Every time I prepare this ooey, gooey cinnamon roll monkey bread for breakfast, it gets gobbled. Rolls from the refrigerator are cut into quarters, slathered in melted butter and cinnamon sugar, then cooked separately so they may be easily pulled apart when served. Using a can of cinnamon rolls in this inventive method is fantastic!
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Additional Time: | 5 mins |
| Total Time: | 35 mins |
| Servings: | 8 |
Ingredients
- ½ cup 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 to 400 degrees F (200 degrees C). Grease a 9×5-inch loaf pan.
- Mix sugar and cinnamon together in a bowl.
- Set icing packet aside. Cut cinnamon rolls into quarters. Dip pieces in melted butter, coat in cinnamon-sugar, and place in the prepared pan.
- Bake in the preheated oven until dough has risen and top is golden brown, 20 to 25 minutes; drizzle icing over top and let cool in the pan for 5 minutes. Turn the monkey bread out onto a plate and serve warm.
Nutrition Facts
| Calories | 246 kcal |
| Carbohydrate | 35 g |
| Cholesterol | 15 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 5 g |
| Sodium | 337 mg |
| Sugars | 13 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
Simple and soooooo delicious!! We are monkey bread lovers to begin with, so I was pretty confident that we were gonna like this one and it did NOT disappoint! This made a quick dessert and the family gobbled it up…a keeper for sure-yum! Thanks for sharing