Easy Cinnamon Roll Pull Apart Bread
Cinnamon roll pull apart bread is a warm, gooey breakfast treat made with biscuit dough coated in cinnamon sugar and baked with a buttery brown sugar syrup. Finished with a creamy glaze, it’s perfect for holiday mornings, brunch, or weekend breakfasts when you want something easy that everyone can pull apart and share.
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Why This Cinnamon Roll Pull Apart Bread Recipe Works
This version creates extra gooey layers and a rich cream cheese glaze without the long prep time of traditional cinnamon rolls. Instead of homemade dough, I use refrigerated biscuits and add sweetened condensed milk to the butter mixture. That extra ingredient creates a softer, stickier texture that stands out from many cinnamon roll monkey bread recipes.
I also let the bread rest for 10 minutes before flipping it out of the pan so the caramel mixture settles into every piece. I tested this method because I wanted that bakery-style pull-apart texture with a glaze that melts into the warm bread instead of sitting on top.
If you love sweet breakfast recipes, you might also enjoy my cinnamon roll apple bake, whole wheat cinnamon rolls, or cinnamon crunch banana bread.
Cinnamon Roll Pull Apart Bread
Equipment
- 12 cup bundt pan
- Nonstick cooking spray
- Large Mixing Bowl
- small mixing bowl
- whisk
- hand mixer or stand mixer
- measuring cups and spoons
- Rubber Spatula
- Serving plate or cake stand
- Cooling rack (optional)
Ingredients
- 32.6 ounces refrigerated biscuits use 2 typical 16.3oz cans
- ½ cup sugar
- 2 teaspoons ground cinnamon
- ½ cup butter melted
- ¼ cup sweetened condensed milk
- ¼ cup brown sugar
Cream Cheese Glaze:
- 4 ounces cream cheese room temperature
- ¼ cup butter room temperature
- ½ teaspoon vanilla extract
- 1 cup powdered sugar
- 4 tablespoons milk
Instructions
- Preheat oven to 350 degrees and grease a 12-cup Bundt pan with nonstick cooking spray.
- Cut the refrigerated biscuits into quarters and place them in a large bowl.
- Add the sugar and cinnamon and toss until the biscuit pieces are coated. Place the biscuit pieces in the prepared Bundt pan. Top the pieces with remaining cinnamon sugar mixture.
- In a small bowl, combine the melted butter, condensed milk, and brown sugar. Whisk until the ingredients are well combined and a smooth syrup forms.
- Pour the syrup over the top of the biscuit pieces.
- Bake in preheated oven for 40 to 45 minutes, until the biscuits are golden brown.
- Allow the pull apart cake to rest in the pan for 10 minutes, then invert it onto a serving plate to finish cooling.
- To make the glaze, beat together the butter and cream cheese until smooth. Add the vanilla extract and powdered sugar and mix until combined. Add the milk one tablespoon at a time, mixing between each addition. Continue adding milk until the desired consistency is reached.
- Spread the glaze over the top of the cake before serving.
Notes
- Add the glaze while the bread is still slightly warm so it melts into the crevices without completely running off.
- Serve warm for the best texture since the bread is softest and gooiest shortly after baking.
- Spray the Bundt pan generously to prevent the sticky caramel coating from sticking.
- Use room-temperature cream cheese and butter for a smooth glaze without lumps.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
Ingredients
- refrigerated biscuits: Two standard 16.3-ounce cans make plenty of pull-apart bread with cinnamon roll flavor without making dough from scratch.
- granulated sugar: Coats the biscuit pieces and creates sweet cinnamon layers.
- ground cinnamon: Gives classic cinnamon roll flavor.
- butter: Creates the buttery caramel sauce.
- sweetened condensed milk: Adds richness and helps create extra gooey texture.
- brown sugar: Adds deep caramel flavor.
Cream Cheese Glaze
- cream cheese: Creates a smooth, tangy glaze.
- butter: Adds richness.
- vanilla extract: Gives the glaze classic bakery flavor.
- powdered sugar: Sweetens and thickens the glaze.
- milk: Helps achieve the perfect drizzling consistency.
Tips for Making Cinnamon Roll Pull Apart
- Coat every piece well: Tossing the biscuit pieces thoroughly in cinnamon sugar helps flavor every bite.
- Pour the syrup evenly: The butter, condensed milk, and brown sugar mixture should cover the entire pan for a consistent gooey texture.
- Let it rest before inverting: Giving the bread 10 minutes in the pan prevents it from falling apart when flipped.
Common Mistakes to Avoid When Making Cinnamon Roll Monkey Bread
- Skipping pan spray: Sticky caramel can make the bread difficult to release from the Bundt pan.
- Adding glaze too soon: If the bread is extremely hot, the glaze will completely melt and run off instead of coating the top.
- Underbaking the center: Because the layers are thick, make sure the center is fully baked and the top is golden brown before removing it from the oven.
Frequently Asked Questions
Yes. Pull apart bread with cinnamon rolls works well, although canned biscuits create a slightly softer texture and allow you to control the sweetness.
Yes. Bake it the day before and store it covered. Warm individual servings before serving.
A Bundt pan gives the classic monkey bread shape, but a tube pan or deep baking dish can also work.
Yes. Chopped pecans or walnuts are great additions and can be layered with the biscuit pieces.
How to Store and Reheat
Storage: Store leftover cinnamon roll pull apart bread covered in the refrigerator for up to 4 days.
Freezing: Freeze individual portions in airtight containers for up to 2 months. Thaw overnight in the refrigerator.
Reheating: Warm individual servings in the microwave for 15 to 20 seconds. For larger portions, reheat in a 300-degree oven until warmed through. The cream cheese glaze softens again and brings back that fresh-from-the-oven texture.
