Cranberry Monkey Bread by Amy Lannigan

When I was growing up, we would often have Monkey Bread on Christmas morning. It’s a simple recipe, but it always reminds me of Christmas. I thought I would put a spin on this recipe for you.  This makes a lightly spiced glaze that is a little different than the usual!


I like the fact that this can be made the night before and baked first thing in the morning, for an early breakfast.

Cranberry Monkey Bread

• 1 1/2 lbs. frozen dinner roll dough
• 1 cup fresh cranberries
• 3/4 – 1 cup sugar
• 1/2 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1/2 tsp. ginger
• 2 tablespoons orange juice
• 1/2 cup butter, melted

Grease a fluted tube pan. Mix sugar and spices together, then add orange juice and mix to form a
paste. Place one ­third of cranberries in pan, then continue to layer ingredients in pan as follows:

• Half of frozen rolls
• Half of sugar mixture
• One ­third of cranberries
• Half of butter
• Repeat layers once more.

Allow to rise at room temperature overnight. Bake at 350 degrees for 30-40 min. Turn out onto
plate. (Be careful; these can be messy!) Serve warm.


Copyright CookingWithoutCorn 2014.

Hope this bread brightens your holidays!  Amy Lannigan