Cinnamon Roll Monkey Bread
Transform your breakfast or dessert game with this irresistible Cinnamon Roll Monkey Bread! Combining the soft, buttery layers of refrigerated cinnamon roll dough with the indulgent flavors of cinnamon sugar, caramelized brown sugar, and rich vanilla, this pull-apart treat is as fun to make as it is to eat. Baked to golden perfection in a Bundt pan, each gooey piece is infused with a melt-in-your-mouth buttery caramel glaze and topped with a drizzle of sweet cinnamon roll icing. Perfect for sharing, this recipe is quick to prepare in just 20 minutes and serves as a crowd-pleasing centerpiece for brunches, holidays, or special occasions. Deliciously sticky and satisfying, this easy monkey bread recipe will become an instant favorite in your kitchen!
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Recipe Information
Ingredients
- 4 cans Refrigerated cinnamon roll dough (with icing)
- 3 cups Granulated sugar
- 2 tablespoons Ground cinnamon
- 1 cup Unsalted butter
- 1 cup Brown sugar (packed)
- 1 teaspoon Vanilla extract
- Cooking spray
Instructions
Preheat your oven to 350°F (175°C). Generously grease a standard Bundt pan with cooking spray to prevent sticking.
Open the refrigerated cinnamon roll dough cans and separate each roll. Cut each cinnamon roll into quarters, setting aside the icing cups for later use.
In a large mixing bowl, combine the granulated sugar and ground cinnamon.
Toss the cinnamon roll pieces in the cinnamon sugar mixture, ensuring that each piece is evenly coated.
Layer the coated dough pieces randomly into the prepared Bundt pan, creating a staggered and even layer for consistent baking.
In a small saucepan over medium heat, melt the unsalted butter. Stir in the brown sugar and vanilla extract until the mixture is smooth and slightly thickened (about 2 minutes). Remove from heat.
Evenly pour the butter-brown sugar mixture over the layered dough pieces in the Bundt pan.
Place the Bundt pan in the preheated oven and bake for 35-40 minutes, or until the top is golden brown and the dough pieces are cooked through. Tent with aluminum foil if the top browns too quickly.
Remove the monkey bread from the oven and allow it to cool in the pan for 5-10 minutes.
Carefully invert the Bundt pan onto a serving dish or large plate. Let the caramel sauce drizzle over the bread.
Drizzle the reserved cinnamon roll icing over the top of the monkey bread for an extra sweet finish.
Serve warm and enjoy by pulling apart the gooey, caramelized pieces!
Nutrition Facts
Calories |
818 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.9 g | 41% | |
| Saturated Fat | 15.7 g | 79% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 43 mg | 14% | |
| Sodium | 687 mg | 30% | |
| Total Carbohydrate | 127.2 g | 46% | |
| Dietary Fiber | 1.8 g | 7% | |
| Total Sugars | 94.1 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 56 mg | 4% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 115 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
