Cinnamon and brown sugar monkey bread
This is such a yummy dessert bread, and it's simple to prepare. Plus, you can use those stale, leftover dinner rolls or buns to create it. The monkey bread has a gooey-sweet cinnamon and brown sugar caramel flavor that will have you coming back for seconds and possibly third helpings. You can also add canned apples, pears, peaches, nuts, and a drizzle of glaze on top of my recipe to make it different each time.
Ingredients:
- 12 to 14 dinner rolls or buns; the amount you'll need will depend on their size.
- 3 eggs, whisked
- 1/2 cup of Splenda brown sugar blend or regular brown sugar
- 1 cup of Splenda or sugar
- 1/4 cup of honey
- 1 tablespoon of ground cinnamon
- 3/4 cup melted butter
Instructions:
Grease an angel food cake pan, bundt pan, or loaf pan with some butter; set aside.
Add the Splenda or regular sugar and the ground cinnamon to a bowl. Now, add two eggs and whisk them in with the cinnamon mixture.
Pull the rolls into manageable bite-sized pieces, then add them to the bowl of cinnamon mixture. Toss the pieces of the rolls around until they are coated well.
Add the Splenda brown sugar blend or regular brown sugar and a fourth cup of honey to the melted butter; stir well.
Place the pulled-apart pieces of rolls into the prepared, greased pan. Smashing them down slightly. Then pour the melted butter and Splenda brown sugar mix over top of them.
Transfer the pan to the oven and bake at 350 degrees for about 20 minutes.
Allow your monkey bread to cool, because it's going to be as hot as lava when it's taken fresh out of the oven.
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