Cinnamon Roll Monkey Bread

hand pulling piece of cinnamon monkey bread with vanilla glaze

5 from 3 votes

Ooey, gooey, scrumptious Cinnamon Roll Monkey Bread is THE holiday breakfast/brunch menu item you've been missing! All of the flavors of an ooey, gooey cinnamon roll in a fun and delicious pull-apart form!

Prep Time2

Cook Time45

Total Time2 45

Course: Breakfast

Cuisine: American

Diet: Vegetarian

Servings: servings

Author: Tiffany Azure

Ingredients

For the Dough

1 cup milk
¼ cup water
¼ cup granulated sugar
½ tablespoon instant yeast
4 tablespoons butter melted
2 large eggs
4 cups flour
1 teaspoon salt

For the Coating

1 cup brown sugar packed
¼ cup granulated sugar
1 tablespoon cinnamon
½ cup butter melted
1 teaspoon vanilla

For the Glaze

1 ounce cream cheese softened
1 tablespoon butter softened
½ teapsoon vanilla
1 cup powdered sugar
1 tablespoon milk

Instructions

To make the dough, combine the milk and the water, and warm the mixture to 110F. Then, stir in the sugar and yeast until the sugar has dissolved. Leave to stand for 5 minutes. Whisk in the melted butter and eggs.
In the bottom of your stand mixer combine 2 cups of the flour with the salt. Pour in the liquid mixture and use a rubber spatula to bring it together into a rough, sticky dough. Add the rest of the flour and bring everything together until just combined.
Fit the dough hook and knead the dough for 5 minutes; it should be smooth, elastic and slightly sticky. Cover and leave in a warm place to rise for 1 hour, or until the mixture has doubled in size.
To prepare the coatings, combine the brown sugar, sugar and cinnamon in one small bowl, and the melted butter and the vanilla in another.
Prepare a bundt pan by coating really well with softened butter or cooking spray, and preheat the oven to 350F.
Divide the dough into roughly 1 tbsp balls and using a fork, dip them first in the butter, then roll them in the sugar mixture, layering them in the prepared bundt pan as you go.
Bake the monkey bread for 45 minutes, covering the top with foil if you think the crust is getting too caramelized.
Remove from the oven and leave to cool in the pan for 15 minutes before turning out onto a wire rack.
To make the glaze, beat together the cream cheese, butter and vanilla until smooth and gradually add the powdered sugar until the mixture is thick and stiff.Gradually loosen it with the milk until you have reached the desired consistency. Drizzle it over the monkey bread once it has cooled.

Notes

The pan: A simple design of bundt pan works best here (rather than one with lots of intricate swirls and grooves) for money bread that holds it’s shape when you turn it out of the pan.

Make ahead: This monkey bread is most delicious on the day it is made. To get ahead you can leave the dough to rise in the refrigerator overnight.

Nutrition