Strawberry Rhubarb Monkey Bread

Strawberry Rhubarb Monkey Bread
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A classic reimagined. Fresh, springtime flavors compliment this breakfast bread favorite. 
20 min
Prep Time
1:20
Total Time
12 servings

Ingredients

Sauce

1 cup
chopped rhubarb, thawed and drained if frozen
1 cup
sliced fresh strawberries
1/2 cup
sugar
1/2 cup
water

Bread

24
frozen dinner rolls, thawed, cut into quarters
1/2 cup
Land O Lakes® Butter, melted
3/4 cup
sugar
2 tablespoons
firmly packed brown sugar
1 1/2 teaspoons
ground cardamom
1/2 teaspoon
ground nutmeg
 
Land O Lakes® Heavy Whipping Cream, whipped, if desired

Directions

  1. Heat oven to 350°F. Spray 10-cup Bundt® pan with no-stick cooking spray. Set aside.
  2. Place all sauce ingredients into 2-quart saucepan; cook over medium-high heat, stirring occasionally, 10 minutes or until fruit is softened. Remove from heat. Using potato masher, crush fruit until no large pieces remain. Pour half of sauce into prepared pan. Set remaining aside.
  3. Combine 3/4 cup sugar, brown sugar, cardamom, and nutmeg in large bowl. Dip dough pieces in melted butter, then roll in sugar mixture to coat. Place half of dough pieces into prepared pan; top with remaining fruit sauce and remaining dough pieces.
  4. Bake 45-55 minutes or until golden brown. Let stand 5 minutes in pan. Invert onto serving plate. Serve with whipped cream, if desired.

Recipe Tips

Nutrition Facts (1 serving)

Calories
370
Cholesterol
20mg
Carbohydrates
63g
Protein
4g
Fat
11g
Sodium
320mg
Dietary Fiber
0g

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