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Cinnamon roll monkey bread on a glass plate with a few pieces taken out showing the inside of the bread.
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5 from 2 votes

Cinnamon Roll Monkey Bread

Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Servings: 16
Calories: 315kcal


  • 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.


Calories: 315kcal | Carbohydrates: 50g | Protein: 3g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 328mg | Potassium: 157mg | Fiber: 1g | Sugar: 30g | Vitamin A: 179IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg