Saucy Monkey Bread

From Wilton.com In This Recipe butter and brown sugar sauce balances the slight bitterness of the walnuts cinnamon is a warm, aromatic spice ginger adds spice and heat bourbon is rich in caramel and mild vanilla notes, and complements the vanilla extract, while also adding slight oaky/woody notes

Saucy Monkey Bread
Saucy Monkey Bread

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

Servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 1

    cup (2 sticks) butter

  • 1-1/2

    cups firmly-packed brown sugar

  • 3/4

    teaspoon salt

  • 5-6

    tablespoons bourbon, like Maker’s Mark® Bourbon, divided

  • 1-1/2

    teaspoons Wilton Pure Vanilla Extract

  • 1/4

    cup granulated sugar

  • 3/4

    teaspoon ground cinnamon

  • 1/2

    teaspoon ground ginger

  • 2

    containers (16.3 oz. ea.) original refrigerated biscuits

  • 1/2

    cup chopped walnuts, toasted and divided

Directions

Preheat oven to 350°F. Prepare fluted tube pan with vegetable pan spray. In medium saucepan, melt butter and brown sugar over medium heat until mixture bubbles, 7-8 minutes. Continue heating an additional 3 minutes; stirring occasionally. Remove from heat and stir in salt, 3 tablespoons bourbon and vanilla. Set aside. In small bowl, combine granulated sugar, cinnamon and ginger. Separate biscuits; cut each into quarters. Roll into a ball; toss in the sugar mixture. Place 1/2 biscuit balls in fluted tube pan. Top with 1/4 cup walnuts. Add remaining biscuit pieces; top with remaining walnuts. Pour 1-1/4 cups sauce over biscuits; reserve remaining. Bake 40-45 minutes or until bread is golden brown and bubbly. Cool in pan for 5 minutes. Remove to cooling grid positioned over a cookie pan. In small saucepan, combine reserved sauce and 2-3 tablespoons bourbon. Heat over low heat until smooth; about 2 minutes. Pour sauce over warm bread; serve warm.

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