I don’t eat cinnamon rolls that often, but when I do, you better believe I’ll elbow my kids out of the way to get that ooey-gooey center one. It’s so warm and sugary and delicious – but there’s only one. However, if you want to share in that center piece goodness, this recipe is for you. Regular monkey bread is taken up a notch with the use of cinnamon rolls instead of plain biscuits. Here’s how to make them.
Cinnamon Monkey Bread
Equipment
- bundt pan
Ingredients
- 3 cans of refrigerated cinnamon roll dough
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 tablespoon cinnamon
- 2 tablespoons of honey
- 1 stick 1/2 cup of butter
Instructions
- Preheat the oven to 400 degrees. Well-grease the bundt pan. I like to use the baking spray that has butter and flour in it (mostly because it smells heavenly...and it works)
- Combine the granulated sugar and cinnamon in a large zip top bag.
- Take the cinnamon rolls out of their cans and cut each one into 4 pieces. Roll each piece into a ball and put in the zip top bag. It works best if you shake it a little between each ball drop so that they don't stick together. Once you have all of the balls in the bag, zip it up and give it a good shake. Separate any pieces that are stuck together. Once they're good and coated, place the balls in the bundt pan.
- Put the butter, brown sugar, and honey in a microwave-safe bowl. Microwave until the butter is melted and then stir until it's well blended. Pour it over the cinnamon roll balls in the bundt pan.
- Bake for about 25 minutes. This is not something you want to overcook - we're trying to avoid the crunchy parts, right? Let it cool for about 5 minutes and then flip the bundt pan over on a plate. You can then use the icing to top the monkey bread or just leave it as is - both ways are tasty.