Recipes Bread Pastries Monkey Bread Recipes Cinnamon Roll Monkey Bread 4.0 (1) 1 Review 1 Photo A true down-south, passed-down recipe that will be enjoyed by everyone. You will be a top Southern cook. If you take this cinnamon roll monkey bread to a work function or church event, they will ask you to make it over and over again. Submitted by A-PHI-A COOK Published on November 8, 2014 Save Rate Print Share Close Add Photo Prep Time: 20 mins Cook Time: 45 mins Additional Time: 10 mins Total Time: 1 hr 15 mins Servings: 12 Yield: 1 Bundt(R) pan Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients butter-flavored nonstick cooking spray ¾ cup white sugar ¼ cup light brown sugar 2 tablespoons ground cinnamon ½ teaspoon ground nutmeg 4 (12.4 ounce) packages refrigerated cinnamon roll dough with icing (such as Pillsbury® Grands!®) ¾ cup chopped pecans 1 ¼ cups unsalted butter, at room temperature, divided ½ cup confectioners' sugar ¼ cup lemon-lime flavored carbonated beverage (such as 7-Up®) ¼ cup rolled oats Directions Preheat the oven to 375 degrees F (190 degrees C). Spray a fluted tube pan (such as Bundt®) with butter-flavored cooking spray. Mix white sugar, brown sugar, cinnamon, and nutmeg together in a bowl. Open the refrigerated cinnamon rolls. Divide rolls by package, then cut into quarters with a pizza/dough cutter. Place each package of cut cinnamon roll pieces in the sugar mixture and toss until covered, keeping them separated. Do not discard excess sugar mixture. Layer each separate portion of sugar-coated cinnamon roll pieces in the bottom of the prepared pan, sprinkling with pecans as you go, ending with pecans on top. Combine excess sugar mixture with 3/4 cup of butter in a saucepan over medium-low heat; bring to a boil. Pour butter mixture over the cinnamon roll pieces. Bake in the preheated oven until the top is crispy, about 40 minutes. Remove and allow to cool for 10 minutes. While cooling, mix confectioners' sugar, lemon-lime beverage, oats, and remaining 1/2 cup of room temperature butter together for icing. Remove the bread from the Bundt® pan, then drizzle the icing over the bread to taste. Cook's Notes: The pecans are optional in this recipe. Do not use pudding mixes with the recipe because it makes it too sweet, unless you are looking for that desired effect to the bread. When making the icing use more or less butter or sugar to thicken or loosen the consistency. Discard icing packages that come with cinnamon rolls, or reserve for another use. I Made It Print Nutrition Facts (per serving) 709 Calories 39g Fat 86g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 709 % Daily Value * Total Fat 39g 50% Saturated Fat 16g 82% Cholesterol 51mg 17% Sodium 902mg 39% Total Carbohydrate 86g 31% Dietary Fiber 4g 13% Total Sugars 23g Protein 7g 14% Vitamin C 0mg 0% Calcium 64mg 5% Iron 3mg 18% Potassium 122mg 3% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.