Gingerbread Monkey Bread with Cream Cheese Glaze
Ingredients
- 3 cans regular sized cinnamon roll dough
- ¼ cup Gingerbread coffee creamer
- ¾ cup cup sugar
- ¼ cup brown sugar
- 2 teaspoons Gingerbread spice
- ½ teaspoon cinnamon
- ¾ cup butter melted
For cream cheese glaze
- 1 16 oz. container cream cheese frosting
- ¼ cup Gingerbread coffee creamer
Instructions
- Preheat oven to 350º.
- Spray bundt pan with non stick spray or lightly grease.
- Separate cinnamon rolls and cut into quarters (about 1" pieces).
- In medium bowl, combine sugar, brown sugar, gingerbread spice and cinnamon; set aside.
- In small bowl, combine cream cheese frosting and ¼ cup Gingerbread creamer until blended; set aside.
- Pour ¼ cup Gingerbread creamer into melted butter.
- Dip cinnamon roll dough pieces into melted butter mixture followed by coating dough in sugar mixture.
- Stack dough balls in prepared in prepared pan, drizzling with half of cream cheese glaze at halfway point.
- Bake 35 - 45 minutes or until golden brown and no longer doughy (will vary based on oven).
- Allow to cool in pan for 15 minutes.
- Invert pan onto serving plate and tap the top to release.
- Drizzle with remaining Gingerbread Cream Cheese Glaze.
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