This is the kind of recipe that makes mornings feel celebratory without a lot of fuss. It’s sticky, pull-apart, and uses store-bought cinnamon rolls to do the heavy lifting. If you’re short on time but want maximum reward, this delivers: caramelized edges, soft pillowy bites, and the sweet glaze drizzled on top.
I write this for busy bakers who want big flavor with minimal technique. The recipe is straightforward and forgiving—great for a weekend brunch or a quick dessert when friends drop by. Read through once, follow the steps in order, and you’ll have a show-stopping monkey bread in under an hour.
Below I walk you through what to gather, the exact how-to, swaps and troubleshooting, and practical storage tips. No fluff, just clear directions and a few tips so your Cinnamon Roll Monkey Bread turns out golden and irresistible every time.
What You’ll Gather
- 32oz. tubes of cinnamon rolls with icing — ready-made dough and icing save time; plan to use enough tubes to total about 32 ounces (examples like Pillsbury Grands come in smaller tubes, so you’ll need more than one).
- ½ cup white sugar — pairs with cinnamon to coat the pieces for light crunch and sweet balance.
- 2 teaspoons ground cinnamon — the key spice; toss with the white sugar for even flavor.
- ½ cup (1 stick) unsalted butter, melted — used to coat the dough pieces so the sugar and cinnamon cling and brown.
- 1 cup brown sugar, packed — makes the caramel that bubbles and coats the bottom (and then top after inverting).
- ½ cup (1 stick) unsalted butter — combined with the brown sugar to form the caramel; this is the second butter measure called for in the method.
Mastering Cinnamon Roll Monkey Bread: How-To
- Preheat oven to 350°F (175°C). Grease a Bundt pan thoroughly so the monkey bread will release easily.
- Open the tubes of cinnamon rolls and set the icing containers aside for later. Cut each cinnamon roll into quarters.
- In a large mixing bowl, stir together ½ cup white sugar and 2 teaspoons ground cinnamon.
- Add the cut cinnamon roll pieces to the bowl. Pour the ½ cup (1 stick) unsalted butter, melted, over the pieces and toss gently so the pieces are evenly coated with the melted butter and the cinnamon-sugar mixture.
- Arrange the coated cinnamon roll pieces in the prepared Bundt pan in an even layer.
- In a small saucepan over medium heat, combine the remaining ½ cup (1 stick) unsalted butter and 1 cup packed brown sugar. Stir until the butter is melted and the brown sugar is fully dissolved and the mixture is smooth and slightly bubbling.
- Pour the brown sugar-butter mixture evenly over the cinnamon roll pieces in the Bundt pan.
- Bake in the preheated oven for 30–35 minutes, checking at 30 minutes. The monkey bread is done when it is golden brown, the top is crisp, and the caramel is bubbling around the edges.
- Remove from the oven and let the monkey bread cool in the pan for about 10 minutes. Then carefully invert the pan onto a serving plate; if it does not release immediately, let it sit an additional 2–3 minutes and try again.
- While the monkey bread is still warm, drizzle the reserved icing over the top. If desired, warm the icing briefly in the microwave to make drizzling easier.
What You’ll Love About This Recipe
You get big bakery flavor with small effort. Using canned cinnamon rolls means consistent texture and flavor every time—no proofing, no shaping. The two-step butter method (one for the dough pieces, one for the brown sugar caramel) creates layers: a tender, sugared interior and a glossy, sticky exterior.
This recipe is forgiving. Slightly underbaked pieces remain soft; slightly overbaked sections just get crispier and more caramelized. It’s ideal for serving family-style—pull-apart sharing is part of the charm. Plus, the final icing step is quick and transforms it from good to irresistible.
Flavor-Forward Alternatives
Want to tweak the profile without changing the method or quantities? Try adding mix-ins or finishes right before baking or at the very end. A handful of chopped nuts mixed in with the coated dough pieces adds crunch and a toasty note. A little citrus zest sprinkled into the glaze brightens the sweetness. For a tangy contrast, finish with a cream cheese-style drizzle (warm the icing and fold in a scoop of softened, unsweetened cream cheese) and drizzle sparingly so it doesn’t overwhelm the pull-apart texture.
Prep & Cook Tools
- Bundt pan — the shape is what gives monkey bread its dramatic pull-apart form; grease it well.
- Large mixing bowl — for tossing rolls with cinnamon-sugar and butter.
- Small saucepan — to make the brown sugar-butter caramel.
- Spoon or spatula — for pouring and spreading the caramel evenly over the pieces.
- Cutting board and knife — to quarter the cinnamon rolls cleanly.
- Serving plate — choose one slightly larger than the Bundt to catch any drips when you invert.
Troubleshooting Tips
If the monkey bread sticks in the pan: make sure you greased the Bundt pan thoroughly. Allowing the bread to cool for the suggested 10 minutes is key; if it resists, give it another 2–3 minutes before attempting to invert. Running a thin knife around the edges is a last resort but usually unnecessary with proper greasing.
If the caramel isn’t bubbling by 30 minutes: ovens vary. Continue baking in 5-minute increments until you see bubbling around the edges and a deep golden color. If the top looks pale but edges are bubbling, you can tent lightly with foil to prevent over-browning while the center finishes.
If the center is doughy: check your oven temperature with an oven thermometer. Dense centers often signal an oven that runs cool or that the Bundt was overcrowded. For future bakes, reduce the number of rolls per pan or bake a touch longer.
Seasonal Ingredient Swaps
Late summer and fall: fold in a small handful of finely chopped dried apples or sprinkle a pinch of nutmeg with the cinnamon for autumnal warmth.
Winter holiday: add a tablespoon of orange zest into the cinnamon-sugar mixture to lift the richness, or toss in a few chopped roasted pecans for texture.
Spring: keep it light with citrus zest in the glaze and a few toasted almond slivers on top after drizzling the icing.
Chef’s Rationale
I rely on two butter stages for texture contrast. The first melted butter lightly coats each piece so the cinnamon-sugar adheres and the pieces brown evenly. The second butter melts with the brown sugar to create a sticky, shiny caramel that bonds the pieces together and produces the signature pull-apart edges.
Using ready-made cinnamon rolls saves time and ensures a consistent crumb. The method focuses on melting and dissolving sugars properly and allowing short resting periods (cooling in the pan) so the caramel sets just enough to release cleanly without tearing the bread apart.
Cooling, Storing & Rewarming
Cool the monkey bread in the pan about 10 minutes, then invert onto a serving plate. If you’ll serve later the same day, keep it at room temperature covered loosely with foil for up to 4 hours to retain surface crispness. For longer storage, let it cool completely, then wrap tightly and refrigerate for up to 2 days.
To rewarm: heat individual pieces in a microwave for 10–15 seconds or place the whole (covered) ring in a 300°F oven for 10–12 minutes until warmed through. If the glaze has hardened, warm it slightly in the microwave and re-drizzle before serving.
Your Questions, Answered
Q: Can I use a different pan?
A: A Bundt pan gives this its classic look, but you can use a tube pan or a large round cake pan. Baking time may vary—start checking at 25–30 minutes.
Q: What if I only have small cinnamon roll tubes?
A: Use multiple tubes to reach the total dough volume needed; the ingredient note about 32 ounces is your target. The exact number of rolls depends on package size.
Q: Can I make this ahead?
A: Assemble but don’t pour the brown sugar caramel until ready to bake, then refrigerate. Bring to room temperature before baking and add a few extra minutes to the bake time if cold.
In Closing
This Cinnamon Roll Monkey Bread is a forgiving, high-reward bake that’s perfect for mornings, special occasions, or casual weekends. Follow the steps in order, grease your pan well, and don’t rush the brief resting time after baking. The result: a gooey, caramel-coated centerpiece that’s easy to share and hard to resist.
Make it once as written, then experiment with small additions to match the season or your mood. Enjoy the pull-apart happiness—then tell someone to come over for coffee.
Cinnamon Roll Monkey Bread
Ingredients
Ingredients
- 32 oz.tubes of cinnamon rolls with icing such as Pillsbury Grands, typically in 12 oz versions, so will need more than 1 tube
- 1/2 cupwhite sugar
- 2 teaspoonsground cinnamon
- 1/2 cup1 stick unsalted butter melted
- 1 cupbrown sugarpacked
- 1/2 cup1 stick unsalted butter
Instructions
Instructions
- Preheat oven to 350°F (175°C). Grease a Bundt pan thoroughly so the monkey bread will release easily.
- Open the tubes of cinnamon rolls and set the icing containers aside for later. Cut each cinnamon roll into quarters.
- In a large mixing bowl, stir together ½ cup white sugar and 2 teaspoons ground cinnamon.
- Add the cut cinnamon roll pieces to the bowl. Pour the ½ cup (1 stick) unsalted butter, melted, over the pieces and toss gently so the pieces are evenly coated with the melted butter and the cinnamon-sugar mixture.
- Arrange the coated cinnamon roll pieces in the prepared Bundt pan in an even layer.
- In a small saucepan over medium heat, combine the remaining ½ cup (1 stick) unsalted butter and 1 cup packed brown sugar. Stir until the butter is melted and the brown sugar is fully dissolved and the mixture is smooth and slightly bubbling.
- Pour the brown sugar-butter mixture evenly over the cinnamon roll pieces in the Bundt pan.
- Bake in the preheated oven for 30–35 minutes, checking at 30 minutes. The monkey bread is done when it is golden brown, the top is crisp, and the caramel is bubbling around the edges.
- Remove from the oven and let the monkey bread cool in the pan for about 10 minutes. Then carefully invert the pan onto a serving plate; if it does not release immediately, let it sit an additional 2–3 minutes and try again.
- While the monkey bread is still warm, drizzle the reserved icing over the top. If desired, warm the icing briefly in the microwave to make drizzling easier.
Equipment
- Bundt Cake Pan
Notes
Prevent Over Baking
This is one dessert (or breakfast) you do not want to over bake. The little pieces of dough bake quickly and can get hard if you cook too long. Then it turns into Monkey rocks.
Pans Matter
When you use darker pans, you have to adjust the temperature by 25 degrees. In the case of these rolls, the can noted 375 and so I lowered to 350 to compensate for the type of Bundt pan. If the rolls say 350 and you use a dark pan, lower to 325. Black pans heat up faster and you can overcook easily
