Cinnamon Roll Monkey Bread is a pull-apart treat that is sweet, perfectly cinnamon-spiced, and drizzled with a cream cheese glaze.

The finished cinnamon roll monkey bread recipe with the cream cheese frosting, showcasing the texture and flavor of this delightful dessert.

Table of Contents

The Best Cinnamon Roll Monkey Bread

My oldest sons favorite treat is a homemade cinnamon roll. While he prefers homemade, he’ll happily eat them from the can if that means he gets a cinnamon roll.

The other day he had several friends over, so I thought it would be fun to make a twist on my traditional monkey bread and make it with canned cinnamon rolls. Not only did this dessert get two thumbs up all around the table, but my son also requested it for his birthday cake in a couple of weeks.

Cinnamon rolls that go into this monkey bread being cut into fourths.

Ingredients

  • Canned Cinnamon Rolls: I use Pillsbury Grands, but any 17.5 oz brand works.
  • Sugar & Cinnamon: Coats the dough for added sweetness and spice.
  • Butter, Brown Sugar, & Vanilla: Gives that cinnamon roll filling flavor.
  • Cooking Spray & Flour: Prevents sticking in the Bundt pan.
  • Icing: Use the pre-made icing from the cinnamon roll package to save time.

The dough cut into fourths and then rolled in cinnamon sugar.

How To Make Cinnamon Roll Monkey Bread

  1. Preheat & Prep: Heat oven to 400°F. Grease and flour a Bundt pan.
  2. Cut Dough: Quarter the cinnamon rolls.
  3. Sugar Coat: Toss dough pieces in a mix of white sugar and cinnamon.
  4. Layer in Pan: Place coated pieces in the pan.
  5. Pour Sauce: Mix melted butter, brown sugar, and vanilla, and pour over dough.
  6. Bake: Bake 25-35 minutes until set.
  7. Cool & Flip: Let it cool, then flip onto a plate.
  8. Add Icing: Drizzle with cinnamon roll icing.

The dough pieces being added to the bundt pan and the brown sugar sauce being poured on top.

Storage

Leftover Cinnamon Roll Monkey Bread?

  • Refrigeration: Only refrigerate cinnamon roll monkey bread if using cream cheese icing. Otherwise, it’s best covered, at room temperature to avoid hardening.
  • Make Ahead: Assemble in a greased Bundt pan, cover, and refrigerate. Before baking, let it reach room temperature (30 minutes), add the brown sugar mixture, and bake at 400°F for 20 minutes.
  • Freezing: Wrap leftovers tightly and store in an airtight container. Freeze for up to 3 months. Thaw in the fridge. Note: Freezing affects texture and flavor. Don’t freeze uncooked dough.

The finished dessert/breakfast displayed on a cake stand, with cream cheese frosting on top, a delicious treat full of flavor.

Savory Breakfast Ideas

Cinnamon roll monkey bread baked and ready to eat, sitting on a cake stand, with icing dripping, delicious and full of flavor.
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4.85 from 19 votes

Cinnamon Roll Monkey Bread

By Chelsea Lords
This pull-apart Cinnamon Roll Monkey Bread is sweet, perfectly cinnamon spiced, and drizzled with a cream cheese glaze.
Prep Time: 15 minutes
Cook Time: 20 minutes
Resting Time: 10 minutes
Total Time: 45 minutes
Servings: 4 – 6 servings (it’s sweet, so a little goes a long way!)

Ingredients 
 

  • 2 cans (17.5 ounces each) Pillsbury Grands cinnamon rolls
  • 1/2 cup white sugar
  • 2 teaspoons ground cinnamon
  • 1/2 cup unsalted butter melted
  • 1/4 cup brown sugar
  • 1 teaspoon pure vanilla extract

Instructions 

  • Preheat the oven to 400 degrees F. Generously grease (with cooking spray) and then lightly flour a large, 12-cup Bundt pan.
  • Remove the cinnamon roll dough and cut each roll into quarters.
  • In a medium bowl, mix together cinnamon and sugar and then toss the cinnamon roll dough quarters in the bowl until well coated.
  • Once coated with cinnamon sugar, add roll pieces to the prepared Bundt pan.
  • Melt butter and stir in the brown sugar and vanilla; pour over the dough in the Bundt pan.
  • Bake for 25-35 minutes, or until no longer gooey in the center. Remove and let cool for 10-15 minutes. Once it's still warm, but no longer hot, you can flip the Cinnamon Roll Monkey bread onto a plate.
  • Transfer the icing from the can into a plastic bag. Snip off the tip with scissors and pipe it all over the cake.

Nutrition

Calories: 360kcal | Carbohydrates: 40g | Protein: 1g | Fat: 23g | Saturated Fat: 15g | Cholesterol: 61mg | Sodium: 11mg | Potassium: 18mg | Fiber: 1g | Sugar: 39g | Vitamin A: 709IU | Calcium: 28mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

 

Meet Chelsea

Hello, and welcome to Chelsea’s Messy Apron! I’m Chelsea, the recipe developer, food photographer, and writer behind the site. I’m passionate about creating simple, reliable, and delicious recipes that anyone can make.

Thanks for stopping by—I hope you find something delicious to make!

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4.85 from 19 votes (5 ratings without comment)

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52 Comments

  1. Sandra L Spector says:

    This was posted on MSN in an article titled Easy Crockpot Desserts that will free up your oven but the recipe clearly describes baking it . Huh????

    Reply
  2. Lana says:

    5 stars
    I made and it turned out great! I waited for about 20 minutes before flipping it over and it stayed together perfectly!!

    Reply
    1. Chelsea Lords says:

      So glad to hear you enjoyed it! Thank you Lana!

      Reply
  3. Judith Norman says:

    not yet, got to get the rolls but they sure look quick and easy compared to “old way”

    Reply
  4. Donna says:

    4 stars
    I think 400 is too high 30 min and it was kinda burned and crunchy. We still ate it! Next time I’ll try 350. It was yummy all in all

    Reply
    1. Chelsea Lords says:

      Thanks for your feedback Donna!

      Reply
  5. Kim says:

    The bottom crystallized made it very hard to eat but still tasted good

    Reply
    1. Chelsea Lords says:

      Glad you enjoyed the flavor! Your oven may run a little hot, maybe try reducing temp 25 degrees next time? 🙂

      Reply
  6. Chris says:

    5 stars
    Thank you for the recipe it was great! Hubby said it’s a keeper. Added raisins and toasted pecans.

    Reply
    1. Chelsea Lords says:

      Yum! So glad you guys enjoyed! Thanks Chris! 🙂

      Reply
  7. Tamara Wilkins says:

    I only had one canned so I cut all the ingredients in half but what would be the cooking time. I know I can’t cut the cooking time and a half

    Reply
  8. Autumn W says:

    5 stars
    We have made this 2x in the last month and we LOVE it. It’s yummy, looks gorgeous and is really easy. Definitely a keeper

    Reply
    1. Chelsea Lords says:

      Yay! I am thrilled to hear this! Thanks so much for sharing Autumn! 🙂

      Reply
  9. Charles says:

    5 stars
    Frist time trying it

    Reply
    1. Chelsea Lords says:

      Yay! Hope you enjoyed! 🙂

      Reply
  10. Dawn Beatty says:

    5 stars
    Fantastic recipe! The entire family thoroughly enjoyed it.

    Reply
    1. Chelsea Lords says:

      So glad to hear it! Thanks Dawn 🙂

      Reply
      1. Tina says:

        I used a raspberry filling in mine as an add in to your recipe and it is amazing!!!!

        Reply
        1. Chelsea says:

          Delish! So happy you enjoyed! Thanks Tina! 🙂

          Reply