Ingredients
Scale
- 1 27 oz. package ready-to-rise rolls (I used Bridgford brand, each roll cut into fourths)
- 1 ½ cups dark brown sugar
- ½ cup unsalted butter, melted
- 1 tablespoon cinnamon
Instructions
- Generously grease a bundt pan. Whisk together brown sugar and cinnamon in a deep bowl. If needed, use your hands to get rid of clumps.
- Set up your station: from left to right, place your cup up rolls, then the butter, then the brown sugar mixture, and finally the bundt pan. Take one piece of roll, dip it in the butter and then into the sugar mixture, coating fully. Place in the bundt pan. Repeat until all pieces are coated, making sure to arrange the rolls evenly in the pan.
- Let rise in a warm place for 1-2 hours or until they almost reach the of the pan. Bake for 35 minutes in a preheated oven at 350*F. Wait 5 minutes, and invert onto a serving plate. Let cool until the caramel is no longer scorching hot, and serve. If not serving immediately, cover it, and microwave for 3 minutes before serving.
Keywords: bread, homemade, monkey bread, cinnamon, dessert, breakfast