This Maple Cranberry Walnut Monkey Bread is a fun twist on a classic. It’s easy to pull apart and filled with sweet maple flavor, tart cranberries, and crunchy walnuts!
You won’t believe how quickly it disappears at gatherings. Everyone loves grabbing pieces to enjoy! I like to serve it warm for a cozy treat; it makes the kitchen smell amazing!
Key Ingredients & Substitutions
Biscuit Dough: The base of this monkey bread comes from refrigerated biscuit dough. For a lighter version, you can use homemade biscuit dough if you’re up for it. If you want a gluten-free option, look for gluten-free refrigerated biscuits.
Granulated Sugar: Standard white sugar works best for sweetness, but you can substitute with brown sugar for a deeper caramel flavor. You could also swap some of the sugar with coconut sugar for a healthier twist.
Cranberries: Fresh or frozen cranberries add a tart punch. If they’re not in season, dried cranberries can work too, though they won’t provide the same tangy burst. You can even switch to dried cherries or raisins as alternative fruits.
Walnuts: Chopped walnuts provide crunch and a nutty flavor. If you have nut allergies, go for pumpkin seeds or sunflower seeds as a tasty alternative. Pecans are also a great substitute if you prefer a different nut flavor.
Maple Syrup: Pure maple syrup is what gives this monkey bread its lovely sweetness and flavor. You can use agave nectar or honey if you need a different syrup, but make sure to adjust the amount based on sweetness.
How Do I Ensure My Monkey Bread is Fluffy and Fully Cooked?
The key to fluffy monkey bread lies in the baking process. Here’s how to make sure yours comes out perfect:
- Even layering helps! Make sure you evenly distribute biscuit pieces and toppings for uniform cooking.
- Don’t skip the cooling time. Letting it sit for around 10 minutes after baking allows it to firm up, making it easier to remove from the pan.
- Check for doneness by inserting a toothpick. It should come out clean from the thickest part of the bread.
Following these tips will ensure your monkey bread has that delightful fluffy texture everyone loves!
How to Make Maple Cranberry Walnut Monkey Bread
Ingredients You’ll Need:
For the Monkey Bread:
- 2 cans refrigerated biscuit dough (about 16 oz each)
- 1 cup granulated sugar
- 2 tsp ground cinnamon
- 1 cup chopped walnuts
- 1 cup fresh or frozen cranberries
- 1/2 cup unsalted butter (1 stick)
- 3/4 cup pure maple syrup
Time Needed:
This delightful monkey bread takes about 15 minutes to prepare and 35-40 minutes to bake. Give yourself a little extra time to let it cool before serving. In total, you’ll need about 1 hour (including cooling time). Perfect for a cozy breakfast or a sweet snack!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 350°F (175°C). Lightly grease a bundt pan or a tube pan with cooking spray or butter to prevent sticking.
2. Prepare the Coating:
In a medium bowl, mix together the granulated sugar and ground cinnamon. This sweet blend will coat the biscuit pieces and add amazing flavor to your monkey bread.
3. Cut and Coat the Biscuits:
Open the cans of refrigerated biscuit dough and cut each biscuit into quarters. Place the biscuit pieces in the bowl with the sugar-cinnamon mixture. Gently toss them until they’re well coated.
4. Layer in the Pan:
Begin layering the coated biscuit pieces in the bottom of your prepared bundt pan. Add a generous sprinkle of cranberries and chopped walnuts over the biscuit layer. Repeat these layers until all the biscuit pieces are used up, finishing with a top layer of cranberries and walnuts.
5. Make the Maple Mixture:
In a small saucepan, melt the unsalted butter over medium heat. Once melted, stir in the pure maple syrup and bring it to a gentle simmer. Let it cook for about one minute to combine the flavors nicely.
6. Pour and Bake:
Pour the warm maple syrup mixture evenly over the layers in the bundt pan, making sure it covers everything well. Now, place the pan in the oven and bake for 35-40 minutes. Keep an eye on it until the top turns golden brown and the biscuit pieces are cooked through.
7. Cool and Remove:
Once baked, remove the monkey bread from the oven and allow it to cool in the pan for about 10 minutes. This will help it set and make it easier to remove later.
8. Unmold and Serve:
Run a knife around the edges of the pan to loosen the monkey bread. Carefully invert the pan onto a serving plate to release the warm, sticky delight. Serve while warm, letting everyone enjoy pulling apart the sweet, flavorful pieces!
Enjoy the perfect combination of maple, cranberries, and walnuts in this delicious monkey bread that’s perfect for any occasion!
Can I Use Frozen Biscuit Dough?
Yes! Frozen biscuit dough works well for this recipe. Just make sure to thaw it in the fridge overnight before using, and cut it into quarters as usual.
Can I Make This Recipe Dairy-Free?
Absolutely! To make this monkey bread dairy-free, substitute the unsalted butter with a dairy-free butter alternative or coconut oil. Make sure your biscuit dough is dairy-free as well.
How Can I Store Leftovers?
Store any leftover monkey bread in an airtight container at room temperature for up to 2 days. You can also refrigerate it for up to 5 days. Just reheat individual pieces in the microwave or in a low oven before serving.
Can I Make This Ahead of Time?
Yes! You can assemble the monkey bread up to a day in advance. Cover it tightly with plastic wrap and refrigerate. Just remember to let it come to room temperature before baking, and you may need to add a few extra minutes to the baking time.