Cinnamon Roll Monkey Bread

# Ingredient List:

→ Dough

01 - 2 cans (16 oz each) refrigerated cinnamon roll dough with icing

→ Sugar Mixture

02 - 1/2 cup granulated sugar

03 - 1 tablespoon ground cinnamon

→ Caramel Sauce

04 - 1/2 cup unsalted butter, melted

05 - 3/4 cup packed light brown sugar

→ Optional Add-Ins

06 - 1/2 cup chopped pecans or walnuts

07 - 1/2 cup raisins

# How-To Steps:

01 - Preheat the oven to 350°F and grease a 12-cup bundt pan with butter or nonstick spray.

02 - Open the cinnamon roll cans. Separate and quarter each roll, reserving the icing for later.

03 - In a large zip-top bag, mix granulated sugar with ground cinnamon. Add dough pieces and shake until evenly coated.

04 - Place half of the coated dough pieces in the prepared pan. Sprinkle half of the nuts and raisins if using. Repeat with remaining dough and optional add-ins.

05 - Combine melted butter and light brown sugar in a small bowl, then pour evenly over the dough layers in the pan.

06 - Bake for 30 to 35 minutes until golden brown and cooked through. Cover loosely with foil if the top browns too fast.

07 - Let it cool in the pan for 10 minutes before inverting onto a serving plate.

08 - Drizzle reserved cinnamon roll icing on warm bread and serve immediately, pulling apart pieces.

# Helpful Tips:

01 -

Convenient use of refrigerated cinnamon roll dough for quick preparation.
The pull-apart format makes it perfect for sharing and casual gatherings.
Caramel sauce blends perfectly with cinnamon sugar for gooey, sweet bites.
Easy to customize with nuts or raisins for added texture and flavor.

02 -

Grease the bundt pan well to prevent sticking and make inversion easier.
Cover with foil if the top browns too quickly to avoid burning.
Reserve the icing and drizzle generously to keep each piece moist and flavorful.
Use a zip-top bag for easy and even cinnamon sugar coating on dough pieces.