Quick Cinnamon Monkey Bread Rolls Tips, FAQ & printable recipe

Tips for success

For the best texture, serve the monkey bread warm, but it's also delicious at room temperature. If the glaze thickens as it cools, thin it with a teaspoon of milk. To make the cinnamon sugar coating extra crunchy, add a pinch of salt to balance the sweetness.

For a more intense cinnamon flavor, increase the cinnamon to 2 tablespoons per 1/2 cup of sugar. If you want a gooier center, reduce the baking time by 2-3 minutes, but ensure the bread is cooked through. Always let the bread rest for a few minutes before glazing, so the glaze doesn't run off.

To get clean pull-apart pieces, use a serrated knife to cut around the edges before serving. For a more indulgent treat, drizzle additional melted butter over the top before serving. If you have leftover glaze, serve it on the side for dipping.

You can also sprinkle a little flaky sea salt over the glazed bread for a sweet-savory contrast. For a festive touch, add a pinch of nutmeg or cardamom to the cinnamon sugar. These small tweaks can elevate the flavor without changing the recipe's character.

Variations

• Chocolate Chip Monkey Bread: Add 1/2 cup mini chocolate chips to the dough after kneading. The chips melt into the bread, creating pockets of gooey chocolate. Omit the cinnamon sugar or keep it for a sweet contrast.
• Apple Cinnamon Monkey Bread: Finely dice 1 small apple and toss with 1 teaspoon cinnamon. Fold into the dough before shaping. The apple adds moisture and a fruity note. Bake a few minutes longer if needed.
• Pecan Praline Monkey Bread: After coating in cinnamon sugar, press a pecan half onto the top of each dough ball. The nuts toast during baking and add crunch. Drizzle with extra caramel sauce before serving.
• Savory Herb Monkey Bread: Omit the cinnamon sugar and glaze. Instead, brush the dough balls with garlic butter and sprinkle with dried rosemary, thyme, and grated Parmesan. Bake as directed and serve warm with marinara for dipping.

Storage and make-ahead

Fridge

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

Freezer

Freeze unglazed, baked monkey bread for up to 2 months. Thaw overnight in the fridge, then reheat and glaze.

Reheat

Reheat individual rolls in the microwave for 20 seconds or in a 300°F (150°C) oven for 5-7 minutes. Add fresh glaze if desired.

Store leftover monkey bread in an airtight container at room temperature for up to 2 days. The glaze may soak into the bread, making it softer. To reheat, place individual rolls on a baking sheet and warm in a 300°F (150°C) oven for 5-7 minutes, or microwave for 15-20 seconds. The bread will lose some of its crispness but will still be delicious. For longer storage, freeze the unglazed rolls (see Freezer instructions).

You can prepare the dough the night before. After kneading, place it in a greased bowl, cover, and refrigerate for up to 12 hours. The next morning, let it come to room temperature for 30 minutes, then proceed with shaping, coating, and baking.

The glaze can also be made a day ahead and stored in the refrigerator; warm it slightly before using. If you want to assemble the entire dish ahead, coat the dough balls and arrange them in the baking dish, cover, and refrigerate for up to 8 hours. Let sit at room temperature for 30 minutes before baking.

Serving ideas

Serve the monkey bread warm, right from the baking dish, so everyone can pull apart their own piece. It's perfect for breakfast or brunch alongside a cup of coffee or tea. The combination of warm, spiced bread and creamy glaze is comforting and satisfying.

For a dessert twist, serve with a scoop of vanilla ice cream or a drizzle of caramel sauce. The bread is also delicious with fresh berries or a dollop of whipped cream. However you serve it, this monkey bread is sure to be a hit.

For a brunch spread, place the baking dish on a trivet and let guests serve themselves. Provide small plates and napkins, as the bread is sticky and best eaten with fingers. You can also cut it into wedges if you prefer a more formal presentation. The glaze can be served on the side for extra dipping. If you have leftover glaze, it's great on pancakes or waffles. This recipe is versatile and forgiving, so feel free to adjust the spice level to your taste.

Frequently asked questions

Recipe card

Quick Cinnamon Monkey Bread Rolls

Prep 30 minCook 30 minRest 1 hTotal 2 hServes 8

Ingredients

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

Instructions

1. In a large bowl, whisk together the warm milk, vegetable oil, egg, granulated sugar, and active dry yeast. Let sit for 5 minutes until the yeast is foamy. Gradually add the all-purpose flour, stirring with a wooden spoon until a soft dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a clean towel, and let rise in a warm spot for 1 hour, or until doubled in size.
2. Punch down the risen dough and pinch off walnut-sized pieces. Roll each piece into a smooth ball. You should have about 24 balls. Keep them covered with a towel while you work to prevent drying.
3. Preheat the oven to 350°F (175°C). Dip each dough ball into the melted butter, then roll it in the cinnamon sugar until fully coated. Place the coated balls in a generously buttered 9-inch round baking dish, arranging them snugly in a single layer. Continue until all dough balls are used.
4. Bake in the preheated oven for 25-30 minutes, until the top is deep golden brown and the bread is cooked through. The internal temperature of the dough should reach 190°F (88°C) for a fully baked pull-apart bread. Remove from the oven and let cool in the pan for 5 minutes.
5. While the bread bakes, prepare the glaze. In a medium bowl, whisk together the softened cream cheese, softened butter, confectioners' sugar, and vanilla extract until smooth and pourable. If the glaze is too thick, add a teaspoon of milk at a time until it reaches a drizzling consistency.
6. Spread the warm glaze over the warm monkey bread, letting it drip down between the rolls. Let the glaze set for 2-3 minutes, then pull apart the rolls and serve warm. The glaze will melt slightly into the crevices, creating a gooey, sweet coating.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

480

Protein

8 g

Carbohydrates

70 g

Fat

20 g

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