Cinnamon Roll Monkey Bread: A Sweet Twist on a Classic Favorite

There’s something intoxicating about the aroma of freshly baked cinnamon rolls wafting through the kitchen. It conjures up memories of cozy Sunday mornings spent surrounded by family, laughter, and warm hugs. This Cinnamon Roll Monkey Bread perfectly encapsulates that joy—bringing together soft, gooey goodness in bite-sized pieces that just beg to be shared (though I won’t judge if you keep a few for yourself).

What Makes This Recipe Special

What I love most about this recipe is its delightful combination of textures and flavors. You get the crispy, caramelized exterior, the soft and fluffy interior, and that warm, cinnamon-sugar filling that’s utterly blissful. Plus, it’s remarkably simple to make, cutting down on prep time while still delivering those heartfelt flavors that make every occasion feel special.

Ingredients

• 2 cans (16.5 oz each) refrigerated biscuit dough

  • You can use buttermilk or original—your choice!

• 3/4 cup granulated sugar

  • If you prefer a lower-sugar option, try using coconut sugar.

• 2 tablespoons ground cinnamon

• 1/2 cup (1 stick) unsalted butter, melted

• 1 cup packed brown sugar

  • Feel free to swap in dark brown for a richer flavor.

• Optional glaze:

  • 1 cup powdered sugar
  • 2-3 tablespoons milk or cream
  • 1/2 teaspoon vanilla extract

Let’s Get Cooking

Begin by preheating your oven to 350°F (175°C). This ensures your monkey bread bakes evenly. Open those cans of biscuit dough and separate them into individual biscuits. It may feel a bit like a science experiment, but trust me, it’s all part of the fun!

Next, cut each biscuit into fourths. As you toss those fluffy pieces into a large bowl, mix the granulated sugar and cinnamon together in a separate bowl. Sprinkle this sweet mixture over the dough pieces, tossing them gently until they’re covered. Use your hands to ensure every little piece gets that glorious cinnamon-sugar coat.

In another bowl, combine your melted butter and brown sugar, whisking until they merge into a gooey goodness. Pour half of this buttery mixture into a Bundt pan as your base. Add half of the coated dough pieces into the pan, layering them up. Then, drizzle the remaining butter mixture over the top of those dough pieces. Layer the rest of the dough pieces on top, then pour any leftover butter mixture to make sure it’s all saturated in sweet goodness.

Once you’ve layered everything, it’s time to pop that Bundt pan into the oven. Bake for about 30-35 minutes, or until the top is golden brown and the scent has completely taken over your home. When you pull it out, let it sit for a few minutes before flipping it onto a serving plate. The anticipation is half the fun!

Serving Suggestions

Gather ’Round the Table

This Cinnamon Roll Monkey Bread is perfect for brunch with friends or family. Serve it warm and fresh, preferably with a side of freshly brewed coffee or tea. Also try pairing it with a fruity fruit salad for a refreshing contrast.

Cozy Movie Night

Slice up some pieces for a cozy movie night at home. You’ll love how easy it is to snack on while binge-watching your favorite shows. Add in a bowl of popcorn for that classic experience!

Tips and Variations

Want to mix things up? You can easily tweak this delicious treat. Add nutty flavors with chopped pecans or walnuts in between the layers for some crunch. If you prefer something a bit different, why not try using chocolate chips, dried fruits, or even a pumpkin spice blend instead of the cinnamon? For a vegan version, swap out the butter for plant-based alternatives and use non-dairy milk in the glaze.

To save time, you could prepare the sugar-cinnamon mixture a day in advance, so all you have to do is toss and bake the next morning. Or, if you’re feeling adventurous, sprinkle a little sea salt on top for a sweet-salty delight!

Q&A Section

1. Can I use frozen dough instead of refrigerated biscuit dough?

Yes, you can! Just make sure to thaw them according to the instructions before cutting and coating with cinnamon and sugar.

2. How do I store leftover monkey bread?

Store any leftovers in an airtight container at room temperature for up to two days, or in the fridge for up to a week. Just reheat individual pieces in the microwave for a few seconds to bring back that fresh-baked warmth!

3. Can I make this in advance?

Absolutely! You can prepare the monkey bread up to the point of baking and keep it covered in the refrigerator overnight. Just be sure to bring it back to room temperature before popping it in the oven.

4. Is there a gluten-free option?

Yes, you can use gluten-free biscuit dough as a substitute. There are many available in stores that bake beautifully and taste delicious.

Behind The Scenes

Developing this recipe was a joyous adventure filled with delightful messes and sweet surprises! I played around with different spices, amounts of sugar, and various types of dough before landing on this perfect combination. A couple of trials turned into burnt edges, but each time I learned something new about achieving that ideal balance of crispy and gooey. In the end, I was thrilled to create something that brings that nostalgic warmth to the table!

Final Thoughts

Whether it’s a special occasion or a cozy Saturday morning, this Cinnamon Roll Monkey Bread is sure to impress. It pairs wonderfully with a side of fresh fruit or even a scoop of vanilla ice cream for a sweet treat after dinner. You can also share it with neighbors during the holidays or simply indulge as a weekend brunch treat. Whatever the occasion, I can’t wait for you to try it! Let me know how yours turns out!

Clara Whitley

Cinnamon Roll Monkey Bread

This Cinnamon Roll Monkey Bread combines soft, gooey biscuit pieces coated in cinnamon-sugar, baked to perfection for a delightful treat that’s perfect for sharing.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 8 servings

Course: Brunch, Dessert

Cuisine: American

Calories: 250

Ingredients Method Nutrition Notes

Ingredients

  

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Main Ingredients

• 2 cans refrigerated biscuit dough (16.5 oz each) You can use buttermilk or original—your choice!
• 3/4 cup granulated sugar If you prefer a lower-sugar option, try using coconut sugar.
• 2 tablespoons ground cinnamon
• 1/2 cup unsalted butter, melted
• 1 cup packed brown sugar Feel free to swap in dark brown for a richer flavor.

Optional Glaze

• 1 cup powdered sugar
• 2-3 tablespoons milk or cream
• 1/2 teaspoon vanilla extract

Method

 

Preparation

1. Preheat your oven to 350°F (175°C).
2. Open the cans of biscuit dough and separate them into individual biscuits.
3. Cut each biscuit into fourths.
4. Mix the granulated sugar and cinnamon together in a separate bowl.
5. Sprinkle the cinnamon-sugar mixture over the dough pieces, tossing them gently until coated.

Assembling

1. In another bowl, combine the melted butter and brown sugar, whisking until they merge into a smooth mixture.
2. Pour half of the buttery mixture into a Bundt pan.
3. Add half of the coated dough pieces into the pan, layering them up.
4. Drizzle the remaining butter mixture over the top of the dough pieces.
5. Layer the rest of the dough pieces on top and pour any leftover butter mixture over everything.

Baking

1. Bake for about 30-35 minutes, or until the top is golden brown.
2. Let it sit for a few minutes before flipping it onto a serving plate.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 35gProtein: 2gFat: 10gSaturated Fat: 6gSodium: 200mgFiber: 1gSugar: 14g

Notes

You can customize this recipe by adding nuts or swapping the cinnamon for other flavors. Store leftovers in an airtight container at room temperature for up to two days, or in the fridge for a week. Reheat individual pieces in the microwave for fresh-baked warmth.

Tried this recipe?

Let us know how it was!