Recipe of the Month: Monkey Bread


Okay – major holiday recap needed here – but I know many of you might be dying to know the super easy recipe for my Monkey Bread that was posted a few days ago on our Insta. ;) The boys and I gobbled up this goodness so fast on Christmas morning after solely running on coffee and having been up since 6 a.m. Needless to say, I took this shot rather quickly before we ate almost the entire thing!



– 2 packages of Pillsbury Big Grands Cinnamon Rolls (5 count)
– 1 stick of butter
– 3/4 cup of brown sugar, divided
– 2-3 T. cinnamon


1. Preheat oven to 350°F. Grease bundt cake pan with a coating of non-stick spray or butter. Open both packages of cinnamon rolls.

2. You’ll have two bowls, one for wet ingredients, one for dry – it’s sort of a dredging concept. In the first bowl, melt butter and mix in 1/4 cup of brown sugar – this is the wet bowl. In your second bowl, mix the remaining brown sugar (1/2 cup) and cinnamon – this is the dry bowl.

3. On a cutting board, take the first opened package of cinnamon rolls and begin to unroll the dough. Cut into 3-inch long pieces. Roll each piece to form a small ball of dough. *Warning, this gets messy! Repeat this with the second package of cinnamon rolls.

4. Take each ball of dough and dredge in the butter and brown sugar mixture – your wet ingredient bowl. Take out and roll the dough balls into the dry ingredient bowl. Once coated in the cinnamon/sugar mixture, place in the bundt cake pan. Repeat to fill in the pan evenly all around.

5. Once the pan is filled with the dough balls, pour the remaining wet ingredient bowl over the top. This will seep down into all the crevices and form a caramelized crust on the bottom – absolutely delicious!

6. Cover with foil and bake for approximately 45 – 50 minutes. You’ll want to check the dough periodically since everyone’s oven bakes differently. I took a knife and inserted it toward the inner edge to see if it was done. You’ll know the monkey bread is done when it’s no longer doughy but becomes soft and fluffy.

Let it cool for a few minutes in the pan. We dished ours directly out of the pan using tongs to grab the piping hot pieces – then it was all sticky fingers after that! Ideally though, serve it up by flipping the bundt cake pan upside down onto a pretty platter. This recipe is perfect for brunch with the gals or even works great as an after dinner dessert for all those holiday parties. Mmm – I think I’m gonna have to make this again for New Year’s!

Stay merry & bright!