We don’t repeat many desserts in this house. But these? These will be happening again.
Really, really, soon.
And, can I just say THANK YOU to the person who found a way to turn cake mix into a yeasty dough? Because, oh. my. gosh. You have changed my life. Seriously amazing stuff right here.
I wasn’t sure the ooey-gooey-caramely-cinnamony monkey bread taste would really jive with the Red Velvet, but I’ll say it again: o-m-g-soooooooooo good! My doubts couldn’t have been more wrong– everything jived perfectly.
Top it off with cream cheese frosting and chopped pecans, and voila! Classic Red Velvet all done up for breakfast.
Recipe adapted from: no. 2 pencil
Notes about this recipe:
- Yes, I know you usually use powdered sugar in cream cheese frosting. Just trust me here– after about 5 minutes, the frosting won’t have a grainy texture at all!
- If the bread breaks apart at all during the invert, simply patch it back together. Once the frosting is on, no one will be able to tell!
- This dough recipe makes TWO batches! I’m not very good at halving a cake mix, so I just went ahead and made the full recipe. I just placed the “extra” dough in a loaf pan and baked it as bread. Serve it with a little butter and cinnamon sugar on it for some very Valentine’s Day toast!
Monkey Bread from Friends:
King’s Hawaiian Monkey Bread by Crazy For Crust
Cake Batter Monkey Bread Muffins by The Domestic Rebel
The Best Monkey Bread by Mel’s Kitchen Cafe