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★ Why You'll Love this Recipe ★
A Family Favorite Everyone Loves
Monkey bread is one of those breakfasts that just makes everyone happy. This shortcut version uses frozen dinner roll dough so you get that soft, pull-apart goodness that tastes homemade — without spending hours in the kitchen.
Made for Special Occasions
Christmas morning, Easter brunch, or a long weekend when you want something fun, this monkey bread totally delivers. It makes the whole house smell amazing and feels like a tradition the minute you serve it. Cozy vibes all around.
Quick, Easy, and Stress-Free
Thanks to frozen dinner roll dough, this recipe is super simple. No activating yeast, no kneading just thaw and slice. Toss the pieces in cinnamon sugar and layer in a bundt pan with a buttery caramel sauce, and bake. You get a bakery-style treat without the hassle.
To shortcut this recipe even further, use canned biscuit dough to skip thawing.
Perfect for Birthdays Too
Want something extra special to celebrate a birthday? Monkey bread is a great way to celebrate. Enjoy it for breakfast or light candles on top for dessert, and watch it disappear bite by gooey bite. This is just one of those recipes everyone loves so it's a great way to make special days feel more celebrated.
★ Ingredients You'll Need ★
Here's a look at everything you'll need to make this.
- Frozen dinner roll dough. I like Rhodes dinner roll dough. Canned biscuit dough can also be used if you don't have time to thaw frozen dough.
- Sugar
- Cinnamon
- Brown sugar
- Butter. Make sure to use salted butter.
★ How to Make this Recipe ★
- Thaw dough.
- Cut into pieces and coat in cinnamon sugar.
- Heat and stir caramel sauce.
- Layer dough pieces and sauce in grease bundt pan.
- Bake and cool.
- Invert onto serving plate.
★ Tips & FAQs ★
Yes. Thaw and prep the coated dough pieces. Make the sauce and cool is completely. Layer the cooled sauce and coated dough in the bundt pan. Refrigerate overnight. Bake fresh in the morning. Because the dough continues to rise, do not prep more than 12 hours in advance.
Place rolls on a parchment-lined sheet pan, cover lightly with plastic wrap, and let thaw at room temperature for about 1-2 hours. For faster thawing, place in a slightly warm area such as an oven that has been preheated to the minimum temperature then turned off (aim for 68-75ºF).
Yes. Canned biscuit dough works as a faster substitute to frozen dough. The final texture will be slightly different, more biscuit-like and less soft and yeasty, but still quite delicious!
A bundt pan works best for caramel flow and baking evenly, but you can use a large and deep casserole dish or two loaf pans. Reduce the bake time as needed and keep an eye on browning.
Grease the pan generously with baking spray or butter, especially in the center tube and don't miss the grooves. Allow the bread to cool for just 5–10 minutes before inverting so the caramel is still soft enough to release.
Serve monkey bread along with eggs or a breakfast casserole, bacon or sausage, and/or fresh fruit for a full breakfast spread. Add sprinkles or candles to make it more festive for holidays or birthdays.
Monkey bread is done when it is golden brown on top and the caramel is bubbling. The pieces in the center should be fully cooked, not doughy. A helpful check is to gently lift one piece from the top or insert a knife between two pieces in the center. If the dough still looks stretchy or raw, bake a few more minutes. Using a bundt pan, total bake time is usually 30–35 minutes at 350°F, but type of oven and type of bundt pan can affect the cook time.
Monkey Bread (Shortcut Recipe)
Equipment
- bundt pan 12-cup
- silicon baking mat or parchment paper
Ingredients
- 24 oz frozen dinner roll dough balls (such as Rhodes), thawed
- ½ cup white sugar
- 1 tablespoon cinnamon
Caramel Sauce
- 1 cup butter (2 sticks)
- 1 cup dark brown sugar
- 1 tablespoon cinnamon
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Instructions
- Prep dough. Thaw dough balls in the refrigerator on a greased or lined baking sheet, covered with greased plastic wrap, for at least 8 hours. once thawed, cut each dough ball into quarters.
- Coat dough. Mix the white sugar and 1 tablespoon cinnamon in a large bowl or bag. Add dough pieces and toss to coat. Discard any remaining cinnamon sugar.
- Preheat oven to 350ºF.Add dough to pan. Grease a bundt pan with baking spray. Add half the coated dough pieces to the pan.
- Make caramel sauce. Melt butter, brown sugar, and 1 tablespoon cinnamon in a saucepan over medium-low heat until smooth. Pour half of the sauce over the dough in the pan.Add remaining dough pieces, then pour the rest of the sauce on top.
- Bake. Bake at 350°F for 30–35 minutes until the top is golden brown and center pieces are no longer doughy.
- Cool and serve. Let rest for 10 minutes. Invert onto a plate while warm so the caramel releases. Serve and enjoy.
Notes
- Dough can be thawed in the fridge overnight or for 8 up to a max of 16 hours.
- Canned biscuit dough can be used instead of frozen dough to skip thawing.
- Optional: Add ½ cup chopped pecans or walnuts between the layers.
- Optional: Add 1 teaspoon of vanilla extract, a dash of salt and a splash of heavy cream to the caramel sauce for extra flavor.
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