gingerbread monkey bread

Christmas morning is very much about traditions. For as long as I can remember we've spent it at my Aunt's house. There are a few factors that never change: we are always late because of church and the menu. It would be weird if we didn't have blueberry french toast and egg sausage casserole. Even last year when kitchens were being renovated, my aunt still made the dishes and just cooked them somewhere else.

A few years back, I started making monkey bread to bring to the table. Monkey bread is insanely easy and kid friendly. The only thing that is (slightly) complicated about it is when to take it out of the oven. This year my mom seemed disappointed that I wasn't making egg nog monkey bread, but I just couldn't stomach another trip to the store for one more item.

But this morning when I was whipping it up, I added in a few extra spices to transform it from just a simple cinnamon to a gingerbread version. The gingerbread flavoring is subtle enough that if you aren't a fan of the cookies you won't be too upset. A hint of gingerbread goes a long way :)

Here's how it goes.
  1. Preheat oven to 350 F and grease your bundt pan
  2. Combine all the sugars and spices in a bowl.
  3. Open your rolls and cut into small pieces. Toss the small pieces into the sugar to coat.
  4. Layer the dough into the pan relatively evenly but also don't worry too much about it.
  5. After you've got all your dough in the pan, drizzle a combination of the melted butter and molasses over the top. Have extra sugar mixture? Sprinkle a little more on there.
  6. Bake for 30-35 minutes. Let cool a bit before trying to remove from the pan.
  7. Serve!
Shopping List
2 cans of biscuits (Grands style)
1 cup light brown sugar, packed
1/3 cup white sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground clove
1/2 cup (1 sticks) melted butter
1 tablespoon molasses

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