Ingredients
Scale
- 3 cans (8 oz each) refrigerated crescent roll dough
- 1 cup granulated sugar
- 2 tablespoons ground cinnamon
- 1/2 cup unsalted butter, melted
- 1/2 cup light brown sugar, packed
- 1 teaspoon vanilla extract
- Optional: 1/2 cup chopped pecans or walnuts
Instructions
- Preheat your oven to 350°F (175°C). Generously grease a 10-inch Bundt pan with non-stick cooking spray or butter. In a medium bowl, whisk together the granulated sugar and ground cinnamon until well combined. Open the crescent roll cans and cut each triangle of dough into three or four smaller pieces. Roll these pieces into small, rough balls.
- Toss the dough balls into the cinnamon-sugar mixture, a few at a time, until they are completely coated. Place the coated dough balls into the prepared Bundt pan, distributing them evenly. If you are using nuts, sprinkle them between the layers of dough as you go.
- In a small microwave-safe bowl, combine the melted butter, light brown sugar, and vanilla extract. Stir until the sugar begins to dissolve. Pour this buttery mixture evenly over the dough balls in the pan. This will create the sticky, caramel-like sauce as the bread bakes.
- Place the pan in the center of the oven and bake for 28 to 32 minutes. The top should be golden brown, and the center should feel firm to the touch. Avoid underbaking, or the middle pieces might remain doughy.
- Remove the pan from the oven and let it cool for about 5 to 10 minutes. Do not let it sit too long, or the sugar will harden and stick to the pan. Place a large serving plate upside down over the pan, then carefully flip both over. Lift the pan slowly to reveal the glorious, glistening Pull Apart Cinnamon Sugar Crescent Monkey Bread. Serve warm.
- Cook Time: 45 minutes