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–+ servings

Easy Cinnamon Roll Monkey Bread with Brown Sugar Glaze

Gooey cinnamon roll monkey bread baked in a bundt pan with a buttery brown sugar caramel and a sweet vanilla drizzle on top.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 1
Course: Breakfast, Desserts
Cuisine: American
Calories: 635
Ingredients Method Nutrition Notes

Ingredients
  

Topping
  • 1/2 cup butter 1 stick
  • 1 cup light brown sugar packed
Monkey Bread
  • 1/2 cup granulated sugar
  • 1 tablespoon ground cinnamon
  • 3 17.5-ounce tubes refrigerated flaky cinnamon roll dough with frosting such as Grands! style, 15 rolls total

Method
 

Topping
  1. Heat the oven to 350 degrees F. Coat a 10 inch bundt pan or tube pan generously with nonstick baking spray so nothing sticks later.
  2. Put the butter and brown sugar in a medium saucepan and set it over medium heat. Stir every so often until the butter has melted completely and the sugar looks glossy.
  3. Tip the melted butter and sugar mixture into the prepared pan and spread it into an even layer across the bottom.
Monkey Bread
  1. Whisk the granulated sugar and cinnamon together in a small bowl until no streaks remain.
  2. Slice each cinnamon roll into four pieces, then toss the pieces in the cinnamon sugar to coat. Keep the spiraled layers intact rather than pulling them apart.
  3. Lay the coated pieces over the brown sugar layer in the pan, spreading them out evenly so the bread bakes at the same rate throughout.
  4. Scatter any cinnamon sugar left in the bowl over the top of the assembled bread.
  5. Bake for 1 hour 15 minutes to 1 hour 20 minutes. If the surface starts browning too fast, lay a sheet of foil with a crease down the middle over the pan as a loose tent. To test for doneness, gently pull up a piece near the center of the pan; if the underside still looks raw and doughy, return it to the oven for more time.
  6. Pull the pan from the oven and let it stand for no more than 5 minutes.
  7. Set a platter with a raised rim upside down over the pan, then flip the two together so the platter sits flat on the counter. Take care, since the hot syrup can splash.
  8. Slowly lift the pan off the bread. If a piece clings to the pan, ease it out and press it back into place while the syrup is still warm and sticky.
  9. Allow the monkey bread to cool down to room temperature before serving.
  10. Microwave the frosting that came with the rolls for about 10 seconds until pourable, then drizzle it back and forth over the top.
  11. Keep leftovers in a cake keeper or wrap the bread tightly with plastic wrap and store it at room temperature.

Nutrition

Calories: 635kcalCarbohydrates: 97gProtein: 6gFat: 23gSaturated Fat: 11gCholesterol: 24mgSodium: 710mgFiber: 2gSugar: 58g

Notes

Swap in homemade cinnamon roll dough or plain refrigerated biscuit dough tossed with extra cinnamon sugar if you prefer.
For a deeper caramel flavor, use dark brown sugar in the topping instead of light.
Do not skip the 5 minute rest, but do not let it sit longer either, or the bread will glue itself to the pan.
Tent the pan with foil during the last 20 minutes if the tops of the pieces are getting dark before the centers are cooked.
Serve warm, or reheat single portions in the microwave for about 20 seconds to soften the caramel again.
Store covered at room temperature for up to 4 days, and it tastes best on the first or second day.
To freeze, cool completely, wrap in two layers of plastic wrap plus foil, freeze up to 1 month, and thaw at room temperature for 2 to 3 hours.

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