Espresso Coffee Cake Monkey Bread
This decadent espresso coffee cake monkey bread is perfect for holiday brunch or even dessert. With loads of rich espresso and sweet cinnamon, this monkey bread will melt in your mouth!
Servings 1 bundt
Ingredients
Monkey Bread
- 3/4 cup granulated sugar
- 3 tsp cinnamon
- 3 cans Pillsbury Grands! Cinnamon Rolls (5 count cans)
- 1 cup light brown sugar
- 1/2 cup butter, melted
- 1 tsp cinnamon
- 5 tsp espresso powder, divided
Crumble (optional)
- 1/4 cup flour
- 1/4 cup light brown sugar
- 1 pinch salt
- 1/2 tsp espresso powder
Instructions
Make the Monkey Bread
- Pre-heat oven to 350°F.
- In a plastic food-storage bag, mix sugar and 3 tsp cinnamon.
- Separate Pillsbury Grands Cinnamon Rolls (there should be 15 total); cut each into sixths. Add each roll to the bag of cinnamon sugar separately, and shake to coat. Arrange in the bundt pan.
- Mix the brown sugar, cinnamon, 3 teaspoons espresso powder, and melted butter. Pour over the cinnamon rolls in the bundt pan.
- Bake 28- 32 minutes or until golden brown and no longer doughy in the center (use a knife or skewer to check doneness).
- Cool in pan for at least 10 minutes. Turn upside down and release onto a serving plate.
- For the glaze, mix the icing that came with cinnamon rolls with 2 teaspoons espresso and drizzle over the bread (microwave briefly if necessary).
- Pull apart to eat. Try not to eat the whole thing. Probably fail.
Make the Crumble
- Mix all ingredients together. Crumble over the top of the cake before serving.