Cinnamon Roll Monkey Bread
Cinnamon roll monkey bread is a sweet and easy pull-apart breakfast or dessert that comes together with just a few simple ingredients.
Servings: 12
Ingredients
- 2 (12.4 ounce) cans refrigerated cinnamon rolls with icing
- 1 cup brown sugar
- 8 tablespoons butter
- ½ cup heavy cream
Instructions
- Preheat oven to 350℉. Grease a bundt pan or spray with cooking spray.
- Separate cinnamon rolls and set icing aside. Cut each roll into quarters. Place in a large bowl.
- In a small saucepan, melt the butter over medium heat.
- Stir in the brown sugar and heavy cream, whisking until smooth and slightly thickened, about 2 minutes.
- Pour the sauce over the cinnamon roll pieces and toss to coat. Transfer to the bundt pan.
- Bake 35–40 minutes, or until golden brown and cooked through in the center.
- Let cool 5–10 minutes, then carefully invert onto a plate. Drizzle with reserved icing and serve warm.
Notes
Keep leftovers in an airtight container in the refrigerator for 3 days or in the freezer for 3 months.
Nutrition
Calories: 374kcal | Carbohydrates: 48g | Protein: 3g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 488mg | Potassium: 36mg | Sugar: 31g | Vitamin A: 379IU | Vitamin C: 0.1mg | Calcium: 24mg | Iron: 1mg