Quick and Easy Monkey Bread

Quick and Easy Monkey Bread


"This is a very easy bread to make. Monkey bread also has been called Bubble Bread and Pull Apart Bread."

Ingredients 40 m {{adjustedServings}} servings 389 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 389 kcal
  • 19%
  • Fat:
  • 14.5 g
  • 22%
  • Carbs:
  • 59.6g
  • 19%
  • Protein:
  • 6.9 g
  • 14%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 484 mg
  • 19%

Based on a 2,000 calorie diet

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  • Prep

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  1. The night or several hours before, grease and flour a 9 or 10 inch tube pan. Mix brown sugar and pudding mix together. Mix white sugar and cinnamon together. Place frozen dinner rolls in pan a layer at a time. Sprinkle brown sugar and pudding mix over first layer of rolls. Sprinkle sugar and cinnamon mixture over the brown sugar and pudding mixture. Spread half the nuts and melted butter over first layer. Repeat with the next layer.
  2. Place on counter over night. Do not cover. Next morning bake in a preheated 350 degrees F (175 degrees C) oven for 30 minutes. Let stand a few minutes and turn pan over onto serving platter.
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Reviews 170

  1. 204 Ratings


I think my brother-in-law would refuse to celebrate Christmas if I didn't bring this for Christmas morning! He always asks me "are you going to bring that cinnamon thing?" I have found that I have more success making this in a tall sided 9x13 pan than in a tube pan. For some reason when in a bundt pan I can't get the center completely cooked. One secret I have discovered to getting the center done without overcooking the edges is to cover the pan with foil after 15 minutes of cooking. It comes out perfectly that way. I let my rolls thaw enough to cut each of them into 3 or 4 pieces before assembly so I get a better distribution of cinnamon mixture throughout the dough. I also discovered that it works better to use non-instant pudding and combine it with the sugar and melted butter in a saucepan then sprinkle each layer of rolls with cinnamon and pour the sugar/pudding/butter mixture over the top. I think this is really at its best when served warm or on the same day it is baked.


Excellent. Like a previous reviewer, I didn't think it was going to work because the mixture looks so dry but I'm a believer now! I found this to be very gooey and delicious. I cut each roll into 4 pieces with kitchen shears which allowed more edges to be coated with the mixture. I will definitely make again.


I have made this every Christmas and New Year's eve for more years than I care to admit! It has always been a favorite of the family to have these hot dribbling rolls on Christmas morning and open our "Santa" presents. I use 1 pkg. Bridgford frozen rolls, 3/4 white sugar, (but will try brown sugar next time), 2 TABLESPOONS Cinnamon. I also use COOK NOT instant butterscotch pudding and pecans instead of walnuts. They are easy and truly delicious!