Description
Gooey, fruity monkey bread baked with fresh strawberries and soft biscuit dough, finished with a creamy strawberry glaze. Perfect for weekend breakfasts or shareable desserts.
Ingredients
- 1 pound fresh strawberries hulled and chopped
- ¼ cup granulated sugar (for macerating)
- 1 teaspoon vanilla extract (for macerating)
- 3 cans refrigerated biscuit dough 16.3 ounces each cut into 6 pieces per biscuit
- 1 cup granulated sugar (for coating)
- ½ cup unsalted butter melted
- 4 ounces cream cheese softened
- 1 cup powdered sugar
- 3 tablespoons fresh strawberry puree
- 1 teaspoon vanilla extract (for glaze)
Instructions
- Combine chopped strawberries, ¼ cup sugar, and 1 teaspoon vanilla extract in a bowl. Let rest 30 to 45 minutes until juicy. Drain strawberries well and gently blot excess liquid.
- Preheat oven to 350°F. Generously grease a 12 cup bundt pan.
- Place melted butter in one bowl and 1 cup granulated sugar in another.
- Dip each biscuit piece into the melted butter, allowing excess to drip off. Roll the buttered dough piece in the sugar to coat completely.
- Arrange about half of the sugar coated dough evenly in the bottom of the bundt pan.
- Spoon the drained strawberries evenly over the dough layer.
- Top with the remaining sugar coated dough pieces, distributing them evenly.
- Bake for 45 to 50 minutes until deeply golden and the internal temperature reaches about 190°F.
- Cool in the pan for 5 minutes. Carefully invert the bread onto a serving plate.
- Beat the cream cheese and powdered sugar until smooth. Mix in the strawberry puree and 1 teaspoon vanilla extract. Drizzle the glaze over the warm bread before serving.
Notes
- Drain the strawberries well to prevent excess moisture and soggy dough.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American