Monkey Bread
Monkey bread is a decadent treat of buttery biscuit dough baked in a sweet caramel sauce and then drizzled with a creamy frosting, making it the ideal indulgent breakfast for a cozy winter morning like Christmas Eve.
Ingredients
- 3 cans of Cinnamon Rolls - Cinnabon
- 3/4 cup white sugar
- 3/4 cup brown sugar
- 1 tbsp cinnamon
- 1/2 cup butter
- 1/2 cup brown sugar
- 2 tbsp honey
Directions
- Grease bundt pan
- Preheat the oven to 400 degrees
- Combine cinnamon, 3/4 cup brown sugar, and 3/4 white sugar in a large zip lock bag
- Open the cinnamon rolls and cut each roll into 2 pieces
- Roll each piece into a ball
- Place some of the balls into the cinnamon and sugar bag
- When the balls are coated, put them into the bundt pan
- Melt butter with 1/2 cup brown sugar and honey
- Pour butter, sugar, and honey over dough balls in bundt pan
- Bake 24 - 28 minutes - rotate half way through
Notes
The bread is done when the internal temperature is at 190 degrees. I like to rotate the pan multiple times while it's baking. Allow to stand for 5 minutes and then invert onto a plate. Drizzle frosting over top before serving.
