Maple Cranberry Walnut Monkey Bread
Maple syrup, dried cranberries and walnuts top this decadent monkey bread recipe that’s perfect for fall brunches and holiday breakfasts!
Video
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
Calories 781kcal (39%)
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