Cinnamon Roll Monkey Bread Recipe

4.75 from 4 votes

This cinnamon roll monkey bread is one of our favorite recipes for an easy breakfast or brunch because it requires minimal prep and absolutely everyone loves it. It’s got all of the gooey caramel of regular monkey bread, but with the delicious substitution of cinnamon rolls instead of biscuits.

Prep Time10

Cook Time35

Total Time45

Course: Breakfast

Cuisine: American

Servings: people

Calories: 145kcal

Author: The Carefree Kitchen

Ingredients

2 16.3-ounce cans Pillsbury Grand Cinnabon cinnamon rolls
1 tablespoon cinnamon
1/2 cup sugar
6 tablespoons butter
2/3 cup light brown sugar
3 tablespoons heavy cream
1/4 teaspoon salt
1 teaspoon vanilla extract

US Customary - Metric

Instructions

Preheat oven to 350 degrees F and grease a bundt pan with nonstick cooking spray.
In a large bowl, mix together the sugar and cinnamon and set aside.
Open and separate the cans of cinnamon rolls, setting aside the icing. Cut each cinnamon roll into four pieces, then roll a handful of pieces into the cinnamon sugar mixture at a time, making sure to cover all the dough. Transfer to a separate large bowl and continue until all of the cinnamon roll pieces are covered.
In a medium saucepan over medium heat, melt the butter. Add the brown sugar, cream, and salt and bring the mixture to a boil. Continue stirring and cooking at a rapid boil for 1 minute, then remove from the heat and stir in the vanilla extract.
Let the butter mixture cool slightly, then pour over the cinnamon sugar coated cinnamon roll pieces in the bowl and gently toss to coat. Once they are evenly coated, add them to your prepared bundt pan so that they fill the pan evenly all the way around.
Bake in your preheated oven for 30-35 minutes, or until the edges are golden brown and the dough is cooked through.
Remove the pan from the oven and let it sit for 10 minutes before inverting it to a large plate or serving platter. Use the reserved icing to drizzle over the monkey bread and serve warm. Enjoy!

Notes

Storing leftovers: cover cinnamon rolls and store for to up 2 days at room temperature, or up to 3 days in the fridge.

Reheating: reheat cinnamon rolls in the microwave, or a preheated 300 degree oven for about 10-15 minutes.

Nutrition