This easy pull-apart Cinnamon Roll Monkey Bread is made with canned cinnamon rolls and coated in a cinnamon and sugar mixture. It makes the perfect holiday breakfast or just a treat for the family to pick at any time of the day!
Preheat the oven to 350 degrees F. Spray a 10 inch bundt pan or tube pan with nonstick baking spray.
In a medium saucepan over medium heat, add in the butter and brown sugar. Let the butter melt while stirring occasionally.
Once the butter is melted, pour the topping into the prepared bundt pan.
Add the sugar and cinnamon to a small bowl. Stir until combined.
Quarter each cinnamon roll and roll in the cinnamon and sugar mixture. Don’t break the layers apart.
Place in the prepared bundt pan right on top of the brown sugar and butter. Try to layer the pieces evenly so it bakes evenly.
Sprinkle any remaining cinnamon sugar on top once all of the biscuits are coated and in the prepared pan.
Place in the preheated oven and bake for about 1 hour 15 to 1 hour 20 minutes until done. Use a piece of foil that’s been creased in the middle as a tent if the biscuits on the top start to get too dark. You can check for doneness by gently pulling the one of the biscuits next to the center of the bundt pan. If it’s still doughy on the bottom side of the biscuit, it needs to bake longer.
Remove from the oven and let rest for no longer than 5 minutes.
Place a platter with a lifted edge on top of the bundt pan and flip it so the platter is sitting on the counter. Be careful not to get splattered with the brown sugar sauce.
Carefully pull the bundt pan off the monkey bread. If a piece sticks, just pull it off the bundt pant and put it back in place while the brown sugar syrup is still hot.
Let it cool to room temperature and serve.
Warm the frosting for about 10 seconds in the microwave and drizzle over the top of the monkey bread.
Place in a cake holder or cover with plastic wrap and store at room temperature.