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Simple Recipes for Every Day

Monkey Bread with Walnuts and Vanilla

Homemade monkey bread topped with crunchy walnuts, baked to golden perfection. The perfect brunch or holiday breakfast.
  • Serves:  10
  • Prep Time:  15 min
  • Cook Time:  35 min

Ingredients

  • 1 cup chopped walnuts
  • 2 16 oz packages refrigerated biscuit dough
  • 1 cup white sugar
  • 1 tablespoon ground cinnamon
  • 1 cup salted butter, cut into tablespoons slices
  • 1 cup packed brown sugar
  • 1 tablespoon Vanilla extract

Method

  1. Preheat the oven to 350° F.
  2. Grease a 10-inch Bundt pan. Sprinkle the bottom of the pan with ½ cup of walnuts, set aside.
  3. Mix the white sugar and cinnamon in a large zip top bag. Cut each biscuit into quarters. Place 10 biscuit pieces into the bag with the sugar/cinnamon mixture. Shake until each of the pieces are completely coated. Add the sugar coated biscuits to the prepared pan. Topping with ½ of the remaining walnuts. Continue until all the biscuits and remaining walnuts are in the pan.

  4. In a medium skillet, melt the butter over medium-low heat. Once the butter has melted, stir in the brown sugar and vanilla extract. Stir until combined, but not long enough for it to separate, about 1 minute.
  5. Carefully pour the brown sugar mixture into the Bundt pan over the biscuit pieces. Shake it back and forth a few times to ensure that the walnut pieces are well coated and don’t stick to what will be the top. Bake for 30-35 minutes, until golden brown and no longer doughy in center. Loosen edges of the pan with a spatula. Cool in the pan for 5 minutes. Turn upside down onto serving plate.