Paleo Monkey Bread (Edit recipe)

PALEO MONKEY BREAD! There are many names this fun dessert goes by, and I will admit the first time I heard the phrase “monkey bread” I wasn’t sure what to expect. But once I laid eyes on the recipe and made it the first time, totally hooked! And to be clear, the first time I made this was back in high school and it was with refrigerated dough that you “pop” out of the can and then sprinkle with instant pudding. Oh it was delicious and super convenient that way, but oh my, the ingredients!! Gah!

30 minutes

45 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	199
Fat:	15 g
Carbohydrates:	16 g
Protein:	5 g
Cholesterol:	30 g
Sodium:	6 mg
Fiber:	0 g
Sugars:	10 g
Calculated per serving.

by Back Porch Paleo

View original recipe

Serves: 8

Ingredients

1 whole Cinnamon Rolls 2.0 (click for recipe), unbaked

Topping

.5 cup Unsalted Butter, or ghee
.25 cup Maple Sugar
.25 cup Coconut Sugar
.25-.5 cup Pecans, chopped (or other nuts or add-ins, optional)

Coating

.25 cup Primal Palate Gingersnap Spice, (or their Cinnamon Sugar Cookie blend or simply a mixture of ¼ c maple sugar and approx 1 T of cinnamon)

Drizzle (Optional)

.5 cup Powdered Sugar
1 - 2 Tbsp Coconut Milk, full fat (or raw milk), enough to create a nice drizzly glaze

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Prepare sweet roll recipe as directed through step #3. Place dough on a piece of dusted parchment paper and press down into a rough rectangle that is approximately 1″ thick. Using a pizza cutter or knife, cut dough into 1″ cubes, then roll into a rough ball. You should get roughly 36-40 dough balls.
Combine butter and sugar topping ingredients in a small saucepan and warm on medium heat until all butter is melted, then whisk well to combine. Pour into/around the bottom of a standard bundt pan and sprinkle about half of the nuts or other add-ins on top (if using) and set aside.
Pour Primal Palate gingersnap blend into a shallow bowl, toss in a few dough balls and gently shake around until well coated with spice blend. Place in bundt pan, repeat with remaining dough balls until all are in the pan, adding additional nuts/add-ins here and there amongst the dough balls if using.
Cover the bundt pan with plastic wrap and let it rise in a warm place in your kitchen for approximately 25-30 until you get a nice rise of that monkey bread. Ideally, begin warming up your oven to 350° so that it’s ready to go when your monkey bread is ready to bake.
Bake for 40-50 minutes or until bubbly and dough balls on top are crispy. Cover with foil the last 10 minutes or so if the top balls start to get too brown.
Remove from the oven and let it set for just a couple of minutes then invert onto a serving platter with a small lip (just in case your caramel pools a bit, mustn't waste the yumminess.) Don't let it cool too much, otherwise all the caramel will stick to the pan and will no longer be a part of your monkey bread.
Cool slightly and top with drizzle if using. Best served still warm and with plenty of napkins and ENJOY!!