Ingredients
30 pieces of frozen roll dough
1/2 cup + 1 cup brown sugar
1 stick butter
1/4 cup half and half
1 teaspoon cinnamon


Instructions
In a medium-sized bowl, combine 1/2 cup brown sugar and the cinnamon.

Bring your frozen roll dough to room temp or microwave for a minute or two until it’s no longer frozen.

Cut the rolls into 4 pieces each. Toss each piece in the cinnamon and sugar mixture and then place in a jumbo muffin tin.

Put 12 pieces of dough into each muffin cup. (less if you don’t want them too big)

Make the caramel sauce by combining the remaining brown sugar, the half and half, and the stick of butter over medium heat on the stovetop.

Bring to a low boil and boil for about 2 minutes before removing from heat.

Pour the caramel sauce over each of the muffin tins, dividing evenly among all 10 serving sizes.

Bake the Monkey Bread at 350 degrees for 15 to 20 minutes or until the tops are slightly brown.

Pop out of the muffin tins using a spoon and flip over like you are serving an upside-down cake.

Pour any extra caramel from the inside of the tins over the monkey bread.