🧡🙌🏻😋 Cinnamon Roll Monkey Bread merges the tender, gooey sweetness of cinnamon rolls with the fun, pull-apart format of monkey bread. Using refrigerated cinnamon roll dough makes this recipe fast and approachable, yet it delivers the soft, fluffy texture and classic cinnamon-sugar flavor everyone loves. Perfect for breakfast, brunch, holiday mornings, or a casual dessert for entertaining.
Easy Cinnamon Roll Monkey Bread Recipe
This no-fuss cinnamon roll monkey bread uses refrigerated cinnamon roll tubes as a shortcut so you can have a warm, impressive pastry in under an hour. Instead of making yeast dough, cut the ready-made rolls into bite-sized pieces, toss them in a cinnamon-sugar mixture, layer them loosely in a Bundt pan, and pour a buttery brown-sugar sauce on top before baking. After a short cool-down, invert the pan and drizzle with the included glaze or a simple powdered sugar icing.
The result is tender, pull-apart bites that are rich, gooey, and full of cinnamon roll flavor — ideal for feeding a crowd or for a cozy family morning.
Easy, Fun and Delicious!
Jeanne
Ingredients and Notes
Gather these simple ingredients to make a quick Cinnamon Roll Monkey Bread in about 45 minutes total:
- Granulated sugar
- Ground cinnamon (1–2 teaspoons)
- Ground nutmeg (optional, small pinch)
- Two 8-count tubes refrigerated cinnamon roll dough (16 rolls total)
- Chopped pecans or walnuts (optional, 1/2 cup)
- Melted unsalted butter (about 2 tablespoons)
- Maple syrup (2 tablespoons)
- Light brown sugar, packed (2 tablespoons)
- Glaze that comes with the cinnamon rolls or a simple powdered sugar glaze for drizzling
Tip: You can substitute biscuit dough or crescent dough in a pinch; baking time is similar but watch for doneness. For homemade dough, use a one-hour cinnamon roll dough recipe if you’d prefer scratch dough.
How To Make Monkey Bread with Cinnamon Rolls
- Preheat the oven to 350°F (175°C). Generously spray or grease a 10–12 cup Bundt pan; a well-greased pan prevents sticking and helps the finished bread release cleanly.
- In a small bowl, whisk together 1/3 cup granulated sugar, 1–2 teaspoons ground cinnamon, and 1/4 teaspoon ground nutmeg (optional).
- Open both tubes of cinnamon roll dough and separate the rolls. Cut each roll into quarters to create bite-sized pieces (about 64 pieces total).
- Place the dough pieces in a large zip-top bag or a bowl. Add the cinnamon-sugar mixture, seal or toss, and shake or stir to coat each piece evenly.
- Layer the coated pieces loosely into the prepared Bundt pan. If using nuts, sprinkle them between layers as you add the dough. Do not pack the pieces tightly; leaving space lets the dough expand while baking.
- In a small microwave-safe bowl, melt 2 tablespoons butter. Whisk in 2 tablespoons maple syrup and 2 tablespoons packed light brown sugar until combined and the sugar begins to dissolve.
- Pour the buttery brown sugar mixture evenly over the dough, avoiding pouring directly on the pan edges. This sauce turns into a caramel-like coating during baking; keeping it mostly on the dough helps prevent excess sticking to the pan sides.
- Bake 30–35 minutes, rotating the pan halfway through for even browning. Start checking at 25 minutes since ovens vary; the dough should be set and lightly golden. The pieces will puff up considerably as they bake.
- Let the monkey bread cool in the pan for about 5 minutes to let the caramel thicken slightly. Invert the Bundt pan onto a serving plate; if it doesn’t release immediately, run a rubber spatula along the sides or wrap the pan firmly with your hands to help it loosen.
- Warm the packaged glaze from the cinnamon roll tubes if needed and drizzle over the top. For extra glaze, whisk 2 tablespoons melted butter with about 1/3 cup powdered sugar and drizzle to taste. Serve warm.
Serving suggestion: Offer extra glaze on the side and fresh coffee, lattes, or a spiced drink. This monkey bread is ideal for sharing and makes a lovely centerpiece for brunch or holiday breakfast.
What to Serve with Cinnamon Roll Monkey Bread
Serve this sticky, sweet pull-apart bread alongside warm coffee, cappuccinos, or spiced lattes. It pairs well with fruit salads, yogurt parfaits, or a light savory dish to balance the sweetness for brunch.
Cinnamon Roll Monkey Bread — Recipe Details
Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 45 minutes | Servings: 10
Equipment
- 10–12 cup Bundt pan
Ingredients
- ⅓ cup granulated sugar
- 1–2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg (optional)
- Two 8-count tubes refrigerated cinnamon roll dough (16 rolls)
- ½ cup chopped pecans or walnuts (optional)
- 2 tablespoons melted unsalted butter
- 2 tablespoons maple syrup
- 2 tablespoons packed light brown sugar
Instructions (Condensed)
Preheat oven to 350°F. Grease a Bundt pan. Cut rolls into quarters and toss with cinnamon-sugar. Place pieces loosely in the pan, add nuts if using. Whisk melted butter with maple syrup and brown sugar, pour over dough. Bake 30–35 minutes, cool 5 minutes, invert onto serving plate, and drizzle glaze. Serve warm.
Notes
Storage: Best served warm and fresh. At room temperature, store airtight for up to 3–4 days. Refrigeration is optional (it can dry out there), but airtight it will keep up to 5 days. Freezing is possible up to 3 months, though texture may change. To reheat, microwave briefly (10–15 seconds) with a small pat of butter to restore moisture—avoid overheating to prevent drying out.
Nutrition (approx. per serving)
Calories: ~104 cal • Carbohydrates: ~13 g • Protein: ~1 g • Fat: ~6 g • Sugar: ~12 g
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More Easy Cinnamon Roll Recipes
Try other cinnamon roll favorites for more brunch ideas: 1-Hour Homemade Cinnamon Rolls with Cream Cheese Frosting; Overnight Cinnamon Rolls for a make-ahead option; Pumpkin Cinnamon Rolls for seasonal spice; Eggnog Cinnamon Rolls for holiday mornings; and Nutella Cinnamon Rolls for a decadent twist.
