Gingerbread Monkey Bread
Gingerbread Monkey Bread is a delicious holiday flavored twist on a classic breakfast. Cinnamon rolls are cut into pieces and dipped into a gingerbread spice mixture. A Christmas favorite with kids and adults!
Servings: 6
Calories: 661kcal
Equipment
Ingredients
- 3 cans cinnamon roll dough regular size
- 1/4 cup gingerbread coffee creamer
- 3/4 cup sugar
- 1/4 cup brown sugar
- 2 tsp gingerbread spice
- 1/4 tsp cinnamon
- 3/4 cup butter melted
Cream Cheese Glaze
- 1 16 ounce cream cheese frosting
- 1/4 cup gingerbread coffee creamer
Instructions
- Preheat oven to 350 degrees. Prep bundt pan with non stick spray.
- Unroll and separate can roll dough and cut the slices into quarters.
- Combine the sugar, 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 gingerbread coffee cream into the melted butter. Stir well.
- 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 half of the dough balls in the prepared bundt cake pan. Drizzle with half of the cream cheese glaze. 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 and cool 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 cream cheese glaze over the top of the monkey bread and serve.
Nutrition
Calories: 661kcal | Carbohydrates: 87g | Protein: 1g | Fat: 36g | Saturated Fat: 18g | Cholesterol: 61mg | Sodium: 354mg | Potassium: 45mg | Fiber: 1g | Sugar: 83g | Vitamin A: 709IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg