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Oh my goodness: monkey bread. Truth be told, I have to limit the number of times a year I make it. I usually wait until my kids are all home because I can’t control myself around it, and they tend to devour it in two seconds flat. This king cake monkey bread is the most divine treat, whether you’re the Mardi Gras-celebrating type or not.
If you like cinnamon, love butter, adore sugar, and can’t resist cream cheese icing, this recipe is calling your name. Traditional king cake is delicious, but it’s a pretty big commitment in terms of time and effort. This monkey bread comes together with just 25 minutes of prep. Don’t ever doubt the magic of canned cinnamon rolls! A little fresh orange complements the warm spices, and the icing makes it totally irresistible.
P.S. You can swap out the sanding sugar colors to make it fun for any holiday or occasion! This is one of those desserts (or sweet breakfast ideas) you’ll want to make all year long.
Can you make king cake monkey bread ahead of time?
This monkey bread is best served warm on the day it's made. That said, you can store leftovers, covered, at room temperature for up to one day or in the refrigerator for up to three days.
How do you keep monkey bread from sticking to the pan?
Be sure to grease your Bundt pan with nonstick cooking spray so the bottom and sides are thoroughly coated. It’s also important to let the bread cool in the pan for only 10 minutes. This gives the bread just enough time to set up without the sugar hardening and sticking to the pan. When you invert it onto your serving plate, give the pan a few taps and it should slide right out.
Ingredients
- Nonstick cooking spray
- 3 (17.5-ounce) tubes refrigerated cinnamon rolls (such as Pillsbury Grands! Cinnamon Rolls with Cream Cheese Icing)
- 1/2 cup granulated sugar
- 1 Tbsp. ground cinnamon
- 2 tsp. orange zest, plus 1 tablespoon plus 1 teaspoon orange juice
- 1/4 tsp. freshly ground nutmeg
- 1 cup (2 sticks) salted butter
- 1 tsp. vanilla extract
- 1/2 cup packed light brown sugar
- 4 oz. cream cheese
- 1/2 cup powdered sugar
- 2 Tbsp. purple sanding sugar
- 2 Tbsp. green sanding sugar
- 2 Tbsp. yellow sanding sugar
Directions
- Step 1Preheat the oven to 350°F. Spray a 12-cup nonstick Bundt pan with cooking spray.
- Step 2Open the cinnamon roll tubes and remove the frosting cups; set them aside to come to room temperature. Separate the dough into individual cinnamon rolls and cut each roll into 6 pieces.
- Step 3In a small bowl, combine the granulated sugar, cinnamon, orange zest, and nutmeg. Dump the sugar mixture into a 1-gallon zip-top bag.
- Step 4In a small saucepan, melt the butter over medium heat. Let it cook until lightly golden and foamy (not brown), 3 to 5 minutes. Remove from the heat and add the vanilla (it will bubble up). Once the bubbles have subsided, whisk in the brown sugar and 1 tablespoon of the orange juice until smooth and well combined.
- Step 5Add half of the cinnamon roll pieces to the zip-top bag with the cinnamon-sugar mixture. Toss well to coat the pieces. Place the pieces in the Bundt pan in an even layer. Drizzle with half the butter mixture. Repeat the tossing and layering process with the remaining dough, cinnamon-sugar, and butter mixture, stirring the butter mixture before drizzling, if needed.
- Step 6Bake until the top of the monkey bread is deep brown, 35 to 40 minutes. Let cool for 10 minutes in the pan. Then invert the monkey bread: Place a dinner plate over the top of the pan and, with oven mitts, hold the pan and dinner plate together, then flip over. Carefully remove the Bundt pan (give it a few taps if the bread doesn't seem to be releasing) and let it slide out onto the plate. Allow to cool for at least 30 minutes.
- Step 7Meanwhile, in a medium bowl, mix the cream cheese with a small rubber spatula until very smooth. Add the contents of the reserved frosting cups, whisking well to combine. Whisk in the powdered sugar and the remaining 1 teaspoon orange juice. Dollop the icing all over the top of the monkey bread, letting it melt into the top and drizzle down the sides. Immediately sprinkle with alternating bands of purple, green, and yellow sanding sugar. Serve immediately.
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