Raspberry Spice Monkey Bread
Don't have time to bake from scratch? No problem! This delicious Raspberry Spice Monkey Bread comes together in a matter of minutes using tube biscuits, raspberry jam, and cinnamon sugar.
Prep Time10 minutes mins
Cook Time50 minutes mins
Total Time1 hour hr
Course: Breakfast and Brunch, sweet breakfast, sweet side dish
Servings: 8 servings
Calories: 182kcal
- 2 tubes pop biscuits your favorite variety from the refrigerated section
- ½ cup granulated sugar
- 1 tablespoon cinnamon
- ½ cup raspberry jam
- 4 tablespoons butter melted
- 1 teaspoon almond extract
- ¼ cup blanched slivered almonds optional
Preheat oven to 350 degrees.
Cut the biscuits into pieces and place them all in a large bowl.
Toss the cut biscuits with cinnamon and sugar until coated evenly.
Mix the jam, melted butter, and almond extract to combine.
Spray a 9" springform pan with baking spray.
Place half of the cinnamon-sugar biscuits evenly in the bottom of the pan.
Drizzle half of the raspberry butter mixture evenly over the biscuits.
Layer the remaining biscuits and evenly drizzle the remaining raspberry butter mixture.
Sprinkle the nuts over the top.
Place the springform pan on a baking sheet and bake the monkey bread in a preheated oven for 45-50 minutes or until golden brown.
Allow the monkey bread to cool for at least 10 minutes before running a knife around the sides of the pan to loosen.
Proceed to remove the collar from the springform pan altogether and cool until ready to serve.
Best served slightly warm or at room temperature.
Serving: 1 | Calories: 182kcal | Carbohydrates: 29g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 59mg | Potassium: 48mg | Fiber: 1g | Sugar: 23g | Vitamin A: 178IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 1mg