Monkey Bread with Vanilla and Walnuts – Cinnamon Bread

A super easy Monkey Bread with Vanilla and Walnuts recipe made with some store-bought biscuit dough and studded with the best rich walnuts that are ready in a flash and sure to please. Totally indulgent monkey bread with homemade biscuit dough is amazingly very easy thanks to refrigerated cinnamon roll dough. Breakfast monkey bread is usually loaded up with some layers of fresh apples and toasted walnuts, this pull-apart bread will surely fill your home with the scent of cinnamon and nutmeg while it bakes and looks stunning on your breakfast, brunch, or dinner table. Cinnamon Bread can be refrigerated biscuits with cinnamon baked in a simple tube pan.

What’s Monkey Bread?

Monkey bread is considered unique pull-apart bread that’s made up of bite-size pieces of dough and fully coated with sugar and spice and usually baked with the best buttery brown sugar sauce in a tube or Bundt pan. To serve this great monkey bread, invert it onto a large size plate and then let everyone pull it apart into individual pieces with their fingers or forks.

Ingredients of the Monkey Bread:

• Sixteen large refrigerator biscuits in two tubes, 8 jumbo biscuit size
• Eight tbsp. unsalted butter
• 3/4 cup of the brown sugar firmly packed
• Half a cup of the white sugar
• One tbsp. of cinnamon
• Half cup of fully chopped walnuts

Method of Monkey Bread with Vanilla and Walnuts:

Step #1

Preheat your oven to 350°F and then grease a 12-cup Bundt pan with the best butter or cooking spray.

Step #2

After that, you need to open tubes of biscuit dough and then simply separate them into sixteen pieces. In a gallon-size simple plastic food bag, you have to thoroughly mix the white sugar and cinnamon.

Step #3

Working in batches of four, simply drop the biscuits into this bag and toss to coat, and then just place the biscuits standing on the side with overlapping edges into the bundt pan. However, you can repeat it with the remaining biscuits.

Step #4

In this step, you need to sprinkle any remaining cinnamon sugar over the biscuits in the pan. And place your walnuts between and on top of the biscuits in the pan.

Step #5

Here you have to melt the butter in a medium-size bowl and when the butter is fully melted, you have to add the brown sugar and stir until the brown sugar and butter are completely incorporated. Moreover, pour over the biscuits to coat and bake on the middle oven shelf for almost forty minutes, until golden brown and crisp on the edges.

Step #6

Lastly, you need to allow it to cool for five minutes before inverting it on a serving platter. And then keep inverted for just one minute before lifting it off the pan. And then, allow Carmel to drip from the pan and serve it warm!