Cinnamon Bubble Roll #BrunchWeek

Soft tender bread dough enveloped in spiced caramel makes for the best ever Cinnamon Bubble Roll!Cinnamon Bubble Roll |Tender yeast dough balls enveloped in cinnamon spiced caramel

Bubble Roll

My first taste of bubble roll came at a bed and breakfast in Sedona, Arizona.  One of our souvenirs from our trip was a little pamphlet with that recipe and more. Their version of bubble roll, AKA monkey bread, was made with frozen roll dough and a box of butterscotch pudding mix. My kids and hubby all loved it, though the artificial butterscotch flavor was less than ideal. I made this from scratch recipe and never looked back!

Cinnamon Bubble Roll |Tender yeast dough balls enveloped in cinnamon spiced caramel

Nuggets of Deliciousness

64 balls of tender dough were dipped in melted butter and rolled in a mixture of brown sugar and cinnamon to create a gooey coating over every piece of bubble roll. You can’t stop at just one. Or two. This is one addicting brunch treat. To ice is up to you. My family’s motto is “Everything tastes better with frosting!” So a simple powdered sugar glaze sealed in the moisture as well as dried into another melt in your mouth component. I heard no complaints about this decision!

To learn more about cinnamon and all its unique characteristics, check out the 30 Science-Backed Health Benefits of Cinnamon.

Cinnamon Bubble Roll |Tender yeast dough balls enveloped in cinnamon spiced caramelBrunchWeek

Welcome to the fourth annual #BrunchWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. We are so excited to have you join us this year as we celebrate Brunch and prepare for Mother’s Day. 37 Bloggers from around the country will showcase their best brunch dishes, from cocktails to cakes, breakfast breads, tarts, and quiche – there is something for everyone! Our amazing Sponsors have donated some great prizes for the #BrunchWeek giveaway. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway below and we’d love if you would take a moment to read about it and what you can win!

Make sure you pop over to Monday’s Raspberry Coffee Cake post to enter the marvelous Brunch Week Giveaway!

BrunchWeek Beverages:

BrunchWeek Breads, Grains and Pastries:

BrunchWeek Fruits, Vegetables and Sides:

BrunchWeek Egg Dishes:

BrunchWeek Main Dishes:

BrunchWeek Desserts:

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Cinnamon Bubble Roll
Prep time
Cook time
Total time
Gooey, cinnamon-laden bubble rolls! Recipe adapted from Cook's Illustrated.
Recipe type: Bread, Breakfast, Brunch
Serves: 8 servings
  • 4 tablespoons butter, divided, 2 tablespoons softened (to grease the Bundt pan) and 2 tablespoons melted
  • 1 cup warm milk (about 110 degrees)
  • ⅓ cup warm water (about 110 degrees)
  • ¼ cup Dixie Crystals sugar
  • 1 package Red Star Platinum yeast
  • 3¼ cups all-purpose flour , plus extra for work surface
  • 2 teaspoons salt
Cinnamon Coating
  • 1 cup brown sugar
  • 2 teaspoons cinnamon
  • 8 tablespoons butter (1 stick), melted
  • 1½ cups Dixie Crystals powdered sugar
  • 3 tablespoons milk
  • 2 tablespoons butter, melted
  • ½ teaspoon vanilla
  1. Heavily grease Bundt pan with the softened butter. Set aside.
  2. In large measuring cup, mix together milk, water, melted butter, sugar, and yeast. Mix flour and salt in standing mixer fitted with dough hook. Mix on low and slowly add milk mixture. When dough comes together, increase speed to medium and mix 6 to 7 minutes. Remove from bowl, and place in a large greased bowl. Cover bowl with plastic wrap and place in a warm spot until dough doubles, about an hour.
  3. While dough is rising, mix brown sugar and cinnamon together in a bowl. Put melted butter in another bowl.
  4. On a lightly floured surface, pat dough into a 8 x 8-inch square. Cut dough into 64 pieces.
  5. Roll each dough piece into a ball, then coat balls in melted butter, one at a time. Roll in brown sugar mixture, then place the balls into the prepared Bundt pan. Try to place the second layer of dough balls over the seams of the first layer for a better final better presentation.
  6. Cover pan with plastic wrap and place in a warm spot for about an hour or till dough almost fills the pan.
  7. Remove pan from oven and preheat oven to 350º. Bake until top is browned, about 30 to 35 minutes. Cool for 5 minutes, then turn out onto a plate and let cool about 10 minutes before icing.
  8. While bread cools, whisk icing ingredients until smooth. Drizzle glaze over warm bubble roll. Serve warm.
Total time does not include rising times.

Disclosure: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Vidalia Onion Committee, Sage Fruits, Nielsen-Massey, KitchenIQ, and Le Creuset for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own.Cinnamon Bubble Roll |Tender yeast dough balls enveloped in cinnamon spiced caramel


  1. Lynn@Happier Than A Pig In Mud says:

    Oh boy this looks good, and I have a strong cuppa in front of me! I see some bar cookies below too… So many tempting goodies:@)

  2. This looks super delicious and decadent Liz!

  3. This looks sinfully delicious! Bet you can’t stop eating just one or two.

  4. I’ve had the dish, but never made it. Love the way it looks. All those little bubbles! Yours looks spectacular — really good stuff. I could use a piece (or two!) of this right now. Thanks!

  5. I wish I had some of this right now for breakfast 🙂

  6. I have to make this!!!! Loving these brunch recipes.

  7. Oh wow this looks amazing and sounds so delicious!

  8. Keith @ How's it Lookin? says:

    Looks great. Cinnamon will make any food tasty, thanks for the idea

  9. I’m bubbling with delight Liz!!! Your Cinnamon Bubble Roll looks awesome!!! I’d love a pull or two:)

    Thanks for sharing, Liz…

  10. Vicki Bensinger says:

    Liz this looks incredible and would be fun to make for Mothers Day. I can’t wIt to try it.

  11. BUBBLE ROLL??? You can roll that bubbly deliciousness into my mouth ANY DAY! 😉

  12. I love that caramel topping, this is a must make for brunch!

  13. Wow, what a beautiful dish! Great job!!

  14. I know I would love this, and I know I wouldn’t be able to stop at one bit.

  15. What a nice treat for a brunch ! I’m agree with you, I couldn’t stop to one or two, it look so good !

  16. Everything does taste better with frosting! And, yes, I can see how homemade would ace the boxed butterscotch type =) Thank you for sharing your yummy recipe, Liz!

  17. Oh wow! I just love your description. This sounds absolutely amazing.

  18. Liz, This looks scrumptious! I would love to be eating it right now. Yum!

  19. Artificial butterscotch is something I can never get past. I’m so glad you made this from scratch. Do I have to share???

  20. lol my family calls this monkey bread—regardless what you call it I like yours SO much better than my aunt’s (she uses pillsbury dough to make it *eye roll*)–looks deeeelicious!

  21. You nail these yeast recipes every time! Christmas morning is the only time I make Monkey Bread and I used canned biscuits. I will upgrade to the frozen dough. Small steps!!

  22. These look amazing Liz ! I have been wanting to make monkey bread for along time now but never got to it. I think it’s time I made these , Thanks for sharing 🙂


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