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Cinnamon Roll Monkey Bread Recipe

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3.8 from 14 reviews

  • Author: Sara
  • Total Time: 47 minutes
  • Yield: 12 servings

Description

Delightfully gooey and irresistibly sweet, this Cinnamon Roll Monkey Bread combines soft Pillsbury cinnamon rolls coated in cinnamon sugar and bathed in a buttery brown sugar glaze. Baked to golden perfection in a bundt pan and topped with the classic cinnamon roll icing, it’s the perfect pull-apart treat for brunch, dessert, or anytime indulgence.

Ingredients

Cinnamon Roll Dough

  • 2 x 17.5 oz cans of Pillsbury Grands Cinnamon Rolls

Cinnamon Sugar Coating

  • 1/2 cup granulated sugar
  • 1 1/4 teaspoons ground cinnamon

Butter Glaze

  • 12 tablespoons (1 1/2 sticks) unsalted butter
  • 1/2 cup light brown sugar (packed)
  • 1/4 teaspoon coarse Kosher salt

Icing

  • Reserved icing from the cinnamon rolls

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 350°F and grease a 12-cup bundt pan thoroughly with cooking spray to ensure the monkey bread releases easily.
  2. Mix Cinnamon Sugar: In a bowl or a zip-top bag, combine granulated sugar with ground cinnamon. This mixture will coat the dough for that classic spiced sweetness.
  3. Cut and Coat Dough: Cut each cinnamon roll into quarters. Gently toss the pieces in the cinnamon sugar mixture until they are fully coated.
  4. Arrange in Pan: Evenly arrange the coated cinnamon roll pieces into the bottom of the prepared bundt pan. Sprinkle any leftover cinnamon sugar on top, and gently shake the pan to distribute the coating evenly.
  5. Make Butter Glaze: In a small saucepan over medium heat, melt the unsalted butter along with the packed brown sugar and coarse Kosher salt. Bring to a gentle simmer and cook for about 30 seconds until the sugar dissolves completely.
  6. Pour Glaze Over Dough: Pour the warm butter and sugar glaze evenly over the cinnamon roll pieces in the bundt pan. Swirl the pan gently to ensure the glaze thoroughly coats all the dough pieces, seeping into the nooks and crannies.
  7. Bake: Place the bundt pan in the oven and bake at 350°F for 30–40 minutes. Check doneness by pulling a piece from the center—it should come away clean and no longer doughy. An instant-read thermometer should read 190°F in the center. Remove from oven and let cool in the pan for 5 minutes.
  8. Invert the Monkey Bread: Carefully place a serving plate over the bundt pan. While still warm, invert the pan so the monkey bread releases easily onto the plate. Let it cool for an additional 10 minutes before icing.
  9. Ice and Serve: Drizzle leftover cinnamon roll icing over the warm monkey bread. Stir or warm the icing slightly to make it easier to drizzle. Serve warm with extra icing on the side for dipping.

Notes

  • Use fresh cinnamon rolls for best texture and flavor.
  • Coating cinnamon roll pieces evenly in cinnamon sugar ensures every bite is flavorful.
  • The glaze should be warm when poured so it flows well over the dough.
  • Don’t overbake to preserve softness and gooey texture.
  • If the monkey bread sticks, re-grease the bundt pan well next time or dust with flour.
  • Leftover monkey bread can be warmed up in the microwave for a quick treat.
  • Prep Time: 15 minutes
  • Cook Time: 32 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/cinnamon-roll-monkey-bread-recipe/