This cinnamon roll monkey bread is warm, gooey, and sweet! A pull-apart treat that’s perfect for brunch, holidays, or an easy crowd-pleasing dessert.

There is nothing that I look forward to more during the fall season than those cozy comfort foods. Once a year we get to enjoy anything apple, cider, and/or pumpkin.

But let’s not forget an important and less often mentioned flavor of the season, which is actually a spice: cinnamon!

Cinnamon pairs well with just about anything that you could eat during fall, let’s be honest. And I’m excited to share a cinnamon recipe today that I promise everyone is going to love: cinnamon roll monkey bread.

Basically cinnamon rolls and monkey bread decided to have a delicious baby, and we’re all invited to the baby shower.

Imagine pulling apart soft, fluffy pieces of dough, each piece a perfect blend of cinnamon, sugar, and everything nice, with a hint of buttery goodness that makes your mouth water.

This isn’t just dessert; it’s a warm hug for your insides. It’s the kind of treat that whispers sweet nothings to your soul, promising a day of joy and slight sugar highs.

And the best part? You get the flavors of a cinnamon roll without the hassle of actually making cinnamon rolls from scratch. It’s a very sweet shortcut.

So, if you’re ready to transform your morning with a dish that’s guaranteed to make you popular with everyone you know (and even those you don’t), let’s get to it.

monkey bread made with pillsbury cinnamon rolls

Let’s bake something great together! Here’s what you’re going to need.

Ingredients

2 cans cinnamon rolls with icing (8 rolls per can)
1/3 cup granulated sugar
3/4 teaspoon ground cinnamon
1/8 teaspoon nutmeg
2 tablespoons butter, melted
2 tablespoons brown sugar
2 tablespoon maple syrup
1/2 cup chopped pecans or walnuts (optional)

When using a standard size Bundt pan the bread may not look like much, but it will puff up quite a bit when baking.

This will keep for 3 – 4 days in an airtight container in the fridge. And if you want to put a treat aside for future you, you can freeze monkey bread for up to two months.

If you want to print out the recipe, here’s the summary:

Cinnamon Roll Monkey Bread

Indulge in the sweet, gooey goodness of cinnamon roll monkey bread. This recipe blends classic flavors in a twist that's perfect for any occasion.

5 from 2 votes

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Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: servings

Ingredients

2 cans cinnamon rolls with icing 8 rolls per can
1/3 cup granulated sugar
3/4 teaspoon cinnamon
1/8 teaspoon nutmeg
2 tablespoons butter melted
2 tablespoons brown sugar
2 tablespoon maple syrup
1/2 cup pecans or walnuts – chopped, optional

Instructions

Preheat the oven to 350 F degrees. Grease a standard-sized bundt pan (10-12 cups) thoroughly with non-stick cooking spray or butter.
In a small bowl, mix together the granulated sugar, ground cinnamon, and nutmeg. Set this cinnamon-sugar mixture aside.
Open the cans of refrigerated cinnamon rolls and separate them. You'll have 16 individual rolls. Cut each cinnamon roll into quarters. This will give you bite-sized pieces to work with.
Roll each quartered cinnamon roll piece in the cinnamon-sugar mixture until it's well-coated. You can also do this by placing the sugar mixture in a zip-top bag and tossing the pieces in it for even coating.
Arrange the coated cinnamon roll pieces in the prepared Bundt pan, creating layers. If you'd like to add some crunch and flavor, sprinkle the chopped pecans or walnuts between the layers.
In a small bowl, mix together the melted butter, brown sugar, and maple syrup until well combined.
Pour this mixture evenly over the cinnamon roll pieces in the Bundt pan. Try to keep the sauce right on top of the cinnamon roll pieces and not let it run down the sides. Letting it run down the sides will make it difficult for the monkey bread to come out of the pan because a pool of caramel may form at the bottom.
Bake for 30-35 minutes, or until the monkey bread is golden brown and the cinnamon rolls are cooked through.
Remove the monkey bread from the oven and let it cool in the pan for about 5 minutes. This allows the caramel sauce to thicken slightly. Don’t let it cool much longer than 5 minutes, or it will be too hard to remove from the pan.
Put the icing in a microwave safe bowl and heat for 10-15 seconds. Drizzle the icing over the monkey bread. Let set before serving.

Notes

To serve, place a plate or platter on top of the Bundt pan and carefully invert it, allowing the monkey bread to release onto the plate.

If the monkey bread is sticking inside the pan, run a knife along the edges, then take a meat mallet or rolling pin and gently hit the top of the pan while upside down on a plate until it releases. Be sure to heavily spray with cooking spray or butter to prevent this. Use a plastic knife to avoid scratching the pan.

Be sure the butter is hot when adding the brown sugar and maple syrup. This will make the sauce warm and easy to drizzle. If cooled, drizzling will be difficult.