This cinnamon roll monkey bread is a great way to serve up a breakfast that looks and tastes impressive. Serve it up for dessert or in the morning and you're sure to have everyone asking for more.
Preheat the oven to 400 degrees F and grease a bundt pan with nonstick cooking spray.
Remove the cinnamon roll dough from the cans and then slice each roll into quarters.
In a mixing bowl, mix together the cinnamon and white sugar. Toss with the quartered cinnamon rolls to coat.
Add the coated cinnamon rolls to your bundt pan.
In a small saucepan melt the butter together with the brown sugar, vanilla, and maple syrup until the sugars are dissolved.
Pour the mixture over the top of the monkey bread.
Bake in the oven for 20-25 minutes, until no longer gooey in the center. Let rest in the bundt pan for 5 minutes before flipping over onto a plate.
Snip the corner of the icing bag and drizzle it over the top of the monkey bread. You may not need all three icings.
Slice and serve as desired.
Notes
Choose roll-up cinnamon rolls like Grands for best results.
Wait 10 minutes after baking in a bundt pan for bread release and syrupy liquid.
Be cautious not to delay flipping monkey bread onto a plate, as it might stick. Warm briefly in the oven for 5 minutes if needed.
Enjoy monkey bread the same day or store in an airtight container for up to 3 days at room temperature. Avoid refrigeration to prevent hardening of syrups and sugars and drying out of the bread.
Use various baking pans like bread loaf pans, muffin trays, 8x8 or 9x9 square baking dishes, or a 9x13 baking dish. Adjust baking times, starting at 15 minutes and adding 5 minutes as needed until done. Look for crisp, bubbly tops and non-gooey centers for doneness.