You may have noticed I’ve been a little MIA recently. Believe me, sooner or later I will update the entire world about the crazy exciting things going on in my life, but now is not the time. Now is the time to get back into the kitchen—which I’ve been doing a ton these last few days to get ready for the holiday season.
As we all know, Christmas is right around the corner. There are many exciting things that go on during the season—but for the most part people young and old are most excited about Christmas morning.
There’s the tree, the lights, the presents, the family, the festivities and for some, the breakfast.
I don’t know what your family traditions are or what you’re planning to make, but let me suggest adding Cinnamon Roll Monkey Bread to the Christmas table in 2014.
Anyone who has had monkey bread knows eating it is a divine experience, but imagine adding frosting and extra cinnamon to the mix—obviously it’s going to take it up a notch. Not to mention, it’s easy as pie—literally.
WHAT INGREDIENTS DO I NEED:
-1 Cup Brown Sugar
-3/4 Cup Butter
-1/2 Cup Sugar
-1 Tablespoon Cinnamon
-2 Cans of Refrigerated Cinnamon Rolls
HOW DO I MAKE IT?
- Preheat oven to 350 degrees.
- Spray a Bundt pan with Canola Oil or Vegetable Oil Spray.
- Open both cans of cinnamon rolls and cut each one into fours.
- Take a plastic freezer bag and fill it with the cinnamon and sugar. Shake each of the cut pieces in the bag until they are completely covered, and place them into the Bundt pan evenly.
- Melt the butter and mix it with the brown sugar.
- Pour the butter mixture into the pan over the cinnamon roll pieces. (For extra gooey bread, layer the cinnamon roll pieces and butter mixture.
- Bake for 20 minutes.
- Let it stand for about 5 minutes, then add the frosting from the cinnamon roll tubes.
- Eat your heart out.
Don’t buy premade cinnamon rolls at the grocery store or make frozen waffles this year. Take just a little extra time to create a breakfast your family won’t soon forget—and trust me—you won’t either.