Monkey Bread

I absolutely cheated with this recipe. I did “kick it up a notch” from what many recipes called for (refrigerated biscuits) and used packaged cinnamon rolls. My intention was to make something as fabulous as I am and make the dough by hand and have a fun mix in like pecans, white chocolate chips, Nutella, Kahlua, Bailey’s, I mean,  flavored syrup 🙂

 Time was short, I’m trying to stick to a budget for the first time, um, ever, and I had several meals to make for others and figured I’d repeat the desserts. Of course I had to make one for my girlfriends first so I could tweak as I saw fit and here’s what happened. Note- one package of cinnamon rolls makes a very tiny batch. In order to feed a group I’d recommend using at least three tubes.

I mixed the off brand with the good stuff to help keep a good flavor in the dough while being money conscious.In a gallon sized zip lock bag I added the sugars and cinnamon so I could shake and cover (shake and bake?! Thank you, Ricky Bobby) the pieces evenly. 

Some pieces I cut in half, others, into fourths. Heck, I may have even made one giant piece but it likely remained mushy and was not worth bragging over .
After equally shaking the rolled pieces of cinnamon roll I put them in a well sprayed bundt pan with the butter, honey, vanilla, cinnamon sugar mixture. The vanilla and honey were the added “fabulous” I could come up with off hand. I had some Triple Sec and some pecans but opted out of both.

 After cooking at 350 until done, approx 25 minutes, I let it cool slightly on the stove and drizzled the pre packaged icing over top. I fully intended to add my own cream cheese, powdered sugar, milk, vanilla frosting to it but in the interest of saving time and cleaning the kitchen I called it good. My house smells like a million bucks and my love handles are screaming for a dose of fat and sugar. This time, I’ll happily oblige!

 Shortcut Monkey Bread
1 tube refrigerated cinnamon rolls, cut into halves or quarters
1/4 c white sugar
1/4 c brown sugar
 1 T cinnamon
1 1/2 T butter
1/4 t vanilla
1/2 t honey
1 T reserved cinnamon sugar mixture

Cut cinnamon rolls to desired size and roll into balls. Place dough in ziplock bag filled with sugars and cinnamon and toss well to coat. Place pieces in well-sprayed bundt pan and top with melted butter that has been mixed with the reserved C&S mixture, honey, and vanilla. Bake at 350 for approx. 25 min. Cool five minutes and transfer to serving plate. Cover with icing included with cinnamon rolls. Enjoy with a caramel macchiato, cup of black tea, or milk.


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