Do you love the taste of homemade cinnamon rolls, but just don’t have the time to make them from scratch? This recipe is an easy way to make ooey, gooey cinnamon roll bites that everyone loves— because every bite is the middle piece! You will love this quick, easy version of cinnamon roll monkey bread!
Cinnamon rolls have always been a family favorite, but up until recently it wasn’t something I made often. It felt like so much work and honestly I only like the middle part anyways…so it felt like a waste of time, and homemade dough! I’ve always preferred cinnamon roll bites or monkey bread…because those are basically the gooey, icing covered parts. The problem is those are messy to eat and really hard to serve – especially if you are aiming for a beautiful presentation, like Christmas morning or brunch with your friends. This recipe is so easy you can easily make it for breakfast, but fancy enough to get rave reviews when you share it with others!
There are two main things to keep in mind for successful cinnamon pull-apart rolls— time and parchment paper cups: 1) make sure you allow enough time for the rolls to defrost and rise, and 2) make sure you use a parchment muffin liner… so all that sugary, buttery goodness doesn’t soak through.
Just set the cinnamon rolls out to thaw long enough to cut thru them…usually a few minutes will do. I’ve tried several ways, but cutting each roll into 6 pieces is what I go with. Melt half stick of butter and prep your sugar, brown sugar, cinnamon mixture. This part gets a little messy, but its worth it!
Dip each piece of roll in the butter and lightly coat with the sugar mixture. Then drop them into the parchment muffin liners. You can make them any size you like, but a whole cinnamon roll per cup gives a nice end result. Once you have all of the rolls done just pop them in the frig overnight, or let rise at room temp 3-5 hours, until they almost double in size. Then bake at 350 for 15-20 minutes.
You can use the icing packet that comes with the Rhodes rolls…or whip up your own. I love the homemade and it’s so easy! Just cream together 1/2 block of cream cheese, 1/2 stick of butter, 1 tsp vanilla, and 1 cup of powdered sugar until well mixed. You can pipe it on using a pastry bag or sandwich bag with the corner cut off…or just spread it on with a knife. 105
Step by step, printable recipe below!
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| Servings |
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- 1 bag Rhodes frozen cinnamon rolls
- 1/3 cup Butter
- cup ½Sugar
- cup ½Brown Sugar
- 2 tsp. Cinnamon
- 4 oz. Cream Cheese ½ brick
- cup ¼Butter
- 1 tsp Vanilla Extract
- 2 cups powdered sugar
Ingredients
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- Just set the cinnamon rolls out to thaw long enough to cut thru them, usually a few minutes will do.
- Cut each roll into 6 pieces.
- Melt half stick of butter and prep your sugar, brown sugar, cinnamon mixture. This part gets a little messy, but it’s worth it!
- Dip each piece of roll in the butter and lightly coat with the sugar mixture.
- Then drop them into the parchment muffin liners. You can make them any size you like, but a whole cinnamon roll per cup gives a nice end result.
- Once you have all of the rolls done just pop them in the frig overnight, or let rise at room temp 3-5 hours—until they almost double in size.
- Bake at 350 degrees for 15-20 minutes.
- You can use the icing packet that comes with the Rhodes rolls...or whip up your own. I love the homemade and it's so easy!
- Just cream together ½ block of cream cheese, ½ stick of butter, 1 tsp vanilla, and 1 cup of powdered sugar until well mixed.
- You can pipe it on using a pastry bag or sandwich bag with the corner cut off...or just spread it on with a knife.
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