Fruit and Nut Monkey Bread

Coffee Cakes & Sweet Treats

Use your bread machine to get a head start on this monkey bread.





1 loaf

Prep Time

10 minutes

Rise Time

3 hours

Bake Time

40 to 45 minutes


  • Dough
  • 3/4 cup water
  • 1/2 cup mashed potato
  • 1 teaspoon lemon extract
  • 3 tablespoons butter OR margarine
  • 2 eggs
  • 1 teaspoon salt
  • 3 cups bread flour
  • 1/2 cup sugar
  • 1 teaspoon grated lemon peel
  • 2 teaspoons Fleischmann's® Bread Machine Yeast
  • Glaze
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 3/4 cup whipping cream
  • 1 teaspoon rum extract
  • 1 tablespoon macadamia nut liquor, optional
  • 1 cup chopped pecans
  • 1/2 cup raisins
  • 1/2 cup chopped dried apricots


 Add dough ingredients to bread machine pan in the order suggested by manufacturer. Select dough/manual cycle.  If not using a bread machine, combine dough ingredients in the following manner:  stir together all dry ingredients  (including undissolved yeast), then add remaining ingredients for dough using a mixer.  Mix until a soft dough is formed.  Turn dough out on lightly floured surface and knead for 8 to 10 minutes until dough is smooth and elastic.  Cover with a towel and let dough rest for 10 minutes. 

Meanwhile, combine glaze ingredients in medium bowl. Stir to blend. Pour 1/3 of glaze on bottom of greased 12-cup tube pan.*

When bread machine cycle is complete, transfer dough to a lightly floured surface. Divide into 36 equal pieces; roll each piece into a smooth ball. Arrange balls in 3 layers in prepared pan; pour remaining glaze in between layers. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

Bake at 350ºF for 40 to 45 minutes or until done. Cool in pan on wire rack 5 minutes; invert onto serving tray. Serve warm.


*If pan has removable bottom, line with foil before greasing.