Cinnamon Roll Monkey Bread

This pull-apart Cinnamon Roll Monkey Bread is my all-time favorite holiday morning breakfast. It’s sticky-sweet, ooey-gooey, and so fun to eat!

Every soft, buttery piece is coated in cinnamon sugar goodness, then baked until golden, caramelized perfection.

I love how the sweet, brown sugar mixture seeps into every nook and cranny, melting into a sticky glaze.

And of course, it wouldn’t be complete without a generous drizzle of icing. I swear, it’s a masterpiece!

But my favorite part? It’s ridiculously easy to make. Thanks to refrigerated cinnamon roll dough, there’s no kneading or rising required. 

It’s festive enough for Christmas and laid-back enough for game day. But honestly, who needs an excuse? I’ll take any chance to indulge!

Ingredients for Cinnamon Roll Monkey Bread

• Granulated Sugar & Cinnamon: For coating each piece in sweet, spiced goodness. It also gives the rolls a slight crunch.
  
• Refrigerated Cinnamon Rolls: My not-so-secret shortcut! It eliminates the need to make the dough from scratch. Plus, it comes with icing.
  
• Brown Sugar: I love how it creates a rich, caramel-like sauce when combined with the butter. It also helps everything stick together.
  
• Butter: Melts into the brown sugar to form a gooey, caramelized coating. I use regular butter, but unsalted butter works in a pinch.

How to Make Cinnamon Roll Monkey Bread

This monkey bread recipe is E-A-S-Y! Thanks to canned cinnamon rolls, there’s barely any prep. Just cut, coat, and bake. Now, that’s my kind of baking!

1. Make cinnamon-sugar mixture. Preheat the oven to 350°F. Grease a 12-cup Bundt pan to prevent sticking. Add the sugar and 1 teaspoon of ground cinnamon to a large resealable plastic bag. Shake to mix thoroughly.

2. Cut and coat. Separate the cinnamon rolls into 16 rolls. Cut each roll into four equal pieces. Add the cinnamon roll pieces to the bag, seal, and shake. Work in batches for an even coating.

3. Assemble. Arrange the coated dough pieces evenly in the prepared pan. Whisk the melted butter, brown sugar, and remaining cinnamon in a small bowl until smooth. Pour the brown sugar mixture evenly over the dough pieces.

4. Bake. Bake for 28–32 minutes or until golden brown.

5. Cool and flip. Cool the bread in the pan for about 10 minutes. Then, carefully turn the pan upside down onto a serving plate, gently removing the bread.

6. Drizzle and serve. Warm the cinnamon roll icing packets in the microwave for a few seconds. Drizzle the icing over the monkey bread and serve warm.

Tips For the Best Cinnamon Roll Monkey Bread

Honestly, this sweet bread is so simple, you can’t go wrong. But I’ve got a few tips to make it even more irresistible!

• Slice dough evenly. I cut each roll into quarters that are uniform in size. This helps ensure every piece bakes properly.
  
• Don’t overbake! Otherwise, the brown sugar glaze will burn. Loosely cover it with foil if the top is browning too quickly but the inside isn’t done.
  
• Watch the cooling time. I let the bread cool in the pan for 10 minutes. Any longer, and the caramel might harden and stick.
  
• Make the icing pretty. I like to drizzle icing in a zigzag pattern for a decorative touch. Just ensure the bread is still warm but not hot to prevent complete melting.
  
• Try tasty variations. Add chopped nuts, raisins, chocolate chips, or apple pieces between layers. Substitute maple syrup for some brown sugar. Sometimes, I even swap the icing for caramel sauce or cream cheese icing.

How to Store

What I love about this homemade monkey bread is you can make it ahead (hello, lazy weekend mornings)! 

Assemble it the night before, cover it with plastic wrap, then pop it in the fridge. Come morning, simply bake and drizzle on the icing. 

It’s SO good hot and fresh from the oven. That’s when it has the most irresistibly soft, gooey texture. But those leftovers are pretty tasty too!

To Store: Place the cooled leftovers in an airtight container or wrap them tightly in plastic wrap. Refrigerate for up to 3 days.

To Freeze: Wrap the cooled leftovers tightly in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator. Keep in mind, freezing will change the texture. 

To Reheat: Warm individual portions in the microwave for about 20-30 seconds. Reheat large portions in a preheated oven at 250°F for 5-10 minutes until softened and warm.

More Delicious Cinnamon Roll Recipes You’ll Love

Cinnamon Roll Casserole

Cinnamon Roll Bites

Bisquick Cinnamon Rolls

Cinnamon Roll Coffee Cake

Cinnabon Cinnamon Rolls