Description
A delightful pull-apart dessert featuring fluffy biscuits coated in warm strawberries and caramelized sugar.
Ingredients
Scale
- 2 cans of refrigerated biscuit dough
- 1 cup of strawberries, chopped
- 1 cup of brown sugar
- 1/2 cup of butter, melted
- 1 teaspoon of vanilla extract
- 1 tablespoon of cinnamon
- 1/2 cup of powdered sugar (for glaze)
- 2 tablespoons of milk (for glaze)
Instructions
- Preheat the oven to 350°F (175°C).
- Mix strawberries with brown sugar and cinnamon in a bowl.
- Prepare the dough by cutting each biscuit into quarters.
- Layer coated biscuit pieces in a greased bundt pan.
- Add melted butter mixed with vanilla over the layered dough.
- Bake for 30-35 minutes until golden brown.
- Cool slightly in the pan before inverting onto a plate.
- Prepare the glaze by whisking powdered sugar with milk.
- Drizzle the glaze over the warm monkey bread.
Notes
Can substitute with other fruits or adjust sweetness. Leftovers can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 25g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg