Easy Cinnabon Monkey Bread
I don’t know if you’ve noticed, but I’ve been trying to make a change to the types of recipes I’ve been posting lately. I mean, I’m not going to start posting lasagna or anythingdinner-like (shudder)! But I have been trying to post more “functional” dessert recipes (yes, they exist).
My mom once told me that she enjoyed looking at the pictures on my blog, but that she didn’t know what to “do” with the recipes.
And, at first, I was all, “Mommmmmmmmm. You make the recipes and then eat them!!! Geez….” Right? Right. …right?
It’s so hard to take constructive criticism from your mom, isn’t it? But hard as I tried to fight it, the soul searching began and I thought back on some of my favorite recipes…
108 Oreo Cake? Unbelievable, yes. But let’s be honest here. Who’s really whipping that up in a flash to take to the church pot luck?
Deep Fried Cadbury Eggs? Out of this world delicious. But practical? Maybe not so much…
…Ok. Actually you really can’t go wrong with that one 😉
Anyway. The point is: my mom was right. And not only was she right, but I also realized: my mom is totally my target demographic!
And had any other stay-at-home/mommy/baker/pinterest-lover said that same thing to me, I would have immediately thought, “Ok, what changes do I need to make so that this woman wants to make my recipes?”
So in an effort to create some more “practical” dessert recipes (which may be some sort of joke… I still haven’t decided), I give you: Super Easy Cinnabon Monkey Bread. It feeds a crowd, doubles as a meal and dessert, and takes less than 10 minutes to prep. Voila!
That’s one fully functional dessert! ….thankyouverymuchmom.
Recipe adapted from Our Best Bites Cookbook
- 3 cans Cinnabon Cinnamon Rolls dough
- 1 c. sugar
- 1 tbsp. cinnamon
- 1/2 c. butter
- 1/2 c. brown sugar
- 2 tbsp. honey (or you could use Cinnabon syrup if you can get your hands on it)
- Preheat oven to 400º. Grease a bundt pan well, and set aside.
- Combine cinnamon and sugar in a large zip to bag.
- Open the cans of cinnamon roll dough. Cut each cinnamon roll in 2 pieces. Roll each piece into a ball and place about half of them into the zip top bag. Shake to coat the dough.
- Place the coated dough balls in the bundt pan. Place the remaining dough balls into the bag and repeat coating. Place all of the dough in the bundt pan.
- In a small bowl, microwave the butter, brown sugar, and honey for 1 minute. Stir well to dissolve the sugar. Pour over the dough balls in the bundt pan.
- Bake for 20-25 minutes, until dough on the outside is brown and the center feels “set” when you lightly push on it.
- Allow to stand for 5 minutes and then invert onto a plate. Drizzle Cinnabon frosting over top before serving.
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