Cinnamon Roll Monkey Bread
Breakfast or dessert, you pick, This Cinnamon Roll Monkey Bread is easy to make and so good you may just want it for both. Simply cut and pinch your cinnamon rolls then roll them in a cinnamon-sugar mix. Baked and then drizzled with icing.
Servings: 12 servings
Ingredients
- 3 can Cinnamon roll dough
- 1/3 cup Sugar
- 1 tablespoon Cinnamon
- 1/2 cup Butter (1 stick)
- 1/2 cup Brown sugar
- 3 Icing (the packages that came in the cinnamon roll cans.)
Instructions
- Preheat the oven to 400 degrees F. Grease a bundt cake pan and set aside.
- In a bowl, microwave butter and brown sugar for 1 minute. Mix well until most of the sugar is dissolved.
- Cut each cinnamon roll into 4 pieces. Pinch and roll to form little mini cinnamon rolls. Do this to each cinnamon roll and set aside.
- In a separate bowl mix together sugar and cinnamon. Roll each little cinnamon roll in the cinnamon sugar then place it into the bundt cake pan. Once the first layer is full add the butter-sugar mix then add another layer of cinnamon rolls and repeat until you are out of cinnamon rolls. (I made three layers one with each can)
- Bake for 20-25 minutes. Remove from the oven let sit for about 5 minutes then turn upside down on a plate and tap on the pan. Drizzle with icing. Serve and enjoy!
Notes
Frequently Asked Questions
Can I make this ahead of time?
Yes! Assemble the monkey bread the night before, cover tightly, and refrigerate. Bake fresh in the morning. What pan works best?
A bundt pan gives the best pull-apart shape, but a loaf or deep baking dish works too.
Yes! Assemble the monkey bread the night before, cover tightly, and refrigerate. Bake fresh in the morning. What pan works best?
A bundt pan gives the best pull-apart shape, but a loaf or deep baking dish works too.
Nutrition
Serving: 1g | Calories: 128kcal | Carbohydrates: 15g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 72mg | Potassium: 12mg | Fiber: 1g | Sugar: 15g | Vitamin A: 236IU | Calcium: 17mg | Iron: 1mg