CAST IRON MONKEY BREAD
Cast Iron Monkey Bread made with Cinnamon Rolls, icing glaze and pecan pieces, an easy oven baked monkey bread done in just about 20 minutes!
This easy breakfast bread, complete with extra cinnamon, sugar, and butter, make the most delicious dessert bread that can be served right beside eggs and bacon for that bit of morning sweet tooth.
INGREDIENTS
16 oz can of cinnamon rolls ( I use Annies 17.5 oz Cinnamon Rolls)
1/2 cup pecan pieces
3/4 cup sugar
2 tsp ground cinnamon
reserved glaze from cinnamon rolls OR maple syrup
1/2 cup melted butter
10 inch cast iron skillet
non-stick cooking spray
INSTRUCTIONS
To get started, first preheat your oven to 350 degrees and prep your cast iron pan by spraying with non-stick cooking spray. If you do not have a cast iron skillet, you can use any 10 inch skillet that can be safely put in the oven.
Open and separate cinnamon rolls and cut into quarters. I recommend doing this on a cutting board with non stick cooking spray to eliminate any rolls sticking.
Melt 1/2 cup butter in a bowl.
Mix sugar and cinnamon to create a cinnamon sugar mixture (plate or bowl is fine).
Dip quartered cinnamon roll into butter and then roll in cinnamon sugar mixture and add to cast iron skillet.
Repeat until all pieces of roll is sugar coated.
Now spread half a cup of pecan pieces on top of cinnamon rolls in skillet.
Place in oven for 20-25 minutes.
Remove from oven and spread icing glaze (that came with the cinnamon rolls) on top.
If you do not use the glaze, you can instead top with maple syrup.
Any time you are baking a bread dessert, its helpful to let it sit 5-10 minutes before serving, as it solidifies the dough and helps it not fall part when you scoop. Also if you are going to pull apart the bread and eat with your fingers, its best to let it cool. That being said, my family usually cannot wait and uses a spoon to scoop out the pecan monkey bread onto a plate and eat with a fork.
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