STRAWBERRY MONKEY BREAD
This strawberry monkey bread is absolutely DELICIOUS!
When strawberries come into season, you may want to try this wonderful dish. This monkey bread is easy, delicious, and a show stopper. The cream cheese glaze goes so well with the strawberries. Make it for a fancy brunch or a weekend breakfast for the family. It’s fabulous anytime!
Ingredients needed for Strawberry Monkey Bread
Refrigerated (canned) biscuits
Fresh sliced strawberries
Strawberry preserves
Chopped pecans
Granulated sugar
Brown sugar
Butter
Cinnamon
Recipe Notes: Not a fan of nuts? Just leave them out. Don’t like pecans? You can use walnuts or any other nuts you prefer. You could always add chocolate chips or white chocolate chips, too.
Don’t forget the glaze! Cool another 10 minutes and add our cream cheese frosting. For this monkey bread, you’ll want to HALF our cream cheese frosting recipe. Half will be plenty for this dish. Place frosting in a ziplock bag, cut off one corner, and drizzle the glaze over the bread. Garnish with sliced strawberries
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Strawberry Monkey Bread
Ingredients
- 2 7.5 ounce tubes of refrigerated biscuits
- 2 cups of sliced strawberries divided
- 1/2 cup of strawberry preserves
- 1 1/2 cups of chopped pecans divided
- 1/2 cup of granulated sugar
- 1/2 cup of brown sugar
- 4 tablespoons of butter
- 1/2 teaspoon of cinnamon
Instructions
- Preheat oven to 350. Spray bundt pan generously with cooking spray. Place 1/2 cup of pecans in the pan. Cut biscuits into quarters. Mix granulated sugar and cinnamon in a bowl. Dip each biscuit quarter in the sugar mixture. Place half of the biscuits in the bundt pan. Top biscuits with 1 cup of sliced strawberries.
- Warm strawberry preserves in microwave for 20-30 seconds or until it is pourable and pour over strawberries. Place butter in a microwave-safe dish and melt butter in the microwave. Add brown sugar and mix together. Pour half of the brown sugar mixture over the strawberries. Top with 1/2 cup of pecans.
- Layer the remaining biscuits on top. Place remaining strawberries and pecans on biscuits and pour remaining brown sugar mixture on top. Bake for 45-50 minutes until done.
Notes
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Made this for a Sunday brunch and it lasted 10 minutes. This is a delicious recipe that I’ll definitely make again. Thank you!