King Cake Monkey Bread is a fun spin off of a New Orleans classic. It’s super simple to make and it incorporates the same flavors in King Cake, transforming them into a pull apart dessert everyone will love.
Ingredients:
- 3 13 oz cans cinnamon rolls (i.e. Grands Flaky Cinnamon Rolls 8-count) each cut into 4 pieces, reserve cream cheese icing
- 1 8 oz block cream cheese softened and divided
- ⅔ cup packed light brown sugar
- 2 Tbsp butter melted
- 1 tsp ground cinnamon
- 1 tsp pure vanilla extract
- 1 cup half and half
- 2 large eggs
- purple, green and yellow edible glitter or sanding sugar
Instructions:
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Preheat oven to 350°F. Spray a bundt pan or tube pan with baking spray. Set aside.
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Using an electric mixer whip together 6 oz cream cheese, brown sugar, butter, cinnamon and vanilla until combined. Add eggs. Beat in half and half until blended. (Small bits of cream cheese may remain)
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Cut each cinnamon roll into 4 quarters. Arrange evenly in pan. Drizzle evenly with wet ingredients.
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Bake for 45-50 minutes until golden and puffed. Check at 30 minutes and lay foil on top to prevent over browning, if needed. Let stand for 10 minutes then turn onto a serving platter.
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To make the topping: Using an electric mixer, whip together remaining 2 oz cream cheese with cream cheese frosting from cinnamon rolls until smooth. May add additional half and half to make easier to drizzle.
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Drizzle over monkey bread. Decorate with purple, green and yellow edible glitter or sanding sugar.
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Serve immediately.
Notes
This bread puffs up considerably while baking but, settles while it cools in the pan for 10 minutes. You may also bake this in a deeper tube pan.
more instructions please visit: https://www.melissassouthernstylekitchen.com/king-cake-monkey-bread/
