Easy Cinnamon Roll Monkey Bread Recipe
Easy Cinnamon Roll Monkey Bread Recipe — it’s basically a mountain of sweet, gooey, cinnamon-y goodness made with those pre-made cinnamon rolls in a can. Yep, I said it. We’re not baking from scratch today, people. We’re taking shortcuts and making something ridiculously delicious and fun to eat. Trust me, even if you think you’re above canned cinnamon rolls (I used to be!), this will win you over.
My husband, bless his heart, is a SWEET TOOTH. I swear he could live on dessert alone. So, when I first made this monkey bread, his eyes practically popped out of his head. Now, every time he sees those cans of cinnamon rolls in the fridge, he starts dropping not-so-subtle hints. The kids LOVE pulling it apart. It’s messy, sticky, and totally worth the sugar rush. Once, I tried to get fancy and add walnuts. Total fail. Stick to the basics, friends. This is pure, unadulterated comfort food.
Why You’ll Love This Easy Cinnamon Roll Monkey Bread Recipe
- It’s embarrassingly easy. Like, so easy you’ll feel a little guilty. But who cares? It’s delicious.
- Seriously kid-friendly. Get them involved! They’ll love tearing the cinnamon rolls and dipping them in the butter mixture (and probably licking their fingers).
- Perfect for brunch, dessert, or, let’s be honest, a sneaky midnight snack.
- It looks impressive but requires zero fancy baking skills. Hello, potluck superstar!
- It’s basically an excuse to eat a whole can of cinnamon rolls without any shame.
How to Make It
Okay, so here’s the deal. First, you’re gonna preheat your oven. Don’t forget! I do ALL THE TIME. While that’s heating up, grab a bundt pan. If you don’t have one, uh…borrow one? Or use a regular cake pan, it’ll still be yummy, just not as pretty. Spray that thing with non-stick spray like your life depends on it. Trust me, you don’t want your monkey bread sticking.
Now, open those cinnamon roll cans. Pop! That sound is the sound of pure happiness. Cut each cinnamon roll into quarters. Don’t be a perfectionist, just hack away at them.
In a separate bowl, melt the butter. I usually just nuke it in the microwave. Then, stir in the brown sugar and cinnamon. This is where the magic happens, folks. This is the goo that makes everything amazing.
Dip each piece of cinnamon roll dough into the butter mixture and then arrange them in the bundt pan. Just pile them in there! Don’t overthink it.
Pour any remaining butter mixture over the top. Don’t let that goodness go to waste!
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Bake it until it’s golden brown and gooey. Check it with a toothpick. If it comes out clean-ish, you’re good to go. Let it cool for a few minutes (if you can wait that long) and then invert it onto a plate.
BOOM. Monkey bread.
Ingredient Notes
- Canned Cinnamon Rolls: Okay, I know, I know. Homemade is always better. But seriously, for this recipe, the canned stuff is the way to go. It’s easy, it’s consistent, and it just works. Don’t judge me.
- Butter: Use real butter! Margarine is not your friend here. Trust me, it makes a difference. I usually use salted because that’s what I have on hand, but unsalted works too.
- Brown Sugar: Light or dark, doesn’t matter. I usually use light because it’s what I have, but dark brown sugar will give it a richer flavor.
- Cinnamon: Don’t skimp on the cinnamon! It’s what makes it monkey bread, not just butter-bread. You CAN use pumpkin spice in the fall, and it’s heaven.
- Non-Stick Spray: Very important! Unless you want to spend an hour scraping monkey bread out of your bundt pan.
Recipe Steps:
- Preheat your oven and grease a bundt pan.
- Cut each cinnamon roll into quarters.
- Melt butter; stir in brown sugar and cinnamon.
- Dip each dough piece into the butter mixture.
- Arrange the dipped dough in the bundt pan.
- Pour remaining butter mixture over the dough.
- Bake until golden brown and cooked through.
- Let cool slightly before inverting onto a plate.
What to Serve It With
Honestly? Nothing. It’s perfect on its own. But, if you’re feeling fancy, a scoop of vanilla ice cream is always a good idea. Or maybe a drizzle of caramel sauce. Coffee is a MUST!
Tips & Mistakes
- Don’t overbake it! It’s better to be a little gooey than dry.
- If you don’t have a bundt pan, use a regular cake pan.
- Feel free to add nuts, chocolate chips, or whatever else you like. But honestly, it’s pretty perfect as is.
- I once tried to use a tube pan with a removable bottom. Disaster! The butter leaked everywhere. Learn from my mistakes.
Storage Tips
If you have any leftovers (which is unlikely), store them in an airtight container at room temperature. Honestly, though, it’s best eaten fresh. Cold monkey bread is still pretty good, especially straight from the fridge for breakfast, but it’s not quite the same. No judgement if you do that though, I’ve been there!
Variations and Substitutions
- Nuts: Like I said, I tried walnuts once. It wasn’t my favorite. But pecans might be good!
- Chocolate Chips: Throw some chocolate chips in there! Why not?
- Spices: Experiment with different spices. Nutmeg, allspice, even a little cardamom could be interesting.
- Frosting: I usually skip the frosting that comes with the cinnamon rolls, but you can totally use it! Or make your own cream cheese frosting. Ooh, now that’s an idea…
Frequently Asked Questions
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Easy Cinnamon Roll Monkey Bread Recipe
Ingredients
Main Ingredients
- 8 oz refrigerated cinnamon roll dough about 2 cans
- 0.5 cup unsalted butter melted
- 0.75 cup brown sugar packed
- 1 tsp ground cinnamon
- 0.25 cup granulated sugar
- 0.25 cup chopped pecans optional
- 0.5 cup cream cheese frosting from the cinnamon roll package
Instructions
Preparation Steps
- Preheat the oven to 350°F (175°C). Grease a bundt pan with some butter.
- In a small bowl, mix the granulated sugar and ground cinnamon.
- Cut each cinnamon roll into quarters and roll the dough quarters in the cinnamon sugar mixture.
- Place half of the cinnamon-sugared dough quarters into the bundt pan, sprinkle half of the chopped pecans on top.
- Drizzle half of the melted butter and half of the brown sugar over the dough layer.
- Repeat layering with remaining dough quarters, pecans, melted butter, and brown sugar.
- Bake in the preheated oven for 25-30 minutes until golden brown and puffed.
- Let the monkey bread cool for 10 minutes, then invert onto a serving plate. Drizzle with the cream cheese frosting.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
