Mardi Gras Monkey Bread
Servings 24
Baking Temp 350°F
Calories 270kcal
Equipment
- 10-inch tube pan
- Nonstick cooking spray
- Kitchen shears or sharp knife
- Electric mixer
- Medium bowl
Ingredients
- 3 (17.5-ounce) tubes refrigerated jumbo cinnamon rolls with icing
- 1 (8-ounce) package cream cheese, softened
- ⅔ cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup evaporated milk
- Purple, green and golden yellow sanding sugar for decorating
Instructions
For the Monkey Bread
- Preheat oven to 350°F. Spray a 10-inch tube pan with nonstick cooking spray.
- Separate cinnamon rolls; set aside included icing to use later.
- Using kitchen shears or a sharp knife, cut each cinnamon roll into four pieces. Arrange cinnamon roll pieces in tube pan.
- In a medium bowl, beat together the softened cream cheese and sugar with an electric mixer. Add eggs, vanilla and evaporated milk; mix until combined.
- Pour cream cheese mixture over cinnamon rolls in tube pan.
- Bake 50-55 minutes, or until rolls are a deep golden brown. Remove from oven and cool on cooling rack for 10 minutes.
- Turn baked monkey bread out onto a large plate. Drizzle icing generously over monkey bread. Decorate with sanding sugar in the design of your choice. Serve warm.
Helpful hints
- Do not use a two-piece tube pan for this recipe because the cream cheese mixture could leak around the seams and make a mess in your oven.
- A standard-size Bundt® pan can be used instead of the tube pan.
- Monkey bread is done when a skewer inserted in the thickest part comes out clean.
- To be sure that the monkey bread is fully cooked and not doughy in the center, use a thermometer. The middle should reach 190°F. If the top is getting overly done and the center is still not at 190°F, cover with foil to prevent over-browning.
Nutrition
Serving: 92g | Calories: 270kcal | Carbohydrates: 41g | Protein: 5g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 30mg | Sodium: 450mg | Fiber: 1g | Sugar: 21g