Instructions

• Preheat oven to 350°F (175°C). Grease a Bundt pan thoroughly so the monkey bread will release easily.
• Open the tubes of cinnamon rolls and set the icing containers aside for later. Cut each cinnamon roll into quarters.
• In a large mixing bowl, stir together ½ cup white sugar and 2 teaspoons ground cinnamon.
• Add the cut cinnamon roll pieces to the bowl. Pour the ½ cup (1 stick) unsalted butter, melted, over the pieces and toss gently so the pieces are evenly coated with the melted butter and the cinnamon-sugar mixture.
• Arrange the coated cinnamon roll pieces in the prepared Bundt pan in an even layer.
• In a small saucepan over medium heat, combine the remaining ½ cup (1 stick) unsalted butter and 1 cup packed brown sugar. Stir until the butter is melted and the brown sugar is fully dissolved and the mixture is smooth and slightly bubbling.
• Pour the brown sugar-butter mixture evenly over the cinnamon roll pieces in the Bundt pan.
• Bake in the preheated oven for 30–35 minutes, checking at 30 minutes. The monkey bread is done when it is golden brown, the top is crisp, and the caramel is bubbling around the edges.
• Remove from the oven and let the monkey bread cool in the pan for about 10 minutes. Then carefully invert the pan onto a serving plate; if it does not release immediately, let it sit an additional 2–3 minutes and try again.
• While the monkey bread is still warm, drizzle the reserved icing over the top. If desired, warm the icing briefly in the microwave to make drizzling easier.