Maple syrup, dried cranberries and walnuts top this decadent monkey bread recipe that’s perfect for fall brunches and holiday breakfasts!
There’s nothing better than waking up on a cool morning and cuddling up by the fireplace with a warm mug of apple cider and the sweet smell of maple and cinnamon baking in the kitchen! I’ll let you know when I go back to Oklahoma for Christmas how that feels, but in the meantime, this monkey bread recipe tasted just as delicious on a warm fall day in sunny San Diego wearing shorts and sipping cold brew 😉
No matter the time of year, or temperature outside, this monkey bread recipe is perfect for brunching! The cranberry maple walnut glaze adds a burst of tart, a bit or crunch and an extra sweetness to this already decadent breakfast recipe!
The best part of this monkey bread recipe (besides all of the deliciousness!) is just how easy it is to make! With about 10 minutes of prep time, this monkey bread recipe is ready to go in the oven and fill your house with it’s amazing maple cinnamon fragrance!
This monkey bread recipe is definitely a MUST-MAKE for the holidays!
- ½ cup butter
- ½ cup brown sugar
- 2/3 cup maple syrup
- 1 cup chopped walnuts
- 1 ½ cups dried cranberries (divided)
- 2 cans (16.3 oz) refrigerated biscuits
- ½ cup granulated sugar
- 1 tsp ground cinnamon
Preheat the oven to 350°F. Spray a bundt pan with cooking spray and set aside.
Melt the butter in a saucepan over medium heat. Once the butter is melted, add the brown sugar and maple syrup, cook 1-2 minutes, then stir in the walnuts and 1 cup cranberries. Remove from the heat and pour into the bundt pan.
Slice the biscuits into cubes, in a large ziplock bag, toss the biscuit pieces with ½ cup cranberries, granulated sugar and cinnamon.
Add the cinnamon sugar biscuits to the bundt pan.
Place in the oven for 40-50 minutes.
Remove from the oven and let cool 5-10 minutes.
Place a large plate or serving platter over the bundt pan and flip over to remove the monkey bread from the pan.
Slice diagonally and serve.
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