Cinnamon Roll Monkey Bread (Printable Version)

Soft, gooey pull-apart cinnamon dough pieces baked with brown sugar butter and drizzled with vanilla icing.

# What You'll Need:

01 - 2 cans (approximately 28 oz total) refrigerated biscuit or cinnamon roll dough

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

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). Grease bundt pan with softened butter or nonstick spray.

02 - Open refrigerated biscuit or cinnamon roll dough. If using biscuits, cut each into quarters; for cinnamon rolls, cut into bite-sized pieces.

03 - Mix granulated sugar and ground cinnamon in a bowl. Toss dough pieces in the mixture until fully coated.

04 - Arrange coated dough pieces evenly in the greased bundt pan.

05 - Combine melted butter, light brown sugar, and vanilla extract until smooth. Pour over the dough pieces in the pan.

06 - Bake for 30 to 35 minutes, or until golden brown on top and cooked through.

07 - Allow 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.

09 - Drizzle icing over the warm monkey bread before serving.

01 -

You get gooey, cinnamon-drenched bites with almost zero fuss—no kneading required.
Even picky snackers devour these pull-apart pieces straight from the plate, so leftovers are unlikely.

02 -

I once forgot to let the bread cool before inverting and ended up with a mosaic instead of a ring—patience wins.
Swapping in cinnamon roll dough gives a richer finish, but biscuits let the cinnamon sugar crunch shine.

03 -

Sifting powdered sugar for the icing is non-negotiable—goodbye stubborn lumps.
Lining the bottom of the pan with parchment makes unmolding stress-free, if you’re worried about sticking.