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monkey bread with cinnamon rolls

Monkey Bread with Cinnamon Rolls is a quick and irresistible pull-apart treat made from refrigerated cinnamon rolls coated in cinnamon sugar and baked with a buttery brown sugar glaze. It’s soft, gooey, and full of sweet cinnamon flavor—perfect for breakfast, brunch, or dessert. Drizzle the warm bread with icing for an extra indulgent touch. Ready in under an hour, it’s a crowd-pleasing recipe that tastes homemade with minimal effort.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 8
Course: Breakfast, Brunch, Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 cans refrigerated cinnamon rolls 8-count each
  • ½ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • ½ cup unsalted butter melted
  • ½ cup packed brown sugar
  • 1 teaspoon vanilla extract
  • Optional: ½ cup chopped pecans or walnuts
  • Non-stick cooking spray

Method
 

  1. Preheat your oven to 350°F (175°C) and grease a bundt pan with non-stick spray.
  2. Open the cinnamon roll cans and set the icing packets aside. Cut each roll into quarters.
  3. Combine sugar and cinnamon in a zip-top bag. Add dough pieces and shake to coat.
  4. Place half of the coated dough into the bundt pan and sprinkle with half of the nuts (optional).
  5. Mix melted butter, brown sugar, and vanilla in a bowl. Pour half of this mixture over the dough.
  6. Add remaining dough and pour the rest of the butter mixture on top.
  7. Bake for 35–40 minutes, until golden and cooked through.
  8. Cool for 10 minutes, then invert onto a serving plate. Drizzle with warmed icing and enjoy while warm!

Notes

  • Use a bundt pan for best results and even baking.
  • Add extras like chopped apples, raisins, or chocolate chips for variety.
  • Reheat leftovers in the microwave for 15–20 seconds to make them gooey again.