Technically, it’s Christmas-Eve morning for us. My dad cooks a huge breakfast on Christmas morning so that day is covered. We all know how busy Christmas morning can get, so this quick and easy yet decadent Cinnamon Roll Monkey Bread is perfect for the occasion.
It’s quick and easy and you pull apart this little pieces of gooey cinnamon roll over and over again. And because you’re pulling off little pieces it doesn’t seem like you’re eating as much as you really are.
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.