I love the idea of Monkey Bread. Just little pieces of bread covered in sugary goodness ready to pull off in bite-sized pieces. It’s almost unfair, that concept. Because I end up pulling off a million little pieces all the while thinking that I’m not really eating very much. And then there’s the fact that I just can’t stop once I start.
Because it’s true, I love carbs. And sugar. And icing.
So I thought I would make this for my mom for Mother’s Day. At least this would mean the extra wouldn’t be left in my kitchen for me to snack on. As I was scouring the internet for an easy recipe I came across one that used canned cinnamon rolls and I combined it with another one that I normally use (that calls for canned biscuits) and this was born.
Oh, sweet goodness.
Cinnamon Roll Monkey Bread
1/2 c butter, melted
1/2 c light brown sugar
2 teaspoons vanilla flavoring
1/2 c sugar
1 1/2 teaspoons of cinnamon
2 cans grands Cinnamon Rolls (the Cinnabon kind with cream cheese icing. Just trust me on this one)
1/2 c walnuts
1/2 c raisins or dried cranberries
Preheat oven to 350.
In a small bowl stir melted butter, brown sugar, vanilla and any of the optional toppings you plan to use. I didn’t add anything extra but I think the walnuts would be amazing in this.
In another bowl mix the cinnamon and sugar.
Quarter the cinnamon rolls, roll in cinnamon and sugar mixture and place in a greased bundt pan.
Pour the brown sugar mixture over the cinnamon rolls.
Bake for 40-45 minutes. You’ll want to cover this loosely with foil about half-way through to keep your edges from getting too hard.
Warm the icing from the cinnamon rolls slightly and pour it over “monkey bread” when it comes out of the pan.