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Strawberry Monkey Bread with a sweet creamy glaze – this easy brunch recipe is classic monkey bread filled with fresh strawberries and a sweet glaze on top. We all loved it!
VIDEO: How to make Strawberry Monkey Bread
It’s spring! Finally! And all week it’s…raining! After the winter we’ve had, I’m not surprised, although the last few weeks of sun has me thirsty for more sun and 70s.
With spring comes Easter and one of my favorite seasons: strawberry season. We get strawberries all year round here in California, but in the winter they don’t taste very good. In spring and summer, they taste amazing and we buy pint after pint. I use fresh strawberries to make things like strawberry shortcake pie, cake, and lush. And now, I make STRAWBERRY MONKEY BREAD!
Monkey bread is a serious weakness for me. It’s something I can’t even have around unless I have company because I’ll grab a bite here, a bite there, and then before I know it the entire loaf is gone.
I love it because it tastes so good (bread + cinnamon sugar + butter + brown sugar can’t be beat) but also because it’s so easy to make. It’s the perfect easy brunch recipe for any Sunday or holiday. Normally I just make a basic monkey bread for Christmas and holidays but this time I decided to add strawberries for a nice spring touch. Plus, if I add the fruit to the pastry, that makes it healthy…right? #dontanswerthat
The basic recipe stays the same, except you layer fresh chopped berries in the pan with the biscuits. Once it bakes it is full of cinnamon and berry flavor with a rich caramel-y sauce. But I don’t stop there…I had to make a nice creamy glaze. Strawberries and cream are better than just strawberries, don’t you think?
I made a simple powdered sugar glaze with some butter and International Delight Sweet Cream Coffee Creamer. Sweet Cream is my favorite creamer flavor. It’s the one I always have in my refrigerator. You guys also know how much I love International Delight, since I have over 30 recipes that use it on this blog. It’s not just for coffee, my friends!
Plus, it makes a great sweet creamy glaze that goes perfectly on Strawberry Monkey Bread!
If you don’t like strawberries, you could totally use blueberries or raspberries. Or even a mix of your favorites!
However you make this, don’t forget the glaze…and make sure you have company so you don’t eat it all!
Strawberry Monkey Bread
For the Monkey Bread:
- 2 cans (16.3 ounces each) Grands! Biscuits (not flakey) (16 total biscuits)
- ½ cup (100g) granulated sugar
- 1 teaspoon ground cinnamon
- 1 cup (200g) brown sugar packed
- ¾ cup (170g) unsalted butter melted
- 2 cups chopped strawberries about 3/4 pound
For the glaze:
- 2 tablespoons (28g) unsalted butter softened
- ¾ cup (85g) powdered sugar
- 2 tablespoons International Delight Sweet Cream Coffee Creamer
- Preheat oven to 350°F. Spray a 12-cup bundt pan with nonstick cooking spray.
- Open cans of biscuits and slice each biscuit into 4 pieces. Place in a large gallon size ziploc bag. Add granulated sugar and cinnamon. Seal the bag and shake until all the biscuit pieces are coated.
- Layer the biscuit pieces with the strawberries in the prepared pan.
- Stir together the brown sugar and melted butter until thick and combined. Pour evenly over dough in pan.
- Place the pan on a large cookie sheet (in case of drips) and bake for 40-50 minutes, or until the dough is cooked through. It’ll get quite brown on top.
- While the bread is baking, make the glaze. Mix the butter and powdered sugar together for about one minute, until the mixture is crumbly. Add the coffee creamer and mix until smooth. Place the glaze in a sandwich bag and seal until ready to top the bread.
- Once the bread is done, remove from the oven. Let it sit for just a minute, then place a large plate over the top and invert the bread onto the plate. Do this over the sink because the bread is somewhat juicy and you don’t want the liquid to spill all over your counter. You must turn it out of the pan before it cools or it will stick.
- Let cool for 5 minutes, then top with frosting. Serve warm.
Check out my other favorite brunch recipes:
This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.
Last Updated on March 10, 2022