Cinnamon Roll Monkey Bread
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.
Cost: Recipe $5.13 / Serving $0.43
- 3 cans (12.5oz) cinnamon rolls ($3.72)
- ½ cup white sugar ($0.11)
- 2 teaspoon ground cinnamon ($0.20)
- ½ cup unsalted butter melted ($0.75)
- ¼ cup brown sugar ($0.19)
- 1 teaspoon vanilla extract ($0.02)
- 1 tablespoon maple syrup (or 1 teaspoon maple extract) ($0.14)
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 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 30 minutes, until no longer gooey in the center. Let rest in the bundt pan for 10-15 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.
- Making monkey bread using cinnamon rolls is an easy process (which adds to why I love it).
- You can use any canned cinnamon roll, but I recommend the ones that actually roll-up. Some Pillsbury cinnamon rolls are just cinnamon flavored biscuits whereas the Grands cinnamon rolls will roll as a cinnamon roll should. Using a cinnamon roll that actually rolls means that there is more cinnamon flavor as well as pieces to share.
- You can make this with the smaller cheaper canned off-brand rolls or you can get the large more costly cinnamon rolls.
- I use the cheaper variety for my monkey bread recipe with cinnamon rolls but you really can't go wrong if you select your favorite!
- A great thing to note about making monkey bread in a bundt pan is that you will need to wait about 10 minutes before trying to remove it from the pan. This will help it to pull away from the sides of the pan as well as allow the liquid mixture to solidify into a syrup instead of a hot boiling mess.
- WARNING: Do not wait too long to flip your monkey bread from the pan and onto a plate. You only want it to sit for 10-15 minutes (20 tops). If you wait too long, your monkey bread may become stuck inside of the pan, and removing it will be nothing short of a nightmare.
- If this does happen, pop it into the oven at 350F for a few minutes (like 5) to warm the pan and loosen the cake and syrup just a tad.
- This monkey bread recipe is best when eaten the same day but can last up to 3 days if stored in an airtight container at room temperature.
- I do not recommend placing it in the fridge unless specified as the fridge will cause the syrups and sugars to harden and could make the bread dry out too.
Different Baking Pans
- You can use bread loaf pans, a muffin tray, an 8x8 or 9x9 square baking dish, or even a 9x13 baking dish in a pinch. The baking times will vary for all the pans so I recommend starting at 15 minutes in the oven and then checking and adding 5 minutes at a time as needed. You'll know it's finished baking when the tops are crisp and bubbly and the centers are no longer gooey.
Serving: 1slice | Calories: 511kcal | Carbohydrates: 77g | Protein: 5.2g | Fat: 20.9g | Saturated Fat: 8.6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2.2g | Trans Fat: 5g | Cholesterol: 20.3mg | Sodium: 917.9mg | Potassium: 14.5mg | Fiber: 1.9g | Sugar: 38.9g | Vitamin A: 64.8IU | Vitamin C: 0.1mg | Calcium: 45.1mg | Iron: 2.3mg