Cranberry Chip Monkey Bread
TOTAL TIME: Prep: 15 min. Bake: 40 min.
YIELD: 16 servings.
Monkey bread is no stranger at our house, but I wanted a holiday version. This one with cranberries and eggnog is a breakfast treat or knockout dessert. —Katherine Wollgast, Florissant, MO
Ingredients
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3/4 cup sugar, divided
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4 teaspoons ground cinnamon
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4 tubes (7-1/2 ounces each) refrigerated buttermilk biscuits
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1/2 cup white baking chips
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1/2 cup dried cranberries
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1/4 cup chopped walnuts or pecans
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1/4 cup butter, cubed
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1/2 cup eggnog
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GLAZE:
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1 cup confectioners' sugar
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1/2 teaspoon rum or vanilla extract
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2 to 3 tablespoons eggnog
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Optional toppings: Additional dried cranberries, white baking chips and chopped nuts
Directions
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1.
Preheat oven to 350°. In a large bowl, mix 1/2 cup sugar and cinnamon. Cut each biscuit into quarters; add to sugar mixture and toss to coat. Arrange half of the biscuits in a greased 10-in. tube pan. Sprinkle with baking chips, cranberries and walnuts. Top with remaining biscuits.
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2.
In a microwave, melt butter. Stir in eggnog and remaining sugar until blended; pour over biscuits.
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3.
Bake 40-45 minutes or until golden brown. Cool in pan 5 minutes before inverting onto a serving plate.
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4.
For glaze, in a small bowl, mix confectioners' sugar, extract and enough eggnog to reach a drizzling consistency. Spoon over warm bread. Sprinkle with toppings as desired.
Nutrition Facts
1 serving (calculated without optional toppings): 310 calories, 13g fat (5g saturated fat), 15mg cholesterol, 596mg sodium, 47g carbohydrate (26g sugars, 1g fiber), 4g protein.
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