Cinnamon Roll Monkey Bread in 40 Minutes

Oh my gosh, you have to try this cinnamon roll monkey bread—it’s been my go-to lazy Sunday breakfast for years! Picture this: warm, gooey cinnamon rolls baked into pull-apart perfection with that irresistible caramelized sugar crust. The first time I made it, my family devoured the whole pan before it even cooled properly. Now they beg me to make it every holiday morning.

What I love most (besides how ridiculously delicious it is) is how stupid-easy this recipe is. Two cans of refrigerated cinnamon rolls do all the heavy lifting—no dough-making, no kneading, no fuss. Just chop, coat, bake, and watch magic happen. In less than 40 minutes, you’ll have a breakfast treat that looks like you spent hours in the kitchen. Trust me, this cinnamon roll monkey bread disappears faster than you can say “second helping.”

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Why You’ll Love This Cinnamon Roll Monkey Bread

Let me count the ways this recipe will become your new best friend:

• Seriously simple: Two cans of cinnamon rolls + pantry staples = minimal effort for maximum deliciousness
• Crowd magnet: The pull-apart magic makes everyone gather around the pan like moths to a flame
• Morning lifesaver: Perfect for sleepy-eyed breakfasts when you can barely function (we’ve all been there)
• Versatile star: Equally at home at brunch buffets, potlucks, or midnight snack attacks
• Kid-approved: My nieces call it “cinnamon candy bread” and fight over the caramelized bits

The best part? That heavenly scent of cinnamon and brown sugar wafting through your kitchen. Pure happiness in every sticky bite!

Ingredients for Cinnamon Roll Monkey Bread

Here’s everything you’ll need to make this sticky-sweet masterpiece – and trust me, every ingredient plays a crucial role:

• 2 cans (16.3 oz each) refrigerated cinnamon rolls – Don’t skimp here! The Pillsbury Grands! cinnamon rolls work best
• 1/2 cup granulated sugar – Just regular white sugar for that perfect coating
• 1 tbsp ground cinnamon – The fresher the better – I can always tell when mine’s been sitting too long
• 1/2 cup unsalted butter, melted – Must be unsalted so we control the flavor
• 1/2 cup brown sugar, packed – Pack it tight in your measuring cup for that rich caramel flavor

Pro tip: Set your butter out about 30 minutes before starting – it’ll melt more evenly when it’s not ice cold!

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Equipment You’ll Need

You probably have most of these kitchen staples already – here’s what you’ll grab:

• 10-cup Bundt pan – That beautiful fluted shape makes the final presentation pop
• 2 mixing bowls – One for the cinnamon sugar, one for the gooey butter mixture
• Measuring cups & spoons – Precision matters with that brown sugar!
• Kitchen scissors or sharp knife – For quickly quartering those cinnamon rolls
• Rubber spatula – To scrape every last bit of that caramel sauce into the pan

That’s it! No fancy gadgets needed – just good ol’ reliable tools.

If you can’t get enough of that warm cinnamon flavor, try our cozy Cinnamon Roll Baked Oatmeal. It’s another quick breakfast-meets-dessert idea you’ll want to make on repeat.

How to Make Cinnamon Roll Monkey Bread

Okay, let’s get to the fun part – making this magical pull-apart bread! I’ll walk you through each step so yours turns out perfectly sticky and delicious. Just follow along and resist eating all the pieces before they make it into the pan (I won’t judge if you sneak one or two…).

Step 1: Prep the Cinnamon Rolls

First, pop open those cans of cinnamon rolls – that glorious “whoosh” sound never gets old! Unroll them slightly (don’t separate them completely) and use kitchen scissors to snip each roll into 4 equal pieces. I find scissors way easier than a knife for this – no squished rolls!

In a medium bowl, whisk together your granulated sugar and cinnamon. Now the fun part – toss those cute little dough pieces in the mixture until they’re fully coated. I like to do this in batches so every nook and cranny gets covered in that sweet cinnamon goodness.

Step 2: Layer and Bake

Time to build our masterpiece! Take your well-greased Bundt pan and start arranging the coated dough pieces evenly. Don’t pack them too tight – they need room to puff up and become friends with their neighbors.

Now, the magic sauce! Mix your melted butter and packed brown sugar together – it’ll look like liquid gold. Carefully pour this over your arranged dough pieces, making sure to cover as much surface as possible. Warning: This mixture is crazy hot, so no taste-testing! The sugar will bubble up beautifully as it bakes.

Step 3: Finish and Serve

Once your kitchen smells like a cinnamon-scented heaven (about 25-30 minutes), pull that golden beauty out of the oven. Here’s the hardest part – WAIT 5 whole minutes before flipping it onto a plate. I know, torture! But if you skip this step, you’ll have a sticky mess instead of perfect pull-apart bread.

Finally, drizzle with the included icing while it’s still warm. Watch it melt into all those nooks and crannies before serving. Tear off a piece, admire those caramelized layers, and try not to eat the whole thing yourself (no promises though).

Tips for Perfect Cinnamon Roll Monkey Bread

After making this at least two dozen times (yes, we’re obsessed), here are my foolproof tricks:

• Grease like you mean it: That Bundt pan needs a heavy coating of non-stick spray – get into all those nooks!
• Toothpick test: If it comes out clean from the center, you’re golden (literally).
• Timing is everything: Serve warm when that caramel is still ooey-gooey perfection.
• Even pieces: Cutting rolls into equal quarters means consistent baking – no doughy surprises.
• Watch the sugar: If your butter-sugar mix starts hardening, microwave for 10 seconds to keep it pourable.

Follow these, and you’ll be the cinnamon roll monkey bread hero every time!

Variations for Cinnamon Roll Monkey Bread

Once you’ve mastered the basic recipe (and licked the pan clean a few times), try these fun twists to keep things exciting:

• Nutty delight: Toss in 1/2 cup chopped pecans or walnuts with the sugar coating for crunch
• Apple pie vibes: Mix in 1 cup diced apples (pat them dry first!) for fruity goodness
• Maple magic: Swap the icing for maple glaze – just mix 1 cup powdered sugar with 2 tbsp maple syrup
• Chocolate fix: Add 1/2 cup mini chocolate chips between the dough layers (kids go crazy for this!)
• Pumpkin spice edition: Replace 1 tbsp cinnamon with pumpkin pie spice in autumn months

The possibilities are endless – make it your own and watch it disappear just as fast!

Serving and Storing Cinnamon Roll Monkey Bread

Here’s the truth – this cinnamon roll monkey bread rarely lasts long enough to store! But when it does (miracles happen), here’s how to keep it tasting fresh:

Serving: Always serve warm – that’s when the caramel is at its gooiest and most irresistible. I like to put the whole pan in the center of the table with forks sticking out – it disappears faster than you can say “pass the plate!”

Storing: If by some chance you have leftovers, tuck them in an airtight container at room temperature for up to 2 days. The sugar will harden a bit, but…

Reheating magic: Just pop individual portions in the microwave for 15-20 seconds to bring back that fresh-from-the-oven softness. Or warm the whole thing in a 300°F oven for about 10 minutes if you’re feeling fancy.

Nutritional Information

Just so you know, these numbers are estimates – your cinnamon roll monkey bread might vary slightly depending on brands and how generously you drizzle that icing! Per serving (about 1 slice):

• Calories: 320
• Sugar: 25g
• Fat: 14g
• Carbs: 45g

Yeah, it’s not health food – but oh my gosh, is it worth every delicious bite!

This monkey bread is too good not to share — save it for later or inspire your friends by pinning it on Pinterest.

Frequently Asked Questions

Final Thoughts

There you have it – my foolproof recipe for cinnamon roll monkey bread that’ll make you a breakfast legend! Give it a try this weekend and watch how fast it disappears. Snap a pic and tag me – I’d love to see your sticky-fingered success!