Cinnamon Roll Monkey Bread
This warm, gooey cinnamon roll monkey bread is made with refrigerated cinnamon rolls, brown sugar, butter, and cinnamon for the easiest, coziest, pull-apart treat imaginable. Crisp on the outside and soft in the center, swirled with caramelized cinnamon and finished with a dramatic drizzle of icing. Perfect for brunch, holidays, or any day you deserve something sweet and special.
8
servings
Ingredients
Cinnamon Sugar Coating
- 1/2 cup (100 g) granulated sugar
- 2 tsp (4 g) ground cinnamon divided (1 tsp for coating, 1 tsp for sauce)
Bread
- 2 cans (16 rolls) refrigerated cinnamon rolls with icing 8-count cans; icing reserved for topping
Caramel Sauce
- 1/2 cup (100 g) packed brown sugar light or dark, both work
- 1/2 cup (115 g) unsalted butter melted
Icing
- reserved icing packets from cinnamon rolls
Equipment
- 12-cup Bundt Pan
- Resealable Bag
- Microwave-safe bowl
Instructions
- Preheat oven to 350°F (175°C) and generously grease a 12-cup Bundt pan with butter or nonstick spray, making sure to coat every crevice.
- In a large resealable bag, combine granulated sugar and 1 teaspoon of cinnamon. Shake well to mix.
- Separate the cinnamon rolls and cut each into 4 pieces. Working in batches, add the dough pieces to the cinnamon-sugar bag and shake until evenly coated.
- Layer the coated dough pieces evenly in the prepared Bundt pan.
- In a microwave-safe bowl, melt the butter. Add brown sugar and remaining 1 teaspoon cinnamon. Whisk until smooth to form the caramel sauce.
- Pour the caramel sauce evenly over the dough pieces in the Bundt pan.
- Bake for 28 to 32 minutes, until the bread is puffed, golden, and the edges are slightly crisp.
- Let cool in the pan for about 10 minutes, then carefully invert onto a serving plate.
- Warm the reserved icing packet in the microwave for about 10 seconds until pourable. Drizzle over the monkey bread and serve warm.
Notes
Best served warm, but leftovers keep well at room temperature (wrapped or in an airtight container) for 2-3 days. To freeze, wrap individual pieces in plastic and foil, then transfer to a freezer bag for up to 2 months. Thaw at room temperature or reheat in microwave or in a 300°F oven. Variations: Add chopped nuts or diced apples for extra flavor, use biscuit dough instead of rolls, swap in pumpkin pie spice, or finish with a homemade glaze if your rolls came without icing.
Nutrition
Calories: 390kcal | Carbohydrates: 56g | Protein: 4g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 35mg | Sodium: 690mg | Potassium: 64mg | Fiber: 1g | Sugar: 28g | Vitamin A: 450IU | Calcium: 35mg | Iron: 1.6mg