Monday, January 12, 2009
Danger, I Made This and I Will Be Making It Again
I made this Cinnamon Roll Monkey Bread this weekend for a baby shower brunch this weekend and it was heavenly and deadly. By that I mean, you go to heaven then you die cause all of your arteries are clogged by this thing. But it is GOOD. I mean, GOOD.
You won't be sad if you make this for your family this weekend. Neither will your family. Only your scale, your trainer and your jeans will be mad at you. But that is okay.
Do it anyway!
Cinnamon Roll Monkey Bread
1/2 cup sugar
2 teaspoons cinnamon, divided
2 cans Pillsbury refrigerated Cinnamon Rolls
1/2 cup chopped walnuts
1/2 cup dried cranberries
1 cup firmly packed brown sugar
1/2 cup butter or margarine, melted
Cinnamon Roll icing
Heat oven to 350°F. Lightly grease 12-cup fluted tube pan.
In large plastic food-storage bag, mix sugar and 1 teaspoon cinnamon. Separate dough into 16 rolls; cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts and raisins among the biscuit pieces.
Mix brown sugar, 1 teaspoon of cinnamon, and butter; pour over cinnamon roll pieces.
Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate. Warm the packaged icing in the microwave briefly (20-30 seconds) and drizzle over the bread. Pull apart to serve. Serve warm.
Note: Can be reheated in the microwave the next day.