Time: 35 minutes
Yield: 10 servings
Some breakfasts are so delicious you go nuts for it! Nutty Monkey Bread is exactly that, a breakfast that straddles the line between brunch and dessert! It's a buttery, tear-and-share bread saturated with cinnamon sugar and brown sugar syrup, topped with crunchy walnuts. Whether you bring Nutty Monkey Bread to a party or keep it for yourself, everyone who tries it will go ape over it.
Ingredients• 1 cup walnuts, chopped and divided • 1 cup white sugar • 1 tablespoon ground cinnamon • 2 (16-ounce) packages refrigerated biscuit dough, pieces quartered • 1 cup salted butter, cut into tablespoon-sized slices • 1 cup packed brown sugar • 1 tablespoon vanilla extract
Preheat the oven to 350 degrees F.
Grease a 10-inch bundt pan.
Sprinkle the bottom of the bundt pan with 1/2 cup walnuts.
In a large resealable bag, mix the white sugar and the cinnamon.
Add 10 of the biscuit quarters to the bag with the cinnamon sugar, sealing the bag and shaking it until the pieces are completely coated.
Add the cinnamon sugar-coated biscuit pieces in a layer to the prepared bundt pan.
Add 1/4 cup walnuts to the bundt pan.
Repeat the cinnamon sugar coating process and layering process until all of the biscuit pieces are coated and placed in the bundt pan along with all the walnuts.
In a medium skillet over medium-low heat, melt the butter.
Once the butter has melted, stir in the brown sugar and the vanilla extract until combined, about 1 minute. Do not over-mix as that can cause the ingredients to separate.
Pour the brown sugar mixture into the bundt pan over the biscuit pieces.
Bake until golden brown and the center is no longer doughy, about 30-35 minutes.
Loosen the edges of the monkey bread with a spatula and let cool in the pan for 5 minutes before turning it out onto a serving plate.