Sweet & sticky pull apart bread with cinnamon sugar and a gooey middle, Mimi’s Monkey Bread makes the perfect Sunday morning breakfast.
frozen yeast dinner rolls (partially thawed)
cups butter (melted)
bottle caramel ice cream topping
Preheat Oven to 350 degrees.
Lightly drizzle caramel topping in bottom of greased Bundt pan.
In a medium bowl, mix cinnamon and sugar together. Dip all sides of about one quarter of dough pieces in melted butter and roll in cinnamon sugar. Place in a layer in the pan. Add another drizzle of caramel to taste.
Repeat layers until all dough pieces are added. Bake for 40-45 minutes until golden and no longer doughy. Let cool for 5-10 minutes.
Place plate or serving platter on top of Bundt pan and flip, tapping gently to release. Optional: Drizzle with favorite icing and remaining caramel topping. Serve warm. Enjoy!