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Pioneer Woman Cinnamon Roll Monkey Bread

Pioneer Woman Cinnamon Roll Monkey Bread - recipe card
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A luscious pull-apart monkey bread made from refrigerated cinnamon roll dough, soaked in melted butter and a cinnamon-sugar coating, then baked until golden and sticky. Each piece is tender, caramelized, and perfect for sharing at breakfast or brunch.

Ingredients

Scale
  • 2 cans (12.4 oz each) refrigerated cinnamon rolls with icing
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1/2 cup granulated sugar
  • 1 tablespoon ground cinnamon
  • 1/4 cup packed brown sugar
  • 2 tablespoons unsalted butter, melted (for sauce)
  • Icing from the cinnamon rolls (about 4 tablespoons), warmed

Instructions

  1. Preheat the oven to 350°F (175°C). Generously grease a 9-inch round cake pan or 9×5-inch loaf pan with butter or nonstick spray to ensure the monkey bread releases cleanly after baking.
  2. Open the cinnamon roll cans and separate each roll. Cut each roll into quarters using a sharp knife or kitchen shears. Keep the icing packets aside for later use.
  3. In a medium bowl, whisk the granulated sugar and ground cinnamon together until evenly combined. This creates the classic cinnamon-sugar coating that will caramelize during baking.
  4. For the sauce, in a small bowl, stir the 1/4 cup packed brown sugar and the 2 tablespoons melted butter together until the sugar is mostly dissolved, forming a thick caramel-like sauce.
  5. Dip each dough quarter into the melted butter, then roll it in the cinnamon-sugar mixture until fully coated. Place the coated pieces into the prepared pan, arranging them in an even layer.
  6. Once all dough pieces are coated and in the pan, drizzle the brown sugar-butter sauce evenly over the top. This adds extra gooeyness and depth of flavor.
  7. Bake in the preheated oven for 25–30 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean. If the top browns too quickly, loosely tent with foil after 15 minutes.
  8. Remove the pan from the oven and let it cool on a wire rack for 5–10 minutes. Running a knife around the edges helps release the bread from the pan.
  9. Turn the monkey bread out onto a serving plate while still warm. If any sticky caramel remains in the pan, scrape it over the top.
  10. Warm the reserved icing packets in a bowl of hot water for 30 seconds to make them pourable. Drizzle the icing generously over the warm monkey bread, letting it cascade down the crevices.
  11. Serve immediately, pulling apart the pieces with your hands or forks. The bread is best enjoyed warm while the caramel is still soft and the dough is tender.

Notes

Store leftovers in an airtight container at room temperature for up to 2 days. For longer storage, freeze (without icing) in a freezer-safe bag for up to 2 months. To reheat, microwave individual pieces on high for 15–20 seconds, or warm the whole dish in a 300°F (150°C) oven for 10 minutes. If reheated after freezing, add a splash of milk to the icing to regain pourability.

Nutrition

Keywords: monkey bread, cinnamon roll monkey bread, pull-apart bread, cinnamon sugar pull-apart, Pioneer Woman recipe, bake, breakfast, brunch, sweet bread, cinnamon rolls, easy dessert

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-cinnamon-roll-monkey-bread-recipe/