Cinnamon Roll Monkey Bread is a delightful, gooey treat that combines the beloved flavors of cinnamon rolls with the fun, shareable concept of monkey bread. This dish is perfect for breakfast, brunch, or as a dessert, and it's sure to impress both family and friends.
Ingredients
Scale:
2 cans (16.5 oz each) refrigerated cinnamon rolls
1/2 cup granulated sugar
2 tablespoons ground cinnamon
1/2 cup unsalted butter, melted
1 cup brown sugar, packed
1 teaspoon vanilla extract
1/4 cup chopped nuts (optional, such as pecans or walnuts)
Instructions
Preheat your oven to 350°F (175°C) and grease a bundt pan thoroughly to ensure the monkey bread releases easily after baking.
In a small bowl, combine the granulated sugar and ground cinnamon. Mix until well blended.
Open the cinnamon roll cans and separate the rolls. Cut each roll into quarters.
In a large mixing bowl, toss the quartered cinnamon rolls in the cinnamon sugar mixture until they're evenly coated.
Layer half of the coated cinnamon roll pieces into the prepared bundt pan. Sprinkle half of the brown sugar and half of the nuts (if using) over the layer.
Add the remaining cinnamon roll pieces on top, followed by the remaining brown sugar and nuts.
Pour the melted butter evenly over the top of the assembled rolls.
Bake in the preheated oven for 30-35 minutes or until golden brown and cooked through.
Once baked, remove from the oven and allow to cool in the pan for about 10 minutes.
After cooling, carefully invert the bundt pan onto a serving plate.
Serve warm, drizzled with any remaining icing from the cinnamon roll cans, if desired.
