Christmas morning at our house wouldn’t be the same without monkey bread and breakfast casserole. These are two staples at our table Christmas morning. There are several monkey bread recipes on my blog to choose from and I’m sorry to give you one more tempting alternative. The Cranberry Orange Pullaparts are awesome, as well as the Pumpkin Monkey Bread. However, these Caramel Pecan Pullaparts with Cream Cheese Frosting is another delicious version to tempt your appetite. No matter which monkey bread you choose for Christmas morning, or any special morning this month, none of these will disappoint.  Merry Christmas one and all!!

 

 
 

                                                     Cranberry Orange Monkey Bread



Caramel Pecan Pull-a-Parts
Ingredients
  1. 1 recipe roll dough (or you can use 20-24 Rhodes Frozen Roll Dough)
Crumble
  1. 1 cup brown sugar
  2. 1/2 cup pecans, slightly chopped
  3. 2/3 cup coconut
  4. 1 tsp. cinnamon
  5. 1/2 c. chopped dates (optional--I used dates because I like their nutty flavor, if you don't you can just leave them out)
  6. 1 stick butter, melted
Cream Cheese Frosting
  1. 8 oz. cream cheese, softened
  2. 1/3 cup brown sugar
  3. Dash of nutmeg
  4. 1 tsp. vanilla extract
  5. 2-3 Tbls. milk
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Instructions
  1. Dough: Make the dough recipe (or let the frozen dough thaw), let the dough rise until doubled and then form into 20 golf ball sized pieces of dough and set them aside for a minute while you prepare the crumble. You may have extra dough that you can turn into regular rolls or a loaf of bread. For the crumble, combine all of the ingredients into a shallow bowl or tupperware. Melt the butter in a separate bowl in the microwave. Prepare a bundt pan by heavily greasing the inside of the pan with butter or cooking spray. Take each dough ball and roll in the melted butter and then in the crumble. Making sure to cover every side and bit of the dough with crumble. Place the covered dough ball into the bottom of the bundt pan, trying to evenly distribute them around the edges and center. Once all of the dough is covered and in the bundt pan you can cover with saran wrap and keep oernight in the fridge, or let the bread sit on the counter until doubled in size or the dough reaches the top of the pan (about 45 min. to 1 hour).
  2. Once the dough has risen, place the pullaparts in a preheated oven at 350. Bake for 30-35 minutes, or until the top is golden brown and you can easily start to pull apart the pieces of dough. Remove bread from the oven when cooked through and let rest on the counter for 5 minutes. With a knife, gently scrape around the edges of the bundt pan. Place a large serving plate over the top of the bundt and flip the bread over onto the plate. You may need to pound the bottom of the pan a little to help release the pullaparts. Once the pullaparts are removed, you can set it aside while you make the frosting.
  3. Frosting: In a bowl, with an electric mixer, beat the cream cheese and brown sugar until smooth. Add the remaining ingredients and enough milk to make the frosting thin enough to drizzle over the bread (not too thin or it will drip all over and not stay on the top). Drizzle the frosting over the bread and then serve warm or cold.
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