Homemade Walnut Monkey Bread with Vanilla Recipe
This Homemade Monkey Bread with Walnuts and Vanilla is a deliciously sweet and sticky treat featuring soft biscuit dough coated in cinnamon sugar, layered with crunchy walnuts, and drenched in a buttery vanilla brown sugar sauce. Perfect for breakfast, brunch, or a special dessert, this pull-apart bread is easy to make and irresistibly flavorful.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 10-12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Monkey Bread Dough and Coating
- 2 (16-ounce) packages refrigerated biscuit dough
- 1 cup granulated sugar
- 1 tablespoon ground cinnamon
- 1 cup chopped walnuts
Butter Sauce
- 1 cup (2 sticks) salted butter
- 1 cup packed light brown sugar
- 1 tablespoon vanilla extract
Additional
- Cooking spray
Instructions
- Prepare Bundt Pan: Preheat your oven to 350°F (175°C) and place the rack in the center position. Generously grease a 10-inch Bundt pan with cooking spray, then evenly sprinkle ½ cup of chopped walnuts on the bottom to create a crunchy layer.
- Mix Cinnamon Sugar: In a large resealable plastic bag, combine the granulated sugar and ground cinnamon. Seal the bag and shake well to blend the mixture thoroughly.
- Coat Biscuit Pieces: Cut each biscuit into quarters. Working in batches of about 12 pieces, add them to the cinnamon-sugar bag. Seal and shake until each piece is well coated with the cinnamon sugar.
- Layer Biscuit and Walnuts: Add a layer of coated biscuit pieces into the prepared Bundt pan. Sprinkle approximately ¼ of the remaining walnuts over the biscuits. Repeat layering with the remaining coated biscuit pieces and walnuts, finishing with a layer of biscuit pieces on top.
- Make Butter Sauce: In a medium saucepan over medium-low heat, melt the salted butter. Stir in the packed light brown sugar and vanilla extract. Continue to cook, stirring constantly, until the mixture is smooth and combined, about 1 minute.
- Combine and Bake: Pour the warm butter and brown sugar sauce evenly over the layered biscuits in the Bundt pan. Gently shake the pan to help distribute the sauce. Place the pan in the preheated oven and bake for 30 to 35 minutes, until the bread is deep golden brown and no longer doughy in the center.
- Cool and Serve: Remove the monkey bread from the oven and run a spatula around the edges to loosen it from the pan. Allow it to cool for 5 minutes. Then, place a serving plate upside down over the pan and carefully flip to release the monkey bread. Let it sit for about 1 minute before removing the Bundt pan. Serve warm for the best flavor and texture.
Notes
- For easier cleanup, line the Bundt pan with parchment paper or aluminum foil before greasing.
- You can substitute walnuts with pecans for a different nutty flavor.
- This monkey bread is best served fresh and warm; leftovers can be stored covered at room temperature for up to 2 days.
- Reheat leftovers gently in the microwave or oven to restore softness.
- To make the recipe nut-free, simply omit the walnuts in the dough and bottom layer.
