Description
Cinnamon roll monkey bread puts a fun spin on refrigerated cinnamon rolls! Drizzled with cream cheese frosting, it’s a pull-apart-style treat that’s perfect for sharing at breakfast or brunch.
Ingredients
- 2 cans (17.5 oz) Pillsbury Grands Original Cinnamon Rolls
- ½ cup Unsalted butter, melted
- ⅔ cup Light Brown sugar, lightly packed
- 2 teaspoons Ground cinnamon
- 4 ounces (113g) full-fat cream cheese, at room temperature
- 2 cups (260g) powdered sugar
- 4–6 teaspoons (25-30ml) heavy whipping cream or milk
- ½ teaspoon Pure vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350℉. Liberally grease a large 10-cup size Bundt pan with shortening, butter, or cake release.
- Cut each cinnamon roll into quarters. Set aside.
- In a large gallon-size Ziploc bag, combine the brown sugar and cinnamon.
- Dip each piece of cinnamon roll dough in melted butter to fully coat it and then toss into the cinnamon sugar bag, shaking to coat thoroughly.
- Lay the pieces into the prepared Bundt pan, layering them on top of each other.
- Place the pan in the oven and bake for 35-40 minutes, or until the center is cooked through and no longer doughy and the outside is well browned.
- Remove from the oven and let cool for 10 minutes before inverting the bread onto a platter.
- While the bread cools, prepare the frosting. In a medium-sized bowl, combine the cream cheese with the powdered sugar and continue to stir until combined. Add the vanilla and heavy cream, one teaspoon at a time until the glaze reaches the desired thickness. It should drip of the spoon, but not run off the spoon. Once the glaze is nice and smooth, drizzle it over the cake. If desired, you can use a Ziploc bag to pipe the glaze.
Notes
- Storing leftovers: Monkey Bread is best when eaten fresh and is not recommended as a make-ahead treat. Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat in the microwave until warm and softened. Monkey Bread will become harder and drier after it is refrigerated.
- Do not freeze: When it thaws the sugar will release a lot of moisture making it soggy and slimy.
- Pan preparation: Bundt pans are notorious for sticking. Be sure to grease the pan thoroughly.
- Substitutions: You could substitute granulated sugar for the brown sugar. You could also substitute the cinnamon rolls with plain Grands biscuits.
- Cream cheese icing: Cinnamon rolls are notorious for cream cheese icing, but you could opt for a simple vanilla glazed icing instead.
- Optional add-ins: You could add nuts like pecans or walnuts to this recipe. Just sprinkle in up to ½ cup chopped nuts as you are layering in the dough balls.
Nutrition
- Serving Size: 1
- Calories: 597
- Sugar: 59 g
- Sodium: 561.9 mg
- Fat: 24.2 g
- Carbohydrates: 91.2 g
- Fiber: 1.3 g
- Protein: 4.9 g
- Cholesterol: 39.2 mg