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.
- 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
Preheat oven to 350°F. Spray a bundt pan or tube pan with baking spray. Set aside.
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)
Cut each cinnamon roll into 4 quarters. Arrange evenly in pan. Drizzle evenly with wet ingredients.
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.
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.
Drizzle over monkey bread. Decorate with purple, green and yellow edible glitter or sanding sugar.
more instructions please visit: https://www.melissassouthernstylekitchen.com/king-cake-monkey-bread/