Quick Cinnamon Monkey Bread Rolls Tips, FAQ & printable recipe

Tips for success

For the best texture, use whole milk and a large egg at room temperature. The dough should be soft but not sticky; if it is too sticky, add a little more flour.

When coating the dough balls, work quickly so the butter does not harden. Use a fork to dip the balls in butter and then roll them in cinnamon sugar for even coverage.

To get a gooey center, do not overbake. The rolls should be just set in the middle and golden on top. If the glaze is too thick, whisk in a teaspoon of milk at a time.

For extra flavor, add a pinch of salt to the glaze to balance the sweetness. Serve the rolls warm for the best pull-apart experience.

Variations

• Nutty Crunch: Add 1/2 cup of finely chopped pecans or walnuts to the cinnamon sugar mixture. The nuts toast in the oven and add a crunchy texture to the caramelized coating.
• Apple Cinnamon: Finely dice a small apple and toss it with the cinnamon sugar. Sprinkle the apple pieces between the dough balls before baking for a fruity, gooey addition.
• Chocolate Swirl: Add 1/2 cup of mini chocolate chips to the dough during the last minute of kneading. The chips melt into pockets of chocolate throughout the rolls.
• Orange Glaze: Replace the vanilla extract in the glaze with 1 teaspoon of orange zest and 2 tablespoons of orange juice. This adds a bright, citrusy note that pairs well with cinnamon.

Storage and make-ahead

Fridge

Store leftover rolls in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven before serving.

Freezer

Freeze unbaked coated dough balls on a baking sheet, then transfer to a freezer bag for up to 2 months. Bake from frozen, adding 5-10 minutes to the bake time.

Reheat

Reheat baked rolls in a 300°F oven for 10 minutes, or microwave individual rolls for 15-20 seconds.

Store leftover rolls in an airtight container at room temperature for up to 2 days. To reheat, microwave individual rolls for 15 to 20 seconds or warm the whole dish in a 300°F oven for 10 minutes. The glaze may soak into the rolls over time, which is fine.

The dough can be prepared the night before. After the first rise, punch it down, cover, and refrigerate. The next morning, shape, coat, and let rise for 30 minutes before baking. The glaze can also be made ahead and refrigerated; bring it to room temperature before using.

Serving ideas

Serve the rolls warm, straight from the baking dish, with extra glaze on the side for those who want more sweetness. They are perfect for breakfast or brunch alongside coffee or milk.

The pull-apart nature makes them great for sharing — just place the dish in the center of the table and let everyone grab a piece.

For a festive touch, sprinkle with a little extra cinnamon sugar before serving. The rolls also pair well with fresh fruit or a simple yogurt bowl.

If serving as dessert, a scoop of vanilla ice cream on the side is a delicious addition. The rolls are best enjoyed the same day they are made.

Frequently asked questions

Recipe card

Quick Cinnamon Monkey Bread Rolls

Prep 20 minCook 25 minRest 1 hTotal 1 h 45 minServes 8

Ingredients

• 3/4 cup warm milk
• 1/4 cup vegetable oil
• 1 large egg
• 1/4 cup granulated sugar
• 2 1/4 tsp active dry yeast
• 3 cups all-purpose flour
• 1/2 tsp salt
• 1/2 cup unsalted butter, melted
• 1 cup cinnamon sugar
• 4 oz cream cheese, softened
• 2 tbsp unsalted butter, softened
• 1 cup confectioners' sugar
• 1 tsp vanilla extract

Instructions

1. In a large bowl, combine the warm milk, vegetable oil, egg, and granulated sugar. Sprinkle the yeast over the mixture and let it sit for 5 minutes until foamy. Add the all-purpose flour and salt, then stir with a wooden spoon until a soft dough forms. Turn the dough out onto a lightly floured surface and knead for about 5 minutes until smooth and elastic.
2. Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm spot for about 1 hour, or until doubled in size.
3. Punch down the risen dough. Pinch off walnut-sized pieces and roll them into smooth balls. You should get about 24 to 30 small balls.
4. Dip each dough ball into the melted butter, then roll it in the cinnamon sugar until fully coated. Place the coated balls in a greased baking dish, arranging them in a single layer with a little space between each.
5. Cover the baking dish with the towel and let the dough balls rise for about 20 minutes while the oven heats.
6. Preheat the oven to 350°F (175°C). Bake the rolls for 20 to 25 minutes, until golden brown and cooked through. The internal temperature should reach 160°F (71°C) in the center of a roll to ensure the egg is fully set.
7. While the rolls bake, whisk the cream cheese, softened butter, confectioners' sugar, and vanilla extract in a bowl until smooth and glossy.
8. Remove the rolls from the oven and let them cool for 5 minutes. Drizzle the glaze generously over the warm rolls, letting it seep into the crevices. Serve warm, pulling the rolls apart to reveal the gooey cinnamon-sugar layers.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

420

Protein

7 g

Carbohydrates

60 g

Fat

18 g

Automatic estimate from the ingredient list, not laboratory-verified.