Here is the “makeover” monkey bread recipe I promised you! Inspired by a recipe from Food and Wine Magazine that called for almost 2 cups of added sugar (!!) resulting in 36 grams per serving, here is my makeover version that brings it down to about 10 grams of sugar per serving. Not to mention this one is also whole-grain and organic (if you choose). Still on the sweeter side for breakfast, but a big improvement in my opinion! So give this whole-wheat monkey bread recipe a try if you’re looking for something sweet (but not too sweet).
Also, check out my cinnamon roll recipe here.
3 thoughts on “Whole-Wheat Monkey Bread (with a Cream Cheese Glaze)”
We loved it! I made it for Easter. I used whole wheat frozen bread dough from the grocery store because I don’t have a stand up mixer, and it still came out great.
I love this yummy treat.! Last year I battled breast cancer and totally changed my diet. I also discovered your blog and cook books. They helped change my life. I do not eat anything with added hormones or antibiotics, avoid white flour and sugar, and eat mostly organic. Your recipes are so simple, easy and tasty. I cannot wait for your new cookbook! Thank you so much
I really wanted to love this, as I do most of your recipes, but it was just okay. Made It exactly as written and it was pretty dry and barely sweet. I may make it again, but with a different mindset. It will be made as more of a snack than a treat. Or, maybe we will make it with homemade vanilla ice cream instead of the frosting next time, that may help with the dryness.