Monkey Bread Recipe

Monkey Bread is a fun to pull-apart and eat coffee cake to go with a Sunday morning brunch, or as a standalone breakfast.  It’s an all-time favorite for my kids.  Try it out and see the kids smile.


Monkey Bread Served up for Breakfast

Prep Time: 2 hours

Cook Time: 40 minutes


  • 1 Package Parkerhouse Frozen Rolls (24 rolls)
  • ¼ Sugar
  • ½ Cup Butter (melted)
  • 1 Cup Brown Sugar
  • 2 t Ground Cinnamon
  • ½ Cup Pecans, Chopped (optional)


  1. Take the rolls out of the freezer the night before to let them thaw out.
  2. In the morning, lightly grease a bundt pan (you can also buy monkey bread tube pans).
  3. In a small bowl, mix together both sugars with the cinnamon and set aside.
  4. Sprinkle ¼ cup of the sugar mixture on the bottom of the greased pan.
  5. If you're using pecans, sprinkle these over the sugar in the pan.
  6. Dip each thawed roll in the melted butter and roll in the remaining sugar mixture in the bowl.
  7. Place the coated rolls in the pan as evenly as possible.
  8. Pour the remaining melted butter and sugar mixture over the top of the rolls.
  9. Let the dough rise in a warm area until double in size (it shouldn't come over the top of the pan).
  10. Pre-heat oven to 350°.
  11. Place the pan on a cookie sheet and bake in the oven for 30-40 minutes, until well browned.
  12. Remove from the oven and turn it over and empty onto a large serving plate.
  13. Let it cool until warm and serve.


To reduce the fat, you could use only half the butter called for in the recipe, and it still turns out pretty good.

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