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Mini Cinnamon Roll Monkey Breads

Cinnamon Roll Monkey Bread…I love cinnamon rolls and monkey bread, it only makes sense this would be nothing short of spectacular. I didn’t have a recipe, just knowledge of how to make monkey bread and a sweet tooth. It turned out amazing, so last weekend I decided to recreate it, this time measuring and writing everything down. 
Course Breakfast
Servings 6 single serving breads

Equipment

  • XXL Cupcake Tray

Ingredients
  

Monkey Breads

  • 2 cans Pillsbury Cinnamon Rolls 
  • ¼ cup brown sugar
  • ¼ cup white sugar
  • ½ tbsp ground cinnamon
  • 6 tbsp butter

Cream Cheese Icing

  • 2 oz cream cheese room temperature
  • tsp vanilla
  • 2 tbsp heavy cream / milk
  • ¾ cup powdered sugar sifted

Instructions
 

  • Jumbo Cupcake Pan – think of the biggest muffin tray you have and go bigger. You MUST have a jumbo pan for this, or it will overflow into the bottom of your oven!  
  • Mix sugars and cinnamon together in small bowl. I used my jumbo cupcake pan for this, the deeper the better. Grease generously and set aside.
  • Open cinnamon and cut each cinnamon roll into 4-6 pieces. Roll in sugar mix and disperse evenly into 6 cupcake compartments. 
  • Melt butter in remaining sugar, mix well, add ½ oz of cream cheese, mix until smooth and drizzle over the breads. 
  • They will rise during cooking, make sure your tray is deep enough.
  • With a mixer blend butter until smooth, add cream cheese, mix until well blended and smooth. Add remaining ingredients until smooth, then blend in icing from the package and set aside.
  • Bake at 375 for 16-18 minutes, or until cooked through. Remove from oven, let cool for 2-3 minutes then flip cupcake tray onto cutting board for easy removal of breads.
  • Put 2 teaspoons of icing at bottom of each plate, add bread then drizzle with remaining icing and enjoy!
Keyword Breakfast, Breaking of Champions, Cinnamon Rolls, Monkey Bread, Sweets