Christmas Morning Monkey Bread with Walnuts

Christmas Morning Monkey Bread

Refrigerated biscuit dough bakes into a pull-apart Bundt ring coated with sticky butterscotch and brown-sugar butter. Chopped walnuts run through the bread and cover its glossy surface. This version uses butterscotch pudding mix rather than a cinnamon-sugar coating.

Keep the dough pieces loosely arranged so the center can bake through, and check a piece from the middle of the ring before turning the bread out. The top may be browned while dough between the center pieces is still pasty.

Ingredients for Christmas Morning Monkey Bread

• 2 cans refrigerated biscuit dough, about 16 ounces each (900g total)
• 3/4 cup packed light brown sugar (150g)
• 1/4 cup granulated sugar (50g)
• 1 small package instant butterscotch pudding mix, about 3.4 ounces (95g)
• 1 1/2 cups chopped walnuts, divided (180g)
• 1/2 cup unsalted butter, melted (1 stick; 115g)
• Nonstick cooking spray or softened butter, as needed for the pan

How to Make Christmas Morning Monkey Bread

1. Preheat and grease the pan: Heat the oven to 350°F (175°C). Generously grease a 10- to 12-cup Bundt pan, including the center tube and every crevice.
2. Cut the biscuits: Separate the biscuits and cut or break each into roughly bite-size pieces. Do not knead or compress them.
3. Coat the dough: Mix the brown sugar, granulated sugar, and dry pudding mix, breaking up any sugar clumps. Toss the biscuit pieces in the mixture in batches to coat them evenly.
4. Layer the bread: Scatter about half the walnuts in the prepared pan. Add the coated dough loosely, scattering some of the remaining walnuts between the pieces and reserving a generous portion for the exposed top.
5. Add the butter: Pour the melted butter evenly over the dough and walnuts. Put the pan in the preheated oven promptly rather than letting the coating sit.
6. Bake: Bake uncovered for about 35 to 45 minutes, starting to check at 30 minutes. The surface should be deep golden brown, but check the middle too: pull apart a piece near the center of the ring. If dough between the layers is raw or pasty, keep baking. Loosely tent the pan with foil if the top is getting too dark before the center is done.
7. Rest and invert: Let the bread stand in the pan for 3 to 5 minutes. Using oven mitts, place a serving plate wider than the pan over it and carefully invert. Lift off the pan, return any stuck walnuts or pieces to the bread, and serve warm.

Why the Baking Time Can Vary

Bundt-pan dimensions, oven browning, and how closely the dough pieces sit together affect when the center finishes. Use the pulled-apart center piece—not the browned surface alone—to judge doneness.

A deep loaf pan or 9×13-inch baking dish changes the bread’s shape and depth. If using one instead of a Bundt pan, check the center early rather than relying on the Bundt-pan baking time.

Serving and Storing Monkey Bread

Serve warm on a platter, with fresh fruit alongside if desired. Cover leftovers and store at room temperature for up to 2 days. Microwave individual portions for about 15 to 20 seconds to soften them.

For longer storage, cool the bread completely, wrap it tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator. To reheat, cover loosely with foil and warm at 300°F (150°C) for about 10 to 15 minutes.

Nutrition

Approximate nutrition per serving, based on 12 servings: 490 calories, 7g protein, 27g fat, and 58g carbohydrates. Approximate nutrition per 100g: 420 calories, 6g protein, 23g fat, and 50g carbohydrates. Values vary with the biscuit dough and pudding mix used.