Hamdi Saidani This Pioneer Woman Cinnamon Roll Monkey Bread Recipe is a gooey and decadent recipe, which is made with refrigerated cinnamon rolls and a rich brown butter sauce. It’s the ultimate shortcut to a show-stopping breakfast, ready in about 1 hour.
Pioneer Woman Cinnamon Roll Monkey Bread Recipe Ingredients
- 3 (17.5-oz.) cans large cinnamon rolls, such as Grands (with frosting)
- 1/2 cup granulated sugar
- 1 Tbsp. ground cinnamon
- 1 stick unsalted butter (1/2 cup)
- 1 tsp. vanilla extract
- 1/3 cup light brown sugar, firmly packed
- 2 oz. cream cheese, room temperature
- Nonstick cooking spray
How To Make Pioneer Woman Cinnamon Roll Monkey Bread
- Prep the oven and dough: Preheat the oven to 350°F. Thoroughly spray a 12-cup nonstick Bundt pan with nonstick cooking spray. Open the cinnamon roll tubes, set the included frosting cups aside, and separate the rolls. Cut each individual roll into 6 pieces.
- Make the cinnamon sugar: In a large mixing bowl or a large zip-top bag, combine the granulated sugar and cinnamon.
- Make the brown butter sauce: In a small saucepan, melt the butter over medium heat. Continue to cook, swirling the pan occasionally, for 3 to 5 minutes. The butter will foam, and then the foam will subside, revealing golden-brown milk solids at the bottom and a nutty aroma. Immediately remove from the heat. Carefully whisk in the vanilla (it will bubble up), then whisk in the brown sugar until smooth.
- Assemble the monkey bread: Add half of the cinnamon roll pieces to the cinnamon-sugar mixture and toss well to coat. Arrange these pieces in an even layer in the bottom of the prepared Bundt pan. Drizzle with half of the brown butter-brown sugar mixture. Repeat the process with the remaining cinnamon roll pieces and the rest of the sauce.
- Bake the bread: Bake for 35 to 40 minutes. The monkey bread is done when it has puffed up and the top is a deep golden brown.
- Cool and invert: Let the monkey bread cool in the pan on a wire rack for exactly 10 minutes. Place a large serving plate over the top of the pan. Using oven mitts, carefully and quickly flip the pan and plate together. The bread should slide out.
- Make the frosting and serve: While the bread cools, use a small spatula to mix the room temperature cream cheese until it is very smooth. Add the contents of the reserved frosting cups and whisk well to combine. Dollop or drizzle the frosting over the warm monkey bread, allowing it to melt and drip down the sides. Serve immediately.
Recipe Tips
- How to get the best flavor from the sauce? Don’t skip browning the butter! This simple step adds a deep, nutty, and complex flavor that is far more delicious than just melted butter. Watch it closely as it can go from brown to burnt quickly.
- How do I get the monkey bread out of the pan perfectly? The 10-minute cooling time is the magic window. It allows the caramel sauce to set slightly so it clings to the bread, but not so much that it hardens and sticks to the pan. If it does stick, pop it back in the warm oven for 5 minutes to re-melt the caramel, then try inverting again.
- Why add cream cheese to the frosting? The cream cheese adds a wonderful tangy flavor that cuts through the sweetness of the canned frosting, creating a more balanced, homemade-tasting glaze.
- Can I use regular-sized cinnamon rolls? Yes. If you can’t find the large “Grands” style rolls, you can substitute with 4 (12-oz.) cans of regular-sized cinnamon rolls. Just cut these smaller rolls into 4 pieces each instead of 6.
What To Serve With Cinnamon Roll Monkey Bread
This is a very rich and decadent breakfast or brunch dish. It’s best served with simple items to balance the sweetness.
- A hot cup of black coffee
- A cold glass of milk
- A side of savory, crispy bacon or sausage links
- A bowl of fresh, tart berries
How To Store Cinnamon Roll Monkey Bread
Room Temperature: Monkey bread is best enjoyed the day it is made while it’s warm and gooey. If you have leftovers, store them in an airtight container at room temperature for up to 2 days. Reheat: You can gently reheat individual portions in the microwave for 15-20 seconds to make them soft and warm again.
Pioneer Woman Cinnamon Roll Monkey Bread Nutrition Facts
- Calories: 460kcal
- Carbohydrates: 70g
- Protein: 6g
- Fat: 18g
- Saturated Fat: 9g
- Sodium: 880mg
- Fiber: 2g
- Sugar: 42g
Nutrition information is estimated per serving and may vary based on specific ingredients used.
FAQs
Can I make this ahead of time?
Yes. You can fully assemble the monkey bread in the Bundt pan, cover it tightly with plastic wrap, and refrigerate it overnight. In the morning, let it sit at room temperature while the oven preheats, then bake as directed, adding 5-10 minutes to the baking time.
Why is my monkey bread raw in the middle?
This can happen if the oven temperature is not accurate or if it’s pulled out too soon. The top should be a deep, dark brown, which indicates the caramel has cooked properly and the center has had enough time to bake through. You can test it with a long wooden skewer; it should come out with moist crumbs, but no raw dough.
Can I make this in a different pan?
A 10-inch tube pan is the best substitute for a Bundt pan. You could also use a 9×13-inch baking dish, though it will have a different shape and the texture may be slightly different as the sauce won’t pool in the same way. Keep an eye on the baking time, as it may need to be adjusted.
Try More Pioneer Woman Recipes:
- Pioneer Woman Cinnamon Sugar French Toast Muffins Recipe
- Pioneer Woman Orange Cinnamon Rolls Recipe
- Pioneer Woman Cinnamon Pecan Yeasted Waffles Recipe
Pioneer Woman Cinnamon Roll Monkey Bread Recipe
Description
An easy, pull-apart monkey bread made with refrigerated cinnamon rolls, coated in cinnamon-sugar, and drenched in a gooey brown butter caramel sauce with a cream cheese glaze.
Ingredients
Instructions
- Preheat oven to 350°F. Grease a 12-cup Bundt pan.
- Cut each cinnamon roll into 6 pieces. Toss them in a mixture of the granulated sugar and cinnamon.
- Brown the butter in a saucepan, then whisk in the vanilla and brown sugar to make a sauce.
- Layer half the coated dough pieces in the pan, drizzle with half the sauce. Repeat with the remaining dough and sauce.
- Bake for 35-40 minutes until deep golden brown. Cool in the pan for 10 minutes, then invert onto a plate.
- Mix the reserved canned frosting with the softened cream cheese until smooth.
- Drizzle the frosting over the warm monkey bread and serve immediately.
Notes
- u003cliu003eBrowning the butter adds a deep, nutty flavor that elevates this simple recipe.u003c/liu003eu003cliu003eThe 10-minute cooling time before inverting is crucial to help the sauce set slightly but not stick.u003c/liu003eu003cliu003eThis is a perfect, low-effort recipe for a special holiday breakfast or brunch.u003c/liu003eu003cliu003eStore leftovers in an airtight container at room temperature.u003c/liu003e
