Chocolate Coconut Cream Monkey Bread in Jars
If you have approximately 45 minutes to spend in the kitchen, Chocolate Coconut Cream Monkey Bread in Jars might be an amazing lacto ovo vegetarian recipe to try. This recipe makes 6 servings with 446 calories, 4g of protein, and 22g of fat each. For $1.07 per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. Head to the store and pick up unsalted butter, cinnamon rolls, coconut cream, and a few other things to make it today. This recipe is liked by 376 foodies and cooks. It is brought to you by A Farm Girls Dabbles. All things considered, we decided this recipe deserves a spoonacular score of 2%. This score is very bad (but still fixable). If you like this recipe, you might also like recipes such as Cinnamon Almond Dark Chocolate Monkey Bread with Cream Cheese Drizzle, Sundae Jars: Chocolate-Coconut + Mixed Berry Caramel, and Mocha Coconut Monkey Bread.
Servings: 6
Ingredients:
1/3 c. brown sugar
1 17.5-oz. can Pillsbury Grands Cinnabon Cinnamon Rolls with Icing
5 mini coconut cream eggs (I used Russell Stover dark chocolate & coconut mini eggs)
3 T. Cream of Coconut (found near the drink mixers at the grocery store) or 2 tsp. coconut extract
4 T. unsalted butter, melted
Equipment:
ramekin
oven
baking sheet
bowl
Cooking instruction summary:
Preheat oven to 350°. Lightly spray six wide-mouth half-pint jars or 1-cup capacity ramekins. Place them on a baking sheet and set aside.Cut each cinnamon roll into 8 pieces, like cutting a pie. Then do the same to the coconut cream eggs. Flatten each piece of cinnamon roll and place a piece of coconut cream egg in the center. Fold cinnamon roll dough up and over the coconut cream egg, pinching the dough closed to form a ball. Repeat until all dough balls are formed. Dip each dough ball into the melted butter and then the brown sugar, and place 6 to 7 dough balls in each jar. Place jars on the baking sheet and bake for 20 to 22 minutes. Remove from oven and let cool for 5 minutes. In a small bowl, mix icing from the cinnamon rolls tube with the cream of coconut, and then drizzle over the warm rolls. Serve immediately.
Step by step:
1. Preheat oven to 350°. Lightly spray six wide-mouth half-pint jars or 1-cup capacity ramekins.
2. Place them on a baking sheet and set aside.
3. Cut each cinnamon roll into 8 pieces, like cutting a pie. Then do the same to the coconut cream eggs. Flatten each piece of cinnamon roll and place a piece of coconut cream egg in the center. Fold cinnamon roll dough up and over the coconut cream egg, pinching the dough closed to form a ball. Repeat until all dough balls are formed. Dip each dough ball into the melted butter and then the brown sugar, and place 6 to 7 dough balls in each jar.
4. Place jars on the baking sheet and bake for 20 to 22 minutes.
5. Remove from oven and let cool for 5 minutes. In a small bowl, mix icing from the cinnamon rolls tube with the cream of coconut, and then drizzle over the warm rolls.
6. Serve immediately.
Nutrition Information:
covered percent of daily need
