Easy Cinnamon Monkey Bread
If you love warm, gooey cinnamon rolls, you’re going to love this easy Cinnamon Monkey Bread! Made with frozen Rhodes bread dough, cinnamon sugar, butter, and brown sugar, this pull-apart bread is sweet, soft, and coated in a delicious buttery caramel sauce. Add an optional vanilla glaze for an extra special treat! Perfect for a cozy holiday morning!
The best part? You don’t have to make homemade bread dough from scratch. Frozen bread loaves make this recipe simple enough for a weekend breakfast, holiday brunch, or an easy dessert to share with family and friends.
Simply thaw the dough until it’s easy to cut, toss the pieces in cinnamon sugar, layer them in a Bundt pan, and let the dough rise before baking. The result is a beautiful golden-brown monkey bread that’s perfect for pulling apart and enjoying while it’s still warm.
Serve it for Christmas morning, Easter brunch, Thanksgiving breakfast, or anytime you’re craving something sweet and cinnamon-y!
And let me warn you- it’s so delicious you might not be able to stop eating it! My family absolutely devours this monkey bread. We can’t get enough! It will be a huge hit anywhere you bring it.
If you love monkey bread, try this savory Pepperoni Pizza Monkey Bread recipe made with biscuit dough.
Why You’ll Love This Recipe
- Easy shortcut: Frozen Rhodes bread dough saves you the time and effort of making dough from scratch.
- Simple ingredients: You only need five ingredients for the monkey bread itself.
- Perfect for sharing: Everyone can pull off their own gooey, cinnamon-sugar-coated pieces.
- Great for holidays: It’s a fun addition to a breakfast or brunch spread.
- Optional vanilla glaze: Drizzle homemade icing over the top for a bakery-style finish.
Ingredients You’ll Need
Rhodes frozen bread loaves: You’ll need two loaves, thawed just enough to cut into bite-sized pieces. Keep the dough cold and do not let it rise before assembling.
Granulated sugar: Mixed with cinnamon to create the sweet coating for the dough.
Ground cinnamon: Adds that classic warm cinnamon flavor. Use two to three teaspoons, depending on how much cinnamon you like.
Butter: Melted butter helps the cinnamon sugar stick to the dough and creates the rich, buttery sauce.
Brown sugar: Combined with the remaining melted butter to make a delicious caramel-like sauce that coats the monkey bread as it bakes.
Bundt Pan-I’m using a 10 inch Bundt pan for the recipe. I recommend a 9.5″ to 12″ size Bundt pan to make the cinnamon monkey bread.
Optional Vanilla Glaze
- Powdered sugar
- Milk or cream
- Vanilla extract
- Melted butter, optional
The glaze is completely optional, but it’s a delicious finishing touch if you want your monkey bread to taste a little like a cinnamon roll! I do recommend letting the monkey bread cool before adding the glaze or it will melt into the bread.
How to Make Cinnamon Monkey Bread
Step 1: Thaw the Bread Dough
Thaw the frozen Rhodes bread loaves until they are soft enough to cut but still cold and firm. This usually takes about 1 to 2 hours at room temperature, depending on the temperature of your kitchen, or you can thaw them in the refrigerator overnight. I like to put the bread in a greased casserole dish for this step.
The dough should not rise yet. You want it easy to slice without becoming overly soft or sticky. It will rise later while in the pan.
Generously grease a 10-inch Bundt pan with nonstick cooking spray or butter.
Step 2: Cut the Dough Into Pieces
Using a sharp knife or kitchen shears, cut each loaf into approximately 16 to 20 bite-sized pieces.
The pieces don’t have to be perfectly uniform, but try to keep them relatively similar in size so they bake evenly.
Step 3: Coat the Dough in Cinnamon Sugar
In a medium bowl or large zip-top bag, combine the granulated sugar and ground cinnamon.
Melt the butter in a separate bowl. Dip each piece of dough into the melted butter, then roll it in the cinnamon-sugar mixture until coated.
Arrange the coated dough pieces in the prepared Bundt pan, layering them evenly as you go.
Step 4: Add the Brown Sugar Butter Sauce
Stir the packed brown sugar into the remaining melted butter.
Pour the mixture evenly over the dough pieces in the Bundt pan. As the monkey bread bakes, this mixture creates a rich, buttery caramel sauce that seeps between the pieces.
Step 5: Let the Dough Rise
Cover the Bundt pan loosely with a clean kitchen towel or greased plastic wrap.
Place it in a warm, draft-free spot and let the dough rise for approximately 1 to 1 1/2 hours, or until it has doubled in size and risen close to the top of the pan.
The exact rising time will depend on how warm your kitchen is. Watch the dough rather than relying only on the clock.
Step 6: Bake the Monkey Bread
Preheat the oven to 350°F. Place the Bundt pan on top of a baking sheet in the oven to catch any brown sugar drips when the dough rises.
Bake for 30 to 35 minutes, until the top is deep golden brown and the center is cooked through. If the top begins browning too quickly, loosely tent the pan with aluminum foil for the last 10 minutes.
Allowing the center to bake completely is important so the dough isn’t raw or gummy inside. I bake mine for 35 minutes.
Step 7: Invert and Serve
Remove the Bundt pan from the oven and let it rest for exactly 5 minutes. I like to gently slide a butter knife or small spatula down the sides to release the bread.
Place a large serving platter over the top of the Bundt pan. Carefully flip the pan over and gently lift it away to release the monkey bread.
Don’t let the bread cool in the pan for too long. The caramel sauce can harden as it cools, making it more difficult to release.
Serve warm and let everyone pull apart their own pieces!
How to Make the Optional Vanilla Glaze
If you’d like to add a sweet vanilla glaze, it’s easy to make with just a few ingredients.
- Whisk the powdered sugar in a small bowl to remove any lumps.
- Add the milk, vanilla extract, and melted butter, if using.
- Whisk until the mixture is smooth and pourable.
- If the glaze is too thick, add more milk 1/2 teaspoon at a time. If it’s too thin, whisk in another tablespoon of powdered sugar.
- Let the monkey bread cool for about 5 to 10 minutes after inverting it onto the serving platter.
- Drizzle the glaze over the top and enjoy.
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Tips for the Best Cinnamon Monkey Bread
Don’t let the dough rise before assembling. Thaw the bread just enough to cut it. The dough will rise after it’s arranged in the Bundt pan.
Grease the Bundt pan generously. The buttery brown sugar sauce can stick to the sides of the pan, so make sure all the nooks and crannies are coated.
Keep the dough pieces bite-sized. Smaller pieces are easier to pull apart and help create those classic monkey bread layers.
Give the dough enough time to rise. If your kitchen is cool, the dough may need longer than 1 1/2 hours. Look for the dough to double in size.
Don’t skip the resting time after baking. Letting the bread rest for five minutes helps the sauce settle, but waiting too long can make the caramel stick to the pan.
Use foil if the top browns too quickly. Cover the pan loosely for the final 10 minutes if needed to prevent overbrowning while the center finishes baking.
Add the glaze after the bread has cooled slightly. This helps the icing stay visible on top rather than melting completely into the warm bread.
Variations and Substitutions
- Extra cinnamon: Use three teaspoons of cinnamon for a stronger cinnamon flavor.
- Pecan monkey bread: Sprinkle chopped pecans between the dough layers for a little crunch.
- Cinnamon roll monkey bread: Add the vanilla glaze generously for a cinnamon-roll-inspired breakfast treat.
- Nutty caramel monkey bread: Add chopped walnuts or pecans to the brown sugar butter sauce.
- Vanilla-free glaze: Leave out the vanilla extract if you don’t have any on hand. The icing will still be sweet and delicious.
What to Serve With Cinnamon Monkey Bread
This sweet pull-apart bread is delicious on its own, but it also pairs well with:
- Scrambled eggs and breakfast sausage
- Fresh fruit or a fruit salad
- Yogurt and granola
- Bacon or breakfast ham
- Coffee, tea, or hot chocolate
For a holiday brunch, serve it alongside a savory breakfast casserole and fresh fruit for an easy, crowd-pleasing spread.
How to Store Leftover Monkey Bread
Room temperature: Once completely cooled, store the monkey bread in an airtight container for up to 2 days.
Refrigerator: Store leftovers in an airtight container for up to 4 days. The refrigerator may make the bread a little firmer.
Freezer: Freeze cooled monkey bread in an airtight, freezer-safe container for up to 2 months for the best quality. If possible, freeze individual portions so they’re easy to reheat.
Reheating: Warm individual portions in the microwave for about 15 to 30 seconds, adding more time as needed. For a larger portion, cover it loosely with foil and warm it in a 300°F oven until heated through.
If you’ve added the vanilla glaze, keep in mind that it may soften or melt a little when reheated.
Frequently Asked Questions
Can I use Rhodes frozen bread dough to make monkey bread?
Yes! Rhodes frozen bread loaves are a convenient shortcut for homemade monkey bread. Thaw the dough until it’s soft enough to cut, coat the pieces in cinnamon sugar, and allow them to rise in the Bundt pan before baking.
Do I let the bread dough rise before cutting it?
No. Let the dough thaw enough to cut, but don’t allow it to rise before assembling the monkey bread. The dough will rise in the pan after you’ve added the cinnamon sugar and sauce.
How long does monkey bread take to rise?
Plan for approximately 1 to 1 1/2 hours in a warm spot. Rising time varies with the temperature of your kitchen, so let the dough double in size and rise close to the top of the pan before baking.
How do I know when monkey bread is done?
The top should be deep golden brown, and the center should be fully cooked rather than doughy. Bake for 30 to 35 minutes at 350°F, tenting with foil if the top browns too quickly. If the center is still underbaked, give it a few more minutes.
Why does monkey bread stick to the Bundt pan?
The butter and brown sugar create a sticky caramel sauce as the bread bakes. Generously greasing the pan and inverting the bread after a five-minute rest helps prevent sticking. Waiting too long to flip the pan can allow the caramel to harden.
If the bread is sticking gently slide a butter knife or small spatula down the sides to release the bread.
Do I have to add the vanilla glaze?
No! The buttery brown sugar sauce makes this monkey bread delicious on its own. The glaze is optional if you’d like extra sweetness and a cinnamon-roll-style finish.
Can I make monkey bread ahead of time?
You can prepare the dough pieces and assemble the monkey bread in advance, but the dough needs time to rise before baking. For best results, plan the rise and bake close to serving time so you can enjoy the bread warm.
Can I use a different pan?
A 9.5-inch- 12 inch Bundt pan is ideal for this recipe because it helps the dough bake evenly and gives the bread its classic shape. If you use another pan, make sure it has enough room for the dough to rise without overflowing, and monitor the baking time because it may vary.
More Delicious Breakfast Recipes
- Overnight Breakfast Casserole
- Ham Croissant Breakfast Casserole
- Andouille Sausage Breakfast Casserole
- Caramel Apple Strudel
- French Toast Casserole
- Chocolate Chip Banana Bread
- Cinnamon Roll Bundt Cake
Final Thoughts
This easy Cinnamon Monkey Bread is the perfect way to turn frozen bread dough into a warm, gooey treat the whole family will love. With buttery cinnamon-sugar pieces and a sweet brown sugar sauce, it’s a simple recipe that feels special enough for holidays but easy enough to make any weekend.
Add the optional vanilla glaze, serve it warm, and watch everyone reach for another piece!
If you make this recipe, I’d love to hear how it turned out. Enjoy!
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Easy Cinnamon Monkey Bread with Frozen Bread Dough
Ingredients
- 2 Rhodes frozen bread loaves thawed but still cold
- 1 cup granulated sugar
- 2-3 teaspoons ground cinnamon
- ½ cup (1 stick) butter, melted
- ¾ cup packed brown sugar
Optional vanilla glaze
- 1 cup powdered sugar
- 2 tablespoons milk plus more as needed
- 1 teaspoon vanilla extract
- 1 tablespoon melted butter optional
Instructions
- Thaw the Rhodes bread loaves until soft enough to cut but still cold and firm. Do not let the dough rise yet. I place them into a greased casserole dish during this time.
- Grease a 10-inch Bundt pan generously.
- Cut each loaf into 16–20 bite-sized pieces.
- Mix the granulated sugar and cinnamon in a bowl or zip-top bag.
- Dip each dough piece in melted butter, then coat in the cinnamon-sugar mixture. Layer the pieces in the prepared Bundt pan.
- Stir the brown sugar into the remaining melted butter and pour evenly over the dough.
- Cover loosely with plastic wrap and let rise in a warm spot for 1–1½ hours, until doubled in size and close to the top of the pan.
- Preheat the oven to 350°F. Place the Bundt pan on a sheet pan to catch any spill over from the brown sugar. Bake for 30–35 minutes, until golden brown and cooked through. If the top browns too quickly, Tent with foil.
- Cool in the pan for exactly 5 minutes. Invert onto a serving platter and carefully lift off the pan. Carefully slide a butterknife or small spatula down the sides to release easier, if it's sticking.
- For the optional glaze, whisk powdered sugar, milk, vanilla, and melted butter until smooth. Adjust the thickness with additional milk or powdered sugar. Drizzle over the bread after it cools for 5–10 minutes.
- Serve warm and enjoy!
Notes
Nutrition
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