Cinnamon Roll Monkey Bread

It’s fluffy, cinnamon sugary, and delicious, just like a giant cinnamon roll but this Cinnamon Roll Monkey Bread is in the form of a pull apart bundt cake perfect for any occasion! Plus it’s topped with my favorite cinnamon roll icing.

What is Cinnamon Roll Monkey Bread?

Ok so usually Cinnamon roll monkey bread is made with the pre-assembled cinnamon rolls you can buy in a package or a can but I wanted to make a fun, still relatively low effort recipe, from scratch. So this one is made with a yeasted dough but then all of the bits of dough get rolled in butter and cinnamon sugar and then topped with my favorite cinnamon roll icing and I’m kind of in love with it.

Instant Yeast vs. Active Dry Yeast?

Either yeast can be used in this recipe and the amount will stay the same for both. Both can be whisked in with the dry ingredients and neither need to be bloomed ahead of time for this recipe. However, if you are using active dry yeast be prepared for it to take a little longer to proof.

What can I use instead of a bundt pan for Monkey Bread?

Ok so the first time I made this recipe, I actually made it in a metal springform pan and it worked great! I’d recommend a 9″ pan but a standard 9″ metal cake pan will work too!

Can this be made in advance?

I don’t recommend it because it really tastes best fresh and still warm. BUT if you do have left overs, slice it like a loaf and then cook it up like french toast for quite possibly the best brunch item you’ve ever had.

Additional Recipes to try:

• Cinnamon Roll Wreath
• German Yeast Bundt Cake | Gugelhupf
• Cherry Sweet Rolls | Kirschschnecken

Tips for making Monkey Bread

• Make sure all dough ingredients are at room temperature. For more tips on yeasted dough, refer to this Yeasted Dough Guide.
• This recipe is relatively fool proof because the dough doesn’t need to be perfect. Just knead until the dough stops sticking to the bowl all over, it’s ok if it’s a little sticky.
• Ideally all of the dough portions should be approximately the same in size but it’s ok if they’re a little different.
• When dunking the dough into the butter and then the cinnamon sugar, use the two handed method: one hand for dunking in butter, one for rolling in cinnamon sugar. That way the butter stays clean.

Ingredients

Monkey Bread

• All Purpose Flour: Any all purpose flour will work for this monkey bread! I have not yet tried any other flours with this recipe.
• Sugar: This recipe uses granulated sugar in the dough as well as in the cinnamon sugar mixture that the dough is rolled in.
• Yeast: In this recipe, either active dry or instant yeast will work but I prefer instant.
• Milk: The dough uses milk as the liquid in the dough; however, it will also work with non-dairy milks such as almond or light coconut milk.
• Eggs: I use one standard large egg and one egg yolk from the store, they should be at room temperature.
• Butter: The butter adds moisture to the dough as well as the overall bread. The individual dough portions are rolled in melted butter before being rolled in the cinnamon sugar.
• Vanilla extract: Vanilla extract adds sweetness and flavor to the dough.
• Salt: Salt balances out the sweetness and enhances the flavor of the monkey bread.
• Cinnamon: Ground cinnamon is mixed with granulated sugar that the dough balls are then rolled in, giving it that classic cinnamon roll flavor!

Icing

• Butter: The butter is melted down into the icing which creates a delicious rich and creamy cinnamon roll icing.
• Milk: Milk helps to thin out the icing and make it a little lighter, any milk will work for this.
• Powdered sugar: The thickener and sweetener of the icing, powdered sugar is the key for this icing. As long as you use a whisk there is no need to sift it first.

How to make Cinnamon Roll Monkey Bread

Make the dough

• Start by warming the milk until it is just warm to the touch – it should not exceed 100 degrees F.
• In the bowl of a stand mixer, add in the flour, yeast, and sugar. Then whisk it together by hand.
• Add in the warmed milk, egg, butter, salt and vanilla extract. Knead the mixture with the dough hook on the stand mixer for 15-20 minutes on low speed until it is smooth and the bowl is clean.
• Remove the dough and shape it into a ball. Lightly grease the mixing bowl that you were just using and place the ball of dough back in. Then cover the bowl with a towel or plastic and place somewhere warm for 30-45 min. The dough should double in size.

Assemble & Bake the Monkey Bread

• Place a rack in the center of the oven and preheat to 350 F.
• Once doubled in size, it is time to assemble the monkey bread. Melt the butter for rolling in a medium bowl. In another bowl, stir together the sugar and cinnamon.
• Use a bench scraper or knife to cut the dough into portions that range between 15-25 grams.
• One at a time, drop the dough into the butter, lift it out with a fork allowing the extra butter to drip off. Then toss the dough in the cinnamon sugar and roll until fully coated. When dunking the dough into the butter and then the cinnamon sugar, use the two handed method: one hand for dunking in butter, one for rolling in cinnamon sugar. That way the butter stays clean.
• Place the coated dough ball in the bundt pan and repeat with all remaining dough portions. Pour any excess melted butter over the assembled bundt cake.
• Cover the assembled monkey bread with plastic or a lid until the dough rises enough to reach the top edges of the pan and the oven is preheated.
• Bake the monkey bread in the oven for 25 minutes. Then rotate 180 degrees and bake for another 20-25 minutes until the dough on top is golden brown.
• Remove the pan from the oven and leave it to cool for 10-15 minutes on a cooling rack to set a little.
• Place a plate over the top. Holding on to both the plate and the pan, flip them over and allow the monkey bread to fall out.

Icing

• In a medium bowl, melt the butter in the microwave in 15 second intervals.
• Then add in the milk and microwave for another 15 seconds.
• Pour the melted butter and milk into a medium/large mixing bowl along with the powdered sugar and whisk to combine. Drizzle or spread the icing over the top of the still warm monkey bread. Serve while warm.
• This cinnamon roll monkey bread is best eaten fresh but can be stored, wrapped in plastic wrap and then placed inside a freezer bag before being frozen for up to 2 months.
• My favorite way to eat leftover monkey bread is to use a serrated knife to cut it into slices and then making it into french toast.

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