Cinnamon roll monkey bread is a pull-apart cinnamon bread that forms a lovely buttery caramel sauce in scrumptious dessert that takes less than 15 minutes to prepare from start to finish.
This is a fun dessert for kids to help with because it doesn’t take a long time to prepare, and it doesn’t make a huge mess.
How to Make Cinnamon Roll Monkey Bread aka Cinnamon Pull-Apart Bread
In a 2-quart glass casserole dish, place a glass cup upside down. Pour melted butter into the dish, sprinkle the brown sugar over the butter, spreading it evenly. This will become the delectable buttery caramel sauce that will baste each cinnamon roll bite with eye-rolling deliciousness.
Open the tube of biscuits, separating them and then cut them in quarters. Coat them evenly with the cinnamon-sugar mixture. If you have littles helping you with the recipe, you can combine the cinnamon and sugar in a Ziploc bag or small container. Then they can add a few pieces at a time, seal the bag or container and shake gently.
Arrange the coated pieces of cinnamon coated dough around the glass. As you’re adding in the pieces, add maraschino cherry halves throughout the cinnamon coated dough pieces as well.
Place it in the microwave and cook it! To be perfectly honest, this can be made in a bundt pan and baked in the oven as well. Unfortunately, it won’t be done in 5 minutes like it is in the microwave, but it’ll be worth the wait! If you’re planning on baking it, be sure to preheat the oven to 350°F first.
I’ve included separate oven directions below, for your convenience.
Once it comes out of the oven, cool for three or four minutes. Very carefully remove the glass from the center of the cinnamon roll monkey bread. Then place a plate over the top and then quickly invert it so that it looks like this:
Let it sit for another 3-4 minutes allowing the buttery caramel sauce to drizzle down through all the pieces, then remove the baking dish.
Doesn’t this look absolutely scrumptious?!
Cinnamon Roll Monkey Bread
2 Tubes Pull-Apart Biscuits (If you’re using Great Value brand, you’ll need 2 tubes, if you’re using Pillsbury or Grands- you’ll only need 1 tube)
3/4 c. Brown Sugar
1/3 c. sugar
1 tsp cinnamon
3/4 stick butter, melted
1/2 jar of Maraschino Cherries, Optional
In a small glass casserole dish, place a glass cup upside down. Pour melted butter into the dish, sprinkle the brown sugar over the butter, spreading it evenly.
Open the tube of biscuits and cut each biscuit into quarters. Mix the cinnamon and sugar together. Roll each biscuit piece into the cinnamon sugar and toss it into the casserole dish. If you’d like to add cherries to your bread, you can periodically toss in halved maraschino cherries throughout the dough pieces.
Cook in the microwave on high for 4-5 minutes. Remove from microwave, carefully remove the glass (it will be VERY hot!) Place a plate over the casserole dish and quickly invert it. Let set 3 minutes, remove casserole dish carefully (steam will arise!)
Voila! Instant Dessert in under 15 minutes flat, serves 4
Cinnamon Roll Monkey Bread Oven Directions
4 tubes (7-1/2 ounces each) refrigerated buttermilk biscuits
1/2 cup sugar
2 teaspoons ground cinnamon
1/2 cup butter, melted
1/2 cup packed brown sugar
1 jar of maraschino cherries, drained and halved
Preheat the oven to 350F
Generously grease a 9″ or 10″ fluted tube pan. Pour melted butter into the prepared pan, sprinkle the brown sugar over the butter, spreading it evenly.
Open the tube of biscuits and cut each biscuit into quarters. Mix the cinnamon and sugar together. Roll each biscuit piece into the cinnamon sugar and toss it into the tube pan, arranging the pieces evenly. If you’d like to add cherries to your bread, you can periodically toss in halved maraschino cherries throughout the dough pieces.
Bake until it’s golden brown, about 35-45 minutes. Cool 5 minutes. Place a plate over the bunt pan and quickly invert it. Let set 5 minutes, remove bundt pan carefully (steam will arise!)
1 thought on “Cinnamon Roll Monkey Bread”
I was born and raised in New England and currently live in SC, too. How about that!! I’ve copied your recipe and are excited to try it. Thanks.