Cinnamon Roll Monkey Bread

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Cinnamon roll monkey bread made with canned cinnamon rolls tossed in cinnamon sugar and baked in a brown sugar glaze. Soft, gooey, and easy to pull apart.

Prep Time15

Cook Time35

Total Time50

Course: Breakfast, Dessert

Cuisine: American

Servings: servings

Calories: 661kcal

Author: Jennifer Fishkind

Ingredients

½ cup granulated sugar
2 teaspoons ground cinnamon
35 ounces cans Pillsbury Grands Cinnamon Rolls icing reserved
½ cup unsalted butter
¾ cup packed brown sugar

Instructions

Preheat your oven to 350°F (175°C). Grease a tube pan or bundt pan thoroughly.
In a small bowl, mix the granulated sugar and cinnamon.
½ cup granulated sugar, 2 teaspoons ground cinnamon
Open the cans of cinnamon rolls and cut each roll into quarters. Toss the pieces in the cinnamon-sugar mixture until evenly coated.
35 ounces cans Pillsbury Grands Cinnamon Rolls
Layer the coated cinnamon roll pieces evenly in the prepared pan.
In a separate bowl, combine the melted butter and brown sugar, stirring until smooth. Pour this mixture evenly over the layered cinnamon roll pieces, making sure it seeps into the crevices.
½ cup unsalted butter, ¾ cup packed brown sugar
Bake in the preheated oven for 35 minutes, or until the top is golden brown and the bread is cooked through.
Let the monkey bread cool in the pan for about 10 minutes. Carefully flip it onto a plate or cake stand.
Warm the reserved icing from the cinnamon rolls and drizzle it over the monkey bread. Serve warm and enjoy!

Notes

Tips:

Grease every crevice of the pan so the glaze does not stick and tear the bread when you flip it.
Layer the pieces loosely instead of packing them in, or the center can stay doughy while the edges get too dark.
Let it cool about 10 minutes before inverting. Flip too soon and the caramel runs everywhere, wait too long and the brown sugar hardens and grabs the pan.
Add chopped walnuts, pecans, or a handful of raisins between the layers if you want.

Storage:

Store any leftover monkey bread in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.

For the best texture, warm individual servings in the microwave for 15 to 20 seconds.

You can also cover the whole monkey bread with foil and reheat it in a 300°F oven for 10 to 15 minutes, or until warmed through.

Nutrition