Unfiltered Cider Monkey Bread

Yield: 4 Servings
Portion Size: 1 Slice
Prep Time: 30 Minutes

Cider Monkey Bread

  • 1 (16.3 oz.) can of buttermilk biscuit dough
  • 1 Tablespoon garam masala
  • 2 each diced ripe banana
  • ¼ cup chopped walnuts
  • ½ cup sugar
  • Pinch of salt
  • ½ cup unsalted butter
  • ½ cup brown sugar
  • ½ cup Angry Orchard Unfiltered Cider

Angry Icing:

  • ½ cup powdered sugar
  • 1 Tablespoon Angry Orchard
  • Unfiltered Cider


Preheat oven to 400F

Cut biscuit dough into quarters and roll into balls.

In a large bag or bowl, toss with the garam masala, two of the diced bananas, walnuts, sugar and salt until coated well.

Pour into a greased bundt or loaf pan.

Next, melt the butter, brown sugar and cider in a pan. Pourover the biscuit dough mixture and place in the oven.

Cook until golden brown- about 30 minutes.

For the Angry icing:

In a small bowl, whisk together the sugar and cider. Reserve until ready to use.

To serve:

Allow to cool for 10 minutes and drizzle with the Angry icing.

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