Overnight Cinnamon Roll Monkey Bread

Ingredients

¼ cup granulated sugar

½ teaspoon cinnamon

2 cans (12.4 ounces each) refrigerated cinnamon roll dough

½ cup chopped pecans

1 cup brown sugar

¾ cup (1 ½ sticks) butter, melted

Directions

Spray a large (13 x 9-inch) baking dish with cooking spray and set aside.

In a medium bowl, mix together granulated sugar and cinnamon.

Separate cinnamon rolls and cut each roll into quarters (reserve the icing packets for later). Add the dough to the bowl and toss in the cinnamon and sugar until each piece is lightly coated. Place in the prepared dish.

Sprinkle dough with pecans.

In a small bowl, whisk together brown sugar and cooled, melted butter until sugar dissolves. Pour over the dough.

If prepping ahead, cover and refrigerate until ready to bake the next day. Then allow the dish to sit on the counter for about 30 minutes to come to room temperature before proceeding with baking instructions below. If you prefer, you can bake immediately after preparing.

Bake at 350 degrees for about 30 minutes, or until golden brown and dough is cooked through.

Allow the monkey bread to rest for 5-10 minutes, then drizzle with icing and serve. Enjoy warm!

Notes

Turn these into Cinnamon Roll Monkey Bread Muffins by dividing the ingredients among 8 muffin tins. Bake at 400 degrees F for just 10 minutes, and then drizzle with icing.

How long does Monkey Bread last? Store the Cinnamon Roll Monkey Bread Casserole in an airtight container at room temperature for up to 2 days.

Can I freeze this casserole? Yes -- once the casserole is baked, you can freeze the leftovers wrapped tightly for up to 2 months.