This cinnamon roll monkey bread is a warm, gooey pull-apart treat that combines everything I love about cinnamon rolls with the fun, shareable style of monkey bread. It’s coated with cinnamon sugar, baked until golden, and finished with a sweet glaze that makes every bite irresistible.

Why You’ll Love This Recipe

I love how simple this recipe is to put together, especially since it uses store-bought cinnamon rolls for a shortcut. The result is a soft, sticky, caramelized bread that feels like a mix between dessert and breakfast. I also enjoy that it’s perfect for gatherings because everyone can grab a piece with their fingers. The combination of buttery sugar glaze, cinnamon, and dough makes this recipe one I reach for whenever I want to impress with minimal effort.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Refrigerated cinnamon roll dough

• Granulated sugar

• Ground cinnamon

• Unsalted butter

• Brown sugar

• Cream cheese frosting (from the cinnamon roll package or homemade)

Directions

1. I preheat the oven to 350°F (175°C) and grease a bundt pan.

2. I cut each cinnamon roll into quarters.

3. In a small bowl, I mix sugar and cinnamon. I toss the dough pieces in the mixture until coated.

4. I place the coated pieces evenly into the prepared bundt pan.

5. I melt butter with brown sugar, stir well, and pour it over the dough in the pan.

6. I bake for 35–40 minutes, or until golden brown and cooked through.

7. I let it cool for about 10 minutes, then carefully invert the bread onto a serving plate.

8. I drizzle with cream cheese frosting before serving.

Servings and timing

This cinnamon roll monkey bread serves about 8–10 people. The total time is around 55 minutes, including 15 minutes of prep and 40 minutes of baking.

Variations

I sometimes add chopped pecans or walnuts for a bit of crunch. Another fun twist I like is mixing in some mini chocolate chips before baking. For a fall version, I add a little pumpkin spice to the sugar coating. If I want extra indulgence, I drizzle caramel sauce over the top along with the glaze.

Storage/Reheating

I store leftovers covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, I place pieces in the microwave for 15–20 seconds until warm, or warm the whole dish in the oven at 300°F (150°C) for about 10 minutes.

FAQs

Can I make cinnamon roll monkey bread ahead of time?

Yes, I often assemble it the night before, cover it, and refrigerate. I bake it fresh in the morning.

Can I freeze cinnamon roll monkey bread?

I can freeze it after baking by wrapping it tightly. When I want to serve, I thaw overnight and reheat in the oven.

Do I need a bundt pan to make this?

No, I’ve also baked it in a 9×13-inch pan, but I like the bundt pan shape because it helps the bread bake evenly and look pretty.

Can I make this without store-bought dough?

Yes, I can use homemade cinnamon roll dough, but it adds extra prep time. The store-bought dough keeps things simple and quick.

How do I keep the bread from sticking to the pan?

I make sure to grease the pan really well with butter or nonstick spray, especially around the edges and in the grooves.

Conclusion

This cinnamon roll monkey bread is one of my favorite quick and crowd-pleasing recipes. I love how it takes the flavors of cinnamon rolls and transforms them into a fun, pull-apart bread that works for breakfast, brunch, or dessert. With its gooey texture, sweet glaze, and endless variations, it’s a recipe I keep coming back to whenever I want something easy and impressive.

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