This Cinnamon Roll Monkey Bread is ooey gooey delicious, made with refrigerated cinnamon rolls and a buttery butterscotch topping. It’s everyone’s favorite easy, pull-apart breakfast bread.
If you are looking for the most crowd-pleasing breakfast or brunch idea, look no further than this Cinnamon Roll Monkey Bread! All the ooey gooey sweetness of a traditional monkey bread, but trade out plain dough balls for pieces of cinnamon roll, I mean… you just can’t go wrong!
What is Monkey Bread?
Monkey Bread is a sweet, sticky pastry made from small pieces of dough baked together into a pull-apart bread. It’s usually sweet, though savory varieties do exist. It gets it’s name from the way that you eat it by pulling it apart with your fingers piece by piece like a monkey would 🙂
What do you need to make Cinnamon Roll Monkey Bread?
Good news! It’s a simple recipe that doesn’t require much:
Bundt Pan – Monkey Bread works best in a large bundt pan, the hole in the middle helps the butterscotch sauce spread more evenly to all of the pieces.
Cinnamon and Sugar – to roll the cinnamon roll pieces in before baking.
Cook and Serve Butterscotch Pudding – This is for the butterscotch sauce that the cinnamon rolls bake in, make sure you use “cook and serve” and not “instant” pudding.
Melted Butter and Brown Sugar – to add to the pudding mix to make the butterscotch sauce!
How do you make Cinnamon Roll Monkey Bread?
This Cinnamon Roll Monkey Bread could not be easier! The hardest part is flipping the bundt pan to reveal your perfect monkey bread! See the 12 easy steps below:
Step 1 – Pre-heat the oven and prep your bundt pan by throughly greasing the inside
Step 2 – Slice each cinnamon roll into 4 equal pieces
Step 3 – Toss the cinnamon roll pieces in the cinnamon sugar mixture
Step 4 – Mix together the melted butter, butterscotch pudding mix and brown sugar
Step 5 – Place half of the cinnamon roll pieces into the bundt pan
Step 6 – Pour half of the butterscotch sauce over the rolls
Step 7 – Add the remaining cinnamon roll pieces
Step 8 – Pour the remaining butterscotch sauce over the rolls
Step 9 – Bake for 45-50 minutes until the rolls are cooked through
Step 10 – Carefully flip the pan onto a serving platter and gently pull up to remove
Step 11 – Drizzle with the cinnamon roll frosting
Step 12 – Enjoy immediately
This Cinnamon Roll Monkey Bread is ooey gooey delicious, made with refrigerated cinnamon rolls and a buttery butterscotch topping. It’s everyone’s favorite pull apart breakfast bread.
2 17.5oz packages large refrigerated cinnamon rolls*
1/2 cup white sugar
1 tsp ground cinnamon
1 3.5oz box “cook and serve” butterscotch pudding
1/2 cup light brown sugar
12tbsp unsalted butter, melted
Preheat oven to 350°F
Grease a large bundt pan
Remove the cinnamon rolls from their packaging, set the icing aside
Slice each cinnamon roll into 4 equal pieces
Add the white sugar and cinnamon to a gallon-sized plastic bag
Add the cinnamon roll pieces to the bag, toss to coat generously
Remove the cinnamon rolls pieces from the bag, discard any excess sugar
In a small bowl, whisk together the butterscotch pudding and brown sugar
Pour the melted butter into the bowl, mix well until a thick sauce forms
Arrange half of the cinnamon roll pieces in the bottom of the bundt pan
Pour half of the butterscotch sauce over the cinnamon roll pieces
Add the remaining cinnamon roll pieces in an even layer around the pan
Pour the remaining sauce over the cinnamon roll pieces
Put the pan in the oven and bake for 45-50 minutes until brown on top and cooked all the way through
Carefully remove the pan from the oven
Immediately flip onto a serving pan and pull off the bundt pan
Drizzle with the cinnamon roll icing
*I used the Trader Joe’s brand “jumbo” rolls, the Pillsbury “grand” rolls will also work well
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Oven Baked
Keywords: #cinnamonrollmonkeybread, #monkeybread, #breakfastideas, #brunchideas
pin it for later:
If you make this Cinnamon Roll Monkey Bread, let me know how you like it! Leave a star rating and comment here! If you snap a photo, I’d love to see it – share it over on Instagram and tag me @sprinklesandseasalt!