Skinny Sweet Monkey Bread: Nostalgic Pull-Apart Treat

Skinny Sweet Monkey Bread: Simple, Nostalgic and Fun to Eat

This skinny version of classic monkey bread keeps the comforting, pull-apart texture you remember while trimming a few calories. It’s an easy, family-friendly sweet bread made with refrigerated buttermilk biscuits, a light cinnamon-sugar coating, chopped walnuts for crunch, and a simple reduced-fat butter and brown sugar glaze. Serve warm for maximum nostalgia — everyone loves pulling off a gooey piece straight from the Bundt pan.

Prep Time
15 mins

Bake Time:
25 mins

Total Time
40 mins

Course
Breakfast, Dessert, Snack

Cuisine
American

Servings
10

Calories
190 kcal

Ingredients

¼ cup chopped walnuts
3 (7.5 oz.) cans refrigerated buttermilk biscuits
⅓ cup granulated sugar
2 teaspoons ground cinnamon
¼ cup plus 2 tablespoons reduced-fat butter or light margarine
¾ cup brown sugar, packed
2 teaspoons water

Instructions

Preheat the oven to 350°F (175°C). Generously coat a 10- to 12-cup Bundt pan with non-stick cooking spray; a spray that contains flour works well to help release the bread.
Evenly sprinkle the chopped walnuts across the bottom of the prepared Bundt pan to create a nutty base.
In a medium bowl, combine the granulated sugar and ground cinnamon. Set aside.
Quarter each biscuit and roll each piece in the cinnamon-sugar mixture until coated. Arrange the coated pieces in layers in the Bundt pan so they’re distributed evenly.
In a small saucepan, combine the reduced-fat butter, packed brown sugar, and water. Heat over medium until the mixture comes to a gentle boil, then reduce heat to low and simmer for 2 minutes, stirring frequently to dissolve the sugar and create a glossy glaze.
Carefully pour the hot glaze evenly over the layered biscuit pieces in the pan. Bake in the preheated oven for about 25 minutes, or until the tops are golden and the glaze is bubbling.
Remove the pan from the oven. Allow it to rest for a few minutes, then place a serving plate over the Bundt pan and invert carefully so the monkey bread releases onto the plate while the glaze is still warm.
Serve warm. Monkey bread is best shared family-style: let everyone pull off pieces and enjoy the gooey, cinnamon-sweet layers.

Nutrition

Serving: 1 serving

Calories: 190 kcal

Carbohydrates: 34 g

Protein: 2 g

Fat: 6 g

Sodium: 248 mg

Fiber: 1 g

Sugar: 23 g

Plus Points: 5

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Let me know how it turned out in the comments.