Monkey Bread

I'm not even going to search Pinterest (or the rest of the internet) for the origin of this recipe because I got it the old-fashioned way: from a friend, pre-Pinterest era.

I was talking to my friend Shawna about a family recipe I had (shout out to Aunt Gin - it's her recipe -yum!) for monkey bread that you make the night before and let it sit in the cold oven overnight. After I explained all the steps and ingredients she said to me "ok, listen to the recipe I use..." The one she gave me had about 3 steps and 3 ingredients and I was sold. SO great and SO easy. I don't make this all the time because I want it to remain special (it's part of our Christmas morning tradition, and sometimes we do it on birthdays for breakfast).

A couple of weeks ago we had this for breakfast on a certain little 2-year-old's birthday before we headed to the zoo. He loves it like we do:)

Ingredients:
1 package of Rhodes frozen cinnamon rolls with cream cheese icing
1/4 C crushed graham crackers & 1/4 C brown sugar, mixed together

Instructions:
Before bedtime, spray a bundt pan with cooking spray (make sure to get good coverage all over, you will thank me for that tip) and put 6 of the frozen rolls in the bottom of the pan. Sprinkle the crackers/sugar mixture over the rolls, then place the other rolls on top. Spray a piece of plastic wrap and cover the pan, then let the rolls sit/rise in the cold oven overnight. When you get up in the morning, take the plastic wrap off then bake at 350 for about 25 minutes (I don't preheat, I just turn it on). After it's done, take it out and flip them over onto a platter and cover it all with the cream cheese icing (I just let the icing packages set out on the counter all night so it's nice and soft). Then, try not the eat the whole thing and you'll have leftovers for breakfast (or dessert) for a couple of days!
 

{The morning after. Sometimes they rise a lot more because they were in there longer - it totally doesn't matter}

{My vanity wants me to tell you that you can make this a LOT prettier by putting the icing in a fine-tipped squeeze bottle and drizzle it on - either way it tastes the same;)}