Cinnamon Roll Monkey Bread Recipe

Prepare oven and pan

Preheat the oven to 350°F (175°C). Lightly grease a 9-inch bundt pan or a 9x5-inch loaf pan with vegetable oil or nonstick spray and set aside.

Cut dough into pieces

Open the cinnamon roll packages and unroll each roll. Cut each roll into 6–8 bite-sized pieces (about 1–1½ inches). If the dough has filling swirled inside, try to keep the filling with each piece.

Make cinnamon sugar

In a medium bowl, combine 1 cup granulated sugar and 2 tsp ground cinnamon. Stir until evenly blended.

Coat dough pieces

Place the dough pieces into the cinnamon-sugar mixture and toss gently until each piece is thoroughly coated. Work in batches if needed so coating is even.

Prepare caramel base

In a small saucepan over medium heat, melt 6 tbs unsalted butter with 1 cup light brown sugar, stirring until smooth and bubbling gently (about 3–4 minutes). Do not overboil — just bring to a simmer so the sugar dissolves into the butter.

Assemble monkey bread

Pour roughly half of the warm butter-brown sugar mixture into the bottom of the prepared pan. Layer half the coated dough pieces evenly in the pan, drizzle another quarter of the caramel mixture over them, then add the remaining dough pieces and pour the remaining caramel on top, trying to distribute it evenly so it seeps through pieces.

Bake

Bake in the preheated oven for 25–35 minutes, until the top is golden brown and the center is cooked through. If using a loaf pan it may need an extra 5–10 minutes. A toothpick inserted into the center should come out with only moist crumbs (not raw dough).

Cool and unmold

Let the monkey bread cool in the pan for 10 minutes. Carefully invert onto a serving plate and let sit for 5 more minutes so any excess caramel can drain back. If any sticky caramel remains in the pan, spoon it over the top after unmolding.

Warm milk and cream with espresso

In a medium saucepan, combine 1 cup whole milk, 1 cup heavy cream, and 2 tsp brewed espresso. Warm over medium heat until just below simmer (small bubbles around the edge), then remove from heat. Do not boil.

Whisk yolks and sugar

While the milk warms, whisk together 4 egg yolks and 1 cup granulated sugar in a heatproof bowl until the mixture is pale and slightly thickened (about 1–2 minutes).

Temper yolks

Slowly pour about 1/3 of the hot milk mixture into the yolks while whisking constantly to temper. Then slowly whisk the tempered yolk mixture back into the saucepan with the remaining milk and cream.

Cook to custard

Return the saucepan to low-medium heat and cook, stirring constantly with a wooden spoon or heatproof spatula, until the custard thickens slightly and coats the back of the spoon (temperature about 170–175°F / 77–80°C). Do not let it boil or the eggs will scramble.

Finish and chill

Remove from heat and stir in 1 tsp vanilla extract and a pinch of salt. Strain the crème anglaise through a fine-mesh sieve into a clean bowl to remove any cooked bits. Let cool to room temperature, then cover and chill in the refrigerator for at least 1 hour to thicken slightly. Keep chilled until serving.

Warm icing

Spoon the reserved cinnamon roll icing packets into a microwave-safe bowl and heat in 10–15 second bursts, stirring between bursts, until pourable but not hot (about 20–30 seconds total).

Plate and dress

Place the warm cinnamon roll monkey bread on a serving platter. Drizzle warmed cinnamon icing over the top, allowing it to flow into crevices. Dust lightly with 2 tbs powdered sugar.

Serve with crème anglaise

Serve the monkey bread warm with small ramekins or a pitcher of chilled espresso crème anglaise for guests to pour over individual portions. For best texture, serve within 30 minutes of drizzling icing — the crème anglaise can be served alongside for dipping or spooning.