Cranberry Chip Monkey Bread

Prep: 15 min. Bake: 40 min.

16 servings

  • 3/4 cup sugar, divided
  • 4 teaspoons ground cinnamon
  • 4 tubes (7-1/2 ounces each) refrigerated buttermilk biscuits
  • 1/2 cup white baking chips
  • 1/2 cup dried cranberries
  • 1/4 cup chopped walnuts or pecans
  • 1/4 cup butter, cubed
  • 1/2 cup eggnog
  • GLAZE:
  • 1 cup confectioners’ sugar
  • 1/2 teaspoon rum or vanilla extract
  • 2 to 3 tablespoons eggnog
  • Optional toppings: additional dried cranberries, white baking chips and chopped nuts

1 serving (calculated without optional toppings): 310 calories, 13g fat (5g saturated fat), 15mg cholesterol, 596mg sodium, 47g carbohydrate (26g sugars, 1g fiber), 4g protein.

  1. Preheat oven to 350°. In a large bowl, mix 1/2 cup sugar and cinnamon. Cut each biscuit into quarters; add to sugar mixture and toss to coat. Arrange half of the biscuits in a greased 10-in. tube pan. Sprinkle with baking chips, cranberries and walnuts. Top with remaining biscuits.
  2. In a microwave, melt butter. Stir in eggnog and remaining sugar until blended; pour over biscuits.
  3. Bake 40-45 minutes or until golden brown. Cool in pan 5 minutes before inverting onto a serving plate.
  4. For glaze, in a small bowl, mix confectioners’ sugar, extract and enough eggnog to reach a drizzling consistency. Spoon over warm bread. Sprinkle with toppings as desired. Yield: 16 servings.

Editor’s Note: This recipe was tested with commercially prepared eggnog.

Originally published as Cranberry Chip Monkey Bread in Simple & Delicious December/January 2016

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