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!
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.
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.
Bake for 35-40 minutes until golden brown and the center is cooked through.
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 WITH WALNUTS
- Bundt pan
- 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
- 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.
For more breakfast ideas, try these favorites:
Thanks for stopping by!