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Easter Egg Monkey Bread

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  • 25 min prep time
  • 1 hr 15 min total time
  • 8 ingredients
  • 6 servings
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Turn this favorite breakfast recipe into a fun, stuffed pull apart for Easter.

Shawn Syphus Shawn Syphus
September 20, 2016

Ingredients

2
cans (16.3 oz each) Pillsbury™ Grands!™ Flaky Layers refrigerated original biscuits
1
cup packed brown sugar
1
teaspoon ground cinnamon
4
oz cream cheese (half of 8-oz package), cut into 48 small pieces
16
pastel candy-coated chocolate eggs
1/2
cup butter, melted
1
cup powdered sugar
Additional pastel candy-coated chocolate eggs for garnish

Steps

  • 1 Heat oven to 350°F. Lightly spray 12-cup fluted tube cake pan with cooking spray.
  • 2 Separate 2 cans (16.3 oz each) Pillsbury™ Grands!™ Flaky Layers refrigerated original biscuits into 16 biscuits. Cut each biscuit into 4 equal pieces; press out each piece until flat.
  • 3 In small bowl, stir together 1 cup packed brown sugar and 1 teaspoon ground cinnamon. Cut 4 oz cream cheese (half of 8-oz package) into 48 small pieces. Roll each piece of cream cheese in brown sugar mixture; place 1 piece in center of 48 flattened biscuits. Place 1 pastel candy-coated chocolate eggs in center of each of the remaining 16 flattened biscuits. Pull up sides of each flattened biscuit; pinch seams to seal.
  • 4 Dip each dough ball in 1/2 cup melted butter; roll around in remaining brown sugar mixture. Layer coated dough balls in pan, scattering chocolate egg-filled ones throughout.
  • 5 Bake 35 to 40 minutes or until golden brown. Cool in pan 10 minutes. Place heatproof plate upside down over pan; turn plate and pan over. Remove pan.
  • 6 In small bowl, beat 1 cup powdered sugar with 1 tablespoon water with whisk until smooth. Drizzle icing over slightly cooled monkey bread. Decorate top with additional pastel candy-coated chocolate eggs.
  • 1 Heat oven to 350°F. Lightly spray 12-cup fluted tube cake pan with cooking spray.
  • 2 Separate 2 cans (16.3 oz each) Pillsbury™ Grands!™ Flaky Layers refrigerated original biscuits into 16 biscuits. Cut each biscuit into 4 equal pieces; press out each piece until flat.
  • 3 In small bowl, stir together 1 cup packed brown sugar and 1 teaspoon ground cinnamon. Cut 4 oz cream cheese (half of 8-oz package) into 48 small pieces. Roll each piece of cream cheese in brown sugar mixture; place 1 piece in center of 48 flattened biscuits. Place 1 pastel candy-coated chocolate eggs in center of each of the remaining 16 flattened biscuits. Pull up sides of each flattened biscuit; pinch seams to seal.
  • 4 Dip each dough ball in 1/2 cup melted butter; roll around in remaining brown sugar mixture. Layer coated dough balls in pan, scattering chocolate egg-filled ones throughout.
  • 5 Bake 35 to 40 minutes or until golden brown. Cool in pan 10 minutes. Place heatproof plate upside down over pan; turn plate and pan over. Remove pan.
  • 6 In small bowl, beat 1 cup powdered sugar with 1 tablespoon water with whisk until smooth. Drizzle icing over slightly cooled monkey bread. Decorate top with additional pastel candy-coated chocolate eggs.

Expert Tips

To make the icing creamier, mix with 1 tablespoon whipping cream instead of water.

You can substitute chocolate-covered peanut butter eggs for the pastel candy-coated chocolate eggs.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
989.0
% Daily Value
Total Fat
50.4g
78%
Saturated Fat
23.3g
116%
Cholesterol
497.9mg
166%
Sodium
1886.9mg
79%
Total Carbohydrate
110.7g
37%
Dietary Fiber
2.5g
10%
Sugars
50.9g
Protein
25.6g
% Daily Value*:
Vitamin C
0%
0%
Calcium
14.90%
15%
Iron
33.10%
33%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

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