Cinnamon Roll Monkey Bread Skillet: Your New Favorite Breakfast (or Dessert!)

👩‍🍳 Instructions

1. 1

   Preheat your oven to 375°F (190°C). Lightly grease a 10-inch cast iron skillet or 9x9 inch baking dish with butter or non-stick spray.
2. 2

   Open the cans of cinnamon rolls. Separate the rolls and set aside the icing packets for later use. Cut each cinnamon roll into 4 equal pieces.
3. 3

   In a medium bowl, whisk together the granulated sugar, ground cinnamon, and optional nutmeg. In a separate shallow bowl, melt the unsalted butter.
4. 4

   Dip each cinnamon roll piece into the melted butter, ensuring it's fully coated. Then, transfer it to the cinnamon sugar mixture and toss gently until thoroughly coated.
5. 5

   Arrange the coated dough pieces evenly in your prepared skillet. Do not pack them too tightly, as they will expand during baking.
6. 6

   Bake for 25-35 minutes, or until the monkey bread is golden brown and cooked through. If the top browns too quickly, loosely tent with aluminum foil for the last 10-15 minutes.
7. 7

   While the monkey bread bakes, prepare the glaze: In a small bowl, combine the reserved icing packets, softened cream cheese, milk, vanilla extract, and a pinch of salt. Whisk until completely smooth and creamy. Add more milk if needed for a drizzly consistency.
8. 8

   Once baked, remove the skillet from the oven and let it cool for 5-10 minutes. This allows the caramel to set slightly. Generously drizzle the cream cheese glaze over the warm monkey bread.
9. 9

   Serve warm directly from the skillet, allowing everyone to pull apart their own gooey pieces.