Chef’s Quick Tip: Monkey Bread

This week, Head Pastry Chef Terri Cahn at Sweet P Bakery shows Tina Redwine how to make Monkey Bread.

News 12 Staff

Jan 1, 2021, 5:14 PM

Updated 1,260 days ago


This week, Head Pastry Chef Terri Cahn at Sweet P Bakery shows Tina Redwine how to make Monkey Bread.
Cranberry Chip Monkey Bread
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
1 cup confectioners' sugar
1/2 teaspoon rum or vanilla extract
2 to 3 tablespoons eggnog
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.
In a microwave, melt butter. Stir in eggnog and remaining sugar until blended; pour over biscuits.
Bake 40-45 minutes or until golden brown. Cool in pan 5 minutes before inverting onto a serving plate.
For glaze, in a small bowl, mix confectioners' sugar, extract and enough eggnog to reach a drizzling consistency. Spoon over warm bread.

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