Description
This Cinnamon Roll Monkey Bread is a gooey, pull-apart treat made with cinnamon roll dough, sugar, and butter, baked to golden perfection and topped with icing. Perfect for breakfast or dessert!
Ingredients
Units
Scale
- 2 cans refrigerated cinnamon rolls (8-count each)
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
- 1/2 cup unsalted butter, melted
- 1/2 cup packed brown sugar
- 1/4 cup chopped pecans or walnuts (optional)
- Non-stick cooking spray
Instructions
- Preheat oven to 350°F (175°C) and spray a bundt pan with non-stick cooking spray.
- Cut each cinnamon roll into quarters.
- In a large bowl, mix granulated sugar and cinnamon. Toss cinnamon roll pieces in the mixture to coat.
- Place coated dough pieces evenly in the prepared bundt pan, adding chopped nuts if using.
- In a separate bowl, mix melted butter and brown sugar. Pour over the dough pieces in the pan.
- Bake for 30–35 minutes or until golden brown and cooked through.
- Cool in pan for 10 minutes, then invert onto a serving plate.
- Drizzle reserved icing from cinnamon roll cans over the warm monkey bread before serving.
Notes
- You can prepare this the night before and bake in the morning.
- Add raisins or chocolate chips for variation.
- Best served warm for maximum gooeyness.
Nutrition
- Serving Size: 1/8 of bread
- Calories: 380
- Sugar: 24g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg