Gingerbread Monkey Bread
Gingerbread Monkey Bread is a delicious holiday flavored twist on a classic breakfast. Easy to make by using ready-made cinnamon rolls and a great spiced creamer, this is one treat you can whip up and bake while sipping your morning coffee.
You can enjoy this gingerbread monkey bread with a White Chocolate Pumpkin Spice Latte
Gingerbread Monkey Bread
If you love monkey bread, you are going to love this Christmas-y twist. This gingerbread monkey bread is so rich and gooey and perfect, you can use it for Christmas morning or any other time you need a special, easy breakfast idea.
Can I Use Homemade or Frozen Cinnamon Rolls for This?
While it is the easiest to make this recipe using the cinnamon rolls that come prepackaged in the refrigerator section, you can also make it using homemade dough or even dough that you find in the freezer section.
Do I Have to Make Gingerbread Spice Monkey Bread in a Bundt Pan?
When making gingerbread spice monkey, you will traditionally make it in a bundt pan. You can, however, make it in other pans like a pie pan, a square pan or a bread loaf. The difference in the pans will be different cooking times. When you decide to make the monkey bread in other pans, you will want to watch the cooking times to make sure that it isn’t over baked or still doughy in the center.
Ingredients
- Cinnamon roll dough
- International Delight Pumpkin Pie Spice Coffee Creamer
- Sugar
- Brown sugar
- Pumpkin pie spice
- Cinnamon
- Sweet cream butter
- Cream cheese frosting
- International Delight Pumpkin Pie Spice Coffee Creamer
How to Make Gingerbread Monkey Bread
Prepare a bundt pan by spraying it with cooking spray and preheat the oven to 350 degrees.
Gingerbread Monkey Bread
Equipment
- Bundt pan
- Non stick spray
- Medium bowl
- 2-small bowls
- Serving platter
Ingredients
Bread Ingredients:
- 3 cans cinnamon roll dough regular size cans
- 1/4 C International Delight Pumpkin Pie Spice Coffee Creamer
- 3/4 C sugar
- 1/4 C brown sugar
- 2 tsp pumpkin pie spice
- 1/4 tsp cinnamon
- 3/4 C sweet cream butter melted
Cream Cheese Glaze Ingredients:
- 1 container cream cheese frosting 16 oz
- 1/4 C International Delight Pumpkin Pie Spice Coffee Creamer
Instructions
- Preheat oven to 350 degrees
- Prep bundt pan with non stick spray
- Unroll and separate can roll dough
- Cut slices into quarters
- Combine and brown sugar, pumpkin pie spice, and cinnamon in a medium bowl.
- Set aside.
- Add the cream cheese frosting, 1/4 cup Pumpkin Pie Creamer. Blend until combined.
- Set aside.
- Pour the 1/4 cup of International Delight Pumpkin Pie
- Spice Coffee Creamer into the melted butter. Stir well until mixed.
- Dip each quartered cinnamon roll dough pieces into the melted butter mixture. Immediately roll the dough pieces in the bowl of the sugar mixture. Coat each dough piece with the sugar mixture.
- One by one stack the dough balls in the prepared bundt cake pan. Drizzle with half of the cream cheese glaze at the half way mark of adding the dough balls. Continue adding the remaining of the dough balls.
- Bake at 350 degrees for 35-45 minutes. (Or until golden brown and no longer doughy)
- Set aside the monkey bread in the pan for 15 minutes.
- Invert the bundt cake pan onto a serving platter.
- Tap the top of the cake pan to release it.
- Drizzle the rest of the glaze over the top of the monkey bread,
