Cinnamon Roll Monkey Bread

If there is one thing I will never say no to, it is warm, pull apart, cinnamon sugar magic. This Cinnamon Roll Monkey Bread is the ultimate brunch showstopper and your new holiday tradition. When I tell you we took this down in less than 4 minutes, I make zero exaggerations.

 

Why I Love This Recipe

This recipe is basically the best parts of a cinnamon roll and monkey bread mashed into one dreamy situation. Every bite is tender and fluffy with a crispy, caramelized cinnamon sugar exterior and a sweet cream cheese glaze that drips into all the nooks and crannies. It is easy enough for a weekend bake, impressive enough for a holiday table, and wildly fun to tear apart with a crowd. Plus, it all bakes in a Le Creuset dutch oven so you know it is going to be perfectly golden and evenly cooked.

Jump to:

• Cinnamon Roll Monkey Bread at a Glance
• Why I Love This Recipe
• Ingredients
• Substitutions
• How to Make
• 10 Tips + Tricks for the Best Cinnamon Roll Monkey Bread
• FAQ's
• Similar Recipes
• Cinnamon Roll Monkey Bread

Ingredients

Substitutions

🍞 Dough Swaps

• Refrigerated biscuit dough — the ultimate shortcut and still delicious.
• Homemade cinnamon roll dough — for a fully from-scratch version.
• Pizza dough — less sweet, but works great with added cinnamon sugar.
• Puff pastry — creates light, flaky layers (just bake a bit less time).
• Store-bought crescent roll dough — buttery and foolproof.

🍬 Sweetener Options

• Granulated sugar — classic with cinnamon.
• Brown sugar — adds caramel flavor and moisture.
• Maple sugar or coconut sugar — fun, unrefined swaps.
• Add a drizzle of honey or maple syrup before baking for extra gooeyness.

🧈 Butter + Cream Swaps

• Salted butter — adds balance to all that sweetness.
• Unsalted butter — the standard if you want full control of flavor.
• Coconut oil — for a dairy-free version with a subtle tropical note.
• Heavy cream or half-and-half — to make the glaze extra rich.
• Oat milk or almond milk — lighter but still creamy for the glaze.

🌰 Flavor Boosters

• Vanilla extract or paste — classic and aromatic.
• Orange zest — adds a bright, citrusy twist.
• Cardamom or nutmeg — warm spice upgrades.
• Toasted pecans or walnuts — for crunch and contrast.
• Drizzle of caramel or cream cheese glaze — because why not?

🍎 Fun Add-Ins

• Chopped apples or pears — for a fall-inspired version.
• Mini chocolate chips — turns it into a dessert-meets-breakfast mash-up.
• Raisins or dried cranberries — chewy pops of sweetness.
• A little espresso powder — deepens the cinnamon flavor.

How to Make

Spray a Le Creuset dutch oven (about 4.5 quarts) very well with nonstick spray.

In a large bowl, mix together the warm milk, warm water, melted butter, sugar, and yeast. Let sit for 5 minutes until foamy.

In a stand mixer fitted with the dough hook, combine the flour and salt. With the mixer on low, slowly pour in the wet ingredients. Once the dough comes together, increase speed to medium and knead until shiny and smooth, 6 to 7 minutes.

Transfer the dough to a greased bowl, cover, and let rise in a warm place until doubled in size, 50 to 60 minutes.

In one bowl, stir together the brown sugar and cinnamon. Place the melted butter in a second bowl.

Turn the risen dough onto a lightly floured surface and pat it into an 8 inch square. Cut into 64 pieces and roll each piece into a small ball. Dip each dough ball in melted butter, then roll in the cinnamon sugar mixture. Layer the coated balls in the dutch oven, staggering seams to ensure even baking.

Cover and let rest until puffy, about 45 minutes.

Preheat the oven to 350 degrees. Bake for 35 to 40 minutes until the top is deep golden brown and caramel is bubbling at the edges.

Cool in the pan for 5 to 10 minutes, then carefully invert onto a serving platter.While the monkey bread cools slightly, beat the cream cheese until smooth. Add the powdered sugar, milk, and vanilla, whisking until pourable and lump free. Drizzle over the warm monkey bread and serve immediately.

10 Tips + Tricks for the Best Cinnamon Roll Monkey Bread

• Use dough that’s soft and stretchy. Whether you're making homemade dough or using store-bought, make sure it’s pliable and not too cold. Soft dough bakes up fluffy, not dense.
• Cut the dough evenly. Even little dough nuggets = even baking. You don’t want tiny pieces that dry out and giant pieces that stay raw in the middle.
• Coat the pieces completely. Roll every single dough piece in cinnamon sugar so the flavor hits every nook and cranny. This is the “monkey” part, get your hands in there!
• Layer the dough with butter as you go. Drizzling melted butter between the layers helps create caramel pockets and keeps everything gooey and golden.
• Use a well-greased bundt pan. Like VERY greased. Monkey bread can stick if you blink at it wrong. Get all the curves, grooves, and center tube so it slides out beautifully.
• Don’t underbake. The top may brown fast, but the inside still needs time to set. If it’s getting too dark, tent with foil and keep going until the bottom pieces are fully cooked.
• Let it rest before flipping. Give the monkey bread 5–10 minutes to settle so the caramel thickens slightly. Flip too fast and you risk a caramel avalanche.
• Go heavy on the glaze. Warm cream cheese glaze melts into all the cracks and absolutely makes the dessert. Drizzle half while it’s warm and the rest right before serving.
• Serve it warm for peak gooeyness. Monkey bread is at its best when it’s still pull-apart soft and sticky. It’s basically a socially acceptable way to eat frosting for breakfast.
• Customize your add-ins. Toasted pecans, mini chocolate chips, orange zest, or even a little espresso powder in the glaze all take this holiday-worthy treat over the top.

FAQ's

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