What kind of cinnamon rolls should I use?

For best results, use Grands refrigerated cinnamon rolls that come with icing packets. Their size and texture work well for creating fluffy dough bites that hold up to the buttery caramel sauce. However, any canned cinnamon rolls can work in a pinch.

Can I prepare Cinnamon Roll Monkey Bread the night before?

Yes, you can fully assemble the monkey bread, cover it tightly with plastic wrap, and refrigerate overnight. Let it sit at room temperature while your oven preheats in the morning, then bake as directed. This makes it perfect for holiday mornings or busy brunches.

How do I store and reheat leftovers?

Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. To reheat, place a slice in the microwave for 15–20 seconds or rewarm the entire loaf in a 250°F oven until heated through.

Cinnamon Roll Monkey Bread – Easy Recipe You'll Love

Name: Cinnamon Roll Monkey Bread
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 3/4 cup granulated sugar: for coating the dough pieces with cinnamon; 2 teaspoons ground cinnamon: adds warm spice and classic flavor; 35 ounces Grands Cinnamon Rolls with Icing (2 cans): the base dough with included icing packets; 1/2 cup packed brown sugar: mixes with butter to create a gooey caramel-like sauce; 1/2 cup unsalted butter, melted: adds richness and binds the sugar layers

Description

Cinnamon Roll Monkey Bread is a gooey, pull-apart breakfast treat made with refrigerated cinnamon rolls, coated in cinnamon sugar, layered with buttery brown sugar sauce, and topped with icing. Perfect for holiday mornings or cozy weekend brunches.

Ingredients

Scale

3/4 cup granulated sugar: for coating the dough pieces with cinnamon
2 teaspoons ground cinnamon: adds warm spice and classic flavor
35 ounces Grands Cinnamon Rolls with Icing (2 cans): the base dough with included icing packets
1/2 cup packed brown sugar: mixes with butter to create a gooey caramel-like sauce
1/2 cup unsalted butter, melted: adds richness and binds the sugar layers

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Instructions

Preheat oven to 350°F (175°C) and grease a large bundt pan generously.
In a large bowl, combine 3/4 cup granulated sugar and 2 teaspoons ground cinnamon.
Cut each cinnamon roll into 6 equal pieces.
Toss all the dough pieces in the cinnamon sugar mixture until fully coated.
Layer half of the coated dough pieces evenly into the greased bundt pan.
In a separate bowl, mix 1/2 cup melted butter with 1/2 cup brown sugar until smooth.
Pour half of the butter-sugar mixture over the first dough layer.
Add the remaining dough pieces on top to form a second layer.
Pour the remaining butter-sugar mixture over the second layer.
Bake in the preheated oven for 40–45 minutes, until golden brown and fully cooked.
Let the monkey bread cool in the pan for 5 minutes.
Invert the bundt pan onto a serving plate to release the monkey bread.
Warm the icing packets slightly and drizzle over the top before serving.

Notes

Use a non-stick bundt pan and grease it thoroughly to ensure easy release.
You can prepare this recipe the night before and bake it in the morning.
Optional: Add chopped pecans, raisins, or diced apples between layers for added texture and flavor.
Check doneness using a food thermometer—internal temperature should be around 190°F.
Warm icing flows better—microwave for 10–15 seconds before drizzling.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 439 kcal
Sugar: 39 g
Sodium: 597 mg
Fat: 20 g
Saturated Fat: 10 g
Unsaturated Fat: 2.3 g
Trans Fat: 1 g
Carbohydrates: 63 g
Fiber: 0.2 g
Protein: 4 g
Cholesterol: 20 mg