Can I make Cinnamon Roll Monkey Bread the night before?

Yes! You can prepare the monkey bread the night before by following all the steps up until the baking part. Once assembled in the bundt pan, cover it tightly with plastic wrap and refrigerate it overnight. In the morning, just pop it in the oven and bake as directed. It’s an excellent way to save time on busy mornings!

Can I use homemade cinnamon rolls instead of store-bought ones?

Absolutely! While this recipe calls for refrigerated cinnamon rolls for convenience, you can use homemade cinnamon rolls as well. Just ensure they are cut into bite-sized pieces, and the cooking time may vary slightly depending on the dough thickness.

How do I store leftovers of Cinnamon Roll Monkey Bread?

Store any leftover Cinnamon Roll Monkey Bread in an airtight container at room temperature for up to 2 days. If you’ve added icing, it’s best to refrigerate it to maintain freshness. You can reheat leftovers in the microwave or oven for a few seconds to enjoy it warm again.

Cinnamon Roll Monkey Bread – Easy & Irresistible!

Description

Cinnamon Roll Monkey Bread is a fun, gooey breakfast treat that combines the classic cinnamon rolls with a pull-apart monkey bread. This easy recipe features cinnamon rolls, brown sugar, butter, and cinnamon for a sweet, irresistible start to your day. Perfect for special occasions like holidays or weekend brunches, it’s a crowd-pleaser that requires minimal effort and delivers maximum flavor.

Ingredients

Scale

3/4 cup sugar
2 teaspoons cinnamon
35 ounces Grands Cinnamon Rolls with Icing (2 packages)
1/2 cup brown sugar
1/2 cup unsalted butter, melted

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F (175°C). Grease a large bundt pan.
In a large bowl, combine the sugar and cinnamon. Stir to mix.
Cut each cinnamon roll into six pieces and toss them in the cinnamon-sugar mixture until well-coated.
Place half of the coated cinnamon roll pieces in the greased bundt pan.
In a separate bowl, mix the melted butter and brown sugar. Pour half of this mixture over the first layer of dough pieces.
Place the remaining cinnamon roll pieces in a second layer on top of the first layer.
Pour the remaining butter and brown sugar mixture over the second layer of dough pieces.
Bake for 40-45 minutes, or until golden brown and cooked through. Check doneness with a toothpick – it should come out clean.
Let the bread cool for 5 minutes before flipping it onto a serving plate or cake stand.
Drizzle the icing from the cinnamon rolls over the top. For a smoother drizzle, warm the icing slightly in a microwave-safe bowl before pouring over the bread.

Notes

If you want to make this ahead, prepare the dough in the bundt pan and refrigerate overnight. Bake in the morning as directed.
For a nutty twist, add chopped pecans or walnuts between the layers of dough.
Check doneness starting at 35 minutes; baking time may vary depending on your oven.
This bread is best enjoyed fresh but can be stored in an airtight container for 1-2 days.
If using homemade cinnamon rolls, ensure they are cut into small bite-sized pieces before assembling the bread.

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

Nutrition

Serving Size: 1 slice
Calories: 439
Sugar: 39g
Sodium: 597mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 2g
Trans Fat: 1g
Carbohydrates: 63g
Fiber: 0.2g
Protein: 4g
Cholesterol: 20mg