Description
This Holiday Monkey Bread is gooey, cinnamony, and perfect for festive breakfasts. With cranberries, orange zest, and a colorful icing drizzle, it’s guaranteed to wow your family or brunch guests.
Ingredients
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4 cans Pillsbury Cinnamon Rolls (13 oz each)
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1 cup granulated sugar
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2 tsp ground cinnamon
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1 cup dried cranberries or raisins
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1 cup chopped walnuts or pecans (toasted optional)
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2 cups packed brown sugar
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1 cup unsalted butter, melted
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Zest of 1 orange
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Red and green icing (from cinnamon roll tubes), for drizzle
Instructions
1. Preheat & Prep
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Preheat oven to 350°F (175°C).
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Grease a large Bundt pan (or two 10-cup Bundt pans / 9×13-inch pan) thoroughly.
2. Prepare Dough
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Cut each cinnamon roll into quarters (kitchen shears = fastest).
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Toss dough pieces with sugar and cinnamon until fully coated.
3. Layer Ingredients
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Scatter a layer of cranberries, nuts, and orange zest in the pan.
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Add a layer of sugar-coated dough pieces.
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Repeat layers until all ingredients are used, finishing with cranberries, nuts, and zest on top.
4. Make the Sauce
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Melt butter and stir in brown sugar until smooth.
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Let cool slightly, then pour evenly over the layered dough.
5. Bake
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Bake for 30–35 minutes until golden brown and bubbling.
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Tent loosely with foil if the top browns too quickly.
6. Rest & Invert
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Cool for 10 minutes in the pan.
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Place a serving plate over the pan and invert.
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Tap gently to release the bread.
7. Decorate
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Divide cinnamon roll icing into two bowls. Tint one red and one green.
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Drizzle over monkey bread for a festive finish.
Notes
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Rest Before Flipping: 10 minutes is key to prevent “Monkey Bread Soup.”
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Prevent Sticking: Grease pan thoroughly and rest before inverting.
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Make-Ahead: Assemble the night before, refrigerate, then bake in the morning (add 5–10 mins if baking from cold).
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Freeze: Bake, cool, wrap tightly, freeze up to 2 months. Reheat in 300°F oven until warm.