Easy Cinnamon Roll Monkey Bread

Last Sunday morning, I woke up craving something special for breakfast. I grabbed two tubes of cinnamon rolls from my fridge and created this Cinnamon Roll Monkey Bread—the most beautiful golden creation my bundt pan has ever held.

The sweet cinnamon aroma had my family gathering around my kitchen before I even called them down.

Here is why this Cinnamon Roll Monkey Bread is a family favorite

Here is what I love most about my Cinnamon Roll Monkey Bread—it transforms store-bought cinnamon rolls into something that feels completely homemade and special.

This recipe gives you that perfect balance of gooey center and golden edges that everyone fights over.

The brown butter coating creates the most incredible caramelized crust, while inside stays wonderfully soft and cinnamon-sweet.

It’s quick enough for busy mornings but impressive enough when you want to spoil your people.

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If this Cinnamon Roll Monkey Bread wins your heart, I think you’d absolutely adore my Heavenly Peach Bread. It has that same tender, pull-apart texture with gorgeous summer fruit flavors.

And when you’re in the mood for something classic and comforting, my Best One-Bowl Banana Bread never fails to bring smiles around my table.

Everything You Need for the Perfect Cinnamon Roll Monkey Bread

• 2 tubes (17.5 oz each) refrigerated cinnamon rolls with icing – I use the jumbo size for bigger, fluffier pieces
• 1 cup granulated sugar – the foundation for that sweet coating
• 3 teaspoons ground cinnamon – use the good stuff if you have it
• 3/4 cup packed light brown sugar – this creates the gooey caramel layer
• 6 tablespoons unsalted butter, melted – I like to brown it slightly for extra flavor
• 1/4 cup heavy cream – this makes everything extra rich and tender
• Pinch of salt – brings out all the sweet flavors

The key to perfect Cinnamon Roll Monkey Bread is using room temperature cinnamon rolls—they cut cleaner and hold their shape better when tossed with the sugar mixture.

How I Make This Cinnamon Roll Monkey Bread

1. Prepare your workspace – Preheat oven to 350°F and generously butter a 10-cup bundt pan. Don’t skip this step; nothing breaks my heart like monkey bread stuck in the pan.
2. Mix the coating – In a large bowl, whisk together granulated sugar and cinnamon until well combined. Set aside the icing packets from your cinnamon rolls.
3. Cut and coat – Remove cinnamon rolls from tubes and cut each roll into 6 pieces using kitchen shears or a sharp knife. Add pieces to your cinnamon sugar mixture and gently toss until every piece is coated.
4. Layer the first half – Arrange half of the coated dough pieces in your prepared bundt pan, spacing them evenly around the bottom.
5. Make the butter mixture – In a small bowl, whisk together brown sugar, melted butter, heavy cream, and salt until smooth. Pour half of this mixture over the first layer of dough.
6. Complete the layers – Add remaining cinnamon roll pieces on top, then pour the rest of the butter mixture evenly over everything.
7. Bake to perfection – Place in oven and bake for 45-50 minutes, until the top is golden brown and a toothpick inserted comes out with just a few moist crumbs.
8. Cool and flip – Let cool in pan for 8 minutes (no longer, or it might stick), then place a serving plate upside down over the pan and quickly flip. Gently lift off the bundt pan.
9. Add the finishing touch – Warm the reserved icing packets in the microwave for 15 seconds, then drizzle over the warm Cinnamon Roll Monkey Bread.

I share all my favorite breakfast and baking secrets over on my Pinterest, come find me at Pinterest for more cozy kitchen inspiration and family-tested recipes like this one.

My Best Tricks for the Best Cinnamon Roll Monkey Bread

The secret I’ve learned after making this countless times? Don’t overthink the layering—irregular placement actually creates more interesting pockets of gooey goodness.

I always brown my butter just until it smells nutty, which adds incredible depth to the flavor.

If your cinnamon rolls are cold from the fridge, let them sit out for 20 minutes before cutting; they’ll slice much cleaner.

And here’s my favorite trick: save one icing packet to warm and serve on the side for anyone who wants extra sweetness.

Can I make Cinnamon Roll Monkey Bread ahead of time?

I assemble this the night before holiday mornings all the time.

Just cover tightly with plastic wrap and refrigerate overnight, then add 5-10 extra minutes to the baking time since it starts cold. The flavors actually meld beautifully overnight.

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What if I don’t have a bundt pan?

You can absolutely use a 9×13 inch baking dish instead.

The baking time stays the same, but you won’t get that gorgeous ring shape. I’ve also used a deep cake pan with great success.

How do I store leftover monkey bread?

Cover any leftovers with foil and keep at room temperature for up to 2 days, or refrigerate for up to 4 days.

To reheat, I pop individual portions in the microwave for 20-30 seconds, or warm the whole thing in a 300°F oven for 10 minutes.

Can I add mix-ins to this recipe?

I sometimes fold in chopped pecans or mini chocolate chips with the cinnamon sugar coating. Just don’t add more than 1/2 cup of extras, or the pieces won’t hold together as well.

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My Favorite Occasions to Make Cinnamon Roll Monkey Bread

This Cinnamon Roll Monkey Bread has become my go-to for Christmas morning because I can prep it the night before and just pop it in the oven while we open presents.

I also love making it for weekend brunches with friends—there’s something magical about watching everyone pull apart those gooey, cinnamon-sweet pieces around my kitchen table.

It’s perfect for those slow Sunday mornings when you want something special but don’t want to spend all day in the kitchen.