Orange Cinnamon Pull-Apart Bread is a simple, nostalgic twist on a family favorite. Bright orange flavor and warm cinnamon transform refrigerated orange rolls into a sticky, pull-apart bundt that’s perfect for brunch or any gathering—ready in under an hour.
Why You’ll Love Cinnamon Pull Apart Bread
Monkey bread—also called pull-apart bread—is beloved for being easy to make and deliciously gooey. This version uses refrigerated orange cinnamon rolls for a citrusy twist on the classic. Each bite is soft, sticky, and bursting with orange and cinnamon, making it especially fun for kids and a nostalgic treat for adults.
Beyond the flavor, this recipe stands out because it’s:
- Quick and easy to assemble
- Made with a handful of common ingredients
- Boosted with fresh orange zest and juice
- Sweet but not overpowering
- Special enough for holiday mornings and family brunches
Ingredient Information And Substitutions
- Pillsbury Orange Cinnamon Rolls – These are the easiest option and provide a distinct orange flavor. If you can’t find orange rolls, use regular cinnamon rolls and add extra orange zest to the sugar coating.
- Sugar – The recipe uses both granulated and brown sugar. Brown sugar adds depth and a caramel note; granulated sugar creates the classic coating.
- Orange – Use the zest and fresh juice from one orange for bright citrus flavor.
- Butter – Melted butter mixed with orange juice and brown sugar creates the gooey sauce poured over the dough.
- Cinnamon – An extra teaspoon of cinnamon enhances the warm spice of the rolls.
How To Make Pull Apart Bread With Cinnamon Rolls
Step 1 – Prepare the rolls.
Preheat the oven to 350°F (175°C) and spray a bundt pan with cooking spray. Cut each orange roll into quarters and gently roll each quarter into a ball so it holds together. Set aside.
Step 2 – Make the butter mixture.
In a bowl whisk together melted butter, packed brown sugar, and ½ cup fresh orange juice until smooth. Set aside; if it separates, whisk again before pouring over the assembled dough.
Step 3 – Coat the dough pieces.
Combine ½ cup granulated sugar, 1 teaspoon cinnamon, and the orange zest in a zip-top bag and mix well. Add the dough pieces, seal the bag, and shake until each piece is fully coated.
Step 4 – Assemble and bake.
Pour the coated pieces into the prepared bundt pan and drizzle the butter and brown sugar mixture evenly over the top. Bake for 30–40 minutes, until the top is golden and the center is set. Let cool 10–15 minutes, then invert onto a plate and serve warm.
Frequently Asked Questions
The name is likely linked to how the bread is eaten—you pull pieces apart with your hands, similar to how a monkey might pick at food.
Sauces vary by recipe. Many use butter and brown sugar; this version adds orange juice for citrus brightness.
A bundt pan gives the classic look, but a 9×13-inch pan works too—baking time may need slight adjustment. Start checking at about 25 minutes.
Yes. Assemble and refrigerate for up to 24 hours before baking to save time on the day you want to serve it.
Tips For Making This Cinnamon Biscuit Monkey Bread Recipe
- Serve as a sweet main for brunch: It works well as the centerpiece of a lighter breakfast or alongside other brunch items.
- Add glaze if desired: Use the included roll glaze for extra sweetness, but it’s optional—this version is already nicely sweetened.
- Prevent sticking: Thoroughly spray the bundt pan so the bread releases cleanly when inverted.
- Distribute zest evenly: When mixing sugar and zest, break up the zest with your fingers so it coats the dough evenly.
- Don’t panic if it looks liquidy: The dough will absorb the butter and juice while baking.
- Check bake time: Ovens vary—use a toothpick in the center to test doneness; it should come out clean.
- Storage: Keep leftovers in an airtight container at room temperature up to 3 days or refrigerate 4–5 days. Reheat in 30-second microwave bursts if needed.
What To Serve With Pull Apart Monkey Bread
Orange monkey bread pairs nicely with both sweet and savory brunch dishes. It complements quiches, breakfast bakes, and savory hashes—offering variety on the table and a crowd-pleasing sweet option.
Other Delicious Brunch Recipes To Try
-
Grandma Hinz’s Apple Pancakes
-
Egg Stuffed Bread
-
Chorizo and Sweet Potato Breakfast Hash
-
Spinach and Feta Breakfast Puff Pastry Pizza
Orange Cinnamon Pull-Apart Bread Recipe
Equipment
- Measuring cups
- Measuring spoons
- Mixing bowl
- Spatula
- Bundt pan
Ingredients
- Cooking spray
- ½ cup granulated sugar
- 1 teaspoon cinnamon
- 1 orange (zest and ½ cup juice)
- 2 packages refrigerated orange cinnamon rolls
- ½ cup (1 stick) salted butter, melted
- ½ cup packed brown sugar
Instructions
- Preheat oven to 350°F and spray a bundt pan. Set aside.
- Cut each orange roll into quarters and roll each quarter into a ball so it holds together.
- Whisk together melted butter, brown sugar, and ½ cup fresh orange juice. Set aside.
- Combine granulated sugar, cinnamon, and orange zest in a zip-top bag and mix.
- Add the dough pieces to the bag, seal, and shake until evenly coated.
- Pour the coated pieces into the prepared bundt pan.
- Drizzle the butter and brown sugar mixture evenly over the dough.
- Bake 30–40 minutes. Cool 10–15 minutes, invert onto a plate, and serve warm. If not serving immediately, cool completely and cover.
Notes
- Great as a sweet main for brunch or as one of several dishes on a larger spread.
- Drizzle with the included roll glaze if you prefer it sweeter.
- Spray the bundt pan thoroughly to prevent sticking when inverted.
- Break up orange zest in the sugar with your fingers for even distribution.
- If the butter mixture separates, whisk again before pouring over the dough.
- Store leftovers in an airtight container at room temperature up to 3 days or refrigerate 4–5 days. Reheat in short microwave bursts.