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Cinnamon Roll Monkey Bread is a delightful twist on the classic monkey bread, combining the irresistible flavors of cinnamon rolls with the fun, pull-apart style of monkey bread. This dish is not only a feast for the senses but also a crowd-pleaser that brings joy to any gathering. Whether you’re hosting a family brunch, celebrating a holiday, or simply looking for a comforting dessert, this recipe promises to impress with its warm, gooey goodness and delightful aroma.

Cinnamon Roll Monkey Bread

Indulge in the deliciousness of Cinnamon Roll Monkey Bread, a fun and sweet twist on the classic dessert! This recipe combines the familiar flavors of cinnamon rolls with the irresistible pull-apart style of monkey bread. Perfect for brunches or gatherings, it boasts buttery, gooey goodness and an inviting aroma that fills your kitchen. Easy to prepare with refrigerated dough, this crowd-pleaser invites everyone to dig in and enjoy each delightful piece together.
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Ingredients
  

4 cans (10 oz each) refrigerated cinnamon roll dough

1 cup granulated sugar

2 tablespoons ground cinnamon

1/2 cup unsalted butter, melted

1/2 cup packed brown sugar

1/2 cup chopped pecans (optional)

1 cup powdered sugar

2 tablespoons milk

1 teaspoon vanilla extract

Instructions
 

Preheat Oven: Preheat your oven to 350°F (175°C) and grease a bundt pan with butter or non-stick spray.

    Prepare the Cinnamon Sugar: In a medium bowl, mix the granulated sugar and ground cinnamon together. Set aside.

      Cut the Dough: Open the cinnamon roll cans and separate the dough into individual rolls. Cut each roll into quarters.

        Coat the Dough: In a large bowl, pour the melted butter. Take the quartered cinnamon roll pieces and toss them in the melted butter until fully coated.

          Mix and Layer: In another bowl, add the cinnamon-sugar mixture. Take half of the butter-coated pieces and toss them in the cinnamon sugar until well coated. Layer these pieces in the bottom of the prepared bundt pan. If using, sprinkle half of the chopped pecans over the dough.

            Add More Layers: Next, add the remaining butter-coated pieces and again coat them in the cinnamon sugar mixture. Finish by layering these on top of the first layer in the bundt pan. Sprinkle the rest of the pecans if desired.

              Prepare for Baking: In a small saucepan over medium heat, mix the brown sugar and any remaining cinnamon sugar, allowing it to melt together for about 1-2 minutes. Pour this mixture evenly over the layered dough in the bundt pan.

                Bake: Place the bundt pan in the preheated oven and bake for 30-35 minutes, or until golden brown and cooked through. Allow it to cool for about 10 minutes.

                  Make the Glaze: While the monkey bread cools, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth.

                    Serve: Carefully invert the bundt pan onto a serving plate. Drizzle the glaze over the warm monkey bread, allowing it to soak in. Pull apart the pieces to serve warm!

                      Prep Time: 15 minutes | Total Time: 1 hour | Servings: 8-10