Cinnamon Roll Monkey Bread Recipe
Cinnamon roll monkey bread made with gooey, buttery cinnamon rolls topped with a sweet cinnamon roll frosting. Perfect for Christmas morning!
Ingredients
- 2 (17.5) ounce cans Pillsbury Grands Cinnabon cinnamon rolls
- ½ cup light brown sugar
- ¼ cup granulated sugar
- 2 teaspoons ground cinnamon
- ½ cup salted butter , melted
Instructions
- Preheat the oven to 350°F. Generously grease a 12-cup bundt pan with butter or non-stick spray. Lightly flour if desired. Set aside.
- Stir together 1/2 cup brown sugar, 1/4 cup granulated sugar and 2 teaspoons cinnamon in a small bowl.
- Cut each biscuit into 4 pieces. Then lightly dip in 1/2 cup melted butter and then dip in cinnamon sugar mixture. Layer the cinnamon roll pieces in the bundt pan.
- Bake for 30 minutes or until a toothpick comes clean. Allow to sit in pan for 10 minutes. Then place a plate or cake stand on top of the pan and quickly flip. Then gently tap on the counter to release from the pan.
- Drizzle with frosting. Place the frosting from the can in a frosting or zip top bag. Cut the top off and then drizzle over the top of the monkey bread if desired.
Notes
Variations:
- This recipe can be made with regular biscuits if you prefer it not as sweet.
- You can also add 1/2 chopped pecans, walnuts or raisins. Intermix while adding the biscuits.
- If you don't have a bundt pan, you can make in a 9x13" pan, 2 (8x4) loaf pans or place 3-4 pieces in a muffin tin pan.
Nutrition
Calories: 366kcal, Carbohydrates: 49g, Protein: 3g, Fat: 18g, Saturated Fat: 9g, Cholesterol: 20mg, Sodium: 579mg, Potassium: 12mg, Fiber: 1g, Sugar: 28g, Vitamin A: 236IU, Calcium: 13mg, Iron: 1mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
