It has been so cold here, so naturally the way to warm up the house is to do some baking! I had been to the store earlier in the day and saw a box of Monkey Bread in the freezer section. I decided I could probably make a different version at home, so that’s exactly what I did.
I happened to have some frozen dough for rolls in the freezer, so I set them out to defrost until they were soft. At that point, I combined some sugar, cinnamon, pumpkin pie spice and a tiny bit of melted butter in a bowl and added the dough. Mixing it around, it coated the pieces of dough with a cinnamon sugar mixture.
I sprayed a bundt cake pan with cooking spray and then layered the dough pieces inside. Then I melted some butter and brown sugar in a saucepan with one of my favorite baking ingredients, pure vanilla bean paste, but you could add just some vanilla extract, if you don’t have bean paste on hand. I cooked this on medium until it made a caramel like sauce (just heated through, not boiled). Then I poured it over the top of the dough.
I heated the oven to 325 degrees and popped the pan in the oven to let it bake through. Oh, my house smelled so good! I baked it for about 50 minutes. Immediately after pulling it out of the oven, I flipped the bundt pan onto a cookie sheet and all the caramel sauces coated the pieces. To finish off the bread, I microwaved some cream cheese frosting (maybe 1/4 cup) for 30 seconds until it was melted and I drizzled it on top of the bread.
Tada! This is what I had. Not the greatest picture, but I had to snap one before my kids walked in the door and devoured it. It didn’t last long, but was thoroughly enjoyed by all. I will definitely be making this again!
Since this was a thrown together kind of project, I don’t have exact measurements for you, but I would imagine it could be adjusted for your tastes. I would think it would be really good to throw some diced apples in the mixture, too.
For the rolls:
- 2 small packages of Rhodes rolls
- 1/2 -3/4 cup white sugar
- cinnamon (sprinkle to coat)
- pumpkin pie spice (to taste)
- 2 tablespoons of butter melted
For the caramel sauce
- 1/2- 3/4 cup brown sugar
- 1/4 cup butter
- 2 tsp Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste (or vanilla)*
*Nielsen-Massey is by far my favorite vanilla and if you haven’t tried it in your baking, you are missing out! There is a noticeable difference in taste to my recipes when I use their vanilla. You can order it online.
What’s your favorite way to warm up your house when it is an arctic tundra outside?