Cinnamon Bun Style Monkey Bread

Made a totally different version of monkey bread a couple of weeks ago. My mother-in-law and I had been out to the mall and picked up a pack of the mini Cinnabons. We were too full from lunch to eat any so we brought them home. For some reason, I have NO clue why, we didn't eat them the up. So I'm thinking before these things go bad, what the heck am I going to do with them? The first idea to pop into my head is to make monkey bread and incorporate the Cinnabons. :-) It turned out **awesome**! As if it wouldn't have?? lol 

Anyway, our 31st anniversary was Thursday, we went out to eat last night and were too full for dessert, so I said I would make my monkey bread for dessert tonight. Of course I don't have any mini Cinnabons on hand, but that's ok... Pillsbury makes Cinnamon Rolls with icing, which was the perfect substitution!


Cinnamon Bun Style Monkey Bread

• 3 cans Pillsbury Cinnamon Rolls with icing (you can also switch out 1-2 cans with the Grands biscuits if you want, but who would do that??)
• 1 1/2 cups sugar
• 3 tsp. cinnamon (I used a combo of Mexican and Vietnamese)
• 2 sticks butter (prefer unsalted sweet cream)
• 1/2 cup firmly packed brown sugar

Directions

1. Preheat oven to 350 degrees. 
2. In a 1-gallon zip lock bag, combine the white sugar and cinnamons. Shake a bit to mix it up some.
3. Open each of the cans of cinnamon rolls and put the icing aside. Cut the rolls into quarters. Keep the cut rolls from each can in separate batches (you'll see why shortly). Put the little containers of icing, without the lids, into the microwave for about 30 seconds. You want the consistency to remain thick, but pourable.
4. Place the first batch of roll pieces in the gallon bag, zip it closed, and shake, shake, shake it up. Place these pieces into your bundt pan evenly. If you have another pan you would prefer to use, make sure it holds at least as much as your bundt pan or it will overflow.
5. Now, take one of the little containers of icing and pour it evenly over the roll pieces. See? I told you there is a method to my madness...
6. Do the same thing with the next 2 layers.
7. Melt you butter in a saucepan over med-high heat. Make sure not to heat it too high or the butter will separate. When the butter is almost completely melted, add in the brown sugar. Stir constantly until the butter and sugar have melted and become one. You will know when this happens because the until they do become one, the butter will lay on top of the brown sugar.
8. Pour the butter/sugar mixture over top of the last layer of roll pieces. Don't worry if it pools since it will seep through the pieces while it bakes.
9. Bake for about 40 minutes. I usually start with 30 minutes, then do 5 and other 5 checking to make sure it's done. The top should be crunchy and brown. Remove from oven and let it cool.
10. I like to jiggle it around to keep it from sticking to the pan. Once it's cooled down, turn it over onto a plate. There may be some butter/brown sugar sauce that comes out when you're flipping it over. Just pour it evenly over the bread. You can see my sauce in the middle of the bread.
11. When ready to serve, heat quickly in microwave (15 seconds) and top with vanilla ice cream. Sprinkle a little cinnamon on top of ice cream.

Try it, make it your own, and comment to let us know how yours turned out!