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–+ servings
Maple syrup, dried cranberries and walnuts top this decadent monkey bread recipe that's perfect for fall brunches and holiday breakfasts!
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5 stars (1 rating)

Maple Cranberry Walnut Monkey Bread

Maple syrup, dried cranberries and walnuts top this decadent monkey bread recipe that’s perfect for fall brunches and holiday breakfasts!
Servings: 8 people
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Author: Whitney Bond
Course: Breakfast
Cuisine: American

Ingredients

  • ½ cup butter
  • ½ cup brown sugar
  • 2/3 cup maple syrup
  • 1 cup chopped walnuts
  • 1 ½ cups dried cranberries, divided
  • 2 cans 16.3 oz refrigerated biscuits
  • ½ cup granulated sugar
  • 1 tsp ground cinnamon

Instructions

  • Preheat the oven to 350°F.
  • Spray a bundt pan with cooking spray and set aside.
  • Melt the butter in a saucepan over medium heat.
  • Once the butter is melted, add the brown sugar and maple syrup, cook 1-2 minutes, then stir in the walnuts and 1 cup cranberries.
  • Remove from the heat and pour into the bundt pan.
  • Slice the biscuits into cubes, in a large ziplock bag, toss the biscuit pieces with ½ cup cranberries, granulated sugar and cinnamon.
  • Add the cinnamon sugar biscuits to the bundt pan.
  • Place in the oven for 40-50 minutes.
  • Remove from the oven and let cool 5-10 minutes.
  • Place a large plate or serving platter over the bundt pan and flip over to remove the monkey bread from the pan.
  • Slice diagonally and serve.

Video

Nutrition Facts

Calories 781kcal (39%)
Did you make this recipe?Tag @WhitneyBond on Instagram and hashtag it #WBRecipes!