Strawberry Monkey Bread with Cream Cheese Glaze
Recipe type: Dessert, Bread, Breakfast
  • For the monkey bread:
  • (2) 16.3 ounce cans refrigerated biscuits (8 biscuits per package)
  • ½ cup granulated sugar
  • ½ teaspoon ground cinnamon
  • 1½ cups sliced strawberries, divided
  • ¼ cup strawberry preserves
  • 1 teaspoon vanilla extract
  • ¼ cup toasted sliced almonds (optional)
  • For the glaze:
  • 4 ounces cream cheese
  • 2 cups powdered sugar
  • 1 teaspoon vanilla
  • 2 tablespoons milk
  1. To begin, open up the biscuit packages, and separate each one into 8 pieces. Cut each biscuit into quarters.
  2. Place the granulated sugar and cinnamon in a gallon-sized zip-top bag, along with the biscuit quarters. Close the bag and shake to coat the biscuits thoroughly with the sugar mixture.
  3. Slice enough strawberries for 1½ cups, setting aside ½ cup for use as a garnish. Place the remaining 1 cup of berries in the bag along with the biscuit/sugar mixture. Close the bag well, and then shake to combine.
  4. Spray the Bundt pan with non-stick spray before layering ½ of the biscuit/berry mixture into the bottom of the pan. Place the strawberry preserves in a microwave-safe bowl, and microwave on high for 30-60 seconds until the preserves are melted, stirring halfway between cooking to prevent scalding. Carefully pour the preserves over the biscuit layer in the pan before topping with the remaining biscuit/strawberry mixture.
  5. Place the pan in a preheated 350-degree oven and cook for 30-35 minutes, until golden and bubbly. Cool on a wire rack for 10 minutes before inverting onto a serving platter to cool completely.
  6. While the bread cools, prepare the glaze. Beat the cream cheese at high speed until fluffy. Add the powdered sugar, ½ cup at a time, beating well to incorporate. Mix in the vanilla and milk. Pour the glaze into a quart-sized zip-top bag and snip off one corner of the bag. Drizzle and swirl the glaze over the monkey bread before garnishing with the reserved ½ cup sliced strawberries and the sliced almonds, if desired.
Recipe by Positively Splendid {Crafts, Sewing, Recipes and Home Decor} at