Cinnamon Roll Monkey Bread

5 from 3 votes

Make this Cinnamon Roll Monkey Bread for a fun twist on a holiday breakfast idea. Simple ingredients makes this ooey-gooey breakfast so delicious.

Prep Time15

Cook Time40

Let Rest5

Total Time1

Course: Dessert

Cuisine: American

Servings:

Author: Carrie Barnard

Cost: $10.47, $1.05 per Serving

Equipment

Bundt pan

Ingredients

2 cans Grands Cinnamon Rolls with Icing (17.5 ounces each)
½ cup Brown Sugar
1 Tbsp Cinnamon
¾ cup Granulated Sugar
¾ cup melted butter

Instructions

Preheat the oven to 350°F. Generously grease a 10-inch Bundt pan with nonstick cooking spray.
Remove the cinnamon rolls from the cans, reserving the icing. Cut each cinnamon roll into 6 pieces.
Place the cinnamon roll pieces in a large zip-top bag. Add the granulated sugar and cinnamon. Seal the bag, leaving some air inside, and shake until the pieces are evenly coated.
Arrange half of the coated cinnamon roll pieces in the prepared Bundt pan.
Add the melted butter and brown sugar to a small saucepan. Cook over medium-high heat, whisking until combined. Bring the mixture to a boil, then remove from the heat.
Pour half of the brown sugar mixture evenly over the cinnamon roll pieces in the pan.
Add the remaining cinnamon roll pieces, then pour the remaining brown sugar mixture evenly over the top.
Bake for 35–40 minutes, until golden brown and the center is cooked through and no longer doughy.
Let cool in the pan for 5–10 minutes. Carefully invert the Bundt pan onto a serving plate.
Drizzle the reserved icing over the warm cinnamon roll monkey bread. Serve warm.

Notes

Store leftovers in an airtight container at room temperature for up to 5 days. Reheat individual servings in the microwave for 20–30 seconds before serving.

Nutrition