This cinnamon roll monkey bread turns refrigerated cinnamon rolls into an easy pull-apart-style breakfast treat! Soft, fluffy bites of dough are tossed with cinnamon sugar and baked in a bundt pan, then drizzled with cream cheese frosting. It’s perfect for sharing!
Monkey bread is one of my favorite things to make for brunch, and this semi-homemade version is super quick and easy. Try my apple monkey bread for another fun flavor!
Easy Cinnamon Roll Pull-Apart Bread
Monkey bread is a sweet, pull-apart style treat made from soft bites of dough baked together in a bundt pan. Everyone uses their hands to tear off pieces just like monkeys plucking at their food, hence the name.
This recipe starts with Pillsbury Grands Cinnamon Rolls cut into quarters, and I roll the dough in melted butter and toss it in cinnamon sugar before baking. All it takes is a drizzle of cream cheese frosting afterward to really drive the cinnamon roll flavors home. It’s the BEST breakfast that’s made for sharing with friends!
What To Expect From This Monkey Bread
- Cozy cinnamon roll flavors. This is a semi-homemade variation of my original monkey bread (linked above) and a fun spin on classic cinnamon rolls. Both recipes are filled with the rich and gooey, sticky-sweet flavors of a freshly baked cinnamon roll.
- Even easier to make. TThis version is quick, easy, and especially great for the holidays. This time, I use canned cinnamon roll dough to save on prep time. All you do is coat the refrigerated dough in cinnamon sugar and then assemble and bake in a bundt pan.
- Ready to share. Whenever I’m expecting a crowd, monkey bread is a great way to ensure everyone gets a sugar fix! This cinnamon roll monkey bread is an easy sweet treat that doesn’t take long to make and it’s always lots of fun to share at the table. This is also a great time-saver to serve for holiday brunch.
Ingredient Notes
Here are my notes on the key ingredients you’ll need for this cinnamon roll monkey bread. Refrigerated dough makes this recipe super easy, so the rest of the ingredients list is short! Scroll to the recipe card for the printable recipe details.
- Refrigerated Cinnamon Rolls – I use cans of Pillsbury Grands cinnamon rolls. You can substitute cinnamon rolls with plain Grands biscuits, too. Feel free to use your favorite brand.
- Cinnamon Sugar – Easy to make by combining brown sugar (or granulated sugar) with ground cinnamon.
- Cream Cheese icing – I combine full-fat cream cheese with powdered sugar, heavy cream (or milk), and vanilla extract to make my monkey bread frosting. Bring the cream cheese to room temperature beforehand.
- Optional Add-ins. For extra texture and crunch, I’ll sometimes sprinkle ½ cup of nuts, like pecans or walnuts, in between the dough layers.
How to Make Cinnamon Roll Monkey Bread
While I love making dough from scratch, sometimes there just aren’t enough hours in the morning for kneading and rising. That’s where this cinnamon roll monkey bread comes in. Here’s how to make it, and you’ll find the printable instructions in the recipe card after the post.
- Prepare the dough. First, quarter the cinnamon rolls. Next, dip the pieces in melted butter and add them to a Ziploc bag with sugar and cinnamon. Give the bag a shake to get the dough evenly coated.
Prevent the Monkey Bread From Sticking
Greasing the pan is very important! Bundt pans are a bit notorious for sticking, so make sure that you grease the pan really well before you add the dough balls. I like to use shortening, like Crisco. See below for more recipe tips.
- Assemble. Now, layer the coated dough balls inside a generously greased bundt pan.
- Bake. Bake your cinnamon roll monkey bread at 350ºF for 35-40 minutes. Let the bread cool in the pan for 10 minutes before turning it out onto a plate.
- Add frosting. Meanwhile, beat cream cheese with powdered sugar, then heavy cream and vanilla to make the frosting. Drizzle or pipe the smooth icing over the cooled monkey bread. You’re ready to get plucking!
Baking Tips
- How to tell when monkey bread is done: The dough pieces should be cooked through and no longer doughy, and the outside of the bread should be nicely browned.
- Don’t let it cool in the pan. Make sure to invert your baked monkey bread after 5-10 minutes to remove it from the pan. If the bread cools completely in the pan, it’ll get stuck.
Serving Suggestions
This cinnamon roll monkey bread is best served the day it’s made. The dough tends to harden and dry out in the fridge, so dig in right away and enjoy! If you do have leftovers, see below for tips on how to properly store them.
Cinnamon roll monkey bread is the ultimate morning treat, and it’s the perfect centerpiece at breakfast or family brunch. I’ll usually serve mine with savory options like cheesy broccoli cheddar quiche and crispy lemon potatoes, and fresh-cut fruit or a creamy fruit tart. Get the coffee brewing and dig in!
How to Store Monkey Bread
- Refrigerate. As mentioned, leftover monkey bread gets a bit hard and dry in the fridge. If you you have leftovers, be sure to store it airtight and enjoy within 1-2 days. Monkey bread isn’t a great candidate for freezing since the dough becomes soggy once it’s thawed.
- Reheat. I recommend reheating monkey bread in the microwave to help the dough soften up again.
More Breakfast Recipes
- Orange Rolls
- Brioche French Toast Casserole
- Buttermilk Waffles
- Cinnamon Sugar Bread
- Chocolate Chip Banana Bread
- Buttermilk Pancakes
Cinnamon Roll Monkey Bread
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8-12 servings
- Category: Breakfast
- Method: Oven
- Cuisine: American
Description
Cinnamon roll monkey bread puts a fun spin on refrigerated cinnamon rolls! Drizzled with cream cheese frosting, it’s a pull-apart-style treat that’s perfect for sharing at breakfast or brunch.
Ingredients
- 2 cans (17.5 oz) Pillsbury Grands Original Cinnamon Rolls
- ½ cup Unsalted butter, melted
- ⅔ cup Light Brown sugar, lightly packed
- 2 teaspoons Ground cinnamon
- 4 ounces (113g) full-fat cream cheese, at room temperature
- 2 cups (260g) powdered sugar
- 4–6 teaspoons (25-30ml) heavy whipping cream or milk
- ½ teaspoon Pure vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350℉. Liberally grease a large 10-cup size Bundt pan with shortening, butter, or cake release.
- Cut each cinnamon roll into quarters. Set aside.
- In a large gallon-size Ziploc bag, combine the brown sugar and cinnamon.
- Dip each piece of cinnamon roll dough in melted butter to fully coat it and then toss into the cinnamon sugar bag, shaking to coat thoroughly.
- Lay the pieces into the prepared Bundt pan, layering them on top of each other.
- Place the pan in the oven and bake for 35-40 minutes, or until the center is cooked through and no longer doughy and the outside is well browned.
- Remove from the oven and let cool for 10 minutes before inverting the bread onto a platter.
- While the bread cools, prepare the frosting. In a medium-sized bowl, combine the cream cheese with the powdered sugar and continue to stir until combined. Add the vanilla and heavy cream, one teaspoon at a time until the glaze reaches the desired thickness. It should drip of the spoon, but not run off the spoon. Once the glaze is nice and smooth, drizzle it over the cake. If desired, you can use a Ziploc bag to pipe the glaze.
Notes
- Storing leftovers: Monkey Bread is best when eaten fresh and is not recommended as a make-ahead treat. Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat in the microwave until warm and softened. Monkey Bread will become harder and drier after it is refrigerated.
- Do not freeze: When it thaws the sugar will release a lot of moisture making it soggy and slimy.
- Pan preparation: Bundt pans are notorious for sticking. Be sure to grease the pan thoroughly.
- Substitutions: You could substitute granulated sugar for the brown sugar. You could also substitute the cinnamon rolls with plain Grands biscuits.
- Cream cheese icing: Cinnamon rolls are notorious for cream cheese icing, but you could opt for a simple vanilla glazed icing instead.
- Optional add-ins: You could add nuts like pecans or walnuts to this recipe. Just sprinkle in up to ½ cup chopped nuts as you are layering in the dough balls.
Nutrition
- Serving Size: 1
- Calories: 597
- Sugar: 59 g
- Sodium: 561.9 mg
- Fat: 24.2 g
- Carbohydrates: 91.2 g
- Fiber: 1.3 g
- Protein: 4.9 g
- Cholesterol: 39.2 mg
