If you love Gingerbread, you are going to love this Gingerbread Pillsbury Monkey Bread Recipe. Just like the pull apart bread that has become so popular, this monkey bread recipe features the great gingerbread flavors that are sure to make everyone love this Christmas Monkey Bread.
Gingerbread Pillsbury Monkey Bread Recipe
We always like to do a special breakfast for the holidays. It used to just be cinnamon buns then one year I decided to make Pillsbury Monkey Bread. It was amazing and the kids love it, so we have made it again. And then we made Gingerbread Monkey Bread.
I love bringing in the taste of gingerbread into the monkey bread because it just reminds me of Christmas.
How to Store Pillsbury Monkey Bread
When you make this Pillsbury Monkey Bread, you want to make sure you store it well when you are done eating it. It is important to keep the Pillsbury Monkey Bread covered. If you keep it covered, it will taste great for a few days. If it is not covered, it will get hard. You can store the gingerbread monkey bread at room temperature.
Do I Need to Reheat Christmas Monkey Bread
As the Christmas Monkey Bread cools all the way off, the sugar and the butter will solidify some. You do not have to reheat the Christmas monkey bread, but personally I like to heat it in the microwave to warm it a little bit.
Is This a Make Ahead Christmas Breakfast
If you want this to be a make ahead Christmas Breakfast, you can do all the prep work the night before. That makes it nice and easy on Christmas morning to put the pan in the oven and Christmas Breakfast is ready. Since baking this gingerbread monkey bread can take time, you can set it to bake and enjoy your morning without doing the work.
Ingredients in Gingerbread Monkey Bread
Get the full list of ingredients, with measurements, at the bottom of the post in the printable recipe card.
- Cinnamon roll dough
- Torani Gingerbread Syrup
- Sugar
- Brown sugar
- Gingerbread Spice
- Sweet cream butter
- Cream cheese frosting
How to Make Pillsbury Monkey Bread
Preheat oven to 350 degrees
Prep bundt pan with non stick spray
Unroll and separate can roll dough.
Cut slices into quarters.
Combine both sugars, in a medium bowl. Set aside.
In a bowl, add the cream cheese and gingerbread syrup. Blend until combined. Set aside.
Pour the gingerbread syrup into the melted butter. Stir well until mixed.
Dip each quartered cinnamon roll dough pieces into the melted butter mixture. Immediately roll the dough pieces in the bowl of the sugar mixture. Coat each dough piece with the sugar mixture.
One by one stack the dough balls in the prepared bundt cake pan.
Drizzle with half of the cream cheese glaze at the halfway mark of adding the dough balls.
Continue adding the remaining of the dough balls.
Bake at 350 degrees for 35-45 minutes. Set aside the monkey bread in the pan for 15 minutes.
Invert the bundt cake pan onto a serving platter. Tap the top of the cake pan to release it.
Heat the gingerbread glaze for 45 seconds in a microwave. Stir then drizzle the rest of the glaze over the top of the monkey bread.
Want More Gingerbread Recipes
- Gingerbread Cheesecake
- Gingerbread Truffles
- Starbucks Gingerbread Latte
- Gingerbread Pillsbury Monkey Bread Recipe
- Old-Fashioned Gingerbread Cake
More Dessert Recipes
- 3 cans cinnamon roll dough regular size cans
- 1/4 C Torani Gingerbread Syrup
- 3/4 C sugar
- 1/4 C brown sugar
- 1 tsp Gingerbread Spice
- 3/4 C sweet cream butter melted
- 1 container cream cheese frosting 16 oz
- 1/4 C Torani Gingerbread Syrup
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Preheat oven to 350 degrees
-
Prep bundt pan with non stick spray
-
Unroll and separate can roll dough.
-
Cut slices into quarters.
-
Combine both sugars, in a medium bowl. Set aside.
-
In a bowl, add the cream cheese and gingerbread syrup. Blend until combined. Set aside.
-
Pour the gingerbread syrup into the melted butter. Stir well until mixed.
-
Dip each quartered cinnamon roll dough pieces into the melted butter mixture. Immediately roll the dough pieces in the bowl of the sugar mixture. Coat each dough piece with the sugar mixture.
-
One by one stack the dough balls in the prepared bundt cake pan.
-
Drizzle with half of the cream cheese glaze at the halfway mark of adding the dough balls.
-
Continue adding the remaining of the dough balls.
-
Bake at 350 degrees for 35-45 minutes. Set aside the monkey bread in the pan for 15 minutes.
-
Invert the bundt cake pan onto a serving platter. Tap the top of the cake pan to release it.
-
Heat the gingerbread glaze for 45 seconds in a microwave. Stir then drizzle the rest of the glaze over the top of the monkey bread.
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