Total TimePrep: 15 min. Bake: 25 min.
- 2 tubes (7-1/2 ounces each) refrigerated buttermilk biscuits
- 1 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 cup butter, melted
- 1/2 cup chopped nuts
- 1/2 cup maple syrup
- Cut each biscuit into quarters. In a small bowl, combine brown sugar, cinnamon and nutmeg. Dip biscuits in butter, then roll in sugar mixture. Layer half the biscuits in a 10-in. fluted pan; sprinkle with half the nuts. Repeat layers. Pour syrup over top.
- Bake at 350° for 25-30 minutes or until golden brown. Immediately invert onto a serving platter. Serve warm. Refrigerate leftovers.
Nutrition Facts1 piece: 185 calories, 8g fat (4g saturated fat), 15mg cholesterol, 178mg sodium, 27g carbohydrate (20g sugars, 0 fiber), 2g protein.
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Jan 6, 2012
I never made monkey bread using brown sugar before I only used white, this was sooo yummy!
May 18, 2010
This bread was really good... next time I think I will use slivered almonds instead of walnut pieces when it calls for nuts!
May 4, 2010
I had a bad experience with this recipe, Went exactly as the recipe says, took out of oven when browned on top, Inverted onto a serving plater, and guess what , the bottom was not fully cooked, good thing I had it on a metal platter with parchment paper on it, so anyway put the bread back in oven 8 more min. checked, still not done, added another 6 min. then would you know it was done. Tasted great, but just don't understand why it was not done on bottom, when I did exactly as recipe called for . Did anyone else experience this type of situation ?
Dec 9, 2009
I halfed the recipe for my husband and I (but used one 12 oz can of Grands Jr. Golden Layers) and baked it in a round cake pan. Delicious!