Ok, so I have been monkey bread crazy lately, but hey, it’s an easy way to impress people with a rich and decadent dessert. This one is basically the same recipe as the Monkey Bread I just posted recently, except it uses Pillsbury’s Grands Cinnamon Rolls versus regular biscuits. It also is coated with the icing that comes with the rolls. Using cinnamon rolls to make monkey bread is kind of like using ganache on cupcakes verses frosting. Oh, and let me tell you the aroma of this baking is to die for. Two words here, “Eat Me”.
Grands Pull Apart Rolls (aka Monkey Bread)
Recipe adapted about a thousand times from Pillsbury
- 1/2 cup butter, melted
- 1/2 cup brown sugar
- 1/2 cup sugar
- 1 teaspoon cinnamon
- 2 cans Grands Cinnamon Rolls
Pre-heat oven to 350 degrees.
Combine butter and brown sugar and stir until smooth. In a small bowl, combine granulated sugar and cinnamon. Slice cinnamon rolls in quarters and roll each in the cinnamon sugar mixture and place in greased bundt pan. Pour butter mixture over sliced rolls.
Bake for 40 – 45 minutes. The rolls are done when it is firm or “springy” when pressed. *Watch for over-browning of top rolls. You can place a sheet of foil loosely on the top if needed.