Cinnamon and brown sugar monkey bread

Gin Lee
Cinnamon and brown sugar monkey bread/Photo byGin Lee

Cinnamon and brown sugar monkey bread

This is such a yummy dessert bread, and it's simple to prepare. Plus, you can use those stale, leftover dinner rolls or buns to create it. The monkey bread has a gooey-sweet cinnamon and brown sugar caramel flavor that will have you coming back for seconds and possibly third helpings. You can also add canned apples, pears, peaches, nuts, and a drizzle of glaze on top of my recipe to make it different each time.
Cinnamon and brown sugar monkey bread/Photo byGin Lee


  • 12 to 14 dinner rolls or buns; the amount you'll need will depend on their size.
  • 3 eggs, whisked
  • 1/2 cup of Splenda brown sugar blend or regular brown sugar
  • 1 cup of Splenda or sugar
  • 1/4 cup of honey
  • 1 tablespoon of ground cinnamon
  • 3/4 cup melted butter


Grease an angel food cake pan, bundt pan, or loaf pan with some butter; set aside.

Add the Splenda or regular sugar and the ground cinnamon to a bowl. Now, add two eggs and whisk them in with the cinnamon mixture.
Preparing the bread and sweetened egg mixture/Photo byGin Lee

Pull the rolls into manageable bite-sized pieces, then add them to the bowl of cinnamon mixture. Toss the pieces of the rolls around until they are coated well.

Add the Splenda brown sugar blend or regular brown sugar and a fourth cup of honey to the melted butter; stir well.
Pouring the brown sugar, honey, and melted butter topping over the bread pieces/Photo byGin Lee

Place the pulled-apart pieces of rolls into the prepared, greased pan. Smashing them down slightly. Then pour the melted butter and Splenda brown sugar mix over top of them.

Transfer the pan to the oven and bake at 350 degrees for about 20 minutes.

Allow your monkey bread to cool, because it's going to be as hot as lava when it's taken fresh out of the oven.

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About the author: Gin Lee is a native of Arkansas. She studied at the Institute of Children's Literature. She is an animal rescuer, food critic, organic gardener, food editor, home cook, food blogger, artist, and a complete do-it-yourselfer. Gin Lee is a published author, journalist, and contributor, among other works, and she resides in a rural town in Arkansas with her husband and their fur babies, Highway, Princess, and Stinkpot the turtle. A huge thanks goes out to all for reading, following, and sharing Gin Lee's articles! Thank you! Since Gin Lee lives in a rural area, there's not much local news to cover. So, she covers articles of interest on how-to's about organic gardening, recipes, homesteading, and survival techniques. If those things are of interest to you, then you'll never (hopefully) be disappointed. She tries to cover a wide variety of articles to entertain everyone. Comments are turned off due to rudeness and hatefulness. The world has enough vulgarity, hatefulness, and arrogance without it having any help. Since having the simple courtesy of manners is lacking and sharing words of kindness does not abide in a few people. Those few people ruin what's supposed to be educational and an enjoyable experience for all others. Gin Lee does have children and young adults that are followers. Potty mouths, vulgarity, and hate are not acceptable. Apologies go out to those of you who generally are very sweet and also to Gin Lee's followers who have been a witness to others being rude and malicious. Hopefully, you'll be understanding of the measures that have to be put into place. Please be kind to one another.

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