Cinnamon Walnut Monkey Bread is sweet, pull-apart biscuits that are oozing with buttery caramel and nuts! Great for make ahead or the freezer.
CINNAMON WALNUT MONKEY BREAD
A classic Cinnamon Walnut Monkey Bread is so good you will be wishing you made a second pan… Just for yourself. The best part of this brunch favorite is how easy it is to make. You might also like my Blueberry Vanilla Monkey Bread, it’s just as easy to make as this recipe!
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INGREDIENTS TO MAKE THIS CINNAMON WALNUT MONKEY BREAD
You will need six simple ingredients and about 45 minutes to achieve breakfast bread greatness!!
- Large size refrigerator biscuits, like Grands
- Unsalted butter
- Brown Sugar
- Granulated Sugar
HOW TO MAKE MONKEY BREAD
- To start, preheat oven to 350 degrees and grease a 12 cup bundt pan with butter or cooking spray.
- Open the tubes of biscuits and separate them. Set these aside.
- Measure the sugar and cinnamon into a gallon sized plastic bag and blend. Working in batches of 4, drop the biscuits into the bag and shake to coat each biscuit with cinnamon sugar.
- Place the biscuits standing on their sides and overlapping in the bundt pan. Repeat with the remaining biscuits.
5. Sprinkle any remaining cinnamon sugar on top of the biscuits.
6. Rather cutting the biscuits into small pieces like the traditional recipes, this recipe leaves them whole so they create pull-apart bread slices after baking.
7. Evenly sprinkle the walnuts between and on top of the biscuits.
8. Melt the butter in a medium bowl. Once completely melted, add the brown sugar and stir until the brown sugar is incorporated into the butter.
9. Pour over the biscuits so that all of the biscuits are coated. The extra mixture will soak into the biscuits as the monkey bread bakes.
10. Place the bundt pan on the middle rack of the oven for 40 minutes or until the top is golden brown and the edges are crisp. Let sit to cool for 5 minutes.
11. Invert on a serving platter, and lift off to release.
12. Pull apart the biscuits and serve warm!
WHY IS IT CALLED MONKEY BREAD?
Monkey Bread is thought to originate from California in the 1940’s. The term “Monkey Bread” refers to a loaf or cake made from yeast dough dipped into butter. It’s called this funny name because it’s considered finger food and you eat it by picking it apart, like a monkey would.
HOW TO STORE CINNAMON WALNUT MONKEY BREAD
If you have leftover’s (we never do!) this is the best way to store it.
- Monkey Bread should be stored in a plastic bag or covered container, at room temperature. The bag or container will keep it soft and minimize moisture loss. Also Keep it out of direct sunlight.
- You can also easily freeze it as long as it is baked. Cut it into pieces and tightly wrap the pieces in plastic and store up to 1 month. Monkey Bread dough cannot be frozen, freezing will render the yeast inactive.
- Avoid putting it in the refrigerator. It will harden as the starch crystallizes at cold temperatures.
Cinnamon Walnut Monkey Bread
- Preheat over to 350°F. Grease a 12-cup Bundt pan with butter or cooking spray.
- Open tubes of biscuit dough and separate into 16 pieces. In a gallon size plastic food bag, thoroughly mix the white sugar and cinnamon.
- Working in batches of 4, drop the biscuits into the bag and toss to coat. Place the biscuits standing on the side with overlapping edges into the bundt pan. Repeat with remaining biscuits. Sprinkle any remaining cinnamon sugar over the biscuits in the pan. Place the walnuts between and on top of the biscuits in the pan.
- Melt the butter in a medium bowl. When the butter is completely melted, add the brown sugar and stir until the brown sugar and butter are incorporated. Pour over the biscuits to coat.
- Bake on the middle oven shelf for 40 minutes, until golden brown and crisp on the edges.
- Allow to cool 5 minutes before inverting on a serving platter. Keep inverted for 1 minute before lifting off the pan. Allow carmel to drip from the pan. Serve warm!
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