Description
This Easy Monkey Bread recipe is a sweet, pull-apart treat made with cinnamon roll dough coated in cinnamon sugar and baked to golden perfection, then drizzled with optional icing for an irresistible dessert or breakfast crowd-pleaser.
Ingredients
Scale
Dry Ingredients
- 1/2 cup sugar
- 1 teaspoon cinnamon
- 1 cup brown sugar, firmly packed
Dough
- 2 cans Grands Cinnamon Rolls (with icing, optional for topping)
Wet Ingredients
- 1 cup butter, melted
Instructions
- Preheat the Oven: Heat your oven to 350°F (175°C) to prepare it for baking the monkey bread evenly.
- Prepare the Pan: Lightly grease a cake or fluted bundt pan to prevent sticking and make removal easier.
- Mix Cinnamon Sugar: Combine 1/2 cup sugar and 1 teaspoon cinnamon in a large Ziploc bag, mixing well by shaking.
- Prepare the Dough: Separate the cinnamon roll dough and cut each roll into four equal pieces for even coating and baking.
- Coat the Dough: Place the dough pieces in the cinnamon sugar bag, seal it, and shake until all pieces are thoroughly coated.
- Arrange in Pan: Remove the coated dough pieces from the bag and layer them evenly in the greased pan.
- Make Sauce: Mix the firmly packed brown sugar with melted butter in a small bowl, then pour this mixture evenly over the dough in the pan.
- Bake: Bake the monkey bread for 28 to 32 minutes until golden brown and cooked through.
- Cool and Invert: Let the bread cool in the pan for 10 minutes, then invert the pan onto a serving plate to release the monkey bread.
- Serve: Serve warm, pulling apart pieces to enjoy. Optionally, drizzle with the reserved icing from the cinnamon roll cans for added sweetness.
Notes
- Use a fluted bundt pan if available for traditional monkey bread shape.
- For easier clean-up, line the pan with parchment paper after greasing.
- Ensure the bread is slightly cooled before inverting to prevent breaking.
- Optionally, add chopped nuts or raisins to the brown sugar and butter mixture for extra texture.
- Serve warm for the best gooey texture and flavor.
