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The Best Homemade Cinnamon Roll Monkey Bread with Easy Vanilla Glaze

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This easy cinnamon roll monkey bread uses refrigerated biscuits for a quick, pull-apart treat with a caramelized cinnamon sugar coating and a smooth vanilla glaze. Perfect for brunch or a comforting dessert, it comes together in under 45 minutes.

Ingredients

Scale
  • 2 cans (16.3 oz each) refrigerated buttermilk biscuits (e.g., Pillsbury Grands)
  • 1 cup granulated sugar
  • 2 tablespoons ground cinnamon
  • 1/2 cup unsalted butter, melted
  • 1/2 cup packed brown sugar
  • 1 cup powdered sugar
  • 2–3 tablespoons milk
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Generously grease a 10-inch Bundt pan with butter or non-stick spray.
  2. In a large bowl, whisk together 1 cup granulated sugar and 2 tablespoons ground cinnamon until evenly combined.
  3. Open both cans of biscuits. Cut each biscuit into quarters (about 64 pieces total). Add to the cinnamon sugar mixture and toss with your hands until each piece is completely coated.
  4. In a small saucepan over medium heat, melt 1/2 cup unsalted butter with 1/2 cup packed brown sugar. Stir constantly until smooth, about 2-3 minutes. Remove from heat and let cool for 1 minute.
  5. Layer half of the coated biscuit pieces in the prepared Bundt pan. Pour half of the butter mixture over them. Add remaining biscuit pieces and pour remaining butter mixture on top.
  6. Place pan on a baking sheet and bake for 30-35 minutes, until deep golden brown and a toothpick inserted in the center comes out clean.
  7. Let cool in the pan for exactly 5 minutes. Place a serving plate upside down on the pan, carefully flip, and lift the pan off.
  8. While bread cools slightly, whisk together 1 cup powdered sugar, 2 tablespoons milk, 1 teaspoon vanilla extract, and a pinch of salt. Add more milk if needed for a pourable consistency.
  9. Drizzle glaze over warm monkey bread. Serve warm, pulling apart pieces with hands or forks.

Notes

For best results, use fresh cinnamon and let the butter mixture cool slightly before layering. Don’t overfill the pan—stick to two cans of biscuits. Cool in the pan for exactly 5 minutes to prevent sticking. Glaze while warm for best absorption. Store leftovers in an airtight container at room temperature for up to 2 days. Reheat in a 300°F oven for 5-7 minutes.

Nutrition

Keywords: cinnamon roll monkey bread, monkey bread, pull-apart bread, cinnamon sugar, vanilla glaze, easy brunch recipe, refrigerated biscuits

Find it online: https://dahliadishes.com/the-best-homemade-cinnamon-roll-monkey-bread-with-easy-vanilla-glaze/