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Cinnamon Roll Monkey Bread

Cinnamon Roll Monkey Bread drizzled with icing and served on a white plate.
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Cinnamon Roll Monkey Bread is an easy, gooey, pull-apart breakfast or brunch treat made with canned cinnamon rolls, brown sugar, and a maple-cinnamon glaze. Perfect for holidays or weekend gatherings.

Ingredients

Scale
  • Two 17.5-ounce cans Pillsbury Grands Original Cinnamon Rolls with Icing
  • 1 cup granulated white sugar
  • 3 teaspoons ground cinnamon
  • 1/2 cup (1 stick) butter, melted (for coating)
  • 1/2–1 cup chopped pecans (optional)
  • 1/4 cup brown sugar (for nut topping)
  • 2 tablespoons butter (for nut topping)
  • 1 tablespoon water (for nut topping)
  • 1/2 cup brown sugar (for syrup)
  • 1/4 cup butter, melted (for syrup)
  • 2 containers cinnamon roll icing (from cans)
  • 1 tablespoon maple syrup
  • 1/2 teaspoon ground cinnamon (for icing)

Instructions

  1. Preheat oven to 350℉ and spray a 9½-inch bundt pan with nonstick spray.
  2. In a bowl, mix chopped pecans, 2 tbsp butter, 1/4 cup brown sugar, and 1 tbsp water. Spread evenly in the bottom of the pan.
  3. Cut each cinnamon roll into four pieces. Mix 1 cup sugar and 3 tsp cinnamon in a bowl. Melt 1/2 cup butter in another bowl.
  4. Round each roll piece, dip in butter, roll in cinnamon sugar, and layer in the bundt pan.
  5. Mix 1/2 cup brown sugar with 1/4 cup melted butter. Pour over the cinnamon roll pieces in the pan.
  6. Bake for 30 minutes or until golden brown. Cool for 10 minutes, then invert onto a serving plate.
  7. Mix icing with maple syrup and 1/2 tsp cinnamon. Drizzle over the top before serving.

Notes

  • You can omit pecans for a nut-free version.
  • Use crescent rolls or sweet potato biscuits as an alternative dough base.
  • Double the cinnamon sugar for extra coating if desired.
  • Can be assembled the night before and baked fresh in the morning.
  • Freeze without icing and glaze after reheating.

Nutrition

Find it online: https://recipeeasily.com/cinnamon-roll-monkey-bread-recipe/