Cinnamon Roll Monkey Bread

5 from 2 votes

This cinnamon roll monkey bread is a delicious cinnamon sugar pull apart drizzled with a sweet icing that is so good for breakfast or dessert. It’s super easy, and perfect for the holidays!

Prep Time15

Cook Time40

Total Time55

Course: Breakfast, Dessert

Cuisine: American

Keyword: Cinnamon Roll, cinnamon roll monkey bread, monkey bread

Servings:

Calories: 315kcal

Ingredients

3/4 cup granulated sugar
1 TBS ground cinnamon
35 oz Pillsbury Grands! Cinnamon Roll cans (2 cans about 17.5oz each)
1/2 cup unsalted butter (1 stick, melted)
1/2 cup brown sugar

Instructions

Preheat the oven to 350 degrees Fahrenheit. Spray a 9inch bundt pan with non stick spray, and set aside.
Cut each cinnamon roll into 6 pieces.
Combine the granulated sugar and cinnamon in a 1 gallon ziplock bag, and shake them until mixed together.
Add the cinnamon roll pieces to the bag and shake it all up until they are evenly coated in the cinnamon sugar mixture.
Place the biscuit pieces into the prepared bundt pan
Add the melted butter and brown sugar to a small bowl and stir it all together.
Pour the mixture evenly over the biscuits in the pan.
Place the pan in the oven and bake for 35 to 45 minutes, until the pieces are cooked through and the top is golden brown.
Let the monkey bread cool for 5 minutes in the pan.
Place a plate or cake stand upside down over the top of the monkey bread and flip them over together so the monkey bread comes out on the plate.
Let the monkey bread sit on the plate or stand for about 10 minutes.
Add the icing from the cinnamon roll cans to a small bag and snip the corner of the bag off. Drizzle the icing evenly over the top of the monkey bread and enjoy.

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