10 Pull Apart Cinnamon Roll Monkey Breads – That Are Almost Too Pretty to Eat

Hey there, baking buddies! Today, I’m super excited to share 10 pull-apart cinnamon roll monkey bread ideas that are so gorgeous, you might hesitate to dig in. Almost. These treats are sticky, sweet, and downright irresistible. I’ve been obsessed with monkey bread ever since I first pulled apart those gooey, cinnamon-coated bites at a family brunch years ago. Combining that with cinnamon rolls? It’s pure magic.

In this post, I’m giving you 10 creative twists on this classic. Some are inspired by my kitchen experiments, others by flavors I can’t get enough of. They’re easy to make, fun to bake, and perfect for sharing—or hoarding. I’ll walk you through each one with simple steps and a few stories from my baking adventures. Let’s get that oven going!

1. Classic Cinnamon Roll Monkey Bread

This is the one that started it all. Think warm, golden dough drenched in cinnamon-sugar goodness with a caramelized edge. It’s simple but stunning—especially with a snowy dusting of powdered sugar.

How to Make It:

• Ingredients:
  • 2 cans refrigerated cinnamon roll dough (with icing)
  • 1/2 cup granulated sugar
  • 1 tbsp ground cinnamon
  • 1/2 cup unsalted butter, melted
  • 1/4 cup brown sugar
  • Optional: chopped nuts or raisins
• Steps:
  • Preheat oven to 350°F (175°C). Grease a bundt pan well.
  • Open the cans, save the icing, and cut each roll into quarters.
  • Mix sugar and cinnamon in a zip-top bag. Toss in the dough pieces and shake to coat.
  • Layer the pieces in the pan. Add nuts or raisins between layers if you like.
  • Stir melted butter and brown sugar together. Pour it over the dough.
  • Bake for 30-35 minutes until golden and cooked through.
  • Cool for 10 minutes, then flip onto a plate.
  • Drizzle with icing and dust with powdered sugar.

My Story:

The first time I made this, it was for a family brunch. I was nervous, but when I flipped the pan and saw that perfect caramelized top, I knew I’d nailed it. The kitchen smelled amazing, and it was gone in minutes.

2. Chocolate Chip Cinnamon Roll Monkey Bread

Chocolate lovers, this one’s for you. Adding chocolate chips brings rich, melty pockets to the classic recipe. It’s indulgent and oh-so-pretty.

How to Make It:

• Ingredients:
  • 2 cans refrigerated cinnamon roll dough (with icing)
  • 1/2 cup granulated sugar
  • 1 tbsp ground cinnamon
  • 1/2 cup unsalted butter, melted
  • 1/4 cup brown sugar
  • 1 cup semi-sweet chocolate chips
• Steps:
  • Preheat oven to 350°F (175°C). Grease a bundt pan.
  • Cut the rolls into quarters.
  • Mix sugar and cinnamon in a bag. Add dough pieces and shake.
  • Layer half the dough in the pan. Sprinkle half the chocolate chips over it.
  • Add the rest of the dough and top with remaining chips.
  • Combine melted butter and brown sugar. Pour it over everything.
  • Bake for 30-35 minutes.
  • Cool for 10 minutes, flip onto a plate, and drizzle with icing.

My Story:

I whipped this up for a friend’s birthday breakfast. The combo of cinnamon and chocolate was a total crowd-pleaser. Everyone loved finding those gooey chips!

3. Apple Cinnamon Roll Monkey Bread

Apples and cinnamon are besties. Adding diced apples gives this a fresh, fruity vibe that’s perfect for fall—or anytime, really.

How to Make It:

• Ingredients:
  • 2 cans refrigerated cinnamon roll dough (with icing)
  • 1/2 cup granulated sugar
  • 1 tbsp ground cinnamon
  • 2 medium apples, peeled and diced
  • 1/2 cup unsalted butter, melted
  • 1/4 cup brown sugar
  • 1 tsp vanilla extract
• Steps:
  • Preheat oven to 350°F (175°C). Grease a bundt pan.
  • Cut rolls into quarters.
  • Mix sugar and cinnamon in a bag. Coat the dough pieces.
  • Toss apples with a bit of the cinnamon-sugar mix.
  • Layer half the dough in the pan, add half the apples, then repeat.
  • Mix butter, brown sugar, and vanilla. Pour it over the top.
  • Bake for 35-40 minutes.
  • Cool, flip, and drizzle with icing.

My Story:

I made this one fall when apples were everywhere. The smell was unreal—like a warm hug. It’s now my go-to for chilly days.

4. Pumpkin Spice Cinnamon Roll Monkey Bread

Pumpkin spice makes everything cozier. This version’s got a moist, spiced kick that screams fall baking.

How to Make It:

• Ingredients:
  • 2 cans refrigerated cinnamon roll dough (with icing)
  • 1/2 cup granulated sugar
  • 1 tbsp pumpkin spice
  • 1/2 cup pumpkin puree
  • 1/2 cup unsalted butter, melted
  • 1/4 cup brown sugar
• Steps:
  • Preheat oven to 350°F (175°C). Grease a bundt pan.
  • Cut rolls into quarters.
  • Mix sugar and pumpkin spice in a bag. Coat the dough.
  • Stir some spice mix into the pumpkin puree.
  • Layer half the dough in the pan, add half the pumpkin mix, then repeat.
  • Combine butter and brown sugar. Pour it over.
  • Bake for 35-40 minutes.
  • Cool, flip, and drizzle with icing.

My Story:

I debuted this at a Thanksgiving brunch. The pumpkin added such a cool twist—everyone asked for seconds. It’s a seasonal must now.

Note: The pumpkins you see in this picture are all plastic. To enhance the beauty of the picture, I captured it with my phone while holding the pumpkin. Even though they’re plastic, they add a charming touch to the photo, perfectly complementing the delicious recipe!

5. Nutella-Stuffed Cinnamon Roll Monkey Bread

Nutella fans, rejoice! Stuffing it inside creates little pockets of chocolate-hazelnut heaven. It’s a game-changer.

How to Make It:

• Ingredients:
  • 2 cans refrigerated cinnamon roll dough (with icing)
  • 1/2 cup granulated sugar
  • 1 tbsp ground cinnamon
  • 1/2 cup Nutella
  • 1/2 cup unsalted butter, melted
  • 1/4 cup brown sugar
• Steps:
  • Preheat oven to 350°F (175°C). Grease a bundt pan.
  • Flatten each roll piece, add a dollop of Nutella, and seal it up.
  • Mix sugar and cinnamon in a bag. Coat the stuffed pieces.
  • Layer them in the pan.
  • Mix butter and brown sugar. Pour it over.
  • Bake for 30-35 minutes.
  • Cool, flip, and drizzle with icing.

My Story:

I made this for a brunch crew, and it vanished fast. The Nutella surprise in every bite? Total win. It’s my secret weapon now.

6. Lemon Blueberry Cinnamon Roll Monkey Bread

This one’s a fresh twist. Tart lemon and sweet blueberries make it light and summery—perfect for a change-up.

How to Make It:

• Ingredients:
  • 2 cans refrigerated cinnamon roll dough (with icing)
  • 1/2 cup granulated sugar
  • Zest of 1 lemon
  • 1 cup fresh blueberries
  • 1/2 cup unsalted butter, melted
  • 1/4 cup brown sugar
  • 1 tbsp lemon juice
• Steps:
  • Preheat oven to 350°F (175°C). Grease a bundt pan.
  • Cut rolls into quarters.
  • Mix sugar and lemon zest in a bag. Coat the dough.
  • Fold in blueberries gently.
  • Layer in the pan.
  • Mix butter, brown sugar, and lemon juice. Pour it over.
  • Bake for 35-40 minutes.
  • Cool, flip, and drizzle with icing.

My Story:

After a blueberry-picking trip, I tried this combo. The zesty lemon and juicy berries were a total hit. It’s like summer in bread form.

7. Caramel Pecan Cinnamon Roll Monkey Bread

Caramel and pecans? Yes, please! This one’s rich, nutty, and dripping with decadence.

How to Make It:

• Ingredients:
  • 2 cans refrigerated cinnamon roll dough (with icing)
  • 1/2 cup granulated sugar
  • 1 tbsp ground cinnamon
  • 1 cup chopped pecans
  • 1/2 cup unsalted butter
  • 1/2 cup brown sugar
  • 1/4 cup heavy cream
• Steps:
  • Preheat oven to 350°F (175°C). Grease a bundt pan.
  • Cut rolls into quarters.
  • Mix sugar and cinnamon in a bag. Coat the dough.
  • Layer half the dough in the pan, add half the pecans, then repeat.
  • Melt butter, brown sugar, and cream in a pan. Stir into caramel sauce.
  • Pour caramel over the dough.
  • Bake for 35-40 minutes.
  • Cool, flip, and drizzle with icing.

My Story:

This is my go-to for special days. The caramel soaks in, and the pecans crunch—it’s like a fancy dessert disguised as breakfast.

8. Red Velvet Cinnamon Roll Monkey Bread

Red velvet isn’t just for cake! The vibrant color and subtle cocoa make this a showstopper.

How to Make It:

• Ingredients:
  • 2 cans refrigerated cinnamon roll dough (with icing)
  • 1/2 cup granulated sugar
  • 1 tbsp cocoa powder
  • Red food coloring
  • 1/2 cup unsalted butter, melted
  • 1/4 cup brown sugar
• Steps:
  • Preheat oven to 350°F (175°C). Grease a bundt pan.
  • Cut rolls into quarters.
  • Mix sugar, cocoa, and a few drops of red coloring in a bag. Coat the dough—it’ll turn red.
  • Layer in the pan.
  • Mix butter and brown sugar. Pour it over.
  • Bake for 30-35 minutes.
  • Cool, flip, and drizzle with icing.

My Story:

I made this for Valentine’s Day breakfast once. The red hue was so festive, and the cocoa twist? Divine. It’s a love story in bread form.

9. Matcha White Chocolate Cinnamon Roll Monkey Bread

Matcha’s earthy vibe meets creamy white chocolate here. It’s bold, trendy, and gorgeous.

How to Make It:

• Ingredients:
  • 2 cans refrigerated cinnamon roll dough (with icing)
  • 1/2 cup granulated sugar
  • 1 tbsp matcha powder
  • 1 cup white chocolate chips
  • 1/2 cup unsalted butter, melted
  • 1/4 cup brown sugar
• Steps:
  • Preheat oven to 350°F (175°C). Grease a bundt pan.
  • Cut rolls into quarters.
  • Mix sugar and matcha in a bag. Coat the dough—it’ll turn green.
  • Layer half the dough in the pan, add half the white chocolate chips, then repeat.
  • Mix butter and brown sugar. Pour it over.
  • Bake for 30-35 minutes.
  • Cool, flip, and drizzle with icing.

My Story:

I was unsure about matcha at first, but this won me over. The white chocolate balances it perfectly. It’s a brunch convo starter for sure.

10. Rainbow Sprinkle Cinnamon Roll Monkey Bread

This one’s pure joy. Rainbow sprinkles make it colorful and party-ready—kids and adults go wild for it.

How to Make It:

• Ingredients:
  • 2 cans refrigerated cinnamon roll dough (with icing)
  • 1/2 cup granulated sugar
  • 1 tbsp ground cinnamon
  • 1/2 cup rainbow sprinkles
  • 1/2 cup unsalted butter, melted
  • 1/4 cup brown sugar
• Steps:
  • Preheat oven to 350°F (175°C). Grease a bundt pan.
  • Cut rolls into quarters.
  • Mix sugar and cinnamon in a bag. Coat the dough.
  • Fold in sprinkles gently.
  • Layer in the pan.
  • Mix butter and brown sugar. Pour it over.
  • Bake for 30-35 minutes.
  • Cool, flip, drizzle with icing, and add extra sprinkles.

My Story:

I made this for my niece’s birthday. The sprinkles made it a hit with the kids—and it looked so cute on the table. Party perfection!

FAQ

Can I use homemade dough instead of canned?

Yep! Use your favorite cinnamon roll recipe. Just cut it into small pieces.

How do I store leftovers?

Keep them in an airtight container at room temp for 2 days. Or fridge for a week and reheat.

Can I prep these ahead?

Totally. Assemble the night before, chill, and bake in the morning.

No bundt pan—what now?

Use a loaf pan, cake pan, or muffin tin. Adjust the bake time.

Can I freeze it?

Yes! Cool it, wrap it tight, and freeze for up to 3 months. Thaw and reheat.

How do I avoid sticking?

Grease the pan well with butter or spray. Parchment paper helps too.

Can I tweak the flavors?

Go for it! Add fruits, nuts, or whatever you love.

Why’s it called monkey bread?

You pull it apart with your fingers—like monkeys might. Cute, right?

Is it the same as cinnamon rolls?

Kinda. Monkey bread’s dough pieces bake together; rolls are separate. Here, we mix both ideas.

Vegan or gluten-free options?

Sure! Use vegan or gluten-free dough and adjust ingredients as needed.

Wrap-Up

There you go—10 pull-apart cinnamon roll monkey breads that are almost too pretty to eat. Almost. From classics to wild cards like matcha and sprinkles, there’s a treat for every vibe. Baking these is all about the fun, the mess, and the joy of sharing—or not. No judgment here.

Get in that kitchen and give one a whirl. Make it your own—I’d love to hear how it goes! Drop your stories below. Happy baking, friends!

Note: All images in this post were captured using a Samsung Galaxy S25 Ultra in professional mode, with enhancements made in Adobe Lightroom to showcase the vibrant colors and mouthwatering details of each recipe.