Cinnamon Roll Monkey Bread (Printable)

Gooey pull-apart bread with cinnamon roll dough, caramel sauce, and optional nuts or raisins.

# What You'll Need:

→ Dough

01 - 2 cans (16 oz each) refrigerated cinnamon roll dough with icing

→ Sugar Mixture

02 - 1/2 cup granulated sugar
03 - 1 tablespoon ground cinnamon

→ Caramel Sauce

04 - 1/2 cup unsalted butter, melted
05 - 3/4 cup packed light brown sugar

→ Optional Add-Ins

06 - 1/2 cup chopped pecans or walnuts
07 - 1/2 cup raisins

# How to Make It:

01 - Preheat oven to 350°F. Grease a 12-cup bundt pan thoroughly with butter or nonstick spray.
02 - Open cinnamon roll cans and separate individual rolls. Cut each roll into four equal pieces. Reserve icings for later use.
03 - Place granulated sugar and ground cinnamon into a large zip-top bag. Add dough pieces and shake until evenly coated with the sugar-cinnamon mixture.
04 - Arrange half of the coated dough pieces evenly in the bundt pan. Sprinkle half of the optional nuts and raisins over the dough. Repeat layering with remaining dough pieces and optional add-ins.
05 - Combine melted unsalted butter and packed light brown sugar in a small bowl until blended. Pour the mixture evenly over dough layers in the pan.
06 - Bake for 30 to 35 minutes until the monkey bread is golden brown and cooked through. Cover loosely with foil if top browns too fast.
07 - Allow the bread to cool in the pan for 10 minutes, then invert carefully onto a serving plate.
08 - Drizzle the reserved cinnamon roll icing over the warm bread. Serve immediately, encouraging pulling apart the pieces.

# Expert Advice:

01 -
  • Effortlessly transforms store-bought cinnamon rolls into a showstopper dessert.
  • Perfectly sweet and caramelized with a soft, pull-apart texture.
  • Ideal for sharing and easy to customize with nuts or raisins.
  • Simple preparation with minimal ingredients and tools.
02 -
  • Cover loosely with foil if the top begins to brown too quickly during baking.
  • Use a large zip-top bag to evenly coat dough pieces with the cinnamon sugar mixture.
  • Allow the bread to cool slightly before inverting to keep the caramel sauce intact.
  • Reserve and drizzle the original cinnamon roll icing for an authentic finishing touch.
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