Go Back
Strawberry Monkey Bread with Cream Cheese Glaze - Easy and yummy for spring! #HugtheMess

Strawberry Monkey Bread with Cream Cheese Glaze

Course Bread, Breakfast, Dessert

Ingredients
  

  • For the monkey bread:
  • 2 16.3 ounce cans refrigerated biscuits (8 biscuits per package)
  • 1/2 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1 1/2 cups sliced strawberries divided
  • 1/4 cup strawberry preserves
  • 1 teaspoon vanilla extract
  • 1/4 cup toasted sliced almonds optional
  • For the glaze:
  • 4 ounces cream cheese
  • 2 cups powdered sugar
  • 1 teaspoon vanilla
  • 2 tablespoons milk

Instructions
 

  • To begin, open up the biscuit packages, and separate each one into 8 pieces. Cut each biscuit into quarters.
  • 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.
  • Slice enough strawberries for 1 1/2 cups, setting aside 1/2 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.
  • Spray the Bundt pan with non-stick spray before layering 1/2 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.
  • 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.
  • While the bread cools, prepare the glaze. Beat the cream cheese at high speed until fluffy. Add the powdered sugar, 1/2 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 1/2 cup sliced strawberries and the sliced almonds, if desired.