Just Peachy Monkey Bread
Pull-apart monkey bread is always a hit. Give this fun version, with fresh peaches and peach jam, a try.
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Ingredients
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- 1/2 cup granulated sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 3 package Shawnee Mills Buttermilk Biscuit Mix
- 1 1/2 cup Hiland Whole Milk
- 1 peach, peeled and cubed
- 1/4 cup sliced almonds
- 1/2 cup Hiland Unsalted Butter
- 1/3 cup Griffins Pancake Syrup
- 1/2 cup Garden Club Peach Preserves
- Preheat oven to 350 degrees. Generously spray a Bundt pan with nonstick baking spray.
- In a medium bowl, stir together granulated sugar, cinnamon and nutmeg
- In a large bowl, combine biscuit mix and milk. Stir together to form a dough. Let sit for 5 minutes.
- Scoop heaping tablespoons of biscuit dough and form into balls. Roll in cinnamon-sugar mixture until evenly coated. Layer half of the dough balls in the Bundt pan. Sprinkle with peaches and almonds. Top with remaining half of dough balls.
- In a small saucepan, heat butter and syrup over medium heat, stirring until sugar dissolves and butter is melted. Remove from heat, and stir in the peach spread. Pour evenly over dough balls. Bake until golden brown, about 35 minutes. Let cool in the pan for 10 minutes, then invert onto a serving platter. Serve warm.