Name: Cinnamon Monkey Bread with Creamy Icing Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 1 h 35 min
Cuisine: American
Ingredients: 3 loaves frozen bread dough, Rhodes Bake – N – Serve; ¾ cup butter, melted; 2 cups granulated sugar; ¼ cup ground cinnamon; 1 ½ cups powdered sugar; 1 teaspoon vanilla extract; 2 – 3 tablespoons milk

Jump to Recipe· 4.7 from 9 reviews

If you’re on the hunt for a show-stopping yet simple sweet treat, you’re going to love this Cinnamon Monkey Bread with Creamy Icing Recipe. It’s buttery, cinnamon-spiced, and generously coated with a luscious icing that just melts into every nook and cranny. Imagine pulling apart warm, gooey bites that practically beg you for seconds—this is that kind of recipe. Stick around, because I’ve got some tips and tricks that will make sure your cinnamon monkey bread comes out perfectly every time.

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Why This Recipe Works

Simple ingredients: Uses frozen bread dough to cut down prep time without sacrificing homemade flavor.
Flavor-packed layers: Deep cuts let the cinnamon sugar and butter seep into every bite for indulgent sweetness.
Creamy icing finish: A smooth vanilla glaze ties the whole thing together with extra moisture and sweetness.
Flexible timing: You can make it ahead or bake fresh, making it perfect for weekday mornings or weekend brunches.

Cinnamon Monkey Bread with Creamy Icing, easy cinnamon monkey bread, homemade cinnamon pull-apart bread, buttery cinnamon sweet treat, cinnamon bread with glaze - The image shows two large cinnamon rolls on a round wire cooling rack over a white marbled surface. Each cinnamon roll has many layers of soft, golden-brown dough swirled with dark cinnamon filling, creating a textured look. On top, white icing is drizzled unevenly across the rolls, with some parts thicker and some parts thinner, making the rolls look moist and fresh. The background is bright and softly blurred, focusing attention on the rolls. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this Cinnamon Monkey Bread with Creamy Icing Recipe comes from simple pantry staples that combine to create that nostalgic cinnamon roll vibe—without the fuss. I always recommend using good-quality bread dough because it’s the base that brings softness and structure, while the cinnamon sugar mixture adds that addictive spice-sweetness.

Frozen bread dough: Using pre-made dough saves you from starting from scratch but still gives you fluffy, soft layers.
Butter (melted): Coats the dough to lock in moisture, and helps the cinnamon sugar stick perfectly.
Granulated sugar: Provides sweetness and crunch when combined with cinnamon.
Ground cinnamon: The star spice that makes everything smell and taste amazing.
Powdered sugar: Used in the icing for that smooth, creamy texture that melts over the bread.
Vanilla extract: Adds a warm, fragrant note to the icing.
Milk: Thins out the icing to the perfect drizzle-able consistency.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Cinnamon Monkey Bread with Creamy Icing Recipe is how easy it is to play around with. Sometimes I swap in pecans for some crunch or even mix in a pinch of nutmeg to deepen the spice profile. Don’t be afraid to make this recipe totally yours!

Nutty addition: Toasted walnuts or pecans folded in before baking add a lovely crunch and complement cinnamon beautifully.
Gluten-free option: You can try this with gluten-free bread dough, but be sure to check rising times as they may vary.
Extra gooey: Add a drizzle of caramel sauce on top for an over-the-top indulgence I’ve made for holiday brunches.
Fruit twist: Stir in some raisins or chopped apples into the cinnamon sugar mix for a fruity surprise.

Step-by-Step: How I Make Cinnamon Monkey Bread with Creamy Icing Recipe

Step 1: Thaw and Prep Your Bread Dough

The first step is to get your frozen bread dough ready. I like to set mine out on a tray at room temperature for about 3 to 4 hours until fully thawed—it’s easier to work with when pliable but not too warm. If you’re prepping ahead, thawing overnight in your fridge works, too. Don’t rush this part; having your dough just right is key for the perfect texture.

Step 2: Slice and Butter Every Nook

Next, take each loaf and make 4 deep cuts, slicing almost all the way through. I find making the cuts evenly spaced helps the cinnamon sugar peek out and infuse each layer. Then, brush every inch of your bread with melted butter, getting right inside the cuts—it’s this step that keeps the bread soft and lends that irresistible richness.

Step 3: Coat with Cinnamon Sugar Love

Sprinkle cinnamon and sugar together in a bowl, then gently roll your buttered bread in it. Make sure you pack cinnamon sugar into each cut so every bite bursts with cinnamon goodness. I like to be generous here—this is what really makes it comforting and sweet, so don’t be shy!

Step 4: Let It Rise

Pop each loaf into a greased 9-inch bread pan and cover with a light tea towel or cloth. Find a warm spot in your kitchen (next to a sunny window or warm oven works great) and allow the bread to rise until it doubles in size, about 1 hour. This step is crucial for that soft, fluffy texture—don’t skip it!

Step 5: Bake to Golden Perfection

Preheat your oven to 350°F (175°C). Bake your risen bread for 20 to 25 minutes until the crust turns a beautiful golden brown and the loaf sounds hollow when you tap the bottom. Let the bread cool for about 10 minutes—this short wait is torture, but necessary for the icing to set properly.

Step 6: Drizzle with Creamy Icing

While the bread cools, whip up the creamy icing by mixing powdered sugar, vanilla extract, and 2 tablespoons of milk in a bowl. Adjust milk quantity until you get a smooth, pourable consistency. Drizzle this luscious glaze over the warm bread and watch it melt right in. Serve immediately and prepare for ooey-gooey bliss.

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Tips from My Kitchen

Don’t skip the cuts: Deep cuts allow cinnamon sugar to penetrate—shallow slices can leave flavor stuck on the surface only.
Butter inside the cuts: Paint the melted butter inside each slit too, so every layer stays moist and rich.
Warm rise spot: If your kitchen is chilly, I pop the covered loaf in my turned-off oven with the light on to get perfect rising.
Icing consistency: Start with less milk and add slowly to avoid a runny glaze that slides off too fast.

How to Serve Cinnamon Monkey Bread with Creamy Icing Recipe

Garnishes

When I serve this cinnamon monkey bread, I often sprinkle a few chopped toasted pecans on top of the icing right after drizzling for a little crunch and nutty contrast. Sometimes a light dusting of extra cinnamon or a few fresh berries on the side adds a fresh pop—plus, it looks pretty on the brunch table.

Side Dishes

This monkey bread is sweet and hearty enough to stand alone, but I love pairing it with a simple cup of barista-style coffee or a spiced chai latte for an indulgent morning. For brunch, fresh fruit salad or scrambled eggs balance the sweetness nicely.

Creative Ways to Present

For special occasions, I bake the bread in mini loaf pans or large bundt-style pans for a fun shape. You can also present individual portions by pulling apart the bread balls, stacking in a clear glass jar, and topping with icing and nuts. It makes a thoughtful gift or centerpiece that everyone will rave about.

Make Ahead and Storage

Storing Leftovers

I usually let my leftover cinnamon monkey bread cool completely, then wrap it tightly in plastic wrap or foil to keep it fresh, and store it in an airtight container on the counter. It stays good and soft for about 3 days. If you want it softer the next day, a quick zap in the microwave wrapped in a damp paper towel is a game-changer.

Freezing

This recipe freezes beautifully. After baking and cooling, I wrap individual loaves tightly in plastic wrap, then foil, and freeze them. When ready, thaw overnight in the fridge and warm in the oven for about 10-15 minutes. The texture stays surprisingly fresh and delicious.

Reheating

To bring back that fresh-baked feeling for leftovers, I reheat in a 325°F oven for about 10 minutes—you want it warm and soft without drying out. Avoid the microwave if you can; it can make the bread chewy or tough otherwise.

FAQs

Can I use homemade bread dough instead of frozen bread dough?

Absolutely! Homemade bread dough works great, too. Just make sure your dough is fully proofed but not over-risen before slicing and coating it with butter and cinnamon sugar. The texture might be a bit different, but you’ll still get that amazing pull-apart goodness.
How long does cinnamon monkey bread last?

Stored at room temperature in an airtight container, it stays fresh for about 3 days. After that, the bread starts to dry out. Refrigeration can extend its life but may change texture. It’s always best enjoyed within the first couple of days of baking.
Can I make the icing dairy-free?

Yes! Swap regular milk for almond, oat, or coconut milk when making the creamy icing. Just be sure to use unsweetened versions so the sugar balance stays right, and you’ll still get a tasty drizzle to finish your bread.
What is the best way to slice the bread before serving?

This bread is designed to be pulled apart by hand, which preserves its tender layers and gooey texture. But if you prefer slices, use a serrated bread knife and cut gently to avoid smashing the loaf. Serving it pull-apart style adds to the fun and flavor experience!

Final Thoughts

This Cinnamon Monkey Bread with Creamy Icing Recipe has been a warm hug on busy mornings and a star at holiday breakfasts for my family. It’s one of those recipes that feels indulgent yet approachable, and that balance is why I keep coming back to it. I have no doubt you’ll find it just as irresistible once you try it—trust me, a warm loaf fresh from the oven with drizzled icing will quickly disappear. So grab your bread dough and get ready for some serious pull-apart bliss!

Cinnamon Monkey Bread with Creamy Icing Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 9 reviews

Author: Lily
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 1 hour 35 minutes
Yield: 3 loaves
Category: Breakfast
Method: Baking
Cuisine: American

Print Recipe

Description

Delicious and easy Cinnamon Bread made with frozen Rhodes Bake-N-Serve bread dough, layered with cinnamon sugar and topped with a sweet vanilla glaze. Perfect for breakfast or a comforting snack.

Ingredients

Bread

3 loaves frozen bread dough, Rhodes Bake – N – Serve
¾ cup butter, melted

Cinnamon Sugar Mixture

2 cups granulated sugar
¼ cup ground cinnamon

Vanilla Icing

1 ½ cups powdered sugar
1 teaspoon vanilla extract
2 – 3 tablespoons milk

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Instructions

Thaw Dough: Place frozen loaves on a tray and thaw at room temperature for 3 to 4 hours or thaw in the refrigerator overnight.
Prepare Pans: Spray 9-inch bread pans with non-stick cooking spray and set aside.
Cut Dough: Make 4 deep cuts into each loaf of bread, nearly all the way through, leaving just a small piece connected at the bottom to hold the loaf together.
Butter the Bread: Coat the entire bread completely with melted butter, making sure to coat the inside of each cut thoroughly.
Add Cinnamon Sugar: Mix sugar and cinnamon together in a wide dish. Roll the bread gently in the cinnamon sugar to create a thick coat and stuff each cut with plenty of cinnamon sugar.
Let Rise: Place each loaf into a prepared loaf pan, cover with a light tea towel, and allow the bread to rise in a warm area until doubled in size, about 1 hour.
Preheat Oven: Preheat oven to 350°F (175°C).
Bake Bread: Bake for 25 minutes until golden brown and the bottom sounds hollow when tapped. Remove from oven and let cool for about 10 minutes.
Make Icing: While the bread cools, combine powdered sugar, vanilla extract, and 2 tablespoons of milk. Whisk until smooth and add more milk as needed to reach desired consistency.
Serve: Drizzle the icing over the warm bread and serve immediately.

Notes

Store leftovers wrapped tightly in plastic wrap or foil at room temperature for up to 3 days.
You can assemble the bread fully, including cuts, butter, and cinnamon sugar, then refrigerate overnight before baking.
Allow the bread to come to room temperature and rise before baking after refrigeration for best results.
Use non-stick cooking spray or grease pans well to prevent sticking.