This Quick Fruited Monkey Bread is the ultimate comfort food hack, transforming simple canned biscuits into a decadent, gooey dessert or breakfast treat. The dough is layered with chopped pecans, minced dried apricots, and seedless raisins for bursts of chewy texture and natural sweetness. Each piece is coated in a warm cinnamon-sugar spice blend before being baked until golden brown. A rich glaze made from melted margarine, brown sugar, and bright orange zest is poured over the top, seeping down through the layers to create a caramel-like sauce that binds the pull-apart pieces together. Its perfect for holiday mornings, potlucks, or a cozy weekend brunch. Serve warm for the best experience, as the fruit and nuts soften beautifully while the biscuit exterior stays slightly crisp.
Quick Fruited Monkey Bread
Description
This Quick Fruited Monkey Bread is the ultimate comfort food hack, transforming simple canned biscuits into a decadent, gooey dessert or breakfast treat. The dough is layered with chopped pecans, minced dried apricots, and seedless raisins for bursts of chewy texture and natural sweetness. Each piece is coated in a warm cinnamon-sugar spice blend before being baked until golden brown. A rich glaze made from melted margarine, brown sugar, and bright orange zest is poured over the top, seeping down through the layers to create a caramel-like sauce that binds the pull-apart pieces together. Its perfect for holiday mornings, potlucks, or a cozy weekend brunch. Serve warm for the best experience, as the fruit and nuts soften beautifully while the biscuit exterior stays slightly crisp.Ingredients
Directions
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Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 10 or 12-inch oven-proof baking dish or pan.
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In a small bowl, mix together the ground cinnamon and granulated sugar. Set aside.
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In a separate small bowl, combine the chopped pecans, minced dried apricots, and chopped raisins.
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Spread the nut and fruit mixture evenly over the bottom of the prepared baking dish.
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Cut each biscuit into 4 equal pieces. Toss the biscuit pieces in the cinnamon-sugar mixture until fully coated.
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Arrange the coated biscuit pieces in the baking dish on top of the fruit and nut layer, stacking them gently to fill the pan.
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In a small bowl, combine the melted margarine, brown sugar, and grated orange peel. Stir until the brown sugar is dissolved.
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Pour the margarine mixture evenly over the biscuit pieces, ensuring it seeps down through the layers.
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Bake in the preheated oven for 20 minutes, or until the biscuits are golden brown and cooked through. Check after 15 minutes to prevent over-browning.
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Immediately invert the hot monkey bread onto a serving platter. Serve warm.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 797.9kcal
- % Daily Value *
- Total Fat 53.2g82%
- Saturated Fat 10.7g54%
- Cholesterol 0.0mg0%
- Sodium 329.0mg14%
- Total Carbohydrate 85.5g29%
- Dietary Fiber 8.5g34%
- Sugars 74.6g
- Protein 4.7g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftovers in an airtight container at room temperature for up to 2 days. Reheat in the microwave for 20-30 seconds to restore softness.
Substitutions: For a dairy-free option, ensure your canned biscuits are dairy-free and use a vegan margarine. You can substitute the dried apricots and raisins with cranberries, chopped dates, or additional nuts.
Tips: If using giant-sized biscuits, you may only need one can. Cut them into smaller pieces to ensure even baking. Do not skip the immediate inversion, as the bread sets as it cools and becomes difficult to remove.
