Ingredients:

  • 2 (16 oz) cans refrigerated large flaky biscuit dough (8 count each)
  • 1 cup Unsalted Butter, melted, plus extra for greasing
  • ¾ cup Packed Light Brown Sugar
  • ¼ cup Granulated Sugar
  • 2 tablespoons Pure Vanilla Extract
  • 1 teaspoon Almond Extract (optional)
  • 1 cup Freeze-Dried Strawberries, finely crushed into powder
  • 1 teaspoon Ground Cinnamon
  • 2 cups Fresh Strawberries, hulled and quartered
  • 4 oz Cream Cheese, softened to room temperature
  • 2 cups Powdered Sugar (Icing Sugar), sifted
  • 2 tablespoons Milk or Heavy Cream (adjust consistency as needed)
  • 1 teaspoon Lemon Zest (optional)

Instructions:

  1. Preheat the oven to 350°F (175°C). Liberally grease the entire inside of a 10-to 12-cup bundt pan with softened butter, ensuring all crevices are covered. Dust lightly with flour or a small amount of granulated sugar.
  2. Dice the Dough: Open the biscuit cans. Cut each biscuit into four equal pieces (you will have 64 pieces total). Set aside.
  3. Prepare the Sauce (Wet Coating): In a small saucepan, combine the 1 cup butter, brown sugar, and granulated sugar over medium-low heat. Stir until the sugar is mostly dissolved and the mixture is smooth. Remove from heat and stir in the vanilla and almond extract.
  4. Prepare the Dry Coating: In a large bowl, whisk together the crushed freeze-dried strawberry powder and cinnamon.
  5. Coat the Dough: Working in batches, dip the dough pieces into the warm butter sauce, ensuring they are fully submerged. Shake off excess sauce, then immediately toss them into the dry strawberry powder mixture until evenly coated. Place the coated pieces back into the butter sauce bowl (this ensures you capture all the remaining sauce).
  6. Layer the Pan: Pour about one-third of the remaining butter sauce into the prepared bundt pan. Arrange half of the coated dough pieces evenly in the bottom of the pan. Sprinkle half of the fresh, quartered strawberries over the dough pieces.
  7. Second Layer: Top with the remaining half of the dough pieces, followed by the rest of the fresh strawberries. Drizzle the remaining butter sauce evenly over the top layer.
  8. Bake for 35 to 40 minutes, or until the top is a deep golden brown and the internal dough reaches 200°F (93°C). If the top browns too quickly, loosely tent with aluminum foil for the last 10 minutes.
  9. Rest and Invert: Remove from the oven. Let the pan rest for exactly 5 minutes on a wire rack. After 5 minutes, carefully place a serving platter upside-down over the bundt pan and invert quickly. Lift the pan off.
  10. Make the Glaze: While the bread is slightly cooling, beat the softened cream cheese until smooth. Gradually add the sifted powdered sugar and beat until incorporated. Add the milk/cream and lemon zest, beating until the glaze is smooth and drizzle-able.
  11. Drizzle the glaze generously over the warm monkey bread. Serve immediately while still warm for the best pull-apart action.