Cinnamon Roll Monkey Bread
This cinnamon roll monkey bread is soft, sweet, and easy to make using refrigerated cinnamon roll dough, sugar, cinnamon, and butter. A gooey, pull-apart treat perfect for breakfast, brunch, or dessert.
8 Servings
Ingredients
- ½ cup granulated white sugar
- 1 teaspoon ground cinnamon
- 1 12.4-ounce package refrigerated cinnamon roll dough with icing
- ¼ cup unsalted butter melted
Instructions
Preheat the Oven:
- Preheat the oven to 400°F (200°C). Lightly grease a 9x5-inch loaf pan with butter or nonstick cooking spray.
Prepare the Cinnamon Sugar:
- In a small bowl, combine the granulated sugar and ground cinnamon until thoroughly mixed. Set aside.
Cut and Coat the Dough:
- Open the package of refrigerated cinnamon roll dough and set the icing aside for later use. Cut each cinnamon roll into quarters. Dip each dough piece into the melted butter, then roll in the prepared cinnamon-sugar mixture to coat thoroughly.
Assemble the Monkey Bread:
- Place the coated dough pieces into the prepared loaf pan, layering them loosely to allow room for rising as they bake.
Bake:
- Bake in the preheated oven for 20 to 25 minutes, or until the dough is fully cooked and the top is golden brown.
Cool and Drizzle:
- Remove the pan from the oven and allow it to cool for 5 minutes. Then drizzle the reserved icing over the top of the monkey bread.
Serve:
- Turn the monkey bread out onto a serving plate and serve warm for best texture and flavor.
Notes
Use a certified gluten-free refrigerated cinnamon roll dough (such as those made by select specialty brands). Ensure that your other ingredients, including the sugar, butter, and icing, are labeled gluten-free and processed in a gluten-free facility to avoid cross-contamination. Baking time and texture may vary slightly with gluten-free dough.