Cranberry Pumpkin Spice Monkey Bread
Hello November! What a beautiful month of cooking and baking we have ahead of us!
Last night I was on my Team Meeting call on Zoom and like every month, we are asked to prepare one of the dishes from our Cooking Class Offerings. It’s been a while I could participate so I was really excited to share the Cinnamon Monkey Bread Recipe which we have available. Of course, like any other recipes, I could not leave it alone… I am so glad my esteemed Colleague Debbie (@debbis.bon.bakes) inspired me to add some Cranberries. And voilà!
Also, I used Pillsbury Grands’ Seasonal Pumpkin Spice Rolls and oh My… This Monkey Bread recipe has to be on you list for your Thanksgiving Baking! I truly Loved it, and I hope you will do so as well!
Enjoy & Bon Appetit!
As always, you will find the Step-by-Step Video below the recipe.
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Cranberry Pumpkin Spice Monkey Bread
This Delicious Pumpkin Spice Monkey Bread is so full of flavor and easy to make. Make it Autumnal and add some Fresh Cranberries!
Equipment
Ingredients
- 1/4 cup (55 g) butter (Melted)
- 1/4 cup (55 g) brown sugar
- 2 tbsp (40 g) maple syrup
- 1/4 cup (50 g) sugar
- 1 tsp ground cinnamon
- 2 cans Pillsbury Grands! Pumpkin Spice Rolls
- 2 cups (200 g) cranberries
Instructions
- Preheat oven to 350F/180C.
- Place your Fluted Bon Flexipan® Mold on the top of your Medium perforated baking sheet. Set aside.
- Place the butter in a small sauce pan and heat on low until melted. Transfer to a mixing bowl. Let it cool down, then add the Brown Sugar and Maple Syrup. Set aside.
- In another mixing bowl, whisk together the Sugar and Cinnamon.
- Place the pieces in the bowl with the Butter/Sugar mixture. Toss until coated.
- Then, transfer the dough (without the additional liquid) to the Sugar/Cinnamon mixture. Toss until coated.
- Wash and pat dry your Cranberries. Then, place them in your Eco-Chop. Pull 5 times to coarsely chop your Cranberries. Add them to the bowl of Sugar/Cinnamon coated dough and toss to combine, then transfer it to your Flexipan®.
- Bake for 28 minutes at 350F/180C, until just beginning to turn golden brown and Bubbly. (Every oven heats differently, monitor your Monkey Bread from 25min).
- Once your Cranberry Pumpkin Spice Monkey Bread is out of the oven, let it cool down for about 10 minutes, then slide it directly onto a service plate. Drizzle with the frosting from the cinnamon roll packages warmed up. Enjoy Warm & Bon Appétit.
YouTube Video
Photos
Nutrition
Calories: 401kcal | Carbohydrates: 71g | Protein: 5g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 583mg | Potassium: 36mg | Fiber: 2g | Sugar: 36g | Vitamin A: 154IU | Vitamin C: 3mg | Calcium: 14mg | Iron: 1mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com
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