And make this delightful twist on the classic holiday breakfast with Cinnamon Roll Monkey Bread Recipe. With an easy recipe using refrigerated dough, rich brown sugar, creamy butter, and fragrant cinnamon, this treat is so easily made yet utterly irresistible.

If you loved our Gooey Monkey Bread, this festive version will surely delight. Perfect for Christmas morning, a leisurely brunch, or even as a Thanksgiving dessert, Cinnamon Roll Monkey Bread is sweet, sticky, and certain to satisfy a crowd. For more Breakfast Recipes, check out our collection for more holiday favorites everyone is sure to love.

CINNAMON ROLL MONKEY BREAD 

Cinnamon Roll Monkey Bread, surprisingly enough, is amazingly easy to make and brings a near magical touch to any holiday table. This family-favorite recipe really shines during the holidays because it’s incredibly quick to make and a showstopper straight out of the oven. Adding cinnamon roll bites through this bread provides a fun, irresistible texture that sets this version apart, making it as fun to eat as it is to serve.

To make your very own Cinnamon Roll Monkey Bread loaf, preheat oven and grease 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 done baking. Also, it’s pronounced “boondt.

HOW TO MAKE Cinnamon Roll Monkey Bread Recipe

Preheat the oven to 350°F and heavily grease a large Bundt pan. In a large bowl mix together cinnamon and sugar until well combined. Cut each cinnamon roll into six bite-sized pieces. Gently toss them in the cinnamon sugar mixture until well coated.

Layer half of the cinnamon roll pieces in the greased Bundt pan. In another bowl, whisk together the melted butter and brown sugar until smooth. Pour half of the butter mixture over the first layer of dough balls. Create a second layer with the remaining cinnamon roll pieces and pour the remaining butter mixture over the top.

Bake the Bundt pan in the oven for 40-45 minutes or until the monkey bread turns golden brown and is fully cooked. Let it cool for a bit, then set it out and enjoy this sweet, warm treat.

LSI Words: golden brown, bite-sized pieces, dough balls, cinnamon sugar blend, buttery mixture, baked dessert, holiday brunch, oven-baked

• HOW TO STORE CINNAMON ROLL MONKEY BREAD
• Serve: Cinnamon Roll Monkey Bread can be stored up to 2 days at room temperature. Just be sure to store in an airtight container to keep fresh. If you’ve used any kind of icing or frosting, refrigerate rather than leave out.
• Storage: This dessert is best fresh, as it is a bit finicky to reheat just right. To store leftovers: place bread in an airtight container or wrap it tightly in plastic wrap. It will be fresh in the refrigerator for 2 days.
• Freeze: Can it be frozen? The short answer is no. Freezing solidifies sugar, and when defrosted, makes the bread way too soggy and missing texture.

cinnamon roll monkey bread

ketoinsides.com

Cinnamon Roll Monkey Bread is the easiest, crowd-pleaser of a recipe for the holidays. Done with cinnamon roll dough pieces coated in cinnamon sugar and layered with a rich brown sugar butter mixture, it's baked into a golden, gooey pull-apart treat. Warm, be it breakfast or dessert, its soft sweet texture is just a delight.

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Ingredients

  

• 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

Instructions

 

• 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.
• In the second layer, place the remaining pieces of cinnamon rolls. Pour the remaining mixture of melted butter over and bake.
• Bake for 40-45 minutes until golden brown and cooked through.
• 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.

Notes

Bundt Pan Size: You need a large Bundt pan to avoid spills when baking. For this, you will want a 12-cup pan.
Cinnamon Roll Dough: Conveniently, this recipe contains store-bought refrigerated cinnamon rolls, but of course, you can make your own homemade dough if you want it to be more personal.
Mix-ins: Chopped nuts, such as pecans or walnuts, can be added in between the layers for added texture and flavor. You could also sprinkle in mini chocolate chips.
Serving: This bread is best when it’s warm. Let it cool just enough so that it doesn’t stick when you flip it out, but don’t cool too long, or the caramelized sugar will harden.
Storage: If not serving right away, store leftovers in an airtight container at room temperature up to 2 days or in the fridge if frosted. Reheat gently in the microwave to restore its gooey texture.
Icing Tip: Warm the icing packets slightly before drizzling to help with a nice even application across your monkey bread.