Preheat your oven to 400°F. This step is crucial as it ensures your Cinnamon Roll Monkey Bread bakes evenly and rises beautifully.
Generously grease a large, 12-cup Bundt pan with cooking spray and lightly flour it. This will prevent the bread from sticking and will help in getting the perfect release once baked.
Remove the dough from the cinnamon roll cans and cut each roll into quarters. The smaller pieces will soak up the flavors and create the signature pull-apart texture.
In a medium bowl, mix the granulated sugar and ground cinnamon together. This mixture will coat the dough pieces, infusing them with that classic cinnamon flavor.
Toss the cut cinnamon roll quarters in the cinnamon sugar mixture until they're fully coated. You want each piece to be bursting with flavor!
Once coated, place the roll pieces into the prepared Bundt pan. Arrange them as evenly as possible to ensure even baking.
Melt the butter in a small saucepan. Once melted, stir in the brown sugar and vanilla extract, mixing until combined. This will create a gooey sauce to pour over the dough.
Pour the butter and brown sugar mixture over the dough in the Bundt pan, ensuring every piece gets some love from the sauce.
Bake in the preheated oven for 25 to 35 minutes. Check for doneness by ensuring the center is no longer gooey. The outside should be golden brown and beautiful.
Remove from the oven and let cool for 10 to 15 minutes. This cooling time will help the bread firm up a bit, making it easier to flip.
Once it’s still warm but no longer hot, carefully invert the Bundt pan onto a plate. Give it a little shake if needed to release the bread.
Finally, transfer the icing from the can into a plastic bag. Snip off a corner with scissors and pipe the icing all over the warm Cinnamon Roll Monkey Bread for that final touch of sweetness.
