I am sure you’ve tasted devoured traditional monkey bread before, no? (If not, we may have to stage an intervention.) For Easter, how about taking it a step further? We’ve discovered a new tradition for our Easter morning breakfast, and it’s THIS Carrot Cake Monkey Bread. Our house loves carrot cake (it’s my husband’s birthday request every year). So you can just imagine how much he loved this new version.
This Carrot Cake Monkey Bread is perfect for your Easter morning breakfast, then reheat it for dessert! (In the rare case you have leftovers…)
Many have their debate on what should be included in carrot cake. For me, it’s all-inclusive, everything but the kitchen sink. In this case, 2 carrots, shredded, 1/2 a cup of pecans and an 8 ounce can of crushed pineapple are the stars. If you like, add raisins and/or coconut flakes, too! Mix it all in a bowl with 1/2 a teaspoon of cinnamon and 1/4 cup brown sugar; set aside.
To add butter and honey flavor, I decided to use the Honey Butter Biscuits Separate the dough into 16 biscuits, then cut each one into quarters.
Add the biscuit quarters into the mixing bowl and lightly toss to coat the biscuits. You want the biscuit quarters to be evenly coated, but be careful not to smush them while stirring.
Next, spoon the coated biscuits into a greased tube pan and then pour any remaining liquid in the bottom of the bowl over top. Bake in a preheated 350 degree oven for 35-40 minutes, or until baked through and toothpick comes out clean. (Lightly cover with foil the last 5-10 minutes of baking to avoid over browning, if necessary.)
Remove from the oven and let cool for 10 minutes before removing from the pan. Don’t forget to drizzle it with your favorite cream cheese frosting and sprinkle on some more pecans!
I have to take a guess that if you love carrot cake, you will LOVE this monkey bread!