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–+ servings

Cranberry Monkey Bread

The addition of the cranberry sauce gives traditional monkey bread so much flavor and the festive red color!
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Prep Time 5 minutes
Cook Time 10 minutes
Chill sauce 3 hours or overnight 3 hours
Servings: 8
Ingredients Method

Ingredients
  

Cranberry Sauce
  • 12 ounce bag of fresh cranberries
  • 3/4 cup orange juice
  • 1/4 cup water
  • 1 cup sugar
  • 1/8 teaspoon cinnamon
Monkey Bread
  • 3 cans Pillsbury refrigerated cinnamon roll dough 12-ounce cans
  • 1 cup sugar
  • 1 tablespoon cinnamon
  • 3 tablespoon unsalted butter

Method
 

  1. I typically make the cranberry sauce at least a day ahead for less prep on Christmas Morning
  2. Combine the orange juice, water, and sugar in a small saucepan and bring to a boil. Add in the cranberries and cinnamon and cook on med-low until the berries burst open and the sauce thickens.
  3. Let cool, then store in refrigerator until ready to use.
Monkey Bread
  1. Preheat oven to 350 degrees
  2. Spray a bundt pan with cooking spray and combine sugar and cinnamon into a small bowl.
  3. Open the cinnamon rolls and cut into 1/4 pieces and then roll in the sugar mixture
  4. Layer the pieces into the bundt pan and then layer cranberry sauce over each layer and repeat until all cinnamon roll pieces are in the pan. (I use about 1/2 of the sauce and save the rest you can be more liberal if you love cranberry)
  5. Combine the butter (melted) with remaining sugar mixture and pour over the dough.
  6. Bake at 350 degrees for 30 to 35 minutes, or until golden brown
  7. Take a plate and put under the bundt pan and the bread should come out of the mold. Use the frosting that came with the dough to glaze the bread.
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