Maple-Bourbon sauce on cinnamon monkey bread

Maple-Bourbon  Sauce on Cinnamon monkey bread

                           

Sunday Night Dessert: Maple-Bourbon Sauce on cinnamon monkey bread

 Maple-Bourbon sauce. A nice rich and dark color.
Pour one or two shots or over cinnamon monkey bread.
                                 

I will eat this while I’m watching football today and after football.I simply love this sweet dessert treat for anytime of the day really.  Pour the maple-bourbon sauce over each serving  individually. That way you can add as little or as much you would like. 

Ingredients

  • 3 cans cinnamon rolls
  • 1 cup sugar
  • 1 tablespoon butter
  • ½ cup butter
  • ½ cup brown sugar

Maple-Bourbon Sauce

1/2 cup high quality bourbon
1/2 cup high-grade (grade C) maple syrup
Pour bourbon in pan and cook on high heat to burn off the liquor a bit. When the liquor produces a flame, cover with a large lid to stop the fire. Add the maple syrup and let cook until thicker consistency. Make sure to not cook the sauce too long or it will burn. Serve warm. Once monkey bread is out of pan
Spoon over monkey bread individually.



Preheat oven to 400°.Grease bunt pan with non-stick spray.Combine sugar and cinnamon in large Ziploc bag. Open can of cinnamon buns, cut each roll in two. Roll each piece into a ball and put Ziploc bag. Shake bag to coat each ball thoroughly. Press each coated dough ball into bunt pan. 
In microwave safe bowl, microwave butter and brown sugar for one minute. Stir to dissolve sugar. Pour over dough balls. Bake for 20-25 minutes – the outside will be lightly brown. Let monkey bread stand in bunt pan for 5 minutes before inverting onto plate. 

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