I made this monkey bread last year for Christmas and I forgot to share the recipe. It honestly turned out so much pretty than I ever imagined! It feeds like a million people, so if you are having a crowd; this is a great thing to make! Last year for Christmas, I made this, our favorite breakfast casserole and then our favorite grits casserole as well. The great thing about all of these is that you can make them ahead of time and then just bake them the morning of!
Monkey Bread Recipe
Ingredients
1 cup brown sugar
2 tablespoons cinnamon
1 stick melted margarine
2 cans Immaculate Cinnamon Rolls or Annie’s Organic (cut in 1″ pieces)
1 cup crushed pecans
*The trick to the Immaculate Cinnamon rolls which I found out our Fresh Market or Whole Foods store is that the icing comes in a packet that you can squirt on the bread at the end.
Steps
Preheat oven to 350° F. Grease a large bundt pan with cooking spray. Put half of the cut up cinnamon rolls into pan.
Add half of the following ingredients: brown sugar, cinnamon, pecans.
Pour in half of the melted margarine.
Add remaining rolls.
Add remaining brown sugar, pecans, cinnamon and margarine.
Cover with aluminum foil and bake for 40 minutes. Take off the foil and bake for 20 additional minutes to finish the bread and give it a crunchy topping!
Cut off the top corner of the icing packet and drizzle it over the monkey bread.
