Cinnamon Roll Monkey Bread
Quick and easy pull-apart monkey bread made with canned cinnamon rolls, brown sugar caramel, and a pinch of salt for balanced sweetness.
Ingredients
Main
- 2 cans cinnamon rolls with icing packets
Caramel Sauce
- 0.5 cup unsalted butter room temperature
- 0.5 cup light brown sugar packed
- salt pinch
Instructions
Instructions
- Preheat oven to 350°F. Generously grease a 10-inch bundt pan with nonstick cooking spray.
- In a small saucepan over medium heat, melt the butter and brown sugar together. Whisk until smooth and bubbly.0.5 cup unsalted butter
- Separate each cinnamon roll into five pieces and place them evenly in the prepared bundt pan.2 cans cinnamon rolls
- Pour the hot butter-sugar mixture over the dough pieces.2 cans cinnamon rolls, 0.5 cup unsalted butter
- Bake until the top is deep golden and a skewer inserted into the center comes out clean, about 30 minutes.
- Let the monkey bread cool in the pan for 5 minutes, then invert onto a serving platter.
- Drizzle with the reserved icing from the cinnamon roll packages and serve warm.
Notes
After my late-night test, I found letting the pan cool for 2 extra minutes made for cleaner pull-aparts.
Stirring the caramel just before pouring ensured even coating during my third bake.
In my fridge test, the rolls stayed soft through day 4 when reheated in a 350°F oven for 8 minutes.