Cinnamon Bun Monkey Bread
Growing up, I'd always look forward to devouring a platter of cinnamon roll monkey bread on Christmas morning. This insanely delicious caramelized cinnamon-sugar pull apart bread is super easy to make and will forever remind me of childhood. Because we've adapted it over the years, we now make it with cinnamon buns for an upgraded twist! It's one of my favorite recipes so I hope you enjoy it!
Ingredients
- 2 tubes cinnamon rolls 17.5 oz each (35 total)
- ½ cup white sugar
- 1.5 teaspoon cinnamon divided
- 1 stick butter
- 1 cup brown sugar
- cooking spray
- flaky salt for garnish
Instructions
- Preheat oven to 350F degrees.
- Mix white sugar and 1 teaspoon cinnamon together in a small bowl.
- Cut each cinnamon bun into quarters and toss with the cinnamon sugar and set aside.
- In a small pot, melt butter over medium heat and add brown sugar and remaining cinnamon. Stir and let it simmer and “fluff up” for about 2 minutes.
- Meanwhile, spray a bundt pan with nonstick spray and add half of the quartered cinnamon buns.
- When the brown sugar butter mixture has thickened, immediately pour half of it over the first layer of chopped cinnamon buns.
- Then add the remaining cinnamon buns and the remaining brown sugar butter mixture on top and place in the oven for 30-40 minutes.
- Once it’s ready, the top will be golden brown and the sauce will be bubbling along the sides.
- Remove it from the oven and immediately (and carefully!) flip it over onto a serving platter.
- Sprinkle with a little bit of salt and serve with the icing packets for dunking.
Notes
Although I make this recipe the same every time, sometimes the mixture is runnier or dryer than normal.
When it's too dry, I like to add more of the brown butter sugar mixture which is essentially just a toffee topping.
To do this, make an additional half batch of the brown sugar butter mixture.
One it starts to bubble and froth up (of fluff up as I like to say), then quickly remove the mixture from the heat and drizzle over the top of the monkey bread.
If you like a crispier crust on it, then you can test the brown sugar butter mixture by adding a few drops of it to a glass of ice water.
If the mixture hardens up and becomes toffee, then you've reached the perfect temperature. If not, keep trying until it does this.
Did you make this recipe?Tag me on instagram @grilledcheesesocial so I can see it!