Cinnamon Roll Monkey Bread
HB-17602 · Hand-built original · American
Canned cinnamon roll pieces rolled in cinnamon sugar, layered with brown sugar butter in a Bundt pan and finished with warm icing.
AmericanBreakfast1 hrServes 8206 kcalVegetarianGluten-freeEgg-freeLow-SodiumRenal
Main ingredient: icing
Pairs well with: coleslaw, cornbread, potato salad, baked beans, coffee
Servings:8quantities adjust to match
Ingredients
- 2 (17.5-ounce) canned refrigerated cinnamon rolls
- 1/2 cup granulated sugar
- 2 teaspoon cinnamon
- 1/2 cup unsalted melted butter
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
Method
- Spray a large Bundt pan generously with non-stick cooking spray and heat the oven to 375°F.
- Open the cans of cinnamon rolls, set their icing aside, and cut each roll into quarters.
- Toss the roll pieces in a medium bowl with the granulated sugar and cinnamon until every piece is evenly coated.
- Stir the melted butter, brown sugar and vanilla together in a small bowl.
- Layer half the sugared pieces in the Bundt pan, pour over half the brown sugar butter, add the remaining pieces, and finish with the rest of the butter mixture.
- Bake the monkey bread for 30 to 40 minutes, until the centre pieces are cooked through and not gooey.
- Cool the pan for 10 minutes, turn the monkey bread out onto a cake stand or plate, warm the reserved icing in the microwave for 10 to 15 seconds, and drizzle it over the top to serve warm.
Prep: 20 min · Cook: 40 min · Total: 60 min
Nutrition (per serving, where published)
206 kcalCalories
0.2 gProtein
26.9 gCarbs
11.6 gFat
7.2 gSaturates
0.7 gFibre
13.5 gSugars
6 mgSodium
30 mgCholesterol
28 mgPotassium
27 mgCalcium
0.2 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data