This Cinnamon Roll Monkey Bread is basically a giant, extra gooey pull-apart cinnamon roll with caramel sauce oozing into every delicious bite. Best of all, thanks to store-bought cinnamon roll dough, it can be prepped in just about 10 minutes.
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Easy Cinnamon Roll Monkey Bread Recipe
Who can resist the smell of fresh baked cinnamon rolls, hot from the oven? This Cinnamon Roll Monkey Bread is one of our favorite recipes for an easy breakfast or brunch because it requires minimal prep and absolutely everyone loves it. It’s got all of the gooey caramel of regular monkey bread, but with the delicious substitution of cinnamon rolls instead of biscuits.
This recipe is perfect for Christmas morning when you want something warm and cozy, but don’t want to spend any more time in the kitchen than you have to. In our house, we also like to make it any old lazy weekend morning. You really can’t go wrong!
Monkey Bread Ingredients
- Refrigerated Cinnamon Rolls with Icing - you can use any brand of the refrigerated, canned cinnamon rolls. We prefer the Pillsbury Grands Cinnamon Cinnamon Rolls.
- Cinnamon - any kind of ground cinnamon will work. This would also taste great with a pinch of cardamom added to the cinnamon.
- Sugar - use regular granulated sugar.
- Brown Sugar - we use light brown sugar in this recipe.
- Butter - unsalted butter will taste best in this recipe.
- Heavy Cream - any type of heavy whipping cream will work.
- Salt - we like to use sea salt.
- Vanilla Extract - pure vanilla extract tastes best.
How to Make Cinnamon Roll Monkey Bread
- Preheat the oven to 350 degrees F and grease a bundt pan with non-stick cooking spray.
- In a medium bowl, mix together the sugar and cinnamon and set aside.
- Open and separate the cinnamon rolls, setting aside the cinnamon roll icing for later. Cut each cinnamon roll into four pieces, then roll a handful of the cut cinnamon roll pieces into the cinnamon sugar mixture at a time, making sure to cover all the dough. Transfer to a separate large bowl and continue until all of the cinnamon roll pieces are covered.
- In a medium saucepan over medium heat, melt the butter. Add the brown sugar, cream, and salt to the melted butter, and bring the mixture to a boil. Continue stirring and cooking at a rapid boil for 1 minute, then remove from the heat and add the vanilla extract. Stir to combine.
- Let the butter mixture cool for a minute or so, then pour over the cinnamon sugar coated cinnamon roll pieces in the bowl and gently toss to coat. Once they are evenly coated, add the pieces into your prepared bundt pan, making sure they are filled evenly around the pan.
- Bake in a preheated 350 degree oven for 30-35 minutes (Note: if you use a dark bundt pan, you may need to bake for an extra 5-10 minutes), or until the edges are golden brown and the dough is cooked through.
- Remove the pan from the oven and let it sit for 10 minutes before inverting it to a large plate or serving platter. Use the icing to drizzle over the monkey bread and serve warm. Enjoy!
What Are the Best Cinnamon Rolls to Use?
Our favorites are Pillsbury Grands Cinnabon Cinnamon Rolls. The Grands size are the perfect size for this recipe and they just have that classic Cinnabon taste.
Other brands that will work are Annie’s Organic Cinnamon Rolls or your very own Homemade Cinnamon Rolls (pre-baked), if you are feeling up for it.
How Long Is Homemade Monkey Bread Good For?
- Room Temperature: Cinnamon Roll Monkey Bread will last for about 2 days at room temperature, as long as it is sealed in an airtight container. We recommend rewarming in a 300 degree oven for a few minutes. You can also reheat individual portions in the microwave if you prefer.
- Refrigerator: If you would rather store in the fridge, that works, too. It will still last for about 2-3 days, and needs to be wrapped well in an airtight container. You don’t want to eat it cold, so it should be reheated either in a low 300 degree oven for about 15 minutes, or else individual portions can be reheated in the microwave.
- Freezer: we don’t recommend freezing Cinnamon Roll Monkey Bread once it has been baked. The sugars from the cinnamon rolls tend to get very soggy and wet once they are frozen and they will never be nearly as delicious post-freezer. Can you? Sure, but should you? Probably not.
Cinnamon Roll Monkey Bread Variations
- Monkey Bread With Biscuits - this Easy Monkey Bread uses refrigerated biscuits instead of cinnamon rolls. The method is almost identical!
- Caramel Pecan Monkey Bread - this recipe is a must for any caramel and nut lovers out there. It's also made with biscuit dough and is absolutely delicious.
- Cinnamon Roll Monkey Bread Bake - you can make this same basic recipe, but bake it in a baking dish instead of a bundt pan and voila - you’ve got a breakfast casserole! The baking time may need to be adjusted slightly, so just keep an eye out.
- Cream Cheese Stuffed Cinnamon Roll Monkey Bread - this requires a little more effort but the payoff is delicious. When you are separating the cinnamon rolls from the can, unroll each one and gently but quickly spread a thin layer of soft cream cheese before rolling them back up. Prep this the same from there!
Cinnamon Roll Monkey Bread Recipe
Ingredients
- 2 16.3-oz. cans Pillsbury Grand Cinnabon Cinnamon Rolls or similar brand
- 1 Tablespoon Cinnamon
- 1/2 cup Sugar
- 2/3 cup Light Brown Sugar
- 6 Tablespoons Butter
- 3 Tablespoons Heavy Cream
- 1/4 tsp Salt
- 1 tsp Vanilla Extract
Instructions
- Preheat oven to 350 degrees F and grease a bundt pan with non-stick cooking spray.
- In a small bowl, mix together the sugar and cinnamon and set aside.
- Open and separate the cinnamon rolls, setting aside the cinnamon roll icing for later. Cut each cinnamon roll into four pieces, then roll a handful of the cut cinnamon roll pieces into the cinnamon sugar mixture at a time, making sure to cover all the dough. Transfer to a separate large bowl and continue until all of the cinnamon roll pieces are covered.
- In a medium saucepan over medium heat, melt the butter. Add the brown sugar, cream, and salt to the melted butter, and bring the mixture to a boil. Continue stirring and cooking at a rapid boil for 1 minute, then remove from the heat and add the vanilla extract. Stir to combine.
- Let the butter mixture cool for a minute or so, then pour over the cinnamon sugar coated cinnamon roll pieces in the bowl and gently toss to coat. Once they are evenly coated, add the pieces into your prepared bundt pan, making sure they are filled evenly around the pan.
- Bake in a preheated 350 degree oven for 30-35 minutes (Note: if you use a dark bundt pan, you may need to bake for an extra 5-10 minutes), or until the edges are golden brown and the dough is cooked through.
- Remove the pan from the oven and let it sit for 10 minutes before inverting it to a large plate or serving platter. Use the icing to drizzle over the monkey bread and serve warm. Enjoy!
Nutrition
Here are some more breakfast recipes that we love!
- Classic French Toast
- Buttermilk Pancakes
- Easy and Healthy Homemade Granola
- Apple Cinnamon French Toast Bake
- Ham and Cheese Cornbread Muffins
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This Cinnamon Roll Monkey Bread is one of our favorite recipes for an easy breakfast or brunch because it requires minimal prep and absolutely everyone loves it. It’s got all of the gooey caramel of regular monkey bread, but with the delicious substitution of cinnamon rolls instead of biscuits.
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