This easy-to-make recipe is a kid-friendly finger food that they'll love. Sugar-free, dairy-free, and vegan-friendly, this dessert will satisfy all dietary requirements in your house!
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GET THE RECIPE
Preheat your oven to 350F and generously grease a 12-cup fluted tube pan with a cooking spray of choice.
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In a large plastic bag, combine your Lakanto Classic and cinnamon, set aside. Open your biscuits and separate them into 10 biscuits. Cut each piece into quarters.
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Place the pieces into the bag and shake until well coated. You will have to repeat this step three times. Arrange the pieces into the fluted pan and coat /dust with any excess cinnamon sugar.
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Melt the butter and combine it with Lakanto Golden to form a delicious paste. Pour the mixture into the fluted pan and bake for 35-40 minutes.
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Remove from the oven and cool for 5 minutes. Use a spatula to loosen the edges. Place a plate to the top of the fluted pan and turn it upside down onto the serving plate.
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Whip up the icing by adding all the ingredients to a medium-sized bowl till well combined. Drizzle on top of the Monkey Bread and enjoy warm!
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