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Maple Cranberry Walnut Monkey Bread
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Maple syrup, dried cranberries and walnuts top this decadent monkey bread recipe that’s perfect for fall brunches and holiday breakfasts!
Course
Breakfast
Cuisine
American
Prep Time
10
minutes
mins
Cook Time
40
minutes
mins
Total Time
50
minutes
mins
Servings
8
people
Calories
781
Author
Whitney Bond
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.
Video
Nutrition
Calories:
781
kcal