Cinnamon Roll Monkey Bread

Few things pull a sleepy crowd to the kitchen faster than the aroma of warm cinnamon and brown sugar. Cinnamon Roll Monkey Bread makes it even better—soft rolls, a sticky glaze, and that irresistible pull-apart texture. This recipe brings all the comforting flavor of homemade cinnamon rolls, but with an effortless approach that’s perfectly suited to busy mornings, holiday gatherings, or anytime you want a cozy treat. Let’s break down everything you need to know, from the ingredients and process to clever storage tricks and flavor variations.

Why Cinnamon Roll Monkey Bread Works

Monkey bread is loved for its soft, bite-sized pieces and sweet, glazed finish. Using cinnamon roll dough streamlines the process, letting you skip homemade dough—without sacrificing flavor. Baking in a Bundt or tube pan ensures even cooking, and each piece ends up coated with a caramelized, buttery cinnamon sauce. Drizzle that familiar cinnamon roll icing on top, and you’ve got a breakfast or brunch centerpiece that gets devoured every time.

Ingredients and Tools

Here’s a look at the essential components. These staple ingredients come together to create a sweet, gooey bread that’s simple to prepare and impressive to serve.

Core Ingredients

Refrigerated Cinnamon Roll Dough (2 cans, 8 rolls each): The shortcut for a fast, reliable result. Comes with icing for finishing the bread.
Granulated Sugar (1/2 cup): Blends with cinnamon to coat each piece, adding sweetness and a touch of crunch.
Ground Cinnamon (2 teaspoons): Brings warm, spicy flavor to every bite.
Butter (1/2 cup, melted): Creates a luscious sauce when combined with brown sugar.
Brown Sugar (3/4 cup, packed): Melts into the butter to form a golden, caramel-like glaze.

Optional Add-ins

Chopped pecans or walnuts (for crunch and a nutty note)
Mini chocolate chips (for a hint of chocolate)
Chopped apples or raisins (for extra sweetness and texture)

Tools

12-cup Bundt or tube pan (nonstick or well-greased)
Mixing bowls
Resealable plastic bag
Sharp knife
Whisk for icing and glaze

Step-by-Step Instructions

1. Prep the Pan and Oven

Start by preheating your oven to 350°F (177°C). Grease a Bundt or tube pan thoroughly. Nonstick spray or a thin layer of butter works well. Make sure every crevice is coated to prevent sticking.

2. Make the Cinnamon Sugar Mixture

Combine granulated sugar and 1 teaspoon cinnamon in a large resealable plastic bag. Shake to mix evenly. This sweet blend will coat every dough piece, creating layers of flavor and a hint of crispness.

3. Cut and Coat the Dough

Remove cinnamon rolls from the cans. Set icing aside for later. Cut each roll into four equal pieces. Drop a handful of dough pieces into the bag of cinnamon sugar. Seal the bag and shake to coat them evenly. Work in batches for full coverage. Place coated pieces in the prepared pan, distributing them evenly.

4. Add Optional Mix-Ins

If you’re using nuts, chocolate chips, or fruit, sprinkle them between the layers as you assemble. This helps distribute the extra flavors throughout the bread.

5. Make the Brown Sugar Butter Glaze

In a bowl, combine melted butter, brown sugar, and the remaining teaspoon of cinnamon. Whisk until smooth. Gently pour this mixture over the dough pieces in the pan. The glaze will seep down and coat every piece as the bread bakes.

6. Bake

Bake the assembled bread in the preheated oven for 28–32 minutes. The surface should be golden brown, and the center should feel set when you press gently. If the top browns before the inside is done, tent the pan with foil.

7. Cool and Unmold

Let the bread rest in the pan for 10 minutes after baking. Run a thin knife around the edges if needed. Carefully invert the pan onto a large plate or serving platter. Give the pan a couple of firm taps, and the bread should slide out in one impressive, sticky ring.

8. Warm and Drizzle the Icing

Stir the reserved icing packets until smooth. If thick, microwave briefly (5–10 seconds). Drizzle icing over the warm bread in a zigzag pattern. The residual heat melts the icing, creating that signature cinnamon roll finish.

Tips for Success

Cut Even Pieces: Cutting each cinnamon roll into equal quarters helps everything bake at the same pace.
Work in Batches: Coating the dough pieces in the cinnamon sugar mix in small batches ensures an even layer on each bit.
Test Doneness: Insert a skewer into the center. If it comes out with sticky crumbs but not raw dough, the bread is ready.
Don’t Rush Unmolding: Waiting the full 10 minutes prevents the caramel glaze from sticking to the pan, but don’t cool too long or it may harden.
Presentation Tricks: Drizzle with icing just before serving for a glossy finish. Want to really impress? Sprinkle on a few toasted nuts or a light dusting of extra cinnamon.

Easy Variations

Apple-Cinnamon: Add finely chopped apple pieces between the layers for a fruity twist.
Nutty Monkey Bread: Toss in pecans or walnuts for crunch.
Chocolate Swirl: Sprinkle mini chocolate chips for a chocolatey layer.
Cream Cheese Icing: Swap out the prepared icing and drizzle with homemade cream cheese frosting for tanginess. Whisk 2 oz. softened cream cheese with 1/2 cup powdered sugar and a splash of milk.

Nutrition Snapshot

Serving Size	Calories	Carbs (g)	Sugar (g)	Fat (g)
1/12 of bread	290	43	25	11

Nutrition will vary depending on your chosen dough and add-ins.

Making Ahead and Storing

Cinnamon Roll Monkey Bread is convenient for prepping ahead of time, making it especially popular for holiday mornings or brunches.

To Prepare Ahead

Assemble the bread completely, including the glaze, but don’t bake.
Cover tightly with plastic wrap and refrigerate overnight.
In the morning, let sit at room temperature for 20–30 minutes, then bake as directed.

To Store

Refrigerate: Wrap cooled bread in plastic or transfer to an airtight container. It’ll keep for up to three days.
Freeze: Wrap tightly in two layers (plastic and foil), freeze for up to three months. Thaw overnight in the fridge.

To Reheat

Microwave single portions for about 20 seconds.
Reheat large amounts (covered with foil) in a 250°F oven for 5–10 minutes.

Serving Suggestions

Serve the bread warm, fresh from the oven, for the best texture. It’s a natural fit for breakfast or brunch, but also makes a show-stopping dessert with coffee or hot chocolate. For a festive touch, serve with bowls of berries, whipped cream, or caramel sauce on the side.

Frequently Asked Questions

Can I use homemade dough?
Yes, if you prefer scratch baking, use a soft enriched dough and proceed with the coating and glazing steps.

What if I don’t have a Bundt pan?
You can use a tube pan or even a large loaf pan—just watch the bake time and test for doneness.

How do I keep it from sticking?
Coat your pan well with nonstick spray or butter, especially in all the grooves.

Why did my bread fall apart when unmolded?
If unmolded while too hot or after cooling too long, the bread can break or stick. Aim for a 10-minute rest.

Cinnamon Roll Monkey Bread is more than a breakfast treat—it’s an experience. Easy enough for a weekend, special enough for a celebration, and always a hit with kids and adults. From the first buttery pull-apart bite to the final sticky smear of icing, every piece feels like a small indulgence, just right for making memories around the table.