Cinnamon Roll Monkey Bread with Caramel Sauce and delicious cream cheese icing is a simple pull apart finger food bread that is perfect for dessert or breakfast both. Made out of an easy store bought crescent roll dough, covered in cinnamon and sugar and homemade caramel sauce is EASY, sweet, and decadent.
3packages12 oz each, tube crescent rolls with icing
1/2cup1 stick, butter
Preheat oven to 350 (usually what is on the back of the rolls) and grease a fluted bundt pan with nonstick cooking spray. Please check notes for information on the temperature versus your pan.
In a mixing bowl, add white sugar and cinnamon and mix well.
Cut each cinnamon roll in quarters and place in cinnamon sugar bowl. Toss to coat and place into prepared pan.
Repeat until all packages and each cinnamon roll is cut and coated. Set aside.[mv_img id="7810"]
In a saucepan, add brown sugar and butter. Heat over medium low heat, stirring constantly, until bubbly.
Boil for 1 minutes.
Remove from heat and pour over cinnamon rolls.
Bake for 35-40 minutes or until center is done.
Remove from oven and let cool for 5 minutes. Place a large plate on top of the pan and flip the pan and plate over so the bread comes out of the pan and onto the plate.[mv_img id="7808"]
Top with icing that came with the cinnamon rolls and serve warm.[mv_img id="7809"]
Why is Monkey Bread called Monkey Bread?
Desserts that are finger foods are often called "monkey" because you eat with your hands and fingers as monkeys would.
Prevent Over Baking
This is one dessert (or breakfast) you do not want to over bake. The little pieces of dough bake quickly and can get hard if you cook too long. Then it turns into Monkey rocks.
When you use darker pans, you have to adjust the temperature by 25 degrees. In the case of these rolls, the can noted 375 and so I lowered to 350 to compensate for the type of bundt pan. If the rolls say 350 and you use a dark pan, lower to 325. Black pans heat up faster and you can overcook easily