Cinnamon Roll Monkey Bread

Cinnamon Roll Monkey Bread is a pull-apart treat that is sweet, perfectly cinnamon-spiced, and drizzled with a cream cheese glaze.

author’s note

He Asked for This Instead of Birthday Cake!

My oldest son’s favorite treat is a homemade cinnamon roll. And while homemade is always his first choice, he’ll happily eat the canned ones if it means he gets a cinnamon roll. I can’t really blame him!

When he had a few friends over, I thought it would be fun to take my traditional monkey bread and make it with canned cinnamon rolls. Something easy to throw together, but a little more fun than baking the rolls the usual way. Plus, the icing is already included, which makes the whole thing even easier.

I cut the rolls into pieces, tossed them in cinnamon sugar, and added a buttery brown sugar sauce before baking. Once it was out of the pan, I drizzled the icing over the top and served it warm so everyone could pull off pieces.

It got two thumbs up all around the table, but the best part was my son asking if we could have it for his birthday cake.

Ingredients

Ingredient	Tip
Canned Cinnamon Rolls	I use Pillsbury Grands, but any 17.5-ounce brand works.
Sugar & Cinnamon	Coats the dough for added sweetness & spice.
Butter, Brown Sugar, & Vanilla	Adds that classic cinnamon roll filling flavor.
Cooking Spray & Flour	Helps prevent sticking in the Bundt pan.
Icing	Use the icing from the cinnamon roll package to save time.

Featured Comment

We have made this 2x in the last month and we LOVE it. It’s yummy, looks gorgeous and is really easy. Definitely a keeper!
– Autumn

54 More Reviews

How To Make Cinnamon Roll Monkey Bread

Preheat & Prep: Heat oven to 400°F. Grease and flour a Bundt pan.
Cut Dough: Quarter the cinnamon rolls.
Sugar Coat: Toss dough pieces in a mix of white sugar and cinnamon.
Layer in Pan: Place coated pieces in the pan.
Pour Sauce: Mix melted butter, brown sugar, and vanilla, and pour over dough.
Bake: Bake 25-35 minutes until set.
Cool & Flip: Let it cool, then flip onto a plate. Drizzle with cinnamon roll icing.

Storage

Leftover Cinnamon Roll Monkey Bread

Store: Once cooled, cover tightly. Follow the icing package’s storage directions; refrigerate if the icing requires it. Homemade cream cheese icing needs refrigeration, too.
Reheat: Warm individual portions in short microwave bursts just until soft.
Freeze: Wrap baked leftovers tightly and freeze in an airtight container for up to 3 months. Thaw in the refrigerator & gently reheat. The texture is best freshly baked.

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4.84 from 18 votes

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Cinnamon Roll Monkey Bread

By Chelsea Lords

This pull-apart Cinnamon Roll Monkey Bread is sweet, perfectly cinnamon spiced, and drizzled with a cream cheese glaze.

Prep Time: 15

Cook Time: 20

Resting Time: 10

Total Time: 45

Servings: servings (it’s sweet, so a little goes a long way!)

Video

Equipment

Bundt pan 12-cup

Ingredients

▢ 2 (17.5-ounce) cans cinnamon rolls Pillsbury Grands
▢ 1/2 cup granulated sugar
▢ 2 teaspoons ground cinnamon
▢ 1/2 cup unsalted butter melted
▢ 1/4 cup brown sugar
▢ 1 teaspoon vanilla extract

Instructions

Preheat oven to 400°F. Generously grease (with cooking spray), then lightly flour a large, 12-cup Bundt pan.
Remove the cinnamon roll dough and cut each roll into quarters.
In a medium bowl, mix together cinnamon and sugar, then toss the cinnamon roll dough quarters in the bowl until well coated.
Once coated with cinnamon sugar, add roll pieces to the prepared Bundt pan.
Melt butter and stir in the brown sugar and vanilla; pour over the dough in the Bundt pan.
Bake for 25–35 minutes, or until no longer gooey in the center. Remove and let cool for 10–15 minutes. Once it’s still warm, but no longer hot, you can flip the Cinnamon Roll Monkey bread onto a plate.
Transfer the icing from the can into a plastic bag. Snip off the tip with scissors and pipe it all over the cake.

Final step! Please let us know how it was by leaving a review.

Recipe Notes

Storage: Only keep Cinnamon Roll Monkey Bread in the fridge if using cream cheese icing. Otherwise, it’s best covered at room temperature to avoid hardening. To freeze, wrap leftovers tightly and store in an airtight container. Freeze for up to 3 months. Thaw in the fridge. Freezing affects texture and flavor. Don’t freeze uncooked dough.