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–+ servings
A glazed monkey bread ring on a glass cake stand.

Easy Cinnamon Monkey Bread with Frozen Bread Dough

This easy Cinnamon Monkey Bread recipe uses Rhodes frozen bread dough, cinnamon sugar, butter, and brown sugar to make a gooey, caramel-coated pull-apart bread. Add an optional vanilla glaze for a delicious breakfast treat, holiday brunch, or family dessert!
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Prep Time 30 minutes
Cook Time 35 minutes
rise time 2 hours
Total Time 3 hours 5 minutes
Servings: 10 servings

Equipment

Ingredients
  

Optional vanilla glaze

Method
 

  1. 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.
    Two uncooked dough loaves in a blue glass baking dish.
  2. Grease a 10-inch Bundt pan generously.
  3. Cut each loaf into 16–20 bite-sized pieces.
    A patterned knife sits on a wooden cutting board next to several ropes of raw dough and cut dough pieces.
  4. Mix the granulated sugar and cinnamon in a bowl or zip-top bag.
  5. Dip each dough piece in melted butter, then coat in the cinnamon-sugar mixture. Layer the pieces in the prepared Bundt pan.
  6. Stir the brown sugar into the remaining melted butter and pour evenly over the dough.
    Monkey bread pieces coated in cinnamon sugar inside a round Bundt pan.
  7. 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.
    Monkey bread in a circular Bundt pan.
  8. 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.
  9. 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.
  10. 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.
  11. Serve warm and enjoy!

Nutrition

Calories: 511kcalCarbohydrates: 91gProtein: 6gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 28mgSodium: 512mgPotassium: 32mgFiber: 2gSugar: 48gVitamin A: 325IUVitamin C: 0.01mgCalcium: 25mgIron: 0.2mg

Notes

Storage: Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Freeze for up to 2 months for best quality.
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