Description

This cinnamon roll monkey bread is a gooey, pull-apart treat that’s perfect for breakfast or dessert! Made with store-bought cinnamon roll dough, it’s coated in a buttery cinnamon-sugar mixture and baked to golden perfection. Topped with a creamy glaze, it’s irresistible and easy to make!

Ingredients

For the Monkey Bread:

2 cans (16.3 oz each) refrigerated cinnamon roll dough
1/2 cup (100g) granulated sugar
1 teaspoon ground cinnamon
1/4 cup (60g) unsalted butter, melted

For the Glaze:

Reserved icing from cinnamon roll cans
1-2 tablespoons milk (as needed)

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Instructions

Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease a Bundt pan or round baking dish with non-stick spray.
Prepare the Cinnamon-Sugar Coating:
In a small bowl, mix together the sugar and cinnamon. Set aside.
Assemble the Monkey Bread:
Open the cinnamon roll cans and separate the rolls. Cut each roll into 4-6 pieces.
Dip each piece into the melted butter, then roll it in the cinnamon-sugar mixture.
Layer the coated pieces evenly in the prepared pan.
Bake:
Bake for 25-30 minutes, or until the monkey bread is golden brown and cooked through.
Make the Glaze:
In a small bowl, mix the reserved icing from the cinnamon roll cans with 1-2 tablespoons of milk until smooth and pourable.
Serve:
Let the monkey bread cool in the pan for 5 minutes, then invert it onto a serving plate. Drizzle with the glaze and serve warm.

Notes

Add chopped nuts or raisins between the layers for extra texture and flavor.
Store leftovers in an airtight container at room temperature for up to 2 days. Reheat in the microwave before serving.
For a festive touch, add a sprinkle of powdered sugar or extra cinnamon on top.