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
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
Details
Servings 6
Preparation
Step 1
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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