Cinnamon Roll Monkey Bread

5 from 2 votes

Warm cinnamon roll monkey bread baked in a dutch oven with caramelized edges and cream cheese glaze. Perfect holiday brunch recipe and easy crowd pleaser.

Prep Time25

Cook Time40

Rise Time1 45

Total Time2 50

Course: Breakfast, Dessert

Cuisine: American

Servings: people

Author: Gaby Dalkin

Ingredients

For the Dough

2 tablespoon unsalted butter melted
1 cup whole milk warmed to 110 degrees
⅓ cup warm water warmed to 110 degrees
¼ cup white sugar
1 package instant yeast
3 ¼ cups all purpose flour plus more for dusting
2 tsp salt

For the Glaze

1 cup powdered sugar
2 ½ teaspoon ground cinnamon
8 tablespoon unsalted butter melted

For the Glaze

4 ounces cream cheese softened
1 cup powdered sugar
2 tablespoon whole milk
1 teaspoon vanilla extract

Instructions

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.

Notes

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.

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