Cinnamon Roll Monkey Bread

# What You'll Need:

→ 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 Make It:

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

02 - Separate cinnamon rolls and cut each into quarters. Reserve the icing separately.

03 - Combine granulated sugar and cinnamon in a large zip-top bag. Add dough pieces and shake until fully coated.

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

05 - Mix melted butter and brown sugar in a small bowl until combined. Pour evenly over the layered dough in the bundt 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 the bread cool in the pan for 10 minutes, then invert onto a serving plate.

08 - Drizzle reserved icing over the warm bread. Serve immediately, pulling pieces apart to enjoy.

# Expert Tips:

01 -

Easy to prepare with refrigerated cinnamon rolls and simple pantry ingredients.
Deliciously sweet and gooey with a perfect cinnamon-sugar coating.
Versatile add-ins like nuts and raisins make it customizable.
An impressive dessert that looks homemade without the fuss.

02 -

Grease the bundt pan generously to ensure the monkey bread releases easily.
Reserve the icing from the cinnamon rolls to drizzle on top for extra sweetness and authenticity.
If the top browns too fast, loosely cover with foil to prevent burning while baking.
Use a large zip-top bag to coat dough pieces for minimal mess and even coverage.