Description
This No Sugar Monkey Bread is a delightful twist on the classic treat, made with refrigerated biscuit dough and sweetened naturally using sugar-free maple syrup. Perfect for breakfast or dessert, it’s easy to prepare and uses simple ingredients to create a warm, tender, and flavorful bread without any added sugar.
Ingredients
Scale
Primary Ingredients
- 2 cans (16.3 oz each) refrigerated biscuit dough (no added sugar)
- â…“ cup butter, melted
- ¼ cup sugar-free maple syrup
- 1 tablespoon cinnamon
- ½ cup chopped pecans or walnuts (optional)
- Nonstick cooking spray
Instructions
- Preheat and Prepare the Pan: Preheat your oven to 350°F (175°C) and generously grease a Bundt pan with nonstick cooking spray to prevent sticking.
- Prepare Biscuit Pieces: Cut each biscuit into quarters to ensure even baking and easy pulling apart after baking.
- Coat Biscuit Pieces: In a large zip-top bag, combine the cinnamon and chopped nuts if using. Add the biscuit quarters, seal the bag, and shake thoroughly to coat each piece evenly with the cinnamon mixture.
- Mix Butter and Syrup: In a small bowl, mix the melted butter and sugar-free maple syrup until well combined.
- Assemble the Monkey Bread: Layer half of the coated biscuit pieces evenly into the Bundt pan. Drizzle half of the butter and syrup mixture over the biscuit pieces. Repeat with the remaining biscuit pieces and butter mixture, layering to build the dish.
- Bake: Place the Bundt pan in the oven and bake for 30 to 35 minutes, or until the monkey bread is golden brown and cooked through, with the center fully set.
- Cool and Serve: Allow the monkey bread to cool in the pan for about 10 minutes before carefully inverting it onto a serving plate. Serve warm for the best taste and texture.
Notes
- For an indulgent variation, use sugar-free caramel sauce instead of sugar-free maple syrup for drizzling.
- To achieve a softer texture, cover the Bundt pan loosely with aluminum foil during the last 10 minutes of baking.
