Soft, buttery dough. Melty cinnamon sugar. Cream cheese glaze. This skillet cinnamon roll monkey bread is pure pull-apart happiness, and you’ll want the first (and last) bite.
It starts with my favorite cinnamon roll dough (pillowy-soft and tender), gets coated in buttery cinnamon sugar, and bakes into gooey, caramelized bites. Sticky, sweet, and made for holiday mornings, cozy brunches, and yes… dessert too!
It’s got that same soft, buttery dough I use for my gooey cinnamon roll twists, just baked up in a skillet instead!
How to Make It
1
Make the tangzhong. This quick flour and water roux makes an incredibly soft and moist texture.
2
Knead the cinnamon roll dough. You’re looking for a soft, tacky texture and smooth appearance.
3
Let the dough rest. Set the dough aside for about 30 minutes before moving into the next step.
4
Portion the dough into 30 pieces, then roll each one into a ball. Try to make them as equally sized as possible. I always use my kitchen scale!
5
Roll each dough ball in melted butter and cinnamon sugar, then place them in a 9″ or 10″ cast-iron skillet. They will be pretty snug in the pan, which is perfect! Cover the top and set aside to let them puff up.
6
Bake for 25-30 minutes, then drizzle with cream cheese icing. Monkey bread is best served warm, so enjoy it straight away!
If you love the cinnamon here but want something a little more slice-and-serve, my cinnamon roll cake has your name on it —it’s like a swirl bun turned bakery-style cake! Or for something ultra-tender and full of that warm, buttery crumb, my moist cinnamon coffee cake is always worth a second (or third) bite.
If you tried this or any other recipe on my website, please let me know how it went in the comments; I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
Cinnamon Roll Monkey Bread
Equipment
Ingredients
For the Tangzhong
- 1/3 cup + 1 tablespoon water
- 2 tablespoons bread flour
For the Cinnamon Roll Dough
- 2 cups bread flour, *See notes below for measuring*
- 2 tablespoons + 1 teaspoon granulated sugar
- 3/4 teaspoon instant yeast
- 1/2 teaspoon fine sea salt
- 1 large egg, room temperature
- 2 tablespoons + 2 teaspoons heavy cream, room temperature
- 2 tablespoons + 2 teaspoons whole milk, room temperature
- Tangzhong, from the recipe above
- 1 teaspoon vanilla bean paste
- 3 1/2 tablespoons unsalted butter, room temperature
For the Cinnamon Sugar
- 4 tablespoons salted butter, melted
- 1/4 cup dark brown sugar, packed
- 2 1/2 teaspoons ground cinnamon
- 1 teaspoon vanilla bean paste or extract
For the Cream Cheese Icing
- 2 ounces cream cheese, softened
- 2/3 cup powdered sugar
- 3-4 tablespoons whole milk
- 1 teaspoon vanilla bean paste or extract
Instructions
- In a small saucepan, make the tangzhong by whisking together the water and all-purpose flour. Cook over medium heat, whisking constantly, for 3-5 minutes until the mixture is a paste-like slurry. Scrape it into a bowl and set it aside until ready to use.1/3 cup + 1 tablespoon (84 g) water, 2 tablespoons (18 g) bread flour
- In a stand mixer bowl, mix the flour, sugar, yeast, and salt. Add the egg, cream, milk, vanilla, and tangzhong to the bowl. Knead on low speed with the dough hook for 2-3 minutes until it forms a rough dough ball.2 cups (274 g) bread flour, 2 tablespoons + 1 teaspoon (32 g) granulated sugar, 3/4 teaspoon instant yeast, 1/2 teaspoon fine sea salt, 1 (50 g) large egg, 2 tablespoons + 2 teaspoons (38 g) heavy cream, 2 tablespoons + 2 teaspoons (45 g) whole milk, 1 teaspoon vanilla bean paste, Tangzhong, from the recipe above
- With the mixer running on low, add the softened butter a half tablespoon at a time, letting it fully incorporate before adding more. Then, continue kneading for another 8-10 minutes until the dough looks smooth and elastic.3 1/2 tablespoons (49 g) unsalted butter
- Remove the dough from the bowl and pull the sides into the bottom to create a smooth round ball. Place it seam-side down back into the mixing bowl. Cover with plastic wrap and let it rest for 30 minutes.
- Meanwhile, grease the bottom and sides of a 9” or 10” cast-iron skillet.
- Portion the dough into 30 (19 g) equal-sized pieces. Use the palms of your hand to roll each one into a ball. Set them aside.
- Then make the cinnamon sugar mixture. Combine the melted butter, brown sugar, cinnamon, and vanilla paste. Roll each dough ball in the cinnamon sugar, then place them into the prepared skillet. If the sugar starts to solidify, you can reheat it in the microwave!4 tablespoons (56 g) salted butter, 1/4 cup (50 g) dark brown sugar, 2 1/2 teaspoons ground cinnamon, 1 teaspoon vanilla bean paste or extract
- Cover the pan with plastic wrap and let it rise for 40-60 minutes.
- Meanwhile, preheat the oven to 325°F.
- When the monkey bread looks puffy, bake for 25-30 minutes, or until a thermometer inserted into the center reads 170°F.
- While they are baking, combine the powdered sugar and cream cheese. You can do this by hand with a spoon until smooth. Then whisk in the milk and vanilla a little bit at a time until the icing is smooth.2 ounces cream cheese, 2/3 cup (80 g) powdered sugar, 3-4 tablespoons (29 g) whole milk, 1 teaspoon vanilla bean paste or extract
- Once baked, immediately pour the glaze over the top. Serve warm!
Notes
Tried this recipe?Leave a comment below & tag @cambreabakes on social!
