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
Units
Scale
- 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
