Carrot Cake Monkey Bread

Insanely delicious this Carrot Cake Monkey Bread is so easy and drizzled with cream cheese frosting.

Prep Time 20

Cook Time 45

Total Time 1 5

Servings

Calories 240kcal

Author Sandra

Ingredients

3 cans Pillsbury Grands!™ Refrigerated Cinnamon Rolls with Cream Cheese Icing
1 1/4 cup unsweetened coocnut
4 cups shredded carrots
3/4 cup sugar

Sticky Sauce

1/2 cup butter
1/2 cup honey
1/2 cup brown sugar

Topping

1/4 cup toasted coconut
1/4 cup finely chopped pecans
cream cheese frosting that came with the Pillsbury Cinnamon Rolls

Instructions

Preheat oven to 350 degrees. Spray a bundt pan with cooking spray, set aside.
In a medium mixing bowl combine shredded carrots, coconut and sugar, toss to combine.
Remove the cinnamon rolls from their packing. Completely unroll the cinnamon rolls with the cinnamon side facing up.
Evenly spread the shredded carrot and coconut mixture on top of the cinnamon rolls. Roll the cinnamon rolls back up, like pictured above.
Place the cinnamon rolls in the bundt pan, laying on their side and placing side by side, see image above if you have any questions on this.
In a small microwavable mixing bowl combine butter, brown sugar and honey. Heat for 1 minute, remove and stir to combine. Place back in the microwave and heat another minute, stir to combine.
Pour honey and butter mixture evenly over the rolls.
Place in the oven and bake for 40-45 minutes.
If the top of the monkey bread starts to brown just place a piece of foil over the top to prevent any burning.
Remove from oven and allow to cool for 10 minutes.
Toast coconut by placing on a baking sheet lined with parchment paper. Spread evenly on pan and place in oven on a low broil. Broil until it starts to become a light golden brown. Watch closely so that you don't burn it.
Take all 3 of the cream cheese icings that came with the Pillsbury Cinnamon Rolls and combine this in a small bowl. I like to add 1 teaspoon of almond extract to the icing and stir to combine.
Gently push a rubber spatula or butter knife down the sides and the center of the bundt pan to loosen the monkey bread from the sides of the pan.
Invert the bread onto a plate.
Heat cream cheese icing for 30-45 seconds to make it a little runny, pour over monkey bread and sprinkle with toasted coconut and pecans. Serve immediately or save for later.

Nutrition