Bagel Monkey Bread

Cinnamon Raisin Bagels
Cinnamon Raisin Bagels


Monkey Bread

  • 4-6 Canyon Bakehouse Cinnamon Raisin Bagels, diced to 1-inch
  • 2 eggs
  • ½ C. Butter, melted
  • ¼ C. Almond Milk
  • ¼ C. Maple Syrup
  • ¼ C. Cane Sugar
  • ¼ C. Brown Sugar
  • 2 tsp. Vanilla Extract
  • 1 tsp. Pumpkin Pie Spice


  • 1 C. Powdered Sugar
  • 1 Tbsp. Butter, melted
  • 2 Tbsp. Almond Milk
  • ½ tsp. Vanilla Extract


  1. Preheat oven to 350 degrees and prepare a muffin tin with paper baking cups.
  2. Allow the melted butter to cool slightly before slowly mixing into the milk.
  3. Whisk the remaining ingredients into the milk and butter mixture and add the bagel pieces. Toss to coat and rest for 5-10 minutes.
  4. Spoon the soaked bread pieces into the baking cups, heaping over the tops.
  5. Bake for about 20 minutes until the pieces have set and the tops have browned.
  6. Whisk together the icing ingredients as the monkey bread cools slightly. Using a fork, drizzle the icing over the monkey bread to serve.