If you thought Monkey Bread wasn’t sophisticated, this version made with honey, apricot and cardamom will make you think again!
Last time I made Monkey Bread with my mom, we somehow ended up with biscuits on the ceiling. Don't ask. My mom was recently in town visiting and I thought we could redeem ourselves from our last encounter with Monkey Bread.
Things got a little crazy in the kitchen, but this time we managed to keep all of our biscuits on the table instead of the air. We switched it up from the regular version and made this Honey-Apricot Monkey Bread
Instead of the traditional cinnamon and sugar, our sauce used honey, cardamom, and apricot preserves. It's the perfect amount of sweetness and flavor.
These Grands Honey Butter Biscuits work great for this bread and have that great honey butter taste already infused in them.
Cut all of the biscuits into quarters and layer half of them in a Bundt pan. Pour half of the sauce on top and then add the remaining biscuits. Pour the rest of the sauce on top so that it's all equally distributed.
Bake until it's golden brown. All of the crispy edges are going to be covered in sauce once you invert the bread onto a plate.
The result has layers of honey butter biscuits coated in an apricot honey sauce just waiting to be pulled apart and enjoyed!
More Monkey Bread TwistsChristy joined the Tablespoon team to share her recipes and inspire family food fun. Watch her Tablespoon member profile for great new recipes!