Indulge in a warm, gooey treat with this Cinnamon Roll Monkey Bread, perfect for cozy mornings or dessert cravings.
Each bite combines soft cinnamon-sugar dough with a rich brown sugar glaze, creating a satisfying sweet experience.
High in fiber from cinnamon and containing moderate protein, this easy, one-pan recipe is perfect for quick breakfasts, brunches, or festive gatherings.
Cinnamon Roll Monkey Bread
Equipment
- 1 × 10-inch Bundt pan
- 1 × Large Ziploc bag
- 1 × Skillet or microwave-safe bowl
- 1 × Instant-read thermometer (optional)
Ingredients
- 2 17.5 oz cans cinnamon rolls with icing
- ⅓ cup granulated sugar
- 1 tsp ground cinnamon
- ⅓ cup unsalted butter
- ⅓ cup brown sugar
- 1 tsp pure vanilla extract
Instructions
- Preheat and Prepare the Pan: Start by preheating your oven to 350°F (176°C). While the oven is warming up, generously grease every nook and cranny of a 10-inch Bundt pan using butter or non-stick spray. This step is crucial because the sticky brown sugar glaze can make it difficult to release the monkey bread if the pan isn’t fully greased. Set the pan aside once coated.
- Mix Cinnamon Sugar Coating: In a large Ziploc bag or a medium bowl, combine 1/3 cup granulated sugar with 1 teaspoon ground cinnamon. Seal the bag and shake it gently to mix the two ingredients thoroughly. This cinnamon-sugar mixture will give the dough balls their signature sweet and aromatic coating.
- Prepare Cinnamon Roll Dough: Open the 2 cans of cinnamon rolls and carefully separate them. Cut each roll into quarters, creating small dough pieces that are easy to handle. Pinch the edges of each quarter tightly to form secure little dough balls. This prevents the dough from falling apart during the baking process. Avoid rolling the dough between your hands, as it may break.
- Coat Dough Balls in Cinnamon Sugar: Place a few dough balls at a time into the prepared cinnamon-sugar bag or bowl. Seal the bag and shake gently, or toss in the bowl until each piece is fully coated with the cinnamon-sugar mixture. Continue this process in batches until all the dough balls are evenly coated.
- Arrange Dough in Bundt Pan: Carefully transfer the coated dough balls into your prepared Bundt pan. Arrange them evenly, layering if necessary, to ensure the bread cooks uniformly. Don’t press the dough down too hard; the balls need room to expand and rise during baking.
- Prepare Brown Sugar Glaze: In a small skillet or microwave-safe bowl, melt 1/3 cup butter until completely liquid. Stir in 1/3 cup brown sugar and 1 teaspoon pure vanilla extract until fully combined, forming a smooth, glossy glaze. Pour this glaze evenly over the cinnamon-coated dough balls in the Bundt pan, ensuring all layers are lightly coated.
- Bake Until Golden and Bubbling: Place the Bundt pan in the preheated oven and bake for 30–35 minutes. Keep an eye on the bread as it bakes—the top should turn a rich golden brown, and the edges should be bubbling with the glaze. For precise doneness, use an instant-read thermometer; the internal temperature should read 200°F.
- Cool Briefly Before Flipping: Once baked, remove the Bundt pan from the oven and allow the monkey bread to cool for about 10 minutes. The pan should be warm but manageable. This resting time helps the glaze set slightly while still keeping the bread soft and gooey inside.
- Invert onto Serving Plate: Place a large serving plate or platter over the top of the Bundt pan. Carefully invert the pan, giving it a gentle shake if needed, to release the monkey bread. Make sure all the dough balls come out cleanly, showing off the layered, pull-apart design.
- Drizzle Icing and Serve Warm: Warm the icing packets that came with the cinnamon rolls in the microwave for 10–15 seconds, then drizzle generously over the top of the monkey bread. Serve immediately while still warm and soft. Pull apart pieces with your hands or a fork for a fun, interactive treat that’s perfect for breakfast, brunch, or dessert.
Notes
- Grease the Bundt pan thoroughly: Make sure every groove is coated with butter or non-stick spray to prevent sticking.
- Pinch dough edges, don’t roll: Cinnamon roll quarters can fall apart if rolled between your hands, so always pinch the seams closed.
- Use fresh cinnamon rolls: The quality of the dough impacts the texture and flavor, so fresh, soft rolls yield the best results.
- Don’t overbake: Check for a golden-brown color and internal temperature of 200°F. Overbaking can dry out the bread.
- Warm icing before drizzling: A quick microwave warm-up allows the icing to spread evenly without clumping.
Chef’s Secrets: Insider Tips And Tricks
To elevate your monkey bread, start by layering the dough balls loosely in the Bundt pan; this allows the bread to expand and creates a visually appealing pull-apart texture.
For a richer flavor, consider adding a pinch of nutmeg or a dash of vanilla extract to the cinnamon sugar before coating.
Using brown sugar in the glaze adds depth and caramel-like notes, while warming the butter ensures even coverage over the dough.
Additionally, using an instant-read thermometer guarantees perfectly baked bread without guessing.
These small, intentional steps transform an easy recipe into an indulgent, professional-quality treat.
Serving Suggestions: Creative Ways To Enjoy
Cinnamon Roll Monkey Bread is versatile and perfect for multiple occasions.
Serve warm as a breakfast centerpiece alongside fresh fruit, yogurt, or a hot cup of coffee for a cozy morning.
For brunch gatherings, consider placing small ramekins of cream cheese or caramel sauce for dipping.
For dessert, pair with vanilla ice cream or a drizzle of chocolate sauce to elevate the indulgence.
It’s also great for festive occasions—cut into smaller portions for parties, potlucks, or holiday mornings, allowing guests to pull apart bite-sized pieces.
Storage Tips: Keep Bread Soft Longer
Store leftover monkey bread in an airtight container at room temperature for up to two days.
For longer storage, wrap tightly in plastic wrap and refrigerate for up to a week.
To reheat, place in a 300°F oven for 5–10 minutes or microwave a portion for 15–20 seconds to restore warmth and softness.
If freezing, wrap tightly in foil and place in a freezer-safe bag for up to three months.
Thaw at room temperature and gently warm before serving to maintain the gooey, soft texture.
Frequently Asked Questions
1. Can I use homemade cinnamon rolls instead of store-bought?
Absolutely! Homemade cinnamon rolls can be used, but ensure the dough is slightly chilled before cutting into quarters. This helps maintain structure during baking.
2. Can I make this recipe ahead of time?
Yes. You can assemble the coated dough balls in the Bundt pan the night before. Cover tightly with plastic wrap and refrigerate overnight. Bake in the morning as directed.
3. Can I add nuts or raisins?
Definitely! Chopped pecans or walnuts, or even raisins, can be mixed into the cinnamon sugar coating for extra texture and flavor. Sprinkle evenly to avoid clumping.
4. How do I prevent the bread from sticking?
Greasing the Bundt pan thoroughly and ensuring the glaze doesn’t pool excessively around the edges will help prevent sticking. Allowing the bread to cool for a few minutes before flipping is also essential.
5. Can I make it dairy-free?
Yes. Substitute the butter with a plant-based alternative and ensure the cinnamon rolls are dairy-free. The result will still be soft, gooey, and flavorful.
