Pull-Apart Monkey Bread Recipe: Sticky Cinnamon Dinner Roll Pull-Aparts

This homemade monkey bread is simple to prepare and wonderfully gooey. Made with Rhodes bake-and-serve rolls, brown and white sugar, cinnamon, and real butter, it’s finished with a silky cream cheese frosting. Serve it warm for brunch or breakfast and it will quickly become a family favorite.

What Is Monkey Bread?

Monkey bread is a pull-apart sweet bread made from small dough pieces coated in butter, cinnamon and sugar. When baked, the pieces meld into a soft, sticky bundt-style loaf with a rich brown sugar glaze. A cream cheese frosting adds a tangy, creamy finish.

Monkey Bread Ingredients

• Rhodes Bake and Serve Rolls – frozen dinner rolls from the grocery store, thawed slightly for easier cutting.
• Brown Sugar – adds molasses flavor and moisture for a deep caramel taste.
• White Sugar – balances sweetness and helps create the glaze.
• Cinnamon – provides warm spice and pairs beautifully with the sugars.
• Butter – use real butter for best flavor; it helps the sugar mixture coat the dough pieces.

Cream Cheese Frosting Ingredients

• Cream cheese – softened to room temperature for a smooth frosting.
• Powdered sugar – gives a smooth, non-grainy texture.
• Butter – softened unsalted or salted butter both work.
• Heavy cream – thins the frosting slightly for piping if needed.
• Almond extract – optional, adds a subtle complementary flavor.

How To Make Monkey Bread

• Preheat the oven to 350°F (175°C). Lightly grease a bundt pan with non-stick spray.
• Cut 20 Rhodes bake-and-serve rolls in half. If rolls are slightly thawed they are easier to cut.
• In a medium bowl, combine ½ cup brown sugar, ½ cup white sugar and 2 tablespoons cinnamon.
• Melt one stick (½ cup) of butter in a microwave-safe bowl, heating in 10–15 second intervals until fully melted.
• Layer half of the cut rolls in the bottom of the greased bundt pan. Drizzle half the melted butter over them, then sprinkle half the sugar-cinnamon mixture evenly on top.
• Add the remaining cut rolls to form a second layer. Pour the remaining butter over the top, then finish with the rest of the sugar-cinnamon mix.
• Cover the pan with plastic wrap and a dish towel and let the dough rise for 30–60 minutes until slightly puffy.
• Bake 30–40 minutes, or until the top is golden brown and the center is cooked through.
• Let the bread cool 10–15 minutes in the pan so it can set slightly.
• To remove, place a plate over the bundt pan and carefully flip it to release the monkey bread onto the plate.
• Frost immediately while still warm using a piping bag or a zip-top bag with the corner snipped off.

How to Make Cream Cheese Frosting

• Beat together 1 stick room-temperature butter, 8 oz room-temperature cream cheese, and 2 teaspoons almond extract until smooth.
• Gradually mix in 3–4 cups powdered sugar until you reach your desired sweetness and consistency.
• If the frosting is too thick, add 1–2 tablespoons heavy cream at a time until it reaches piping consistency.

Tips

1. Let the rolls thaw slightly before cutting — they slice much more easily when not rock solid.
2. Allowing the baked bread to rest 10 minutes before unmolding helps it hold together when turned out of the pan.
3. Don’t overfill the bundt pan. If the dough rises too high it can spill; bake until the top is a rich golden brown so the center won’t be doughy.
4. To remove the bread intact, place a plate over the pan and invert it in one smooth motion.
5. Frosting while the bread is still warm creates an irresistible gooey texture; use a piping bag or a zip-top bag with a corner cut off for neat application.

Can This Pull-Apart Bread Be Made Ahead?

Yes. You can assemble the pull-apart bread the night before and refrigerate it, then let it come to room temperature and rise for 30–60 minutes before baking the next morning. Alternatively, you can bake and frost it the night before, though it’s best warm for maximum gooeyness.

For holiday mornings, I often prepare the bundt pan the night before, wrap it tightly with two layers of plastic wrap and refrigerate. In the morning, remove the plastic, cover with a dish towel, let it rise for 30–60 minutes, then bake and frost for a warm, fresh brunch item. This saves time and helps the morning run smoothly.

Have you tried this recipe?

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More Yummy Breakfast Ideas

• Overnight Breakfast Casserole
• Hawaiian Roll Breakfast Sliders
• Homemade Waffles
• Cinnamon Roll Oatmeal
• Strawberry Cream Cheese Crepes