Cinnamon Roll Monkey Bread (Printable Version)

Gooey pull-apart cinnamon rolls baked with caramel and nuts for a warm, shareable treat.

# What You Need:

→ Dough

01 - 2 cans (16 oz each) refrigerated cinnamon roll dough with icing

→ Sugar Mixture

02 - 1/2 cup granulated sugar
03 - 1 tablespoon ground cinnamon

→ Caramel Sauce

04 - 1/2 cup unsalted butter, melted
05 - 3/4 cup packed light brown sugar

→ Optional Add-Ins

06 - 1/2 cup chopped pecans or walnuts
07 - 1/2 cup raisins

# How-To Steps:

01 - Preheat oven to 350°F. Grease a 12-cup bundt pan with butter or nonstick spray.
02 - Open cinnamon roll cans and separate each roll. Cut each roll into quarters. Reserve the icing.
03 - In a large zip-top bag, combine granulated sugar and ground cinnamon. Add dough pieces and shake until evenly coated.
04 - Layer half of the coated dough pieces in the prepared bundt pan. Sprinkle with half of the nuts and raisins if using. Repeat with remaining dough and add-ins.
05 - In a small bowl, whisk melted butter and brown sugar until combined. Pour evenly over the layered dough.
06 - Bake for 30 to 35 minutes until golden brown and cooked through. If browning too fast, cover loosely with foil.
07 - Allow to cool in pan for 10 minutes, then invert onto a serving plate.
08 - Drizzle reserved icing over warm bread. Serve immediately, pulling pieces apart.

# Expert Tips:

01 -
  • Easy to prepare with refrigerated cinnamon roll dough.
  • A deliciously sticky and caramelized finish.
  • Customizable with nuts or dried fruit for extra texture and flavor.
  • Perfect for sharing and pulling apart warm right from the pan.
02 -
  • Use a zip-top bag to coat the dough pieces evenly in cinnamon sugar without mess.
  • If unsure about nuts or raisins, bake without and add on top after baking.
  • Let the monkey bread rest briefly before inverting to help it keep its shape.
  • Adjust baking time slightly depending on your oven to achieve a perfect golden crust.
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