Cinnamon Roll Monkey Bread with Pecan Caramel Sauce is a warm, gooey, and indulgent pull-apart treat perfect for sharing. It blends the familiar flavors of cinnamon rolls with a fun, shareable monkey bread presentation and a rich pecan caramel sauce that takes it over the top.
This recipe is sponsored by Karo® Syrup. Celebrate sweet moments together with Karo®!
I first tasted something like this on a chilly Colorado school field trip in the 90s. We visited a classmate’s house with an elaborate Christmas train display, and his mom served warm monkey bread. The scent of cinnamon and butter hit me the moment I walked in, and the first bite was pure comfort—soft, sticky, and utterly delicious. This recipe recreates that cozy memory using refrigerated cinnamon rolls for ease and consistent results.
The base uses store-bought cinnamon rolls cut into pieces, coated in cinnamon sugar, and layered in a Bundt pan. A buttery brown sugar syrup bakes into the dough, creating soft, pull-apart morsels. The pecan caramel sauce—made with butter, brown sugar, Karo® Light Corn Syrup, and chopped pecans—is poured over the finished bread for a glossy, nutty finish.
What is Monkey Bread?
Monkey bread is a pull-apart sweet bread made of dough pieces rolled in cinnamon and sugar, layered in a Bundt pan, and baked with a buttery sugar syrup. It’s served warm, is easily shared, and works well for breakfast, brunch, or dessert.
Cinnamon Roll Monkey Bread
This version uses store-bought refrigerated cinnamon rolls for convenience. Cut each roll into quarters and toss the pieces in extra cinnamon and sugar before baking. If you prefer, canned biscuits can be used instead—honey butter or sweet Hawaiian biscuit varieties work especially well for a different flavor profile.
Ingredients
- Cinnamon rolls: Any regular-size refrigerated cinnamon rolls; the recipe uses three 12.4-ounce cans. If using larger 17-ounce Grands-style rolls, two cans are enough.
- Sugar: Granulated sugar for coating the dough pieces to add sweetness and texture.
- Cinnamon: Ground cinnamon to enhance the cinnamon roll flavor; optional spices like nutmeg or clove can be substituted.
- Salted butter: Melted with brown sugar to form the syrup poured over the dough. If using unsalted butter, add a pinch of salt to taste.
- Dark brown sugar: Creates a rich, caramelized syrup. Light brown sugar can be used for a milder flavor.
- Vanilla extract: Adds depth—try almond, maple, or rum extracts for a twist.
Pecan Caramel Sauce Ingredients
- Light Corn Syrup: Karo® Light Corn Syrup helps create a smooth, glossy caramel and ensures consistent results in caramel sauces and candies.
- Pecans: Chopped pecans add crunch and a buttery nutty flavor; pecan chips work well too.
- Salted Butter: Balances sweetness; finish with flaky sea salt for a salted caramel variation.
- Brown Sugar: Forms the caramel base when combined with butter and corn syrup.
- Vanilla Extract: Rounds out the flavor; increase slightly if using pure vanilla for a bolder taste.
How to Make Cinnamon Roll Monkey Bread
- Preheat oven to 400°F. Grease and flour a 10-inch Bundt pan to prevent sticking.
- Remove cinnamon rolls from the cans and cut each roll into quarters. Place all pieces in a large bowl.
- Whisk together granulated sugar and ground cinnamon in a separate bowl, then toss the dough pieces until evenly coated.
- Arrange the coated dough pieces in the prepared Bundt pan, distributing them evenly.
- In a saucepan over medium heat, melt butter and stir in dark brown sugar and vanilla until smooth. Pour this syrup over the dough in the pan.
- Bake for 20–25 minutes, until the dough has risen and is golden brown.
- Let the monkey bread cool until warm to the touch, about 10 minutes. Place a serving plate over the Bundt pan and carefully invert to release the bread.
- While it cools slightly, prepare the pecan caramel sauce (instructions below) and pour it over the monkey bread just before serving.
How to Make Pecan Caramel Sauce
- Melt butter in a medium saucepan over low–medium heat.
- Add Karo® Light Corn Syrup, brown sugar, and vanilla; stir until the sugar dissolves. Stir in chopped pecans.
- Increase heat to bring the mixture to a boil, then reduce heat and simmer for about 5 minutes until thickened.
- Remove from heat and let cool for 3–5 minutes to thicken slightly.
- Pour the warm pecan caramel sauce over the inverted monkey bread and serve. For a salted caramel finish, sprinkle flaky sea salt on top.
What to Serve with Monkey Bread
Monkey bread is meant for sharing. It’s excellent with a scoop of vanilla ice cream for dessert or enjoyed warm for breakfast or brunch with coffee. It also makes a cozy addition to holiday brunches or special family mornings.
Reheating Directions
Reheat in the oven for best texture, especially for multiple slices. For a single serving, the microwave is a quick option.
- Oven: Preheat to 350°F. Place slices on a sheet pan or oven-safe dish and heat for 5–10 minutes.
- Microwave: Heat one slice on a microwave-safe plate for about 30 seconds.
How to Make Monkey Bread with Canned Biscuits
The method is the same if using canned biscuits. Preheat the oven to 400°F, grease and flour a 10-inch Bundt pan, quarter each biscuit, toss in cinnamon sugar, arrange in the pan, and pour over the butter-brown sugar syrup before baking 20–25 minutes. Allow to cool slightly, invert onto a plate, and top with the pecan caramel sauce.
How to Make Monkey Bread Without a Bundt Pan
If you don’t have a Bundt pan, use a 9-inch round pan, tube pan, loaf pan, baking dish, or muffin tins for individual portions. Grease and flour the pan well and adjust baking time as needed for the pan size.
📖 Recipe
Cinnamon Roll Monkey Bread with Pecan Caramel Sauce
Krysten Wilkes & Marrekus Wilkes
Ingredients
- 3 – 12.4-ounce cans of cinnamon rolls
- ¼ cup granulated white sugar
- 1 teaspoon ground cinnamon
- ½ cup salted butter
- ¼ cup dark brown sugar
- 1 teaspoon vanilla extract
Pecan Caramel Sauce
- 1 cup salted butter
- 1 cup dark brown sugar
- ¼ cup Karo® Light Corn Syrup
- 1 teaspoon vanilla extract
- 2 cups chopped pecans
Instructions
- Preheat oven to 400°F. Grease and flour a 10-inch Bundt pan.
- Cut each refrigerated cinnamon roll into quarters and place in a large bowl.
- Whisk together sugar and cinnamon, then toss with the dough pieces until coated.
- Arrange dough pieces evenly in the prepared Bundt pan.
- Melt butter in a saucepan, stir in brown sugar and vanilla until smooth, and pour over the dough.
- Bake 20–25 minutes, until golden brown and risen.
- Allow to cool until warm, about 10 minutes, then invert onto a serving plate.
- While cooling, prepare the pecan caramel sauce and pour over the finished monkey bread.
Pecan Caramel Sauce
- Melt butter in a medium saucepan over low–medium heat.
- Add Karo® Syrup, brown sugar, and vanilla; stir until combined.
- Stir in chopped pecans, bring to a boil, then reduce heat and simmer about 5 minutes until thickened.
- Remove from heat and cool 3–5 minutes, then pour over the monkey bread.