Irresistible Cinnamon Roll Monkey Bread Recipe for 8

There’s something magical about holiday mornings—the twinkling lights, the cozy pajamas, and most importantly, the smell of cinnamon and sugar filling the air. That’s exactly what happens when I make my Cinnamon Roll Monkey Bread, a recipe that’s become our family’s Christmas morning tradition. I still remember the first time I pulled this sticky, golden beauty out of the oven—my kids’ eyes widened like saucers, and my husband immediately grabbed a fork (no plates needed, apparently!).

What started as a happy accident (I’d run out of muffin tins for cinnamon rolls one hectic December) turned into our most requested holiday treat. There’s just something about pulling apart those warm, gooey pieces together that makes everyone gather around the table a little faster. And let me tell you, nothing beats seeing powdered sugar dusted on my kids’ noses as they giggle over who gets the biggest piece.

This recipe combines everything I love about cinnamon rolls—the soft dough, the sweet spice—with the fun, shareable nature of monkey bread. It’s become our edible Christmas morning hug, and I can’t wait for you to experience that same warmth in your home.

Why You’ll Love This Cinnamon Roll Monkey Bread

Oh my goodness, where do I even start? This Cinnamon Roll Monkey Bread is basically everything wonderful about holiday baking wrapped up in one pull-apart masterpiece. Here’s why it’s become my go-to for Christmas mornings and brunch gatherings:

• So easy to make – No fancy shaping skills needed! Just roll, dip, and pile those dough balls into the pan. Even my 8-year-old helps with this part.
• Feeds a crowd – That Bundt pan gives you plenty to share, which is perfect when family descends for the holidays.
• All the cozy flavors – It’s got that perfect cinnamon-sugar hug we love in cinnamon rolls, plus the fun, interactive eating of monkey bread.
• Makes your house smell amazing – Seriously, the aroma of cinnamon and vanilla baking is better than any holiday candle.

The best part? Watching everyone’s faces light up when you flip that golden, glazed beauty onto a plate. It’s pure holiday magic in edible form.

Ingredients for Cinnamon Roll Monkey Bread

Gathering the right ingredients is the first step to creating that magical pull-apart goodness. Here’s what you’ll need to make this holiday showstopper:

For the Dough:

• 1 and 1/2 cups (360ml) whole milk, warmed to about 110°F (43°C) – trust me, this temperature matters for happy yeast!
• 2 and 1/4 teaspoons Platinum Yeast from Red Star (1 standard packet)
• 1/4 cup (50g) granulated sugar – just enough to feed the yeast and add sweetness
• 2 large eggs, at room temperature – cold eggs can slow down your rise
• 1/3 cup (5 Tbsp; 71g) unsalted butter, melted and slightly cooled
• 1 teaspoon salt – don’t skip this flavor booster
• 5 cups (625g) all-purpose flour (spooned & leveled) – I always use the spoon-and-level method for accuracy

For the Coating & Sauce:

• 3/4 cup (12 Tbsp; 170g) unsalted butter, divided – yes, we’re using butter in two places because deliciousness
• 1 and 1/4 cups (250g) granulated sugar – this makes that irresistible crunchy coating
• 1 Tablespoon ground cinnamon – the star of our holiday spice show
• 2/3 cup (130g) packed light or dark brown sugar – packed means pressed firmly into the measuring cup
• 1 teaspoon pure vanilla extract – the good stuff makes all the difference

For the Glaze:

• 1 cup (120g) confectioners’ sugar – sifted if it’s lumpy
• 3 Tablespoons (45ml) whole milk – or heavy cream for extra richness
• 1/2 teaspoon pure vanilla extract – because why stop at one vanilla addition?

Ingredient Notes and Substitutions

I know we don’t always have everything on hand, so here are my tried-and-true swaps: For dairy-free, use almond milk and plant-based butter (I’ve had great results with the cream cheese banana bread version of this swap). Gluten-free? A 1:1 baking blend works well, though your dough might be slightly stickier. That Platinum Yeast really is worth seeking out – it gives the most reliable rise for sweet doughs. And if you’re out of brown sugar, make your own by mixing 2/3 cup white sugar with 1 tablespoon molasses. The vanilla? Non-negotiable in my book – it’s what makes this taste like holiday magic!

How to Make Cinnamon Roll Monkey Bread

Alright, let’s get our hands doughy! Making this Cinnamon Roll Monkey Bread is easier than you might think, but I’ll walk you through each step like we’re baking together in my kitchen. Just imagine the smell of cinnamon already filling your home!

1. Wake up that yeast: Whisk your warm milk (test it on your wrist like baby’s bottle – just warm, not hot!), yeast, and sugar in your stand mixer bowl. Cover it with a clean towel and let it sit for 5 minutes. You should see it get foamy – that’s your yeast saying “hello!”
2. Build your dough: Add the eggs, melted butter (cooled slightly so you don’t scramble those eggs!), salt, and 1 cup of flour. Beat on low speed for 30 seconds – it’ll look messy, that’s okay. Then add the remaining flour and beat until the dough pulls away from the bowl’s sides. This is when I usually sing a little “dough, dough, dough” song.
3. Knead it good: Either keep kneading in your mixer for 5-7 minutes (I use the dough hook) or turn it out onto a floured surface and knead by hand. You’ll know it’s ready when it’s smooth and springs back when poked – like a soft pillow!
4. First rise: Place the dough in a greased bowl, cover with plastic wrap or a damp towel, and let it rise until doubled. This usually takes 1-2 hours depending on how warm your kitchen is. I sometimes put mine in the oven with just the light on for a cozy rising spot.
5. Prep your pan: While waiting, generously grease your Bundt pan. I mean really go for it – this sticky goodness needs an easy exit later!
6. Butter bath time: Melt 1/2 cup butter in one bowl, and mix granulated sugar with cinnamon in another. This is where the magic coating happens!
7. Roll and coat: Pinch off pieces of dough (about the size of a ping pong ball) and roll into smooth balls. Dip each in butter, then roll in cinnamon-sugar until fully coated. Arrange them in your prepared pan – no perfection needed here!

8. Second rise: Cover the pan and let the dough balls rest for 20 minutes. They’ll get cozy with each other and start rising again.
9. Preheat and sauce: Heat your oven to 350°F (177°C). Melt the remaining butter and whisk in brown sugar and vanilla. Pour this glorious sauce over your dough balls – it’ll seep down and create caramelized magic.

10. Bake to golden perfection: Bake for 35-45 minutes until golden brown. If it’s browning too quickly, tent with foil. The smell will drive you crazy!
11. The grand reveal: Let it cool for just 5-10 minutes (any longer and it might stick), then place a plate over the pan and flip with confidence! That first peek at your golden masterpiece is always thrilling.

12. Drizzle and devour: Whisk together the icing ingredients and drizzle over the warm bread. Serve immediately while everyone’s gathered around – no one can resist pulling off that first piece!

Tips for Perfect Cinnamon Roll Monkey Bread

Here are my secret weapons for monkey bread success: First, when testing dough readiness, do the “windowpane test” – stretch a small piece between your fingers. If you can see light through it without tearing, it’s perfectly kneaded! To prevent overbrowning, check at 30 minutes and tent with foil if needed. For even coating, work in batches – dip 5-6 dough balls in butter, then roll in cinnamon sugar before moving to the next batch. And my favorite trick? If your kitchen is chilly, heat your oven to 200°F for 2 minutes, TURN IT OFF, then let your dough rise in there. It creates the perfect cozy environment, just like my French toast casserole trick! Remember, the sauce will bubble up the sides – that’s normal and makes for delicious caramelized edges.

Serving Suggestions for Cinnamon Roll Monkey Bread

Oh, the joy of serving this warm, gooey masterpiece! I always bring my Cinnamon Roll Monkey Bread straight to the table while it’s still slightly steaming – that’s when the caramelized edges are at their absolute best. For the full holiday brunch experience, I love pairing it with strong coffee (the bitterness balances the sweetness perfectly) and a big bowl of fresh berries. The tartness of raspberries or oranges cuts through the richness beautifully. If you’re going all out for Christmas morning, add some crispy bacon or scrambled eggs to the spread – the sweet and savory combo is magical. And here’s my favorite presentation trick: serve the glaze in a little pitcher on the side so everyone can drizzle their own piece at the table. It makes the whole experience feel extra special!

Make-Ahead and Storage Tips

Here’s the best part about this Cinnamon Roll Monkey Bread – you can totally get a head start! If I know Christmas morning will be hectic (let’s be real, when is it not?), I’ll prepare the dough the night before. After the first rise, just punch it down, cover tightly, and refrigerate overnight. In the morning, let it sit at room temp for 30 minutes before shaping. Baked bread freezes beautifully too – wrap cooled pieces tightly in foil, then plastic. To reheat, pop frozen slices in a 300°F oven for 15 minutes. Leftovers? Ha! But if you somehow have any, store at room temp for 1 day or refrigerate for up to 4. A quick 10-second microwave zap brings back that fresh-from-the-oven magic!

Nutritional Information

Just a quick note about the nutrition in this Cinnamon Roll Monkey Bread – all values are estimates since ingredients can vary by brand and how generous you are with that glaze (no judgment here!). While it’s definitely a special occasion treat, I love that it’s made with real ingredients like fresh milk, eggs, and butter – no mystery powders here. Remember, holiday baking is about joy and connection more than numbers!

Frequently Asked Questions

Can I use store-bought dough for this Cinnamon Roll Monkey Bread?

Absolutely! While I adore the homemade dough (it makes all the difference in texture), I totally get that holiday mornings can be hectic. Two cans of refrigerated cinnamon roll dough work in a pinch – just cut each roll into quarters and proceed with the butter and sugar coating. It won’t have quite the same homemade charm, but it’ll still disappear fast at your Christmas breakfast!

How do I prevent my monkey bread from sticking to the pan?

Oh honey, I’ve learned this the hard way! First, grease that Bundt pan like you’re frosting a cake – get into every nook with butter or baking spray. Second, don’t let it cool completely before flipping – 5-10 minutes is the sweet spot. And my secret weapon? A light dusting of granulated sugar over the greased pan creates a non-stick magic layer. If it does stick, don’t panic – just use a butter knife to gently loosen the edges.

Can I halve this recipe for a smaller Christmas brunch?

You sure can! Simply divide all ingredients in half and use a loaf pan instead of a Bundt. The baking time will be shorter – start checking at 25 minutes. This smaller version is perfect when you want that holiday breakfast magic without leftovers tempting you all day. Though between us? The full recipe freezes beautifully, so I usually make the big batch anyway!

What’s the best way to serve this for a holiday breakfast crowd?

Here’s my Christmas morning routine: Bake it fresh, let it rest just until you can handle the pan, then flip it onto a festive platter right at the table. Keep the glaze in a pretty pitcher for drizzling – the oohs and aahs are priceless! I surround it with fresh cranberries and rosemary sprigs for a holiday touch. Pro tip: Put out small plates, but know everyone will just gather around pulling pieces with their fingers – and that’s half the fun!

Share Your Cinnamon Roll Monkey Bread Experience

Nothing makes me happier than seeing your holiday kitchen adventures! Did your family go wild for this Cinnamon Roll Monkey Bread like mine does? Snap a photo of your gooey masterpiece and tag me – I want to see those proud baker smiles! Leave a comment below too, and don’t forget to rate the recipe if you loved it as much as we do. Sharing these sweet moments is what makes holiday baking so special!

Cinnamon Roll Monkey Bread

---

• Author: Emma
• Total Time: 1 hour 15 min
• Yield: 10 servings 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

A festive and shareable treat perfect for holiday mornings.

---

Ingredients

Scale 1x2x3x

• 1 and 1/2 cups (360ml) whole milk, warmed to about 110°F (43°C)
• 2 and 1/4 teaspoons Platinum Yeast from Red Star (1 standard packet)
• 1/4 cup (50g) granulated sugar
• 2 large eggs
• 1/3 cup (5 Tbsp; 71g) unsalted butter, melted and slightly cooled
• 1 teaspoon salt
• 5 cups (625g) all-purpose flour (spooned & leveled)
• 3/4 cup (12 Tbsp; 170g) unsalted butter, divided
• 1 and 1/4 cups (250g) granulated sugar
• 1 Tablespoon ground cinnamon
• 2/3 cup (130g) packed light or dark brown sugar
• 1 teaspoon pure vanilla extract
• 1 cup (120g) confectioners’ sugar
• 3 Tablespoons (45ml) whole milk
• 1/2 teaspoon pure vanilla extract

---

Instructions

1. Whisk warm milk, yeast, and sugar in a stand mixer bowl. Cover and let sit for 5 minutes.
2. Add eggs, butter, salt, and 1 cup flour. Beat on low speed for 30 seconds, then add remaining flour. Beat until dough pulls away from bowl sides.
3. Knead dough in mixer for 5-7 minutes or by hand on floured surface.
4. Place dough in greased bowl, cover, and let rise until doubled (1-2 hours).
5. Grease a Bundt pan.
6. Melt 1/2 cup butter. Mix granulated sugar and cinnamon in another bowl.
7. Roll dough into small balls (40-45 total). Dip each in butter, then coat in cinnamon-sugar. Arrange in pan.
8. Cover pan and let dough rest for 20 minutes.
9. Preheat oven to 350°F (177°C).
10. Melt remaining butter, whisk in brown sugar and vanilla. Pour over dough.
11. Bake for 35-45 minutes until golden brown.
12. Cool for 5-10 minutes, then invert onto a plate.
13. Whisk icing ingredients together and drizzle over bread.

Notes

• Serve warm for best results.
• Store leftovers tightly covered at room temperature for 1 day or refrigerate for up to 4 days.

• Prep Time: 30 min
• Cook Time: 45 min
• Category: Breakfast
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 350
• Sugar: 30g
• Sodium: 200mg
• Fat: 15g
• Saturated Fat: 9g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 60mg

Keywords: Cinnamon Roll Monkey Bread, Christmas Morning Brunch, Holiday Breakfast Ideas