Cinnamon Roll Monkey Bread
The ultimate comfort food, Cinnamon Roll Monkey Bread combines warm, gooey cinnamon rolls with a rich caramel sauce, creating a deliciously indulgent dessert. Perfect for sharing at gatherings or enjoying with family, this easy recipe is sure to become a favorite. Make this delightful treat tonight!
Equipment
- Bundt Cake Pan
Ingredients
- 32 oz Cinnamon Rolls Look for pre-made tubes of cinnamon rolls, such as Pillsbury Grands.
- ½ cup White Sugar Used for the cinnamon-sugar coating.
- 2 teaspoons Ground Cinnamon Essential for flavoring the monkey bread.
- ½ cup Unsalted Butter Melted for the dough and the caramel sauce.
- 1 cup Brown Sugar Provides sweetness and gooey texture.
- ½ cup Unsalted Butter Used again in the caramel sauce.
Instructions
- Preheat your oven to 350°F (175°C). Grease a Bundt cake pan thoroughly to ensure the monkey bread releases easily after baking.
- Open the tubes of cinnamon rolls and set the icing container aside. Cut each cinnamon roll into quarters.
- In a large mixing bowl, combine the white sugar and ground cinnamon. Toss the cinnamon roll pieces in the cinnamon-sugar mixture until they are well coated.
- Place the coated mini cinnamon roll pieces evenly in the prepared Bundt pan.
- In a small saucepan, melt ½ cup of butter over medium heat. Stir in 1 cup of packed brown sugar until fully dissolved and the mixture is smooth.
- Pour the caramel sauce evenly over the cinnamon roll pieces in the Bundt pan.
- Place the Bundt pan in the preheated oven and bake for 30 to 35 minutes, or until the monkey bread is golden brown and cooked through.
- Let the monkey bread cool in the pan for about 10 minutes. Then, carefully invert the pan onto a serving plate.
- While the monkey bread is still warm, drizzle the reserved icing over the top.
Notes
- Prevent Over Baking: Be careful not to overbake your Cinnamon Roll Monkey Bread. The little pieces of dough bake quickly and can become hard if left too long.
- Pans Matter: Adjust your baking time or temperature if using darker pans. If the recipe calls for 375°F, lower it to 350°F for dark pans to avoid overcooking.