Simple Cinnamon Roll Monkey Bread with a Cream Cheese Frosting


Monkey Bread:

1 container (8 count) jumbo(Grands) buttermilk biscuits or cinnamon rolls

1/2 stick of butter, melted

1/3 cup sugar

3 tbsp cinnamon

*Cream Cheese Frosting:

1/2 lb margarine, room temperature

1/2 lb cream cheese, room temperature

1 lb powdered sugar

1 teaspoon lemon juice

1 teaspoon vanilla extract


Preheat oven to 350. Lightly spray the bottom and sides of a bread pan. Set aside.

For the frosting:

In a large mixing bowl, beat cream cheese and margarine together in a bowl with a mixer.
Slowly add in all powdered sugar. Once all of the sugar is in the bowl mix for at least an additional 12 minutes. When almost done, add the lemon juice and vanilla extract.

For the Monkey Bread:

Melt butter in a medium sized bowl for approximately 20 seconds or until melted.

Separate biscuits and cut each one into 4 pieces. Place cut biscuits on a plate.

Add sugar and cinnamon to a zip top plastic bag and shake until mixed.
Add 6-8 pieces of cut dough to melted butter and mix to cover. Remove dough from butter and place in zip bag. Shake until pieces are completely covered. Place coated biscuits pieces into prepared bread pan.

Baked for approximately 20-25 minutes. Depending on your oven, you may need to adjust the cooking time. Allow to cool for 10 minutes.

Invert pan over a large dish and spread frosting over the monkey bread. Pull apart and enjoy!

* If you are short on time, you can use one can of premade cream cheese frosting. Add 1/2 tsp of lemon extract and stir until thoroughly mixed before spreading on monkey bread.