Cinnamon Roll Monkey Bread

# What You'll Need:

→ Dough

01 - 2 cans (16 oz each) refrigerated cinnamon roll dough with icing

→ Sugar Mixture

02 - 1/2 cup granulated sugar

03 - 1 tablespoon ground cinnamon

→ Caramel Sauce

04 - 1/2 cup unsalted butter, melted

05 - 3/4 cup packed light brown sugar

→ Optional Add-Ins

06 - 1/2 cup chopped pecans or walnuts

07 - 1/2 cup raisins

# How-To Steps:

01 - Preheat oven to 350°F. Grease a 12-cup bundt pan with butter or nonstick spray.

02 - Open cinnamon roll cans and separate each roll; cut each roll into quarters. Reserve the icing.

03 - Combine granulated sugar and ground cinnamon in a large zip-top bag. Add dough pieces and shake until evenly coated.

04 - Arrange half of the coated dough pieces in the bundt pan. Sprinkle with half the nuts and raisins if using. Repeat with the remaining dough and add-ins.

05 - Mix melted butter and brown sugar in a small bowl until combined. Pour mixture evenly over the layered dough in the pan.

06 - Bake for 30 to 35 minutes until golden brown and cooked through; cover loosely with foil if browning too quickly.

07 - Allow the baked bread to cool in the pan for 10 minutes, then invert onto a serving plate.

08 - Drizzle reserved icing over the warm bread; serve immediately, pulling apart pieces.

# Expert Advice:

01 -

Easy to make with refrigerated cinnamon roll dough—no need to prepare dough from scratch.
Perfectly gooey and caramelized, combining the best of monkey bread and cinnamon rolls.
Great for sharing, allowing everyone to pull their own warm, sweet pieces.
Customizable with optional nuts or raisins for added texture and flavor.

02 -

Use a well-greased bundt pan to ensure easy release of the monkey bread.
Reserve and drizzle all the icing for a luscious finish that enhances the cinnamon flavor.
For extra crunch, toast the nuts lightly before adding them to the dough layers.
Allow the monkey bread to cool slightly before inverting to retain its shape.