.

In a small saucepan, melt the butter. Add the brown sugar and vanilla and simmer for 5 minutes.

For this recipe, I used the jumbo, flaky biscuits. Separate the biscuits and cut each one into 6 pieces. You could use any type of biscuit, small or large, flaky or not. If you use the smaller biscuits cut them into quarters.

Place the biscuits into the sugar/cinnamon mix and toss to coat all pieces.

Place the biscuits into the prepared Bundt pan. Pour the butter and brown sugar sauce evenly over the biscuits. Top with chopped walnuts, if desired.

biscuits in bundt pan

monkey bread ready for the oven

Bake for 35-40 minutes until golden brown and the center is cooked through.

monkey bread out of the oven

close up of monkey bread

Monkey Bread with Walnuts could also be served as a snack or dessert. Simply place into a bowl and top with whipped cream or ice cream.

monkey bread out of the oven
Print Recipe

MONKEY BREAD WITH WALNUTS

An ooey-gooey, sticky breakfast bread made using canned biscuits, this Monkey Bread with Walnuts is a family favorite.
Prep Time15 mins
Cook Time35 mins
Resting time10 mins
Total Time55 mins
Course: Breakfast
Cuisine: American
Keyword: breads, breakfast breads
Servings: 10 servings
Calories: 620kcal
Author: Debbie

Equipment

  • Bundt pan

Ingredients

  • 2 cans jumbo, flaky biscuits each cut into 6 pieces
  • 1 cup sugar
  • 2 teaspoons cinnamon
  • 1/2 cup butter
  • 1 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup walnuts chopped

Instructions

  • Preheat the oven to 350 degrees. Lightly spray a 9-10 inch Bundt pan with nonstick spray.
  • In a large bowl, mix the white sugar and cinnamon.
  • Separate the biscuits and cut each one into 6 pieces. If using small biscuits, cut each one into quarters. Place the biscuits in the sugar-cinnamon mixture and toss well to coat each piece.
  • Place the biscuits evenly in the Bundt pan.
  • In a small saucepan, melt the butter over medium heat. Add the brown sugar and vanilla. Simmer for 5 minutes.
  • Pour the butter sauce evenly over the biscuits.
  • Top with chopped walnuts, if desired.
  • Bake for 35-40 minutes until golden brown and the center is cooked through.
  • Let rest for 10 minutes. Turn out onto a place to serve. No need to cut, just pull apart as desired.

Nutrition

Serving: 10servings | Calories: 620kcal | Carbohydrates: 88g | Protein: 7g | Fat: 28g | Saturated Fat: 8g | Cholesterol: 25mg | Sodium: 958mg | Potassium: 262mg | Fiber: 2g | Sugar: 45g | Vitamin A: 284IU | Calcium: 76mg | Iron: 3mg

For more breakfast ideas, try these favorites:

Blueberry Biscuits

Sausage & Egg Muffins

Thanks for stopping by!

 

Filed Under: appetizers & snacks, breakfast

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 202 other subscribers

Previous Post: « BLACK EYED PEA SOUP
Next Post: LOADED TWICE BAKED POTATOES »

Reader Interactions

Leave a Reply Cancel reply

Primary Sidebar

Hi! I'm Debbie...a wife, mother, grandmother, and someone who is striving to live the simple life by returning to the basics. This means cooking healthy, from scratch meals for our family and friends, learning to preserve foods, making soaps and lotions, raising animals on our mini-farm, and an assortment of other things.

Learn more...

  • Facebook
  • Instagram
  • Pinterest

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 202 other subscribers

Recent Posts

  • HOMEMADE OLIVE TAPENADE
  • BUTTERSCOTCH PEANUT BUTTER HAYSTACKS
  • ELDERBERRY SYRUP
  • TURKEY TETRAZZINI
Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
To find out more, including how to control cookies, see here: Cookie Policy

Copyright © 2021 Parsley Thyme & Limoncello on the Foodie Pro Theme

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Latest Posts

HOMEMADE OLIVE TAPENADE

BUTTERSCOTCH PEANUT BUTTER HAYSTACKS

ELDERBERRY SYRUP