This Strawberry Monkey Bread is a sticky, sweet, and fruity pull-apart dessert made with biscuit dough, fresh strawberries, and a buttery cinnamon glaze. Topped with a simple icing drizzle, it’s the perfect indulgence for brunch, dessert, or anytime you want a warm, gooey treat.
Why You’ll Love This Recipe
Strawberry Monkey Bread is everything you love about classic monkey bread—soft, buttery, and sticky—with the added freshness of juicy strawberries. It’s easy to make using refrigerated biscuit dough, making it a great shortcut recipe for busy mornings or entertaining. Whether served at brunch or as a decadent dessert, each piece is loaded with cinnamon-sugar goodness, bursts of fruit, and a creamy glaze to top it all off.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Monkey Bread:
- 2 cups strawberries, chopped
- 1 can refrigerated biscuit dough
- 1/2 cup packed brown sugar
- 1 1/2 tsp ground cinnamon
- 13 tbsp granulated sugar
- 1/2 cup unsalted butter (113g), melted
For the Glaze:
- 1/2 cup powdered sugar
- 1 tbsp heavy cream or milk
Directions
- Preheat and Prepare Pan:
- Preheat your oven to 350°F (175°C).
- Grease a bundt pan thoroughly with butter or non-stick spray.
- Prepare the Dough:
- Cut each biscuit from the can into quarters.
- In a small bowl, mix together the granulated sugar and cinnamon.
- Roll each dough piece in the cinnamon-sugar mixture and place evenly into the bundt pan.
- Add Butter and Strawberries:
- In a small saucepan, melt the butter with brown sugar over low heat. Stir until smooth and fully combined.
- Pour the butter mixture evenly over the dough pieces in the pan.
- Top with the chopped strawberries, spreading them over the dough mixture.
- Bake:
- Bake for 35–40 minutes, or until the top is golden brown and the dough is cooked through.
- Let cool for 10 minutes in the pan before inverting onto a serving plate.
- Prepare the Glaze:
- In a small bowl, whisk together powdered sugar and heavy cream (or milk) until smooth and pourable.
- Glaze and Serve:
- Drizzle the glaze over the warm monkey bread and serve immediately.
Servings and timing
Servings: 8 servings
Prep Time: 15 minutes
Cooking Time: 40 minutes
Total Time: 55 minutes
Calories per serving: Approximately 350 kcal
Variations
- Berry Mix: Add raspberries or blueberries along with the strawberries for a berry medley.
- Cream Cheese Filling: Add small cubes of cream cheese between some of the dough pieces for extra richness.
- Lemon Glaze: Use lemon juice instead of cream in the glaze for a bright, tangy finish.
- Nut Crunch: Add chopped pecans or walnuts for added texture and flavor.
- Mini Version: Bake in muffin tins for individual monkey bread servings.
Storage/Reheating
Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days.
To reheat, microwave individual portions for 15–20 seconds or warm the entire dish in a 300°F (150°C) oven for 10–15 minutes.
Freezing is not recommended as it may affect the texture of the strawberries and glaze.
FAQs
Can I use frozen strawberries?
Yes, just make sure they are thawed and well-drained to prevent excess moisture.
What kind of biscuit dough works best?
Standard refrigerated biscuit dough (not flaky layers) gives the best texture.
Do I need a bundt pan?
A bundt pan works best for traditional monkey bread, but a loaf pan or 9×9-inch baking dish can be used—just adjust the baking time.
Can I make this ahead of time?
Yes, assemble the monkey bread and refrigerate it overnight. Bake it the next day when ready.
Is it very sweet?
It’s sweet but balanced by the tartness of the strawberries and the buttery dough.
Can I add chocolate?
Yes, mini chocolate chips can be sprinkled between dough layers for a chocolate-strawberry version.
How do I know when it’s done baking?
The top should be golden brown, and a knife inserted between the pieces should come out clean.
What can I use instead of heavy cream in the glaze?
You can substitute milk or a non-dairy alternative.
Can I make it gluten-free?
Use gluten-free refrigerated biscuit dough if available and ensure other ingredients are certified gluten-free.
Can I skip the glaze?
Yes, the monkey bread is delicious on its own, though the glaze adds a nice finishing touch.
Conclusion
Strawberry Monkey Bread is a delightful twist on the traditional pull-apart bread, combining gooey cinnamon-sugar dough with fresh strawberries and a light glaze. It’s a fun and flavorful option for breakfast, dessert, or any gathering. With simple ingredients and impressive results, this recipe is a sweet way to celebrate seasonal fruit or satisfy your next brunch craving.
Strawberry Monkey Bread
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Strawberry Monkey Bread combines soft biscuit dough, fresh strawberries, cinnamon sugar, and a rich buttery glaze for a gooey, pull-apart treat that’s perfect for brunch or dessert.
Ingredients
- 2 cups strawberries, chopped
- 1 can refrigerated biscuit dough
- 1/2 cup packed brown sugar
- 1 1/2 tsp ground cinnamon
- 13 tbsp granulated sugar
- 1/2 cup unsalted butter (113g), melted
- 1/2 cup powdered sugar (for glaze)
- 1 tbsp heavy cream or milk (for glaze)
Instructions
- Preheat oven to 350°F (175°C) and grease a bundt pan with butter or non-stick spray.
- Cut biscuit dough into quarters and set aside.
- Mix granulated sugar and cinnamon in a small bowl. Roll each dough piece in the mixture and place into the bundt pan.
- In a small saucepan, melt butter with brown sugar. Stir until dissolved and smooth.
- Pour the butter mixture over the dough pieces in the pan. Top evenly with chopped strawberries.
- Bake for 35–40 minutes or until golden brown and cooked through.
- Cool for 10 minutes, then invert onto a serving plate.
- Whisk powdered sugar and heavy cream (or milk) until smooth to make the glaze.
- Drizzle the glaze over the warm monkey bread and serve.
Notes
- Use ripe but firm strawberries to prevent excess moisture.
- Check doneness by gently pulling apart top pieces — they should be fully cooked inside.
- Let monkey bread rest for 10 minutes before inverting to help it hold shape.
- Can be enjoyed warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 370 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 35 mg
