Strawberry Monkey Bread

Soft, sticky Strawberry Monkey Bread is deliciously flavored with freshly cooked strawberries! Perfect for breakfast or a special treat!

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 267kcal

Author Nancy Piran

Preheat oven to 375 degrees F. Spray bundt pan with non-stick cooking spray. Set aside.
Separate biscuits, cut into quarters. Set aside.
3 buttermilk biscuits, canned
Mix together strawberries and sugar. Spread half on the bottom of bundt pan. Set aside the remaining half.
1 cups granulated sugar, 2 cups strawberries
Place sugar and cinnamon in a large plastic bag, mix well.
½ cups granulated sugar, 1 tablespoon ground cinnamon
Shake 8-10 pieces of biscuits in the sugar until well covered. Repeat with the remaining biscuits 8-10 at a time.
Arrange half the biscuits in even layers over strawberries. Add the remaining strawberries. Top with the rest of the biscuits.
In a small pot melt butter. Add brown sugar, stir. Allow to simmer for 2-3 minutes.
1 cup brown sugar, 8 tbsp butter
Pour butter mixture over biscuits.
Place in oven and bake for 25 minutes. Cover with foil and bake for an additional 15 minutes.
When done allow to cool for 5 minutes. Flip into serving platter. Serve and ENJOY!

This recipe is the one we've made in our family for years and years.