This coffee monkey bread has a rich coffee flavor in every bite!
Another perfect breakfast. This coffee monkey bread will be the perfect way to start your morning. If you’re a monkey bread lover, you’re going to love this coffee variety. The coffee warms up all of the flavors even more.
Sadly this is the last coffee recipe for this week. I plan on bringing coffee week back again because I had too much fun creating recipes with instant coffee. Six new amazing coffee recipes have been created and loved by everyone who has tried them.
I had some wacky recipes up my sleeves but my boyfriend talked me out of making them. Apparently coffee apple pie is “EW!” I only wanted to add a little bit but the man gets what he wants.
This weekend we’re installing our new countertops in 2/3 of our kitchen. I could not be more excited. Right now our countertops are grey. The color isn’t awful but I hate not being able to see the dirt and dust. Some people might like the fact that it hides literally everything but I hate not having a sparkly clean kitchen.
My dream sink arrived this week. A deep single bowl big enough to take a bath in. Okay, it’s not that big but you get my point. I’m super excited to wash dishes now. Seriously, who gets excited to wash dishes? I clearly have no life.
It’s so exciting to finally see the kitchen come together. It feels like it has been ages since this whole mess started. I just can’t wait for things to be back to normal so we can take a weekend to just relax. We still have a way to go but I know it’s going to go faster than we think.
Monkey bread is such a weird thing. Why is it called monkey bread? I ended up searching on google for the answer because I was curious myself. I found a few explanations but my favorite one was that it’s called monkey bread because monkeys like to pick at stuff. The other explanations seem a little out there.
Growing up my mom always made monkey bread using frozen bread dough. It seems the new trend in monkey bread is using biscuit dough. I honestly don’t think it’s as good with biscuit dough.
- 12 Rhodes Texas Rolls, frozen
- 1 cup brown sugar
- 1 heaping tablespoon instant coffee granules
- 1 teaspoon ground cinnamon
- 3.9 ounces vanilla cook and serve pudding mix
- 1/2 cup butter, melted
- Allow rolls to rest at room temperature covered for 2 hours or until just softened. Make sure none of the rolls are touching.
- Grease the inside of your bundt pan; set aside.
- Once rolls have rested for 2 hours cut each roll into 4 pieces.
- In a small bowl combine brown sugar, cinnamon, coffee, and vanilla pudding mix.
- Take each piece of dough and cover it in the melted butter and toss into the sugar mixture.
- Once each dough piece is coated, layer them in the pan like you would bricks.
- Cover and allow to rest in a warm place for 30 minutes - 1 hour.
- Preheat oven to 350° F. Bake for 30-35 minutes.
- Allow to rest for 5 minutes and then turn out onto serving plate. Serve warm.