Sticky Cinnamon Bun Monkey Bread

Hey ya’ll! Before I even get into this post let me say this as clear as day: THIS IS NOT A HEALTHY OR KETO RECIPE! Lol. I mean, the title should’ve let you know, but there’s something I love in this world and it’s dessert. I don’t really believe in healthy dessert. Why? Because healthy is a treat…a reward if you will. It’s something special. It’s not to be enjoyed everyday, or, for me, even regularly. So when I have it, it’s something to indulge in. Now I’m not saying I’m going all in with the douber decker brownie fudge chocolate chip cookie sundae. No! But maybe it’s 2 Lindt chocolates with the blue wrapper (my favorite)! Or it’s 2 cookies with non-dairy ice cream sandwiched between. Idk, the point is, it won’t be a low calorie “nice cream”. I’m not a nice cream kinda girl…give me naughty cream any day. Wait…

Let us zoom in on that caramelly goodness!!

Let us zoom in on that caramelly goodness!!

Anyway! This recipe comes to you from my love of pecan buns, cinnamon rolls and monkey bread. Idk what it is about monkey bread specifically…maybe it’s the pockets of goodness you get from the sauce that runs down after it’s done baking…I really don’t know, but I just love it! I’ve always had a thing for cinnamon rolls and have posted various versions of my homemade ones on Instagram…pecan buns are just like cinnamon buns that came to party, so they’re all good too. Combine those 3 things to get this recipe. The best part of this is that the base is made with pre-made cinnamon rolls in the pop can! I’ve made it with a few brands, so I have to specify here that I prefer Pilsbury. They stay moist and have more cinnamon flavor throughout the dough, so when you slice it, that flavor remains throughout, which is important in a monkey bread. You can also use Annie’s as I think they stay pretty moist as well. For my version, the cinnamon buns are cut into quarter pieces to be stacked around your pan. I think this makes a perfect size of bites that aren’t too small or too big to be enjoyed. But the best part of this dessert/breakfast/brunch item is the caramel! Oh my goodness! This is like a toffee meets caramel candy type of sauce and tastes so delicious. I could literally jar this stuff!!

The key to this is to combine all of the ingredients in the pot together and whisk over heat to combine. Once its a homogeneous mixture, you pour it in the pan over the toasted pecans. You then sprinkle in your cinnamon bun pieces and try to distribute them evenly and over the caramel/pecan layer and pop them in the oven. In about 22 minutes, they are ready to go! Once it’s done, invert the bread onto a plate to let the sticky goodness that is that caramel drip all in the crevices, down to the bottom. Serve immediately, although I’m sure you won’t have a problem here!

My first monkey bread, make in a loaf pan. Still delicious, but didn’t bake as well.

My first monkey bread, make in a loaf pan. Still delicious, but didn’t bake as well.

This recipe only takes about 35-mins start to finish because you have so much happening at the same time. It’s a perfect brunch dish and a beautiful centerpiece to your breakfast table. I love it because everyone from kids to adults can enjoy it. And with the pull apart nature, you can have as much or as little as you want. Without having to eat an entire sticky bun. See…balance! Ok, I don’t have much else to say about this one besides, go make this. In fact, go to the grocery store tonight and make it tomorrow. Whoever eats it will thank you!

What are your favorite cheats you refuse to have healthy versions of?

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cinnamon bread, breakfast, brunch, monkey bread
dessert, breakfast, brunch
Yield: 12Pin it

Sticky Cinnamon Bun Monkey Bread

The stickiness of a pecan sticky bun with the lusciousness of a cinnamon roll and the fun of pull apart monkey bread, this dish has it all. Make it for breakfast or brunch as an early morning indulgence or serve it for dessert with ice cream for a real treat!

prep time: 10 minscook time: 22 minstotal time: 32 mins


  • 2 8-count cinnamon roll tubes
  • 8 oz pecans
  • 4 tbsp butter
  • 3/4 cup brown sugar
  • 1/4 cup toasted white sugar
  • 2 tbsp light corn syrup
  • 2 tbsp heavy cream
  • 1 tsp vanilla extract
  • 1/4 tsp kosher salt


  1. 1. Preheat oven to 400 and place oven in middle rack. While oven is preheating, spray a bundt cake pan with baking spray generously and set aside.
  2. Once preheated, toast pecans on a baking sheet for 5-6 minutes. Remove from oven and break apart/chop into various sizes, then arrange in a single layer in the bottom of the bundt cake pan.
  3. While the pecans are toasting, melt butter in a small pot over medium heat. Once melted, add all of the remaining ingredients except the heavy cream and cinnamon rolls. Whisk to combine and continue stirring until all ingredients are one mixture. Add heavy cream and whisk once more.
  4. Pour hot caramel mixture over the pecans in the pan in an even layer. move pan around if necessary to make sure you have caramel throughout the bottom.
  5. Next, place the cinnamon roll pieces into the pan over the caramel, making sure you're distributing them evenly so you don't have a crooked monkey bread!
  6. Bake for 22-25 minutes, or until an internal temperature reads 190 degrees.
  7. Remove from oven and allow to cool for 5 minutes in the pan. Put a plate or a cake stand/plate over the top of the bundt pan. the plate and cake pan by the sides and flip the bread onto the plate. Gently remove the pan and let the caramel run inside and down the bread. Use a silicon spatula to remove any extra caramel/pecans from the pan and put onto the bread.
  8. Serve immediately and enjoy!!


Tools needed:
Flexible Spatula
Bundt Cake Pan

*You can use regular white sugar, but toasted sugar will allow for a depth of flavor and a milder sweetness.
Created using The Recipes Generator

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