Cinnamon Roll Monkey Bread
Ever since my husband tasted monkey bread for the first time it was game over. He loves the stuff. So much. I made this Cinnamon Roll Monkey Bread for Christmas brunch and he completely ignored the other food and just devoured the monkey bread. Silly guy.
I have to admit that I love monkey bread as well. Who doesn’t though, right? Although you can make it with regular biscuits, the cinnamon rolls really kick it up a notch and I ain’t mad at it. Brings even more flavor and the icing makes it a mini cinnamon roll in every bite. This is something I’ll only make occasionally though since I don’t typically take the time to make my own cinnamon rolls to make this breakfast healthy, so I just make the best choice at the grocery store to choose those with clean ingredients and aren’t processed. For those of you that choose to venture into the territory of making your own healthy cinnamon rolls, just be sure to send some my way.
For now, this one tastes AMAZING and will do for those special occasions when we splurge a bit…like Christmas morning, birthday mornings, or just because mornings.
Cinnamon Roll Monkey Bread
Ingredients
- 2 cans of cinnamon roll dough (at least 10 rolls total), cut into quarters
- 1+¼ cup coconut sugar or granulated sweetener of choice
- 2 teaspoons cinnamon
- ½ cup ghee, melted
- Cinnamon roll icing from the dough container
Instructions
- Preheat oven to 350⁰F. Grease a bundt pan.
- In a bowl or plastic bag mix ¼ cup sugar and 1 teaspoon of cinnamon. Place each piece of cinnamon roll into the cinnamon sugar mixture and toss to coat. Place each piece in the greased pan.
- In a bowl mix the melted butter, remaining sugar and cinnamon. Pour over the cinnamon rolls in the pan.
- Bake for 25-30 minutes or until knife comes out clean in the center. Let cool in the pan for 5-10 minutes before trying to turn upside down on a serving plate.
- Drizzle the icing over top of the bread. Can warm in the microwave or in warm water to make easier to drizzle if needed.
