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Easy Monkey Bread with Cinnamon Rolls & Caramel Drizzle

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This Easy Monkey Bread with Cinnamon Rolls and Caramel Drizzle is a quick, gooey, pull-apart breakfast treat made with refrigerated cinnamon rolls and a homemade caramel sauce. Perfect for brunch, holidays, or lazy Sundays, it comes together in under 30 minutes and is guaranteed to be a crowd-pleaser.

Ingredients

Scale
  • 2 cans (12.4 oz each) refrigerated cinnamon rolls with cream cheese icing
  • 1/2 cup (1 stick) unsalted butter
  • 1 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla extract
  • Pinch of sea salt
  • 1/2 cup packed light brown sugar (for caramel drizzle)
  • 1/4 cup unsalted butter (for caramel drizzle)
  • 1/4 cup heavy cream (for caramel drizzle)
  • 1/2 teaspoon vanilla extract (for caramel drizzle)
  • Pinch of sea salt (for caramel drizzle)

Instructions

  1. Preheat your oven to 350°F (175°C). Generously grease a 12-cup Bundt pan with non-stick cooking spray or softened butter.
  2. Open both cans of cinnamon rolls and set the icing packets aside. Cut each cinnamon roll into quarters (about 32 pieces total).
  3. In a large mixing bowl, combine 1/4 cup granulated sugar and 1 teaspoon ground cinnamon. Add the cinnamon roll pieces and toss gently until evenly coated.
  4. In a medium saucepan over medium heat, melt 1/2 cup unsalted butter. Add 1 cup packed light brown sugar and whisk until combined. Cook for 2-3 minutes, whisking constantly, until smooth and bubbly. Remove from heat and slowly whisk in 1/4 cup heavy cream. Add 1 teaspoon vanilla extract and a pinch of sea salt. Whisk until smooth.
  5. Pour about 1/3 of the caramel sauce into the bottom of the greased Bundt pan. Layer about half of the cinnamon roll pieces on top. Drizzle another 1/3 of the caramel over the pieces. Add the remaining cinnamon roll pieces and pour the rest of the caramel over the top. Gently press the pieces down with a spatula.
  6. Place the Bundt pan on a baking sheet. Bake for 25-30 minutes, until golden brown and caramel is bubbling. Let cool in the pan for exactly 5 minutes. Place a serving plate upside down on top of the pan, then carefully flip it over. Lift the pan off slowly.
  7. While the monkey bread is still warm, microwave the reserved icing packets for 5-10 seconds to loosen. Drizzle the cream cheese icing over the top. For the extra caramel drizzle, combine 1/2 cup brown sugar, 1/4 cup butter, and 1/4 cup heavy cream in a small saucepan. Cook over medium heat for 3-4 minutes, whisking constantly, until thickened. Remove from heat, stir in 1/2 teaspoon vanilla and a pinch of salt. Drizzle over the iced monkey bread.

Notes

Don’t overbake; the center should be set but still jiggly. Let the monkey bread rest exactly 5 minutes before inverting. Use a serrated knife to loosen edges if needed. For best results, warm the serving plate before inverting. Double the caramel drizzle for extra indulgence.

Nutrition

Keywords: monkey bread, cinnamon rolls, caramel drizzle, easy breakfast, brunch recipe, pull-apart bread, quick dessert

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