Gingerbread Spiced Monkey Bread Recipe
Sticky and sweet, this classic get the holiday treatment with spices reminiscent of freshly baked gingerbread. Gingerbread Spiced Monkey Bread is simple to make and perfect for a holiday brunch!
Servings: 12
Cost: $10
Equipment
- Bundt Pan
Ingredients
- 1/2 cup light brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 teaspoon ground ginger
- 2 cans refrigerated biscuits
- 1 cup dark brown sugar
- 3/4 cup butter melted
Instructions
- Preheat oven to 350˚F.
- Coat a 12-cup fluted bundt pan with cooking spray.
- In a small bowl, whisk together the cinnamon, nutmeg, ginger and cloves.
- Separate the biscuits and cut each biscuit into quarters. Roll into a ball and coat in the sugar mixture.
- Arrange the dough balls in the pan.
- Whisk the dark brown sugar with the butter and pour over the biscuits.
- Bake for 40-45 minutes until golden brown, puffed up and no longer doughy in the center.
- Gently loosen the bread from the pan with a spatula or knife and cool for 5 minutes.
- Turn the bread out onto a serving plate and replace any biscuit balls that stick to the pan.
- Serve warm.
Notes
Monkey Bread is best served soon after baking.
Nutrition
Calories: 224kcal | Carbohydrates: 29g | Protein: 1g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 152mg | Potassium: 51mg | Fiber: 1g | Sugar: 27g | Vitamin A: 355IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg