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square image of cinnamon roll monkey bread on wooden plate.
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Cinnamon Roll Monkey Bread
Prep Time
15 mins
Cook Time
30 mins
 
Canned biscuit pieces are tossed in cinnamon sugar before being topped with lashings of homemade caramel. Thirty minutes in the oven later, you’ll have an irresistible breakfast feast.
Course: Breakfast
Cuisine: Chinese
Keyword: cinnamon roll monkey bread, monkey bread recipe
Servings: 8 servings
Author: Jackie
Ingredients
  • 3 Cans of Pillsbury Cinnabon Biscuits quarted
  • 1 ½ cups brown sugar divided
  • ½ cup white sugar
  • 1 teaspoon cinnamon
  • ½ cup unsalted butter
  • 1 teaspoon vanilla extract
  • ¼ cup heavy cream or half and half
  • pinch of salt
Instructions
  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a large ziploc bag, add in white sugar and ½ cup of brown sugar and cinnamon.
  3. Next, add in ⅓ of the quarted biscuits (having had separated them from each other). Seal bag and shake to fully coat biscuits.
  4. Into a well-greased bundt pan, add in sugar coated biscuits evenly. Continue the process until all biscuits are done.
  5. In a medium saucepan over medium heat, melt butter and add in remaining brown sugar, vanilla, and salt. Let cook, while occasionally stirring for a few minutes, until mixture starts to become lighter and almost frothy like -about 10 minutes. Remove from heat and slowly whisk in cream and pinch of salt.
  6. Immediately pour melted sugar mixture over the biscuits evenly.
  7. Bake in the oven for 30-35 minutes, or until tops begin to look slightly hardened and edges are golden brown. Remove from the oven, let cool 5 minutes before carefully flipping bundt pan onto a very large plate.
  8. Drizzle Pillsbury glaze over the monkey bread.