Bourbon and Spice Monkey Bread
Equipment
- 7-inch round cake pan insert, metal cake pan, or foil pan
- wire rack
- whisk,
Ingredients
- 1 can 16.3 ounces store-bought refrigerated biscuit dough
- ¼ cup packed light brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon freshly grated nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon kosher salt
- ¼ teaspoon ground allspice
- ⅛ teaspoon ground cloves
- 4 tablespoons ½ stick unsalted butter, melted
- ½ cup powdered sugar
- 2 teaspoons bourbon
- 2 tablespoons chopped candied cherries
- 2 tablespoons chopped pecans
Instructions
- Open the can of refrigerated biscuit dough and separate the biscuits.
- Cut each biscuit into quarters.
- In a large mixing bowl, toss the biscuit quarters with the brown sugar, cinnamon, nutmeg, ginger, salt, allspice, and cloves until evenly coated.
- Transfer the coated dough pieces and any remaining sugar to a 7-inch round cake pan insert, metal cake pan, or foil pan.
- Drizzle the melted butter evenly over the dough.
- Place the pan in the air fryer and cook at 310°F (155°C) until the monkey bread is golden brown and cooked through in the middle, approximately 25 minutes.
- Transfer the pan to a wire rack and let the monkey bread cool completely.
- Unmold from the pan.
- In a small bowl, whisk together the powdered sugar and bourbon until smooth to make the glaze.
- Drizzle the bourbon glaze over the cooled monkey bread.
- While the glaze is still wet, sprinkle the chopped candied cherries and pecans over the top.
- Serve and enjoy!
Notes / Tips / Wine Advice:
Wine Advice:
This Bourbon and Spice Monkey Bread pairs wonderfully with a glass of sweet dessert wine, such as a late-harvest Riesling or a fortified wine like port or sherry. The rich, spicy flavors of the monkey bread complement the sweetness of these wines. Alternatively, serve with a cup of hot coffee or tea for a delightful morning or afternoon treat.Nutritional Information
Calories: 240 kcal | Carbohydrates: 33 g | Protein: 2 g | Fat: 12 g | Fiber: 1 g | Sugar: 17 g
