Guest Post Monday: Cinnamon Roll Monkey Bread with Cream Cheese Frosting

Please welcome Miranda Gellert, as she shares her recipe for Cinnamon Roll Monkey Bread with Cream Cheese Frosting.  Monkey Bread is one of those lovely, easy to make, super-decadent desserts that can be served after dinner or before church for Sunday-morning breakfast.  With the help of pre-made cinnamon buns from a can, Miranda shows us how to take this recipe to the next level with Cream Cheese Frosting ( a “copycat” recipe akin to Cinnabon).   For our past experiences in Monkey Bread at Clearly Delicious, see here.

-Helana

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From Miranda:

A simple recipe that you can make with your kids that they will adore! After all, who doesn’t love cinnamon rolls? Little bite-sized cinnamon roll pieces coated in a copycat Cinnabon cream cheese frosting make for a weekend of breakfast deliciousness!

Guest Post Monday: Cinnamon Roll Monkey Bread with Cream Cheese Frosting

This recipe is re-posted from Miranda’s My Favorite Things Blog (original here).  To follow Miranda and her (clearly) delicious recipes, please subscribe to her Facebook page at The Breakfast Club–Ordinary People Who Love Extraordinary Food.  For the original Copycat Cream Cheese Frosting recipe, see here. 

Ingredients:

–Monkey Bread–

*1/2 stick of butter, melted (or: 4-tablespoons butter, melted)

*1 (8-count) container jumbo Grands’ buttermilk biscuits or cinnamon rolls

*1/3 cup sugar

*3 tablespoons cinnamon

—Cream Cheese Frosting—

*1 (8-ounce) package of cream cheese, room temperature

*1 cup (2 sticks) butter, room temperature (or: 16-tablespoons butter, room temperature)

*3 cups confectioner’s sugar

*1 teaspoon vanilla extract

*1 teaspoon lemon juice

*1/4 teaspoon salt

*1 teaspoon whole milk

For the Monkey Bread:

1.) Preheat oven to 350F.  Melt butter in a medium-sized bowl for approximately 20 seconds (microwave) or until melted.

2.) Separate biscuits and quarter each one into 4 pieces and transfer to a plate.

3.) Add sugar and cinnamon to a zip top plastic bag and shake until mixed.

4.) Add 6 to 8 pieces of quartered dough to melted butter and mix to cover. Remove dough from butter and place in Ziploc bag. Shake until pieces are completely covered in sugar mixture. Place coated biscuits pieces into a greased bread pan.

5.) Bake monkey bread for approximately 20 to 25 minutes or until bread is golden and cooked through.*  Cool for 10 minutes before frosting.

*Cook’s Note: Depending on your oven, you may need to adjust the cooking time.

6.) Invert pan over a large dish and spread frosting over the monkey bread. Pull apart and enjoy!

*Cook’s Note: If you are short on time, you can use one can of pre-made cream cheese frosting. Add 1/2 tsp lemon extract and stir until thoroughly mixed before spreading on monkey bread.

For the Frosting:

1.) Remove cream cheese from package and place in a bowl. Allow cream cheese to soften for about 15 minutes at room temperature, or until soft. Repeat with butter: measure out butter into a measuring cup and soften for 15 minutes, or until room temperature.

2.) Combine cream cheese and butter in a large bowl with a hand mixer until the ingredients combine and start to cream together.

3.) Slowly add in the confectioner’s sugar one cup at a time and beat until smooth.

4.) Add vanilla extract, lemon juice, salt, and milk.  Mix in the remaining ingredients until all ingredients are fully incorporated.  Reserve for frosting Monkey Bread.

Makes: 8 servings.

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For more from Miranda, check-out her daily posts at the blog My Favorite Things (sometimes with several posts a day!) and her an incredibly active (and delicious) Facebook page, The Breakfast Club–Ordinary People Who Love Extraordinary Food.  

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