Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Coffee Monkey Bread
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- Level: Easy
- Total: 1 hr 5 min (plus cooling)
- Active: 25 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 384
- Total Fat
- 10 g
- Saturated Fat
- 5 g
- Carbohydrates
- 65 g
- Dietary Fiber
- 2 g
- Sugar
- 26 g
- Protein
- 9 g
- Cholesterol
- 20 mg
- Sodium
- 545 mg
Have your coffee and cinnamon roll in one bite with this decadent breakfast pull-apart bread. Cinnamon roll dough is rolled into small balls, brushed with butter and coated in sugar and ground coffee before being assembled in a Bundt pan and baked. Drizzle with a classic sugary glaze before serving warm.
- Level: Easy
- Total: 1 hr 5 min (plus cooling)
- Active: 25 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 384
- Total Fat
- 10 g
- Saturated Fat
- 5 g
- Carbohydrates
- 65 g
- Dietary Fiber
- 2 g
- Sugar
- 26 g
- Protein
- 9 g
- Cholesterol
- 20 mg
- Sodium
- 545 mg
Ingredients
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Directions
- Preheat the oven to 350 degrees F. Butter a 10-inch Bundt pan. Combine the granulated sugar, coffee and cinnamon in a small bowl.
- Halve the rolls from the cinnamon roll tubes; roll each piece into a ball. Put the melted butter in a pie plate. Roll the balls in the butter, then in the sugar mixture to coat. Arrange in the Bundt pan.
- Bake the bread until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Invert onto a platter while still warm.
- Make the glaze: Whisk together the confectioners’ sugar and milk until smooth. Drizzle over the warm bread.
