Cinnamon Monkey Bread with Crescent Rolls
Ingredients
3 cans crescent rolls
1/2 cup granulated white sugar
1 tbsp cinnamon
1/2 cup + 2 tbsp salted butter
1/2 cup light brown sugar
Directions
Set the oven to 350 degrees.
Remove the crescent rolls from the can, but do not unroll. Cut the log into 9 even slices. Then cut each slice in half.
Combine the white sugar and cinnamon.
Coat each dough piece thoroughly in the cinnamon sugar mixture. Tip: Toss in a large plastic bag.
Heavily grease a bundt pan with cooking spray. Place the coated dough pieces in the pan. Dispersing them evenly. Top with any remaining cinnamon sugar mixture.
Next add the light brown sugar and 1/2 cup of butter to a pan on the stove over medium heat. Melt and then bring to a slight simmer for 1-2 minutes. Reduce the heat and let thicken a bit.
Pour the brown butter sugar caramel sauce over the dough pieces in the bundt pan. Spreading as evenly as possible.
Bake for 30 minutes.
Let cool for 5-10 minutes, then carefully flip and remove the bread from the pan.
Melt the remaining 2 tbsp butter. Drizzle over the top of the baked monkey bread.
