Cinnamon Roll Monkey Bread
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
- 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
- 2 tsp vanilla extract
Preheat the oven to 400 degrees F. Generously grease and then lightly flour a large, 12-cup Bundt pan.
Remove the cinnamon roll dough and cut each roll into quarters. You can vary the size of the pieces to create different textures. Set aside the icing from each can.
In a small bowl, whisk together the granulated sugar and cinnamon, then toss the cinnamon roll dough pieces in the bowl until well coated. Arrange all the pieces in the prepared bundt pan.
Melt butter and stir in the brown sugar and vanilla; pour over the dough in the Bundt pan.
Bake for 20-30 minutes, or until risen, golden-brown, and no longer gooey in the center. Remove and let cool for 10 minutes. Once it's still warm, but not piping hot, you can flip the Cinnamon Roll Monkey Bread onto a serving plate.
Use a spatula to spread the icing over the top. Serve warm.
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.
Calories: 241kcal | Carbohydrates: 26g | Protein: 0.2g | Fat: 15g | Saturated Fat: 10g