Cinnamon Roll Monkey Bread Recipe
This super easy Cinnamon Roll Monkey Bread recipe is made with store bought cinnamon roll dough, butter, cinnamon and brown sugar then topped with vanilla icing.
Servings 6 servings
Calories 241kcal
Ingredients
- 2 (17.5) oz Pillsbury Grands Cinnamon Rolls
- 1/2 cup granulated sugar
- 2 tsp ground cinnamon
- 1/2 cup salted butter
- 1/4 cup dark brown sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 400°F. Grease and lightly flour a 12-cup Bundt pan.
- Cut each cinnamon roll dough into quarters, keeping the icing aside.
- Whisk granulated sugar and cinnamon in a bowl. Toss dough pieces in this mixture, then arrange in the Bundt pan.
- Melt butter, stir in brown sugar and vanilla, and pour over the dough.
- Bake for 20-30 minutes until golden-brown and set in the center. Cool for 10 minutes.
- Flip onto a serving plate while warm, and spread icing over the top. Serve warm.
Notes
HOW TO STORE CINNAMON ROLL MONKEY BREAD
Monkey bread doesn’t usually need to be refrigerated, but if you use cream cheese icing, it does. Storing monkey bread in the fridge will make the cake stale and hard, so I’d avoid leftovers altogether if possible. CAN I FREEZE MONKEY BREAD?
No, I wouldn’t recommend freezing homemade monkey bread. The sugar gets extremely hard and when you thaw it out it turns into a soggy mess.
Monkey bread doesn’t usually need to be refrigerated, but if you use cream cheese icing, it does. Storing monkey bread in the fridge will make the cake stale and hard, so I’d avoid leftovers altogether if possible. CAN I FREEZE MONKEY BREAD?
No, I wouldn’t recommend freezing homemade monkey bread. The sugar gets extremely hard and when you thaw it out it turns into a soggy mess.
Nutrition
Calories: 241kcal | Carbohydrates: 26g | Protein: 0.2g | Fat: 15g | Saturated Fat: 10g