My kitchen filled with sweet steam the moment this Cinnamon Roll Monkey Bread went into the oven. After three rounds of tweaks—one late-night test taught me to let the pan rest for 2 extra minutes before flipping for cleaner pull-aparts—I finally nailed the ideal gooey texture and golden swirl. The buttery sugar caramelized perfectly, and each bite offered that familiar cinnamon punch. If you love pulling apart soft doughy nuggets as much as I do, try pairing this with my Cinnamon Roll French Toast for an over-the-top morning treat.
About Cinnamon Roll Monkey Bread
Cinnamon Roll Monkey Bread is an indulgent twist on classic monkey bread, using ready-made cinnamon rolls for quick assembly. Over four test bakes, I fine-tuned the sugar-butter ratio and discovered that a pinch of salt balances the sweetness beautifully. It’s a budget-friendly crowd-pleaser that feels special for weekend brunch or holiday mornings.
- Fast prep with store-bought dough
- Minimal ingredients, big flavor
- Pull-apart style perfect for sharing
- Rooted in classic American monkey bread history
Key Ingredients & Their Roles
- 2 (16.3 oz) cans cinnamon rolls: The base dough and icing—use full sugar icing or swap for cream cheese glaze.
- ½ cup unsalted butter: Melts into caramel; start with room-temperature butter for even melting.
- ½ cup packed light brown sugar: Provides molasses depth; dark brown sugar yields a richer caramel flavor.
- Pinch of salt: Cuts through sweetness for balance; don’t skip it.
How to Make Cinnamon Roll Monkey Bread
- Preheat oven to 350°F. Generously grease a 10-inch bundt pan with nonstick cooking spray. (Prep time: 10 minutes, Cook time: 30 minutes, Serves: 8)
- In a small saucepan over medium heat, melt the butter and brown sugar together. Whisk until smooth and bubbly.
- Meanwhile, separate each cinnamon roll into five pieces and place them evenly in the prepared bundt pan.
- Pour the hot butter-sugar mixture over the dough pieces.
- Bake until the top is deep golden and a skewer inserted into the center comes out clean, about 30 minutes.
- Let the monkey bread cool in the pan for 5 minutes, then invert onto a serving platter.
- Drizzle with the reserved icing from the cinnamon roll packages and serve warm.
Pro Tips & Troubleshooting
- During my third bake, I noticed the caramel pooled unevenly—stir the sugar mixture just 10 seconds before pouring to keep it fluid.
- Don’t overfill the pan; leaving a little headspace ensures even caramel coating.
- For a festive twist, stir in ½ tsp pumpkin pie spice or swap half the rolls for apple-cinnamon ones.
- To halve the recipe, use a 6-cup bundt pan and reduce bake time to 20–25 minutes.
Storage & Make-Ahead Guide
Store leftovers covered at room temperature for up to 2 days or in the fridge for up to 4 days. Freeze individual wedges in airtight bags for up to 1 month. To reheat, warm in a 350°F oven for 8–10 minutes or microwave a single piece for 20 seconds. In my fridge test, the rolls stayed surprisingly soft on day 4 when reheated this way.
Serving Suggestions
Serve slices alongside fresh berries or a scoop of vanilla ice cream. For a brunch spread, offer buttered toast or my Cinnamon Swirl Pancakes and fresh-pressed coffee.
Frequently Asked Questions
- Can I use homemade dough instead of canned cinnamon rolls? Yes, use 1 lb of your favorite enriched dough cut into 1-inch pieces; adjust bake time to 25–30 minutes.
- How do I prevent the monkey bread from sticking? Generously grease every nook of the bundt pan with nonstick spray or softened butter and flour.
- Can I assemble this ahead of time? Assemble in the pan, cover tightly, and refrigerate overnight. Add 5 extra minutes to the bake time.
- What’s the best way to reheat leftovers? Reheat in a 350°F oven for 8–10 minutes or microwave on medium power for 20–30 seconds.
- Is it safe to leave this at room temperature? Yes, for up to 2 days when covered; longer storage should be refrigerated.
Final Thoughts
This Cinnamon Roll Monkey Bread always brings smiles to the table, whether it’s a sleepy Sunday or a festive gathering. My favorite way is to pull apart wedges straight from the pan, letting the warm icing drip over my fingertips. I can’t wait to hear how your batch turns out—drop a comment with your tweaks!
More Recipes You’ll Love
- Cinnamon Swirl Pancakes – similar cinnamon sugar flavors in a breakfast treat
- Cinnamon Roll French Toast – uses the same classic cinnamon roll technique in a brunch favorite
- Cinnamon Swirl Banana Bread – combines cinnamon and sweet bread in a moist, fruity loaf
- Pumpkin Cinnamon Roll Muffins – a seasonal spin with pumpkin and cinnamon roll swirls
Cinnamon Roll Monkey Bread
Ingredients
Main
- 2 cans cinnamon rolls with icing packets
Caramel Sauce
- 0.5 cup unsalted butter room temperature
- 0.5 cup light brown sugar packed
- salt pinch
Instructions
Instructions
- Preheat oven to 350°F. Generously grease a 10-inch bundt pan with nonstick cooking spray.
- In a small saucepan over medium heat, melt the butter and brown sugar together. Whisk until smooth and bubbly.0.5 cup unsalted butter
- Separate each cinnamon roll into five pieces and place them evenly in the prepared bundt pan.2 cans cinnamon rolls
- Pour the hot butter-sugar mixture over the dough pieces.2 cans cinnamon rolls, 0.5 cup unsalted butter
- Bake until the top is deep golden and a skewer inserted into the center comes out clean, about 30 minutes.
- Let the monkey bread cool in the pan for 5 minutes, then invert onto a serving platter.
- Drizzle with the reserved icing from the cinnamon roll packages and serve warm.