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Homemade cinnamon roll monkey bread with gooey cinnamon sugar coating and cream cheese glaze on a ceramic plate.

Easy Cinnamon Roll Monkey Bread with Cream Cheese Glaze

Soft homemade pull-apart monkey bread coated in cinnamon sugar and buttery brown sugar sauce, baked until golden, and finished with a tangy cream cheese glaze. Perfect for holiday breakfasts, weekend brunches, and cozy family gatherings.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 3 hours 20 minutes
Servings: 12
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • Homemade Dough
  • - 3¾ cups 470g all-purpose flour, plus more as needed
  • - 1 cup 240ml warm whole milk
  • - 2¼ teaspoons 7g active dry yeast
  • - ¼ cup 50g granulated sugar
  • - ¼ cup 57g unsalted butter, melted
  • - 1 large egg
  • - 1 teaspoon fine salt
  • Cinnamon Sugar Coating
  • - ¾ cup 150g granulated sugar
  • - 2 tablespoons ground cinnamon
  • - ½ cup 113g unsalted butter, melted
  • Brown Sugar Sauce
  • - ¾ cup 150g packed light brown sugar
  • - ¼ cup 57g unsalted butter
  • - 1 teaspoon vanilla extract
  • Cream Cheese Glaze
  • - 4 ounces 113g cream cheese, softened
  • - ¾ cup 90g powdered sugar
  • - 2–3 tablespoons whole milk
  • - ½ teaspoon vanilla extract

Method
 

  1. Combine warm milk, yeast, and 1 teaspoon of the measured sugar. Let sit for 5–10 minutes until foamy.
  2. Add remaining dough sugar, melted butter, egg, and salt.
  3. Gradually add flour and mix until a soft dough forms.
  4. Knead for 8–10 minutes by hand or 6–8 minutes using a stand mixer.
  5. Place dough in a greased bowl, cover, and rise for 60–90 minutes until doubled.
  6. Generously grease a 10–12-cup Bundt pan.
  7. Mix cinnamon and granulated sugar for the coating in a bowl.
  8. Place melted coating butter in a separate bowl.
  9. Divide risen dough into approximately 40–48 small pieces.
  10. Roll each piece into a ball, dip in melted butter, and coat with cinnamon sugar.
  11. Arrange coated dough balls loosely in the prepared Bundt pan.
  12. Heat brown sugar and butter in a saucepan over medium-low heat until combined. Remove from heat and add vanilla.
  13. Pour the brown sugar sauce evenly over the dough pieces.
  14. Cover and let rise for 30–45 minutes until puffy.
  15. Preheat oven to 350°F (175°C).
  16. Bake on a rimmed baking sheet for 35–45 minutes until golden and cooked through.
  17. Cool in the pan for 8–10 minutes.
  18. Carefully invert onto a heat-safe serving plate.
  19. Beat cream cheese, powdered sugar, vanilla, and milk until smooth and pourable.
  20. Drizzle glaze over slightly cooled monkey bread and serve warm.

Notes

  • Use warm milk around 105–110°F (40–43°C).
  • Don't add excessive flour; the dough should remain slightly tacky.
  • Let the dough rise fully for the softest texture.
  • Grease the Bundt pan thoroughly to prevent sticking.
  • Check the center for doneness rather than relying only on the color of the top.
  • Invert the monkey bread after approximately 8–10 minutes of cooling.
  • Refrigerate leftovers once the cream cheese glaze has been added.
  • For overnight preparation, refrigerate assembled dough and allow it to become puffy before baking.