Gingerbread Monkey Bread

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Gingerbread Monkey Bread is a great 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.

Prep Time15 mins

Cook Time40 mins

Course: Dessert

Cuisine: American

Keyword: gingerbread monkey bread

Servings:

Calories: 666kcal

Author: Jill

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,

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