White Chocolate Cranberry Monkey Bread
This decadent White Chocolate Cranberry Monkey Bread is a festive treat perfect for holiday gatherings. With warm cinnamon sugar, dried cranberries, white chocolate chips, and a drizzle of eggnog glaze, it’s a show-stopping dessert or brunch centerpiece. For the original recipe click here. Recipe reprinted with permission from Rhodes Bake and Serve Dough.
Ingredients
24 frozen Rhodes white dinner rolls, thawed but still cold
3/4 cup sugar, divided
4 tsp ground cinnamon
1/2 cup white chocolate chips
1/2 cup dried cranberries
1/4 cup chopped walnuts or pecans
1/4 cup butter, cubed
1/2 cup eggnog
Glaze: 1 cup powdered sugar
1/2 tsp rum or vanilla extract
2–3 tbsp eggnog
Optional toppings: extra cranberries, white chocolate chips, and nuts
Instructions
1
Grease a 10-inch Bundt pan. Sprinkle some cranberries, white chocolate chips, and nuts at the bottom.
2
Mix 1/2 cup sugar with cinnamon in a bowl. Cut rolls into quarters, coat in the mixture, and layer half in the pan.
3
Add remaining cranberries, chips, and nuts, then layer the rest of the coated rolls.
4
Melt butter, mix with eggnog and remaining sugar, and pour over the rolls. Cover and let rise until rolls reach the pan’s top.
5
Preheat oven to 350°F. Bake for 40-45 minutes, covering with foil for the last 10 minutes. Cool 5 minutes, then invert onto a serving plate.
6
Mix glaze ingredients and drizzle over warm bread. Garnish as desired.
Tags:
#BakeWithLove#ChristmasTreats#CranberryDesserts#EasyHolidayRecipes#EggnogGlaze#FestiveDesserts#HolidayBaking#HolidayBrunchIdeas#MonkeyBreadRecipe#WhiteChocolateCranberryChefBryanCookingwithchefbryanKUTV
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