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Cinnamon Roll Monkey Bread

Cinnamon roll monkey bread bakes in a Bundt pan beneath a buttery brown sugar sauce until the top is deep golden brown. Cool it briefly, then drizzle with the reserved icing for a pull-apart treat.
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Prep Time 20 minutes
Cook Time 43 minutes
Cooling and standing time 15 minutes
Total Time 1 hour 18 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 440
Ingredients Equipment Method Notes

Ingredients
  

For the monkey bread
  • 2 can (12.4 oz) refrigerated cinnamon rolls with icing; icing packets reserved
  • 0.5 cup granulated sugar
  • 2 tsp ground cinnamon
For the brown sugar sauce
  • 0.5 cup butter
  • 0.75 cup light brown sugar packed

Equipment

  • 1 10- to 12-cup Bundt pan
  • 1 1-quart saucepan

Method
 

Prepare the rolls
  1. Heat the oven to 350°F.
  2. Generously grease a 10- to 12-cup Bundt pan.
  3. Cut each cinnamon roll into 4 pieces.
  4. Toss the pieces with the granulated sugar and cinnamon in a large bowl.
Make the sauce and bake
  1. Melt the butter with the brown sugar in a 1-quart saucepan over medium heat, stirring for 2 to 3 minutes until smooth and bubbling.
  2. Arrange the cinnamon roll pieces in the prepared pan.
  3. Pour the brown sugar sauce evenly over them.
  4. Bake for 35 to 40 minutes, until the top is deep golden brown and the dough in the center is no longer raw.
Finish the bread
  1. Cool in the pan for 10 minutes.
  2. Invert onto a serving plate and carefully lift off the pan.
  3. Let stand for 5 minutes.
  4. Drizzle with the reserved icing packets.

Notes

Grease the Bundt pan generously to help the bread release cleanly. Refrigerate leftovers for up to 3 days; freeze wrapped portions for up to 2 months. For a dairy-free variation, use dairy-free cinnamon rolls and plant-based butter.