How To Make Monkey Bread With Cinnamon Rolls Mini
Hi there! Are you looking for a fun, bite‑size twist on a classic breakfast treat? This fun‑size recipe for mini monkey bread combines the buttery layers of a cinnamon roll with the pull‑apart charm of monkey bread. The result is a sweet, sticky snack that’s perfect for brunch parties, school lunches, or a cozy weekend indulgence.
What Makes Cinnamon Roll Monkey Bread Special?
Traditional monkey bread is made from small dough balls that are coated in cinnamon sugar and baked together in a single pan. By using mini cinnamon rolls instead of plain dough, you add a richer flavor, a softer interior, and a hint of vanilla that elevates the whole dish. Each bite delivers the familiar swirl of a cinnamon roll with the fun, shareable format of monkey bread.
Ingredients (Makes About 24 Mini Pieces)
- 1 package (8 oz) refrigerated mini cinnamon roll dough – the kind that comes in a pre‑shaped can.
- ¼ cup granulated sugar
- 2 tablespoons brown sugar, packed
- 1 ½ teaspoons ground cinnamon
- ¼ cup unsalted butter, melted
- ¼ cup packed light brown sugar
- 2 tablespoons melted butter (for the topping)
- ¼ cup chopped pecans or walnuts (optional)
- Pinch of salt
Equipment You’ll Need
- 9‑inch round or square baking pan (or a cast‑iron skillet)
- Medium mixing bowl
- Small whisk or fork
- Silicone spatula
- Measuring cups and spoons
Step‑by‑Step Instructions
- Preheat the oven. Set your oven to 350°F (175°C) and let it fully heat while you prepare the bread.
- Separate the mini rolls. Open the can and gently pull the dough apart into 24 small pieces. If the dough sticks, lightly flour your hands.
- Make the cinnamon‑sugar coating. In a medium bowl, combine the granulated sugar, brown sugar, and ground cinnamon. Stir until evenly blended.
- Coat the dough. Put each piece of dough
