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Cinnamon Roll Monkey Bread

Cinnamon roll monkey bread bakes in a Bundt pan until golden brown, with tender pieces coated in cinnamon sugar and a buttery brown sugar sauce. Warm the reserved icing and drizzle it over the pull-apart bread before serving.
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Prep Time 15 minutes
Cook Time 43 minutes
resting 10 minutes
Total Time 1 hour 8 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 406
Ingredients Equipment Method Notes

Ingredients
  

  • 2 can (12.4 oz) cinnamon rolls refrigerated, with icing packets
  • 0.5 cup granulated sugar
  • 1 tsp ground cinnamon
  • 0.5 cup unsalted butter 1 stick
  • 0.75 cup brown sugar packed light

Equipment

  • 1 10-cup Bundt pan

Method
 

  1. Preheat the oven to 350°F.
  2. Generously grease a 10-cup Bundt pan, including the center tube.
  3. Set aside the icing packets.
  4. Cut each cinnamon roll into 4 pieces.
  5. Toss the cinnamon roll pieces with the granulated sugar and ground cinnamon in a large bowl until evenly coated.
  6. Arrange the coated pieces evenly in the prepared Bundt pan.
  7. Melt the butter with the brown sugar in a small saucepan over medium heat, stirring for 2 to 3 minutes until smooth.
  8. Pour the butter mixture evenly over the cinnamon roll pieces.
  9. Bake for 35 to 40 minutes, until golden brown and the pieces in the center are cooked through.
  10. Let the monkey bread rest in the pan for 10 minutes.
  11. Carefully invert it onto a serving plate.
  12. Microwave the reserved icing in a microwave-safe bowl for 5 to 10 seconds, until pourable.
  13. Drizzle the icing over the warm monkey bread.

Notes

For an easier release, grease the Bundt pan generously, including around the center tube. Store covered in the refrigerator for up to 3 days; freeze yes, for up to 2 months. For a dairy-free variation, use dairy-free cinnamon rolls and dairy-free butter if available.