Seriously, I don’t think I can make this again! It was SO sweet, I ate way too much of it and really the kids didn’t eat any. So, while it was deliciously tasty, I will have to keep it out of my house or I will never lose weight!
I originally found the recipe here.
Cinnamon Roll Monkey Bread
- 1/2 cup sugar
- 2 tsp cinnamon, divided
- 2 cans refrigerated cinnamon rolls (I used a store brand)
- 1/2 cup raisins
- 1/2 cup chopped nuts (if you like, I don’t!)
- 1 cup packed brown sugar
- 1/2 cup melted butter
- Icing from the cinnamon rolls
Preheat the oven to 350.
Lightly grease a bundt pan ( I used the Pampered Chef stoneware one).
In large plastic food-storage bag, mix sugar and 1 teaspoon cinnamon. Separate dough into 16 rolls; cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts and raisins among the biscuit pieces.
Mix brown sugar, 1 teaspoon of cinnamon, and butter; pour over cinnamon roll pieces.
Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate. Warm the packaged icing in the microwave briefly (20-30 seconds) and drizzle over the bread. Pull apart to serve. Serve warm.
Note: I actually had to cook mine longer, almost 10 minutes longer and the dough still wasn’t quite done. It’s hard to test too. I preferred to eat it cold too, when I warmed it up it was more doughy.
Needless to say, this is NOT a healthy option!! But Bailey had fun helping me shake the rolls in the cinnamon sugar and arranging them in the pan.
