Strawberry monkey bread

- Spray a bundt pan with nonstick cooking spray. Set aside.
- For the strawberries: Sprinkle sugar over the strawberries, add the vanilla extract, and mix to combine. Set aside for 1-2 hours.
- Before using, strain the strawberries so the excess liquid can drain.
- For the dough: Cut each piece of cinnamon roll dough into little pieces and roll into a ball.
- Place the melted butter in one bowl, and combine the cinnamon and granulated sugar in another bowl.
- Dip each dough piece into the melted butter, allowing the excess butter to drip into the bowl. Then roll the dough in the cinnamon sugar.
- Create 1 layer of dough along the bottom of the bundt pan.
- Spoon the strawberries over the top of the dough. Add the remaining dough over the strawberries.
- Bake for 40 minutes until the bread is a deep golden brown on top and the filling is bubbling.
Cool in a pan for at least 5 minutes, and then carefully invert monkey bread onto a serving plate.
- Drizzle the frosting (comes in the packaging) over the monkey bread. Serve warm.