Birthday Cake Monkey Bread

Today my sweet, no longer baby girls, turned four. Four years since we welcomed two four pound little ladies into the world. Four years since the double the diapers, double the bows, double the pink, and double the cuteness began. Which means, no more toddlers for us, we’ve officially moved on to all “big girls” and only one thing comes to mind. Hallelujah, oh happy day, we survived! And that alone is cause for celebration! I kid, I kid. Truthfully…I wouldn’t trade our sweet little “twinies” for the world. Along with the doubles comes twice the joy, twice the giggles, twice the smiles…and the privilege of raising best friends from birth. It’s nothing short of incredible.

In case it wasn’t clear, cake and cupcakes are not exactly rare around here. Sometimes we can get a little “caked out”. When possible I create special alternatives to cake for our family birthday dinners, like my rice crispy birthday cake. When I asked what the girls would like for their birthday dessert the answer was clear.. “MONKEY BREAD, MONKEY BREAD, MONKEY BREAD”. They are and have always been crazy about cinnamon caramel monkey bread, but I thought since it was their birthday this time we’ll change it up a bit! I just can’t resist making birthday cake flavored treats! This bread is just as easy as the first, but with just a few changes it goes from gooey cinnamon pull apart bread to a sweet icing covered buttery birthday cake bread! But my favorite part about this treat, is that there were plenty of ways for the girls to help out. They really enjoyed placing in the dough, shaking the bag, laying them in the the pan, and covering in sprinkles!

Here’s what your going to need:

Monkey Bread

2 Cans Of Pillsbury Grands Homestyle Biscuits (the big ones!)
1/2 Cup Cake Mix
1/2 Cup Sugar
1/2 Cup Brown Sugar
3/4 Cup Butter
Sprinkles

Icing

1/4 Cup Melted Butter
1 1/4 Cup Powdered Sugar
1 TSP Vanilla
2-4 TSP Hot Water

Step 1: Preheat oven to 350 degrees, and lightly grease a fluted tube pan. In a gallon ziplock bag, mix together cake mix, sugar, brown sugar, and about tsp. of sprinkles.

Step 2: Using a pizza cutter cut biscuits into fourths.

Step 3: Place about half a can of biscuit pieces into ziplock bag and shake until covered. Place covered pieces into pan. Repeat until all biscuit pieces are covered and placed in in pan. (I didn’t have much luck with the sprinkles sticking to the biscuits so I sprinkles some of the mix throughout as I layered the pieces) Set ziplock bag aside, do not toss remaining cake mix/sugar.

Step 4: Place in oven to bake at 350 for 14 minutes. While monkey bread is baking place butter in a small sauce pan and melt on low. Once butter is melted add in 3/4 cup of your left over mix in the ziplock bag. Stir until fully combined and thickens into a pourable sauce like consistency.

Step 5: At 14 minutes pull the monkey bread from the oven and and slowly pour about 3/4 of your melted butter/cakemix over the top. Make sure to get around the edges so it can soak through. Place the monkey bread back in the over for another 14 minutes. Set remaining butter/cake mix combo aside to pour over finished monkey bread. (to help keep it from getting too thick I left the heat on under it VERY low and occasionally stirred while the monkey bread baked.

Step 6: After the last 14 minutes, pull monkey bread from the oven and allow to cool for several minutes. Then place a large plate or cake stand under monkey bread and flip to remove. Pour remaining butter/cake mix over top of the monkey bread.

Step 7: To make the frosting glaze, melt butter in a microwave safe bowl. Add in powdered sugar, vanilla extract, and warm water. mix until fully combined then pour over cake. Now you can add sprinkles…lots of sprinkles!

I can not wait to enjoy this with the little ladies tonight, and I know they can’t either because they’ve had eyes on it all day! Happy birthday my sweet little ladies!

And if you’re anything like me and just can’t get enough brithday cake treats…check out some of my favs here!