Cinnamon Bun Chocolate Coconut Pecan Monkey Bread

Need an idea for a super quick, super easy dessert?

Have I got a deal for you.

I was supposed to make a treat for a birthday at work and knew that everyone would be expecting something over the top. (I tend to go a little crazy with work birthday treats) Anyway, the problem was that I kinda forgot about it and *boom* suddenly I have to have something for the next day that looks like I slaved all weekend over it. 

Oh...yeah...and did I mention I was feeling really lazy and didn't want to come home from work, make a fantastic treat, then have to make something for dinner and then clean up?

Because that's also true. 

Laaaaaazy lazy lazy.

Anyhooooo.... 

This took all of about 10 minutes to make and then 30 - 40 minutes to bake BUT it looks and tastes like it took a lot more effort.

Win - win baby!

Cinnamon Bun Chocolate Coconut Pecan Monkey Bread

Ingredients

2 cans Pillsbury Grands Cinnamon Rolls

1/2 cup Hershey's Mini Kisses (or large chocolate chips)

1/2 cup shredded coconut

1/2 cup pecans, chopped

Directions

Preheat oven to 350. Spray a bundt pan with cooking spray, set aside.

In a small bowl, mix together the kisses, coconut, and pecans. Set aside.

Unroll the 2 cans of Pillsbury Grands Cinnamon Rolls and cut each roll into quarters.

Place half of the cut rolls into the prepared pan, spacing as evenly as you can.

Sprinkle with half of the chocolate, coconut, and pecans. 

Place the remaining half of the roll quarters.

Finally top with the rest of the chocolate, coconut, and pecans. 

Bake at 350 until rolls are puffed and brown and cooked through - about 25 - 35 minutes. Top will be a deep golden brown.

Let cool in pan about 5 minutes. Run a knife around the edge of the pan and the center and gently invert monkey bread onto a serving plate placed on a cooling rack. (It helps to hold the plate, upside down, on top of the pan and then carefully flip over.) You want to make sure the bread is not too cool as you may run into sticking problems. 

Drizzle one can of the frosting that comes with the cinnamon rolls over the warm cake.

Place the other can of frosting in a small dish and place it in the middle of the bread for dipping.

You can serve it warm - and die from the amazingness - or, what I did, cover and store in the fridge overnight and then serve at room temp the next day. 

Also ridiculously good.

Slice it and eat with a fork or - even better - just rip off hunks and dip it in the extra frosting. (FYI - this method is waaaaay more fun.) 

*Tah-daaaaaah* 

Fancy schmancy dessert in like 2 seconds. 

Adorned From Above and Dizzy Busy & Hungry and Mama Buzz and Nap Time Is My Time and Easy Life  and My Turn (for us) have some great links. Be sure to check them out!