Sticky Cinnamon Roll Monkey Bread
Cinnamon Roll Monkey Bread starts with a can of refrigerated cinnamon rolls, which means all the gooey, pull-apart goodness with none of the yeast work. You toss the dough pieces in brown butter and cinnamon sugar, bake until golden, and drizzle on the icing right before you dig in.
It is sweet, sticky, and the kind of warm breakfast that makes a Saturday morning feel special. No one has to know you started with a can.
Why This Monkey Bread Works
The brown butter mixture seeps into every fold, so you get a ribbon of caramel in each bite instead of just a sugar coating on top. The canned rolls bring their own cinnamon swirl, which layers even more spice through the bread.
Because you cut the rolls into quarters and toss them by hand, the pieces nestle together without any fussy arrangement. The top gets those slightly crisp, candied edges while the inside stays soft and pull-apart tender.
Ingredients
- 1 can (12.4 oz) refrigerated cinnamon rolls with icing: Grands Flaky Cinnamon Rolls work well, any brand with separate icing is fine
- ½ cup unsalted butter: salted butter works too, just skip any extra salt
- ½ cup packed brown sugar: light or dark both work; dark gives a deeper molasses note
- 1 tsp vanilla extract: the real stuff makes a difference here
- 1 tsp ground cinnamon: rounds out the warmth, even though the rolls are already spiced
- ½ cup chopped pecans or walnuts: optional, for crunch
- Cooking spray: for greasing the pan
Variations / Substitutions
- Skip the nuts: the bread is just as good without them, or swap in a sprinkle of shredded coconut
- Use a different pan: a 9×5-inch loaf pan works; start checking for doneness 5 minutes early
- Boost the spice: add a pinch of nutmeg or cardamom to the butter mixture for a little warmth that is not just more cinnamon
- Make it extra sticky: double the butter, brown sugar, and vanilla for a more pudding-like texture
If you love this, try my Cinnamon Roll Casserole for another easy breakfast bake with the same shortcut spirit.
How to Make Sticky Cinnamon Roll Monkey Bread
Step 1: Cut the Cinnamon Rolls
Preheat the oven to 350°F (175°C) and coat a 10- or 12-cup bundt pan with cooking spray, getting into all the creases. Open the can of cinnamon rolls, set the icing cup aside, and cut each roll into 4 equal pieces with a sharp knife or kitchen shears. You will have around 32 small dough pillows.
The pieces do not need to be exact. A few larger chunks and a few smaller ones create a nice irregular texture when the bread is pulled apart.
Step 2: Make the Cinnamon Butter Sauce
Melt the ½ cup unsalted butter in a small saucepan over medium heat, then pull it off the stove. Whisk in the ½ cup packed brown sugar, 1 tsp vanilla extract, and 1 tsp ground cinnamon until the sugar dissolves and the mixture is smooth. It will look like a thin caramel, and that is right.
If the butter was hot enough, the sugar will melt almost instantly. A few undissolved granules are fine, they will turn into sticky pockets in the oven.
Step 3: Toss and Layer the Dough
Put all the cut dough pieces into a large bowl. Pour the warm butter mixture over them and gently toss with a flexible spatula or your clean hands until every piece looks glossy and coated.
Layer the coated dough into the prepared bundt pan, scattering them evenly as you go. If you are using the ½ cup chopped nuts, sprinkle them between the layers so they get trapped in the crevices instead of just sitting on top.
Step 4: Bake and Invert the Monkey Bread
Bake for 30 to 35 minutes, until the top is deep golden brown and a toothpick poked into the center comes out clean. Let the pan rest on a cooling rack for 5 minutes, which gives the caramel a moment to set so it does not all slide off.
Run a butter knife around the edges to loosen, place a large plate over the pan, and invert. Lift the pan away slowly. Warm the reserved icing cup in the microwave for 10 seconds, then drizzle it over the whole warm bread. Serve right away while the pieces pull apart cleanly.
A Few Tips for Monkey Bread Success
- Grease, then grease again: bundt pans have tight grooves. Spray thoroughly and use a pastry brush to spread the oil into every ridge so nothing sticks.
- Pecans or walnuts both work: toast them first in a dry skillet to sharpen their flavor before layering.
- Make it ahead: assemble the coated dough in the pan the night before, cover and refrigerate. Add 5 minutes to the bake time straight from the fridge.
- Want a crispier crown: slide the finished bread under the broiler for 60 seconds after inverting, watching the whole time so the caramel bubbles but does not burn.
Bake times can shift slightly depending on your pan:
| Pan type | Size | Bake time |
|---|---|---|
| Bundt | 10 to 12 cups | 30 to 35 mins |
| Loaf pan | 9×5 inches | 28 to 32 mins |
Storing Leftover Monkey Bread
- Refrigerate: keep in an airtight container in the fridge for up to 3 days. The pieces firm up as they cool, but the flavor stays.
- Reheating: warm individual servings in the microwave for 15 to 20 seconds. To refresh a larger portion, cover loosely with foil and heat in a 300°F oven for 10 minutes.
- Serve cold: the bread is sticky and sweet straight from the fridge, too, so do not feel you must reheat.
What to Serve with Monkey Bread
A big platter of scrambled eggs and crispy bacon turns the monkey bread into the centerpiece of a brunch spread. The savory saltiness cuts through the sugar.
A bowl of fresh berries or sliced peaches on the side brings a tart, juicy contrast that keeps the whole plate from feeling one-note.
Frequently Asked Questions
Can I use homemade cinnamon roll dough instead of canned?
Yes. Prepare your favorite yeasted cinnamon roll dough through the first rise, then cut it into small pieces, coat, layer, and bake as written. The texture will be slightly chewier.
My monkey bread came out doughy in the middle. What happened?
It likely needed more time. The dough pieces are dense and the center is the last spot to bake through. Next time, bake 5 to 8 minutes longer and check the middle with a toothpick before pulling it.
Can I add a cream cheese drizzle on top?
Absolutely. Stir together 2 oz softened cream cheese, ⅓ cup powdered sugar, and a splash of milk until smooth. Drizzle it alongside or instead of the canned icing.
Sticky Cinnamon Roll Monkey Bread Recipe
Ingredients
Method
- Preheat oven to 350°F (175°C) and grease a bundt pan well. Cut each cinnamon roll into 4 pieces, set icing aside.
- Melt butter in a small saucepan, then remove from heat. Whisk in brown sugar, vanilla, and cinnamon until smooth.
- Toss dough pieces in the butter mixture, then layer into the bundt pan, scattering optional nuts between layers.
- Bake 30 to 35 minutes until golden and a toothpick comes out clean. Cool 5 minutes, invert onto a plate, warm the icing, and drizzle over the top. Serve warm.
