Sweet bites of cozy joy? Coming right up. This warm, sugary cinnamon roll monkey bread made with refrigerated cinnamon rolls, butter, brown sugar, and cinnamon fills the kitchen with caramel-cinnamon clouds and a hint of buttery rebellion.
This is the kind of pull-apart treat that feels like it came from a magical, sticky-sweet café nestled inside your oven. Whether it’s brunch-y vibes, a weekend treat, or just Tuesday and you deserve something fun, it’s deeply satisfying and takes way less effort than your average yeast dough drama. You literally cut things, shake things, and pour things. And let’s talk texture—a little crisp on the outside, doughy and gooey in the middle, with rivers of warm icing hugging each bite.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Cinnamon Roll Monkey Bread
This one doesn’t try too hard—but it still steals the show. If you’ve got a Bundt pan and a sweet tooth, you’re halfway there.
- Ridiculously simple to make: You just squish, smear, melt, and drizzle. Baking doesn’t always need a food processor and life crisis.
- Minimal prep, maximum payoff: Eight minutes of work, give or take—then your oven does the rest while you pretend to clean up.
- Cinnamon-sugar heaven in every bite: Coating each dough bit ensures they’re covered in sparkly sweetness, inside and out.
- Pull-apart fun for sharing (or not): Eat it piece by piece or just dive in with a fork and zero shame.
- Store-bought rolls, zero guilt: We’re leaning on shortcuts today, and there’s no shame in the refrigerated dough game.
- Smells like a holiday breakfast dream: Whether it’s December or July, this will make your home smell like a bakery.
Ingredient Notes
You’re only five ingredients deep here, and most of them are probably already lurking in your kitchen (or fridge).
- Granulated sugar: Mixed with cinnamon to make that classic sweet coating that clings lovingly to every dough chunk.
- Ground cinnamon: Divided between the sugar coating and the caramel sauce because, yes, we are layering flavor like bosses.
- Refrigerated cinnamon rolls with icing: Each can has 8 rolls. You’ll be quartering them for maximum grab-and-go texture. Use the included icing to drizzle drama at the end.
- Brown sugar: Melty, gooey, and slightly molasses-y when cooked with butter—it’s key to that sticky monkey bread goodness.
- Butter: Melted into brown sugar to form the golden, bubbling caramel sauce that hugs every nook and cranny.
How To Make This Cinnamon Roll Monkey Bread
You won’t need a stand mixer or delicate touch here. If you can shake a bag and pour butter, you’re qualified and ready.
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Preheat and pan prep: Set your oven to 350°F and grease a 12-cup Bundt pan really well. Like, full-on butter massage—no one wants monkey bread stuck in there like a kitchen hostage.
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Mix the cinnamon sugar: In a big resealable bag, combine granulated sugar and half the cinnamon. Shake it like you’re prepping a glitter bomb.
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Chop the rolls and shake: Separate the cinnamon rolls, cut each into four pieces, and add them to the bag in batches. Don’t dump them all in at once; uneven coating leads to sadness. Shake with enthusiasm, then pile into your pan layer by layer.
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Make the buttery magic sauce: Melt the butter, stir in brown sugar and the rest of the cinnamon, and whisk until smooth. It’s silky, spiced lava—you’ll want to drink it but resist (barely).
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Assemble and bake: Pour the sauce over the dough pieces in the Bundt pan evenly. Let gravity do its thing. Bake for 28 to 32 minutes; you’re aiming for puffed and golden with slightly crispy edges.
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Cool and flip: Let it cool in the pan for about 10 minutes so it holds shape, then gently invert onto a plate. It should plop out in one glistening heap of sugary glory.
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Warm the icing and drizzle: Heat that little packet of icing up for 10-ish seconds in the microwave and sling it all over the top. No need to be neat—we call that “rustic elegance.”
Storage Options
Monkey bread is best warm and fresh, but trust me, it’s still delicious the next day (or next two days, if it lasts that long).
If you’ve got leftovers (you exercise more restraint than I do), cover them tightly with foil or toss them in an airtight container. They’ll keep for about 2 to 3 days at room temp, assuming you don’t live in the Sahara. In hot climates, fridge is safer.
Now, can you freeze it? Absolutely. Wrap individual servings or big chunks in plastic wrap, then foil. Pop them in a freezer bag, and boom—up to two months of “oh yeah, I forgot I saved that” joy. Thaw at room temp or gently zap slices in the microwave until warmed through.
For reheating, a quick pass in a 300°F oven (covered loosely with foil) works if you’re feeling fancy. But honestly, the microwave handles business just fine too—try 20-30 seconds at a time until steamy.
Variations and Substitutions
Nothing wrong with the classic, but let’s say you want to stir the pot—or you bought the wrong thing at the store (been there).
- Flaky biscuit dough instead of cinnamon rolls: It works, but you’ll miss that built-in cinnamon swirl. Amp up the spice or maybe even add chopped nuts.
- Chopped apples or pears: Toss them in among the dough pieces for a fruitier twist. It’s giving warm apple pie energy.
- Add-ins like pecans or walnuts: Crunch, caramel, and cozy collide. Toast them first to really bring out the nuttiness.
- Use pumpkin pie spice instead of just cinnamon: Especially great during fall. Or, honestly, whenever you’re playing fast and loose with seasonal flavors.
- Glaze instead of icing: Mix powdered sugar with a splash of milk and vanilla for a DIY finish if your cinnamon rolls came naked.
What to Serve with Cinnamon Roll Monkey Bread
If this monkey bread is the star (and oh, it is), consider adding a few cozy co-stars for the full breakfast-party experience.
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Fresh fruit or a fruit salad: All that sticky sweetness begs for something bright and juicy on the side to keep balance in check. A citrusy bowl or melon makes a breezy contrast.
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A savory side like bacon or sausage: You’ll want something salty and hearty to cut through the sugar. And if you’re feeling ambitious, baked Chicken Cordon Bleu is an oddly great brunch item with this.
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Coffee, obviously: This is not a time for herbal tea. You want bold, rich coffee—the kind you can smell from the hall—that makes the cinnamon pop even more.
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Something cool and creamy: A dollop of Greek yogurt or even vanilla ice cream (we won’t tell) tempers the richness with a little contrast. Plus, cold and hot = pure joy.
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A second dessert, because why not: Pair it with these cherry pie bars and just embrace full pastry chaos.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I make this ahead of time?
Yes, with a few tricks. Prep it the night before, but don’t bake yet. Cover tightly with plastic wrap and refrigerate. Let it sit on the counter while the oven preheats the next morning so it’s not ice-cold going in. Then bake as usual. The texture is just a smidge softer, but still absolutely delightful.
Do I have to use a Bundt pan?
Technically, no. A 9×13 baking dish or even a high-sided round cake pan can work, though the presentation won’t be as eye-catching. Just check for doneness a little earlier—it can bake more quickly without that Bundt tunnel of heat through the center.
How do I keep it from sticking in the pan?
Grease the daylights out of your pan. That’s not an exaggeration. Use butter or nonstick spray, making sure you get in every crevice. You can also lightly dust with flour if you’re nervous. Letting it cool for 10 minutes before flipping helps too—it firms up enough to fall out in one glorious plop.
Can I add other flavors or spices?
Absolutely! Try cardamom for something floral and surprising, or a little orange zest whisked into the icing. Even a splash of bourbon folded into the brown sugar glaze isn’t a terrible idea… just saying. This is your flavor playground—go wild if it feels right.
Cinnamon Roll Monkey Bread
Ingredients
Cinnamon Sugar Coating
- 1/2 cup (100 g) granulated sugar
- 2 tsp (4 g) ground cinnamon divided (1 tsp for coating, 1 tsp for sauce)
Bread
- 2 cans (16 rolls) refrigerated cinnamon rolls with icing 8-count cans; icing reserved for topping
Caramel Sauce
- 1/2 cup (100 g) packed brown sugar light or dark, both work
- 1/2 cup (115 g) unsalted butter melted
Icing
- reserved icing packets from cinnamon rolls
Equipment
- 12-cup Bundt Pan
- Resealable Bag
- Microwave-safe bowl
Instructions
- Preheat oven to 350°F (175°C) and generously grease a 12-cup Bundt pan with butter or nonstick spray, making sure to coat every crevice.
- In a large resealable bag, combine granulated sugar and 1 teaspoon of cinnamon. Shake well to mix.
- Separate the cinnamon rolls and cut each into 4 pieces. Working in batches, add the dough pieces to the cinnamon-sugar bag and shake until evenly coated.
- Layer the coated dough pieces evenly in the prepared Bundt pan.
- In a microwave-safe bowl, melt the butter. Add brown sugar and remaining 1 teaspoon cinnamon. Whisk until smooth to form the caramel sauce.
- Pour the caramel sauce evenly over the dough pieces in the Bundt pan.
- Bake for 28 to 32 minutes, until the bread is puffed, golden, and the edges are slightly crisp.
- Let cool in the pan for about 10 minutes, then carefully invert onto a serving plate.
- Warm the reserved icing packet in the microwave for about 10 seconds until pourable. Drizzle over the monkey bread and serve warm.
