Decadent Bear Claw Monkey Bread is the perfect way to wake up on the weekends. This easy and sweet almond breakfast treat tastes just like an old fashioned bear claw without all the hard work.
Hi All. It’s Mariah from Mariah’s Pleasing Plates and I am excited to be guest posting for the first time here on Mandy’s Recipe Box!
I am a true breakfast lover. We keep it pretty healthy on the weekdays but as soon as Saturday rolls around it is all about pancakes, french toast, and any other carb loaded, sugar covered treat I can get my hands on! Because hey, you only live once right?
Have you tried monkey bread yet? It is basically heaven in a bundt pan and it is incredibly easy to throw together! I make the basic cinnamon-sugar variety all the time but this past Saturday I decided to change things up a bit and the results were heavenly.
Have you had a bear claw? They sell them at most donut shops. It is basically a giant pastry filled with a buttery, almond filling and then drizzled with some sort of sticky sweet glaze. I loved them as a kid and consequently still do!
So I decided that the world really needed Bear Claw Monkey Bread! I used flakey biscuits, cinnamon, sugar, almond filling and sliced almonds. After I had already popped it into the oven, I decided that raisins would have been a great addition…So if you are a raisin lover try it and let me know what you think.
The cream cheese drizzle makes this monkey bread extra sweet, so the choice is yours if you want to use it or omit it. I am personally ALWAYS in for more sugar. 😉
- Bear Claw Monkey Bread:
- 2 Cans Biscuits (I used Grand's Flakey Variety)
- ½ Cup Sugar
- 2 Teaspoons Cinnamon
- 1 (12.5 oz.) Can Almond Filling
- ½ Cup Slivered Almonds
- ½ Cup Raisins (Optional)
- ½ Cup Butter, Melted
- ½ Cup Brown Sugar
- Almond Cream Cheese Glaze:
- 1½ Cups Confectioners Sugar
- 3 oz. Cream Cheese, softened
- ¼ Teaspoon Almond Extract
- 1 Tablespoon Butter, Melted
- 1-2 Teaspoons Milk
- Bear Claw Monkey Bread: Preheat the oven to 350°. Grease a bundt pun with cooking spray. Cut each biscuit into 4 equal pieces. In a large plastic bag, combine the sugar and cinnamon. Working in batches, place the biscuit pieces into the cinnamon sugar and shake well. Place half of the coated biscuit pieces into the bundt pan. Drop tablespoons of almond filling on top of the biscuits. Sprinkle with almonds and raisins if using. Top with remaining biscuit pieces.
- In a small bowl, combine the melted butter and brown sugar, Pour the butter mixture all over the biscuits. Bake for 30-34 minutes or until no longer doughy. Invert the pan onto a serving platter. Optional: Drizzle with almond cream cheese glaze. Serve warm.
- Almond Cream Cheese Glaze: In a bowl combine the confectioners sugar and softened cream cheese. Beat with an electric mixer on medium speed until combined and fluffy, 2-3 minutes. Stir in almond extract, butter and milk. Adjusting the milk for desired thickness.