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

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

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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.