Strawberry Monkey Bread Recipe

strawberry monkey bread with strawberry frosting

4.57 from 23 votes

Strawberry Monkey Bread Recipe

A fruity twist on a classic – This Strawberry Monkey Bread with deliciously macerated strawberries is perfect for breakfast or brunch!

Prep Time20

Cook Time50

Resting Time1

Total Time2 10

Course: Breads

Cuisine: American

Keyword: breakfast and brunch, monkey bread, strawberry dessert

Servings:

Calories: 415kcal

Author: Julie Clark

Ingredients

For the macerated strawberries:

1 pound strawberries roughly chopped
1 teaspoon vanilla extract
1/4 cup granulated sugar

For the dough:

2-3 tubes Grands Southern Homestyle Butter Tastin’ Biscuits* 16.3 ounces each

For coating:

1 cup granulated sugar
1/2 cup 1 sticks unsalted butter

For the frosting:

4 ounces cream cheese room temperature
1 cup powdered sugar
3 tablespoons 3-4 medium strawberries pureed strawberries
1 teaspoon vanilla extract

Instructions

Spray a large 12-cup bundt pan with nonstick cooking spray. The inside of the pan should measure at least 9 ½ inches in diameter.

Macerate the strawberries:

Rinse and dry strawberries. Sprinkle sugar over the strawberries, add the vanilla extract, and mix to combine. Set aside for 1-2 hours.
Once you are ready to make the recipe, place the strawberries in a strainer so that they drain while you prepare the biscuits.

Prepare the dough:

Cut each piece of biscuit dough into 6 wedges.
In a small, microwave safe bowl, melt the butter.
Place the sugar in another bowl.
Dip each dough piece into the melted butter, allowing the excess butter to drip into the bowl. Then roll the dough in the sugar. (You can also place the sugar in a plastic bag and shake the dough balls around inside the bag to coat them.)
Create 1 layer of dough along the bottom of the bundt pan (use a little less than 1 tube of biscuits…maybe 7 biscuits cut into wedges) .
Blot the drained strawberries with a paper towel removing as much liquid as you can without squishing the strawberries. Spoon the strawberries over the top of the dough. Add the remaining sugar coated biscuits over the strawberries.

Bake the monkey bread:

Preheat the oven to 350ºF. Bake for 40 minutes until the bread is a deep golden brown on top and the filling is bubbling. Using a probe thermometer, the inside should test 190ºF.
Cool in a pan for at least 5 minutes, and then carefully invert monkey bread onto a serving plate.

Make the icing:

Add the cream cheese and powdered sugar to a medium size bowl. Using a hand mixer, mix on low speed until the sugar is mostly incorporated into the cream cheese.
Add the strawberry puree and vanilla extract. Increase the speed to high and mix until smooth. You can add more powdered sugar or strawberry puree until you reach desired consistency. Spoon or pour the icing over the monkey bread. Serve warm or at room temperature.
With 3 tubes:
Baked for 45-50 minutes. Biscuits are salty so use unsalted butter. The pan was VERY full.
Serve warm. Store any leftovers in an airtight container in the fridge for up to 3 days.

Notes

*If you have a large bundt pan (at least 9 1/2" inches wide and holds at least 12 cups), use 3 tubes of biscuits. We prefered the bread this way because it was easier to eat. Two tubes works as well, and I recommend two tubes if you like a "gooier" monkey bread. I tried Butter Tastin' biscuits which we liked best, but Southern Style Buttermilk are good as well.

Refer to the article above for more tips and tricks.

The calories shown are based on the bread being cut into 15 pieces, with 1 serving being 1 slice. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**

Nutrition