Cinnamon Roll Monkey Bread is fun and easy twist on the perfect holiday breakfast made with refrigerated cinnamon rolls, brown sugar, butter and cinnamon.

If you liked my recipe for Gooey Monkey Bread and want to try out a rich, holiday version, then you need to try this recipe. Great for Christmas morning, brunch, or a Thanksgiving dessert, Cinnamon Roll Monkey Bread is the perfect sweet, gooey treat and if you're looking for more Breakfast Recipes you should look through our index of them because we have a lot of delicious holiday recipes great for a crowd.

Cinnamon Roll Monkey Bread

CINNAMON ROLL MONKEY BREAD

Cinnamon Roll Monkey Bread from scratch is extremely easy to make, and it looks beautiful on any holiday table. This is one of my favorite recipes for the holidays because of how easy it is to make, and how fun it looks when it comes out of the oven. This version of Monkey Bread has delicious cinnamon roll pieces floating in it, which gives it an unusual and delicious texture.

To make your own Cinnamon Roll Monkey Bread loaf, start by preheating the oven and greasing a bundt pan with cooking spray. If you're thinking of "fixing" the bundt with a flower pot ala "My Big Fat Greek Wedding," wait until after it's finished baking. Also, it's pronounced "boondt."

MORE DELICIOUS HOLIDAY BREAKFAST RECIPES

HOW TO MAKE CINNAMON ROLL MONKEY BREAD

  • Preheat oven to 350 degrees and grease a large bundt pan.
  • Add cinnamon and sugar to a large bowl and stir.
  • Cut each cinnamon roll into six pieces.
  • Add the pieces to the bowl and gently coat them in the cinnamon sugar mixture.
  • Add half the dough balls and arrange them in your bundt pan.
  • In a medium bowl, mix the brown sugar and melted butter.
  • Pour half the butter mixture over the first layer.
  • Arrange the rest of the cinnamon roll pieces in a second layer.
  • Pour the rest of the melted butter mixture over the top and put it in the oven.
  • Bake for 40-45 minutes until it's cooked through and golden brown.

Cinnamon Roll Monkey Bread on Silver Cake Stand

Create a free account to Save Recipes

VARIATIONS ON CINNAMON ROLL MONKEY BREAD

  • Add ins: If you've never tried pecan Monkey Bread, caramel cinnamon roll Monkey Bread, or apple Monkey Bread, then you're missing out. All you have to do to change up the flavor is add the extra ingredients into the bag with the cinnamon sugar and you're ready to go.
  • Toppings:Try dusting the top with cinnamon sugar, confectioner's sugar or brown sugar to make it look even fancier. The cake turns out very shiny, so the matte look of the toppings adds an amazing contrast. Set it on top of a fancy serving plate or cake stand and show off your beautiful work.
  • Nuts: Add chopped nuts like walnuts or pecans for a great crunchy topping like your favorite cinnabon roll.
  • Chocolate Chips: Add chocolate chips to the mixture and topping of your monkey bread for a delicious chocolatey addition!
  • Different Sauces: If you want to use a different sauce than the packet that comes with your cinnamon rolls, try this Salted Caramel Sauce or Chocolate Ganache!

EASY QUICK BREAD RECIPES FOR BREAKFAST:

HOW LONG IS CINNAMON ROLL MONKEY BREAD  GOOD?

  • Serve:You can keep Cinnamon Roll Monkey Bread atroom temperature for up to 2 days. If you do go this route, you should absolutely keep it in an airtight container. If you add any kind of icing or frosting to it, refrigerate instead of storing at room temperature.
  • Store:Cinnamon Roll Monkey Bread is best eaten fresh, since it is difficult to reheat.Put the bread into an airtight container or cover it tightly with plastic wrap and it will last in the fridge for up to 2 days.
  • Freeze:Can you freeze monkey bread after baking? No, you absolutely should not. The sugar gets extremely hard and when you thaw it out it turns into a soggy mess.

Cinnamon Roll Monkey Bread

  • 3/4 cup sugar
  • 2 teaspoons cinnamon
  • 35 ounces Grands Cinnamon Rolls with Icing , (2 packages)
  • 1/2 cup brown sugar
  • 1/2 cup unsalted butter , melted

  • Preheat oven to 350 degrees and grease a large bundt pan.

  • Add cinnamon and sugar to a large bowl and stir.

  • Cut each cinnamon roll into six pieces.

  • Add the pieces to the bowl and gently coat them in the cinnamon sugar mixture.

  • Add half the dough balls and arrange them in your bundt pan.

  • In a medium bowl, mix the brown sugar and melted butter.

  • Pour half the butter mixture over the first layer.

  • Arrange the rest of the cinnamon roll pieces in a second layer.

  • Pour the rest of the melted butter mixture over the top and put it in the oven.

  • Bake for 40-45 minutes until it's cooked through and golden brown.

  • Let cool for five minutes then place a large plate or cake pedestal upside down over the top of your bundt pan and carefully and quickly flip it over to remove the monkey bread from the pan.

  • Top with icing packets drizzled over the top (best if you warm these in a bowl first).

Calories: 412 kcal | Carbohydrates: 56 g | Protein: 4 g | Fat: 20 g | Saturated Fat: 10 g | Cholesterol: 20 mg | Sodium: 663 mg | Potassium: 8 mg | Fiber: 1 g | Sugar: 32 g | Vitamin A: 236 IU | Calcium: 10 mg | Iron: 1 mg

Keyword: Cinnamon Roll Monkey Bread

Cinnamon Roll Monkey Bread

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.