Cinnamon Roll Monkey Bread Recipes
Soft cinnamon roll pieces baked into a gooey, pull-apart loaf with buttery brown sugar and a creamy glaze. Perfect for brunch or dessert.
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Servings:
Ingredients
Main Ingredients
- 32 oz refrigerated cinnamon roll dough cut into 1-inch pieces
- 0.5 cup granulated sugar
- 2 tsp ground cinnamon
- 0.8 cup light brown sugar packed
- 0.5 cup unsalted butter, melted
- 1 tsp vanilla extract
- 0.5 cup chopped pecans optional
- 1.1 cup powdered sugar for glaze
- 2.5 tbsp milk for glaze, more as needed
- 2 oz cream cheese, softened for glaze
Instructions
Preparation Steps
- Preheat oven to 350°F. Generously grease a 10–12 cup bundt pan.
- Mix granulated sugar with cinnamon in a large bowl.
- Cut the cinnamon roll dough into 1-inch pieces.
- Toss dough pieces in the cinnamon sugar until evenly coated.
- Layer half the coated dough in the pan and sprinkle with pecans.
- Whisk melted butter, brown sugar, and vanilla until glossy and combined.
- Pour half the butter mixture over the dough, add remaining dough, then pour the rest on top.
- Bake 30–35 minutes until puffed, deep golden, and the center is cooked through.
- Cool 10 minutes, then invert onto a serving plate and remove the pan.
- Beat powdered sugar, milk, and cream cheese until smooth; drizzle over warm bread.
Notes
Swap pecans for walnuts, add diced apples, or finish with a caramel drizzle. To make ahead, assemble in the pan, cover, and refrigerate up to 12 hours; bake straight from the fridge, adding 3–5 minutes. Store leftovers covered at room temperature for 1 day or refrigerate up to 3 days; rewarm briefly before serving.
This recipe is an original creation inspired by classic Cinnamon Roll Monkey Bread Recipes flavors. All ingredient ratios and instructions are independently developed.