Raisin Nut Monkey Bread
Indulge in the ultimate sweet and sticky delight with this Raisin Nut Monkey Bread, a show-stopping pull-apart treat that's perfect for breakfast, brunch, or dessert. Made with pillowy bites of cinnamon-sugar-coated biscuit dough, this easy yet decadent recipe layers golden raisins and crunchy pecans (or walnuts) for a medley of textures in every bite. It's all brought together with a luscious, bubbling brown sugar and butter glaze that caramelizes as it bakes to golden perfection in a Bundt pan. Ready in under an hour, this warm and comforting treat is easy to share, making it the ultimate choice for family gatherings, holiday mornings, or whenever you crave a gooey, nutty indulgence. Serve it straight from the oven for maximum deliciousness!
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Recipe Information
Ingredients
- 2 cans (16 ounces each) Refrigerated biscuit dough
- 1 cup Granulated sugar
- 2 teaspoons Ground cinnamon
- 1 cup Unsalted butter
- 1 cup Brown sugar, packed
- 1 cup Raisins
- 1 cup Chopped pecans or walnuts
- 1 as needed Cooking spray
Instructions
Preheat your oven to 350°F (175°C). Lightly coat a Bundt pan with cooking spray, making sure to thoroughly grease all crevices to avoid sticking.
Open the cans of refrigerated biscuit dough and cut each biscuit into quarters using a knife or kitchen scissors.
In a large mixing bowl, combine the granulated sugar and ground cinnamon. Toss the biscuit dough pieces in the cinnamon-sugar mixture until they are well-coated.
Layer approximately half of the coated dough pieces in the bottom of the prepared Bundt pan. Sprinkle half of the raisins and half of the chopped nuts evenly over the dough.
Add the remaining dough pieces, followed by the remaining raisins and nuts, creating a layered effect.
In a small saucepan, melt the unsalted butter over medium heat. Stir in the brown sugar and cook until the mixture is smooth and begins to bubble, about 1-2 minutes.
Carefully pour the hot sugar-butter mixture evenly over the layered dough pieces in the Bundt pan.
Place the Bundt pan in the preheated oven and bake for 35 minutes, or until the top is golden brown and the bread is fully cooked through. You can check for doneness by inserting a skewer or knife—it should come out clean.
Remove the Bundt pan from the oven and let the monkey bread cool on a wire rack for about 10 minutes.
Invert the pan onto a large serving plate. Gently lift the pan off to release the monkey bread.
Serve warm, and enjoy this sweet, nutty pull-apart treat with family and friends!
Nutrition Facts
Calories |
966 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.0 g | 65% | |
| Saturated Fat | 24.1 g | 121% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 65 mg | 22% | |
| Sodium | 922 mg | 40% | |
| Total Carbohydrate | 119.4 g | 43% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 69.2 g | ||
| Protein | 9.3 g | 19% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 74 mg | 6% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 360 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
