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–+ servings
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.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Brunch, Dessert
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

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.

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