Cinnamon Roll Monkey Bread

Four ingredients and one of them is a tube of cinnamon rolls. Carlin Sekhani-Matthews makes this for holiday mornings and lazy Saturdays, and she skips the icing that comes in the package. Her reasoning is sound: the buttery cinnamon-sugar coating caramelizes on its own and doesn't need help.

Ingredients

• ½ cup granulated white sugar
• 1 teaspoon ground cinnamon
• 1 (12.4-ounce) package refrigerated cinnamon roll dough with icing
• ¼ cup unsalted butter, melted

Instructions

1. Heat the oven. Preheat to 400°F. Grease a 9x5-inch loaf pan with butter or nonstick cooking spray.
2. Make the cinnamon sugar. In a small bowl, mix the sugar and cinnamon until well combined.
3. Cut the dough. Prepare the cinnamon rolls by cutting each one into quarters.
4. Coat the pieces. Dip each piece of dough into the melted butter, then toss it in the cinnamon-sugar mixture until well coated.
5. Fill the pan. Arrange the coated pieces evenly in the prepared loaf pan.
6. Bake. Bake 20 to 25 minutes, until the dough has risen and the top is golden brown.
7. Serve. Let it cool in the pan about 5 minutes before turning it out onto a plate.

Recipe Notes

• Optional icing: drizzle the reserved icing over the warm monkey bread before serving.
• From Carlin: I skip the premade icing and serve it as is. The buttery cinnamon-sugar coating gets perfectly caramelized and gooey, so it really doesn't need anything extra. Easy to double, and definitely a crowd pleaser.