Cinnamon Roll Monkey Bread

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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4.84 from 18 votes

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

Prep Time15

Cook Time20

Resting Time10

Total Time45

Course: Breakfast, Dessert

Cuisine: American

Keyword: cinnamon roll monkey bread

Servings: servings (it’s sweet, so a little goes a long way!)

Author: Chelsea Lords

Equipment

Large Bundt pan 12-cup

Ingredients

2 (17.5-ounce) cans Pillsbury Grands cinnamon rolls
1/2 cup granulated sugar
2 teaspoons ground cinnamon
1/2 cup unsalted butter melted
1/4 cup brown sugar
1 teaspoon vanilla extract

US - Metric

Instructions

Preheat oven to 400°F. Generously grease (with cooking spray), 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, 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.

Video

Notes

Storage: Only keep Cinnamon Roll Monkey Bread in the fridge if using cream cheese icing. Otherwise, it’s best covered at room temperature to avoid hardening. To freeze, wrap leftovers tightly and store in an airtight container. Freeze for up to 3 months. Thaw in the fridge. Freezing affects texture and flavor. Don’t freeze uncooked dough.

Nutrition