Cinnamon Monkey Bread

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.

This monkey bread makes the best ooey gooey pull apart cinnamon rolls! They are perfect for any breakfast, brunch, snack, or dessert!

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)

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.