Menu Enter a recipe name, ingredient, keyword...

Saucy Monkey Bread

By

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

Google Ads
Rate this recipe 5/5 (1 Votes)
Saucy Monkey Bread 0 Picture

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.

Review this recipe