CINNAMON ROLL MONKEY BREAD

I’ve been making monkey bread with refrigerated biscuits for years, but recently I decided to try making it with cinnamon rolls instead. Wow, what a difference! It’s just as easy to make, but the cinnamon rolls add even more flavor and make every bite soft, gooey, and delicious.

Fair warning—this is definitely not a low-calorie treat! It’s loaded with buttery, cinnamon-sugar goodness and is wonderfully sweet and indulgent.

I used Walmart-brand refrigerated cinnamon rolls, as shown in the photo, but you can use your favorite brand. Using refrigerated cinnamon rolls keeps this recipe incredibly quick and easy, making it perfect for a weekend breakfast, brunch, or holiday morning.


Open your can of cinnamon rolls and set the icing packet aside.  Cut each roll into quarters.


Combine 1/2 cup of white sugar and 1 teaspoon of cinnamon.  Combine in a bowl or zip lock baggie and roll cinnamon quarters in sugar mixture.


Place sugar coated cinnamon roll quarters into a pie dish, cake pan, or any dish you have that is close to an 8×8 dish.  No need to butter/spray the dish before hand.  Sprinkle pecans (I used about 1/2 cup) over sugar coated rolls.


Melt 5 tablespoons of butter and combine with 1/4 cup brown sugar.


Pour butter/sugar mixture over rolls and pecans.
Bake at 400 degrees for 12 – 15 minutes.  Remove from oven.  Go get the icing packet you set aside when you opened your cinnamon rolls and drizzle it over your monkey bread.


Now go get a plate because you are going to want to enjoy this while it’s warm.  
It also reheats great in the microwave if there’s any leftover.
INGREDIENTS
  • 1/2 cup sugar
  • 1 teaspoon of cinnamon
  • 5 tablespoons of butter
  • 1/4 cup of brown sugar
  • 1 can of refrigerated cinnamon rolls
  • Pecans (optional)
INSTRUCTIONS
  1. Preheat the oven to 400 degrees.
  2. Open your can of refrigerated cinnamon rolls and unroll each roll.  Cut each roll into quarters.
  3. The next step is to combine the white sugar and cinnamon in a bowl or zip lock baggie.
  4. Coat the cinnamon roll quarters in the cinnamon/sugar mixture and place into your baking dish.  I usually use a pie plate since it seems to work well but you can use whatever dish you have handy. At this point you can add pecans, almonds, chocolate chips, or whatever floats your boat.  It’s your monkey bread so go crazy and try out different combinations
  5. Next, melt your butter with the brown sugar (I usually stick mine in the microwave for a minute).  Pour over your coated quarters and nuts.
  6. Bake according to directions on your  cinnamon roll package  or bake at 400 degrees for 12-15 minutes.
  7. Remove from oven.  Drizzle icing packet (that came with your refrigerated cinnamon rolls) over warm monkey bread.


Print Recipe

CINNAMON ROLL MONKEY BREAD










INGREDIENTS
  • 1/2 cup sugar
  • 1 teaspoon of cinnamon
  • 5 tablespoons of butter
  • 1/4 cup of brown sugar
  • 1 can of refrigerated cinnamon rolls
  • Pecans (optional)

DIRECTIONS

  1. Preheat the oven to 400 degrees.
  2. Open your can of refrigerated cinnamon rolls and unroll each roll.  Cut each roll into quarters.
  3. The next step is to combine the white sugar and cinnamon in a bowl or zip lock baggie.
  4. Coat the cinnamon roll quarters in the cinnamon/sugar mixture and place into your baking dish.  I usually use a pie plate since it seems to work well but you can use whatever dish you have handy. At this point you can add pecans, almonds, chocolate chips, or whatever floats your boat.  It’s your monkey bread so go crazy and try out different combinations
  5. Next, melt your butter with the brown sugar (I usually stick mine in the microwave for a minute).  Pour over your coated quarters and nuts.
  6. Bake according to directions on your  cinnamon roll package  or bake at 400 degrees for 12-15 minutes.
  7. Remove from oven.  Drizzle icing packet (that came with your refrigerated cinnamon rolls) over warm monkey bread.