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Homemade Monkey Bread with Walnuts and Vanilla Recipe

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4.4 from 133 reviews

This Homemade Monkey Bread with Walnuts and Vanilla is a delightful, sticky-sweet treat featuring tender biscuit dough pieces rolled in cinnamon sugar, layered with crunchy walnuts, and drenched in a rich buttery brown sugar vanilla sauce. Perfect for breakfast gatherings or decadent brunches, this pull-apart bread is easy to prepare and irresistibly delicious.

Ingredients

Monkey Bread Dough and Coating

  • 2 (16-ounce) packages refrigerated biscuit dough
  • 1 cup granulated sugar
  • 1 tablespoon ground cinnamon
  • 1 cup chopped walnuts

Butter Sauce

  • 1 cup (2 sticks) salted butter
  • 1 cup packed light brown sugar
  • 1 tablespoon vanilla extract

Additional

  • Cooking spray

Instructions

  1. Prepare Bundt Pan: Preheat your oven to 350°F (175°C) and position the rack in the center. Grease a 10-inch Bundt pan generously with cooking spray, then evenly sprinkle ½ cup of chopped walnuts on the bottom to create a crunchy layer.
  2. Mix Cinnamon Sugar: In a large resealable plastic bag, combine the granulated sugar and ground cinnamon. Seal the bag and shake well to blend the mixture thoroughly.
  3. Coat Biscuit Pieces: Cut each biscuit into quarters. Working in batches of about 12 pieces, add them to the cinnamon-sugar bag. Seal and shake until each piece is well coated with the cinnamon sugar.
  4. Layer Biscuit and Walnuts: Add a layer of coated biscuit pieces into the prepared Bundt pan. Sprinkle approximately ¼ of the remaining walnuts over the biscuits. Repeat layering with the remaining coated biscuit pieces and walnuts, finishing with a layer of biscuit pieces on top.
  5. Make Butter Sauce: In a medium saucepan over medium-low heat, melt the salted butter. Stir in the packed light brown sugar and vanilla extract. Continue to cook, stirring constantly, until the mixture is smooth and combined, about 1 minute.
  6. Combine and Bake: Pour the warm butter and brown sugar sauce evenly over the layered biscuits in the Bundt pan. Gently shake the pan to help distribute the sauce. Place the pan in the preheated oven and bake for 30 to 35 minutes, until the bread is deep golden brown and no longer doughy in the center.
  7. Cool and Serve: Remove the monkey bread from the oven and run a spatula around the edges to loosen it from the pan. Allow it to cool for 5 minutes. Then, place a serving plate upside down over the pan and carefully flip to release the monkey bread. Let it sit for about 1 minute before removing the Bundt pan. Serve warm for the best flavor and texture.

Notes

  • Make sure to evenly coat each biscuit piece with cinnamon sugar for consistent flavor throughout the monkey bread.
  • Using a Bundt pan helps create the classic ring shape and allows the sticky sauce to seep into every piece.
  • Allow the monkey bread to cool slightly before flipping to prevent it from breaking apart.
  • This monkey bread is best served warm but can be reheated gently before serving.
  • Feel free to substitute walnuts with pecans or omit nuts if desired.

Find it online: https://forkvista.com/homemade-monkey-bread-with-walnuts-and-vanilla-recipe/