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Valentine Monkey Bread

Valentine Monkey Bread

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Bake this sweet monkey bread for a Valentine’s Day morning treat!MORE+LESS-

Updated September 11, 2017

Make with

Pillsbury Grands! Biscuits


teaspoon ground cinnamon


cans (16.3 oz.) Pillsbury™ Grands!™ flaky layers refrigerated Original biscuits


cup fresh or frozen strawberries, diced


tablespoons strawberry jam


cup white chocolate chips

2-2 1/2 cups powdered sugar

Valentine’s Day sprinkles, for topping (optional)

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  • 1

    Heat oven to 350°F. Lightly grease a Bundt pan or 12-cup fluted tube with butter or cooking spray. In a large gallon-size food storage bag or large bowl, mix granulated sugar and cinnamon.

  • 2

    Separate dough biscuits into 16 biscuits (8 biscuits per can); cut each biscuit into quarters, making 32 pieces.

  • 3

    Add dough pieces a few at a time to bag (or bowl) of cinnamon sugar. Shake in bag to coat the dough. Arrange coated dough pieces in prepared Bundt pan.

  • 4

    In a small bowl, mix brown sugar and melted butter; pour mixture over biscuit pieces.

  • 5

    Place the Bundt pan on a baking sheet. Bake 30 to 35 minutes or until golden brown and no longer doughy in the center.

  • 6

    Meanwhile, add strawberries and butter to a saucepan and set on medium heat. Cook, stirring often until strawberries are soft. Add strawberries, strawberry jam and white chocolate chips (the heat from the strawberries will melt the white chocolate) to a blender and blend until completely smooth. Next, add 2 cups powdered sugar and blend again until smooth. If needed, add remaining 1/2 cup of powdered sugar to thicken the glaze.

  • 7

    Remove the Bundt pan from oven. Allow bread to cool inverted in the pan for 10 minutes. Carefully invert pan onto a serving plate.

  • 8

    Drizzle strawberry glaze over monkey bread. You may not need to use all of the glaze. Sprinkle with Valentine's Day sprinkles and serve warm.

Expert Tips

  • For a chocolate version, try stuffing Nutella™ into the dough balls.

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
% Daily Value
Total Fat
Saturated Fat
Trans Fat
Total Carbohydrate
Dietary Fiber
Vitamin A
Vitamin C

2 1/2 Starch; 0 Fruit; 4 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 6 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • I don't think there could be anything sweeter for Valentine's Day breakfast than this strawberry glazed monkey bread. It's the ultimate way to let someone know how special they are!This year Valentine's Day falls on a Saturday, which obviously means you need a super sweet and festive breakfast to celebrate and start the day off right!Therefore, today I’m going to show you this Valentine Monkey Bread. It's perfectly sweet and so fun! The glaze is made of strawberries, butter, white chocolate and powdered sugar... and the strawberries make for the most lusciously pink glaze. For the monkey bread itself, I used my base recipe of Pillsbury® Biscuits, cinnamon sugar and just a little butter.Sounds totally delicious, right?! It is!Drizzle on the strawberry glaze. Add some Valentine's Day sprinkles. EAT! Happy Valentine's Day breakfast!

Easy Rhodes Rolls Monkey Bread Recipe

Perfect for a special breakfast treat or a holiday recipe, this Rhodes Rolls Monkey Bread Recipe is so easy made with frozen bread dough. Tender bread, butter, cinnamon and sugar! That’s the way I want to start my day!


This easy recipe uses cinnamon, orange peel and maple syrup to create the delicious taste of sticky buns in pull-apart form.

© 2021 Discovery or its subsidiaries and affiliates.

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Get ready for sticky fingers! Granny's Monkey Bread recipe is the sweetest way to start your day. This easy dessert recipe is commonly served at brunch and makes a great treat for the holidays. The sweet cinnamon sugar flavor of this gooey bread perfectly compliments a cup of morning coffee. This holiday dessert is ready in under an hour and can be put together at the last minute - leaving plenty of time to spend with your loved ones.

From the Chef: "I would recommend waiting to serve this until after the Christmas presents have been opened because it&rsquos a glorious, sticky, gooey, delicious mess of a dish. (Having extra napkins on hand doesn&rsquot hurt either!) It&rsquos the perfect pick-me-up, and it pairs equally well with coffee or champagne."


  • 1 cup (2 sticks) unsalted butter, plus extra for the pan
  • 3 (8-ounce) cans refrigerated buttermilk biscuits
  • 1 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 1 / 2 cup packed light brown sugar


Preheat the oven to 350°F. Generously coat a Bundt pan with butter.

Cut each biscuit into 4 equal pieces. In a bowl or plastic bag, combine the granulated sugar and cinnamon. Drop and roll the pieces of dough in the cinnamon sugar and gently arrange them into the Bundt pan, messily layering them on top of one another.

In a small saucepan, combine ½ cup of the remaining cinnamon sugar with the butter and brown sugar. (Discard any remaining cinnamon sugar.) Bring the mixture just to a boil and then immediately remove from the heat. Carefully drizzle the mixture over the rolled dough balls in the pan. Bake for 30 minutes, until golden brown and bubbling.

Let rest for about 5 minutes, then cover the pan with a large plate and invert the bread onto the plate. To eat, pull the desired amount off with your fingers and enjoy.

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Martha Stewart’s Monkey Bread Contains One of Our Favorite Chocolatey Ingredients

Is it just us or does chocolate hazelnut spread make everything better? It’s incredible on toast, inside of a sandwich, or &mdashlet’s just be honest, here: eaten straight out of the tub with a spoon. Well, Martha Stewart, queen of desserts thanks in part to her recent cookbook Martha Stewart’s Cake Perfection, has just shared a delectable new way to bake with the chocolatey stuff: Monkey Bread with Hazlenut-Chocolate Swirl. Seriously, if there’s one thing that Stewart knows how to make, it’s desserts, from German chocolate bundt cake to strawberry rhubarb tart. And this chocolatey spin on monkey bread looks seriously delicious.

Our mission at SheKnows is to empower and inspire women, and we only feature products we think you&rsquoll love as much as we do. Please note that if you purchase something by clicking on a link within this story, we may receive a small commission of the sale.

Stewart shared the creation (originally shared in the April 2019 issue of Martha Stewart Living) on Instagram, writing, “We made monkey bread even more irresistible. Yeasted dough gets rolled into tiny orbs, then assembled in a Bundt pan, where it rises while you relax with your coffee. (Parents and grandparents, take note: This is an excellent job for little hands.)” We love the idea of having our kids help us out on this one.

The caption continued, “The deep chocolate-hazelnut notes come from generous drizzles of Nutella on the bottom of the pan and layered throughout. This recipe actually benefits from an overnight ferment in the fridge, taking on a more robust flavor. The next day, bring it to room temperature and set it in the oven.”

We love make-ahead recipes, and we love Nutella, so this is already a win-win in our book, and we’ve added it to the list of recipes we need to try.

Check out this Nordic Ware Bundt pan if you don’t already own one &mdash and check out Martha Stewart’s Monkey Bread with Hazlenut-Chocolate Swirl.

Before you go, check out the gallery, Ina Garten Best Chocolate Recipes below:

Watch the video: Valentine (July 2022).


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