This cinnamon roll monkey bread is a delicious cinnamon sugar pull apart drizzled with a sweet icing that is so good for breakfast or dessert. It’s super easy, and perfect for the holidays!
I love traditional monkey bread, but this cinnamon roll version gets an extra cinnamon-y boost with the cinnamon filling from canned cinnamon rolls. And an extra sweet boost from the icing drizzled on top. It’s the perfect breakfast or dessert option for those who love cinnamon sweets.
Each piece of the monkey bread gets a little bit of crispy crunchy edge, and most of them are loaded with almost a caramel like consistency on the outside of the piece. Bursting with the soft, sweet, tender dough in the middle. It’s perfectly cinnamony. And the cinnamon roll icing on the top gives it that extra goodness, that no one will be able to turn away.
They’re such a fun twist on cinnamon rolls, and only takes about 10 minutes of prep so you can have those amazing flavors in your mouth in less than an hour, so you don’t have to wait for the dough to rise, or any of that nonsense with traditional cinnamon rolls.
I love making this for a holiday breakfast like Thanksgiving morning, or Christmas, or New Year’s Day. It’s perfect for an easy stress free breakfast, that can be ready in practically no time, but feels (and tastes) extra special and delicious!
Serve it up with some fresh fruit, bacon or sausage, and a cheesy breakfast casserole to make it a full meal. Great for breakfast, or brunch.
How to make Cinnamon Roll Monkey Bread?
- Cut your cinnamon rolls each into 6 pieces.
- Add the cinnamon and sugar to a large ziplock bag and shake them up until they are mixed. Add the cinnamon roll pieces to the cinnamon sugar bag and shake it all up until the pieces are coated in the mixture.
- Add the pieces to a greased bundt pan.
- Stir together the melted butter, and brown sugar in a medium sized bowl.
- Pour the caramel like mixture over the top of the monkey bread pieces.
- Bake the monkey bread until the pieces are golden and cooked through.
- Let the pan cool for about 5 minutes, then flip it over onto a large plate.
- Let the pan sit for another 10 minutes, then drizzle the icing from the cans over the top.
Tips for making Cinnamon Roll Monkey Bread:
- Instead of using Grands sized cinnamon rolls you can also use the smaller cans. I recommend using 3 of the smaller cans of rolls, and cutting each roll into 4 pieces instead of 6.
- If you don’t have a bundt pan available, you can also make this monkey bread in a 9×13 pan and bake for about 30 minutes instead of 40-45.
- Don’t let the monkey bread cool for too long in the pan before flipping it onto a serving dish. The caramel could start to cool and will stick to the edges of the bundt pan.
- If a piece of the pull apart bread happens to stick to the edges of the pan, you can quickly grab it out and place it right in it’s spot. It shouldn’t be noticeable at all.
How to store leftover cinnamon roll monkey bread?
Leftover cinnamon roll monkey bread can be kept in an airtight container or covered with plastic wrap or foil at room temperature for up to 2 or 3 days.
I don’t recommend freezing any leftover monkey bread as it will lose it’s nice fluffy texture and turn soggy.
This cinnamon roll monkey bread is the perfect cinnamon, and caramel sweet treat. It’s perfect for a fun breakfast (and sweet enough for dessert). Who can say no to deliciously sweet cinnamon sugary bread pieces?!
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Cinnamon Roll Monkey Bread
- 3/4 cup granulated sugar
- 1 TBS ground cinnamon
- 35 oz Pillsbury Grands! Cinnamon Roll cans (2 cans about 17.5oz each)
- 1/2 cup unsalted butter (1 stick, melted)
- 1/2 cup brown sugar
- Preheat the oven to 350 degrees Fahrenheit. Spray a 9inch bundt pan with non stick spray, and set aside.
- Cut each cinnamon roll into 6 pieces.
- Combine the granulated sugar and cinnamon in a 1 gallon ziplock bag, and shake them until mixed together.
- Add the cinnamon roll pieces to the bag and shake it all up until they are evenly coated in the cinnamon sugar mixture.
- Place the biscuit pieces into the prepared bundt pan
- Add the melted butter and brown sugar to a small bowl and stir it all together.
- Pour the mixture evenly over the biscuits in the pan.
- Place the pan in the oven and bake for 35 to 45 minutes, until the pieces are cooked through and the top is golden brown.
- Let the monkey bread cool for 5 minutes in the pan.
- Place a plate or cake stand upside down over the top of the monkey bread and flip them over together so the monkey bread comes out on the plate.
- Let the monkey bread sit on the plate or stand for about 10 minutes.
- Add the icing from the cinnamon roll cans to a small bag and snip the corner of the bag off. Drizzle the icing evenly over the top of the monkey bread and enjoy.