With the holidays almost here I've been busy planning my menus. I have a party this weekend, I need a good breakfast entree, and a few desserts for Christmas Day. I am always overwhelmed by the amount of recipes out there so this holiday King's Hawaiian is helping me with my holiday food.
King's Hawaiian carries a full line of bread products from dinner rolls and sweet rolls to hamburger buns and sweet round bread. I really love the sweet round bread. This weekend I'm using it to make a bread bowl for my spinach dip. The sweetness of the bread really pairs nicely with the savory dip. The outside of the bread is firm and makes for a great bowl while the inside is fluffy and delicious.
Then I started thinking about breakfast. I wanted easy because I've been baking non-stop over the past 3 weeks and need a break. My first though was monkey bread but I wasn't sure how to make that work. My next thought was gingerbread. I put the two together and came up with this delicious Gingerbread Monkey Bread recipe!
The bread gets crisp on the outside but is soft and sweet on the inside. It tastes like gingerbread and is gooey and delicious. It's the perfect Christmas morning breakfast or it would be great for a mid-day snack as well. Give it a try, it only takes a few minutes and it'll look like you've been in the kitchen all morning!
Gingerbread Monkey Bread (a Hezzi-D original)
For the bread:
1 package King's Hawaiian Savory Butter Dinner Rolls (12 count)
¼ c. molasses
1 t. cinnamon
1 t. ginger
½ t. cloves
¼ c. sugar
For the topping:
4 T. butter, melted
3 T. molasses
¾ c. brown sugar
1 t. ginger
1. Preheat the oven to 350 degrees. Spray a Bundt pan with cooking spray.
2. Cut each dinner roll into 4, 6, or 8 pieces and place in a large bowl. I cut them into different amounts so that the pieces were not all the same size.
3. In a small bowl beat the egg. Add in the molasses, cinnamon, ginger, cloves, and sugar and mix well. Pour over top of the bread in the large bowl and toss to coat.
4. Arrange the bread pieces in the Bundt pan evenly.
5. In a small bowl combine the butter, molasses, brown sugar, and ginger. Pour evenly over top of the bread in the Bundt pan. Bake for 15-20 minutes.
6. Remove from oven and allow to cool for 15. Run a knife around the edge of the pan and then invert onto a plate. Cut into slices and serve.
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