On Friday nights I always feel like having dessert. I think it’s just the natural cessation to a long work week–plus it means Saturday morning I get to have dessert for breakfast. Last night we made quick and easy vegan monkey bread. I wanted something that we could just pop in the oven and I had see this recipe come across my blog reel earlier this week. It was perfect! Super easy to make, and absolutely divine. Plus it makes a great breakfast 🙂
1 can (16 oz) of Immaculate Baking Company Cinnamon Chip Scones
(Utahns: You can get these at Sprouts market in Orem in the dairy section for about $4)
1 C Sugar
2 Tbs Cinnamon
3/4 C Vegan margarine
Preheat oven to 350. Grease a 12-inch round cake pan.
In a bag or large bowl, combine sugar and cinnamon. Open the can of scones and cut each scone into four pieces (for a total of 32 pieces). Put the scone quarters in the bag or bowl and toss/shake them until they are coated. Arrange the scone pieces in the pan.
Put the margarine in a pot over medium heat on the stove. Once it is mostly melted, add the cinnamon sugar mixture and turn up the heat. Bring the mixture to a boil, stirring often so that the bottom doesn’t burn.
Pour the mixture over the scones in the pan. Place the pan in the oven and bake 35-40 minutes until the scones are puffed and the liquid is caramelized. Remove from oven and let cool.
Recipe thanks to:
Please Pass the Tofu