Cinnamon Roll Monkey Bread (Printable)

Gooey pull-apart cinnamon roll bread, cinnamon-sugared bites brushed with brown-butter glaze and vanilla icing.

# What You'll Need:

01 - 2 cans refrigerated biscuit or cinnamon roll dough (about 28 ounces total)

02 - 1/2 cup granulated sugar

03 - 2 teaspoons ground cinnamon

04 - 1/2 cup unsalted butter, melted

05 - 1/2 cup light brown sugar, packed

06 - 1 teaspoon pure vanilla extract

07 - 3/4 cup powdered sugar

08 - 2 tablespoons milk

09 - 1/2 teaspoon vanilla extract

01 - Preheat oven to 350°F (180°C). Generously grease a bundt pan with butter or nonstick spray.

02 - Open canned dough. If using biscuits, cut each into quarters; if using cinnamon rolls, unroll and slice each into bite-sized pieces.

03 - Combine granulated sugar and cinnamon in a mixing bowl. Toss dough pieces in the mixture until thoroughly coated.

04 - Layer the coated dough pieces evenly in the prepared bundt pan.

05 - In a separate bowl, mix melted butter, brown sugar, and vanilla extract until cohesive. Drizzle mixture evenly over layered dough pieces.

06 - Bake for 30–35 minutes, or until the surface is golden brown and cooked throughout.

07 - Allow bread to cool in the pan for 10 minutes. Invert carefully onto a serving plate.

08 - Whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle icing over warm monkey bread before serving.

01 -

Pull-apart bread brings out everyone’s inner kid, and you’ll get sticky hands without apology.
It’s so ridiculously easy that you don’t need a special occasion—just a hungry crew and a sweet tooth.

02 -

Don’t rush the flip out of the pan—hot bread tears easily if you go too soon (I lost a chunk once to impatience!).
Sprinkling nuts or tiny apple bits between layers gives surprise bites and extra texture every time.

03 -

Biscuit and roll dough bake at slightly different rates—peek at 30 minutes to avoid overbaking.
Drizzle icing on while still warm, so it sinks into every crevice—the messier, the better.