Strawberry Monkey Bread

4.60 from 5 votes

Easy Strawberry Monkey Bread is a new twist on classic monkey bread. Sweet and sticky goodness and an easy-to-follow recipe that is perfect for breakfast, brunch or dessert.

Prep Time20

Cook Time35

Additional Time10

Total Time1 5

Course: Desserts

Cuisine: American

Servings: people

Calories: 461kcal

Author: Tammi

Ingredients

For the Monkey Bread

2 cans raw biscuit dough (I used 340 g cans)
1 cup granulated sugar
1 teaspoon ground cinnamon
½ cup dark brown sugar
½ cup 1 stick butter melted
2 cups strawberries chopped and divided
4 ounces cream cheese cubed and softened

For the Strawberry Cream

2 tablespoons strawberry jam
1 cup powdered sugar
1 teaspoon almond extract
1 tablespoon heavy cream
4 ounces cream cheese cubed and softened

Instructions

Prep. Preheat the oven to 350°F and grease a bunt pan with non-stick baking spray.
Prep the biscuits. Quarter the biscuits and then in a very large bowl whisk together the sugar and cinnamon. Toss the biscuit quarters in the mixture to coat them very well. You could also place the cinnamon sugar in a gallon zip lock bag and add the biscuits, then shake similar to shake-n-bake.
Make the brown sugar butter. Whisk together the brown sugar and melted butter.
Layer. Add a layer of biscuit pieces to the bunt pan followed by a layer of randomly placed strawberry pieces and cream cheese cubes. Repeat until you are out of ingredients or the bunt pan is ¾ full, end with a layer of biscuit dough. Be sure to set aside ¼ cup of strawberry pieces to garnish the finished monkey bread.
Bake. Drizzle the monkey bread with the brown sugar butter and bake uncovered for 35 minutes or until golden brown.
Cool. Allow the monkey bread to cool for 10 minutes before flipping it onto a serving plate.
Make the strawberry cream. In a medium bowl, whisk together the strawberry jam, powdered sugar, almond extract, softened cream cheese and heavy cream. If the cream cheese isn’t softened enough to mix smoothly, you can pop the bowl in your microwave for 30 seconds to further soften it until it becomes creamy.
Finish it off. Drizzle the strawberry cream over the monkey bread and garnish with the remaining strawberry pieces.

Notes

To store. Once the monkey bread has cooled completely, wrap it tightly in a double layer of plastic wrap or seal it (sliced or whole) in an airtight container. You can store it in the fridge for up to 4 days or in the freezer for up to 3 months.
To reheat. Allow the monkey bread to thaw in the fridge (if applicable) and then place it on a baking sheet lined with parchment paper and cover it with aluminum foil. Bake at 350°F for 10-15 minutes or until warm. You can also microwave individual portions in 15-second intervals until heated through.

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