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Make your holiday mornings even sweeter with this make ahead Gingerbread Monkey Bread. Prepare the night before and bake Christmas morning. It's filled with so much holiday flavor.
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Gingerbread Monkey Bread

Make your holiday mornings even sweeter with this make ahead Gingerbread Monkey Bread. Prepare the night before and bake Christmas morning. It's filled with so much holiday flavor.
Course Breakfast
Cuisine American
Keyword gingerbread monkey bread
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12 servings

Equipment

  • Bundt pans

Ingredients

  • 36 Rhodes yeast dinner rolls, frozen
  • 1 cup margarine, melted
  • 1 3 oz. package Cook and Serve vanilla pudding mix
  • 1 cup brown sugar
  • 1/4 cup full-flavor molasses
  • 1 tsp. cinnamon
  • 1 1/2 tsp. ground ginger
  • 1/4 tsp. nutmeg
  • 1/2 tsp. ground cloves

Instructions

  • The night before: spray two bundt pans generously with nonstick spray. Place 18 frozen rolls into each pan.
  • In a large bowl mix together the melted margarine, vanilla pudding mix, brown sugar, molasses, cinnamon, ginger, nutmeg and cloves. Pour evenly over the frozen rolls. Spray two pieces of foil with nonstick spray and place loosely over the bundt pans. Cover the foil with a kitchen towel. Allow to rise overnight.
  • In the morning: preheat the oven to 350 degrees. Place the bundt pans on a rimmed baking sheet (just in case the sauce overflows). Remove towels and foil. Bake for 25 to 30 minutes, until golden brown.
  • To turn out of bundt pans: place a large plate or platter over the baked monkey bread, quickly flip and place the plate on the counter. Carefully lift the bundt pan off the monkey bread.