That Skinny Chick Can Bake
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Cinnamon Bubble Roll

Soft tender bread dough enveloped in spiced caramel makes for the best ever Cinnamon Bubble Roll!

My first taste of this cinnamon monkey bread 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.

Cinnamon Bubble Roll on a white ruffled serving plate

Cinnamon Bubble Roll

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 cinnamon bubble roll from scratch recipe and never looked back!

Cinnamon Bubble Roll pieces on a small white plate with fresh raspberries

Tips for Making Bubble Roll AKA Monkey Bread

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.

Can you see why this is called monkey bread? Just like a monkey, you’ll be pulling off piece after piece and savoring every bite!!

  • The bread dough is made with yeast. PRO-Tip: Be careful not to add liquid over 120 degrees to the mixture as you do not want to kill the yeast. 110-120 degrees is ideal.
  • Yeast is a living organism and will produce carbon dioxide when fed with sugar and provided with a warm environment.
  • I love using my stand mixer and dough hook to knead the dough. I have a heavy duty version, but if you do not, make sure to feel the motor area of your mixer as the vigorous workout from kneading could overheat the motor, even rendering it inoperable. Kneading by hand is always an option.
  • PRO-Tip: Forming your dough into an 8 x 8-inch rectangle and cutting it dividing it into 64 1 x 1-inch pieces is a great trick for getting evenly sized dough balls.
  • PRO-Tip: It’s best to proof your dough in a warm humid environment. The temperature ideally  should be between 80 and 90 degrees. Any hotter will cause the dough to rise too quickly and effect the quality of the results.
  • 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!

The Benefits of Cinnamon:

There are numerous unique characteristics of cinnamon. They won’t counteract all the sugar in this recipe, but you might consider a sprinkle on your oatmeal when you’re having a healthier breakfast.

  • Cinnamon can have an effect on blood sugar, lowering the body’s insulin resistance and possibly beneficial to those who are categorized as prediabetic.
  • Loaded with healthy antioxidants, cinnamon can help protect your body from free radicals which can cause cell damage.
  • Cinnamon may improve your good cholesterol, bad cholesterol and triglyceride numbers.
  • Full of antibacterial properties, cinnamon may help decrease plaque development on teeth. Cinnamon oil is also great for helping with tooth pain until you can see your dentist.

Cinnamon Bubble Roll without icing and with icingMore Brunch Recipes You’ll Love:

Make sure you pop over to Monday’s Raspberry Coffee Cake post to see more fabulous brunch recipes!

Cinnamon Bubble Roll pinterest collage Print

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

Cinnamon Bubble Roll

Gooey, cinnamon-laden bubble rolls!

  • Author: Liz Berg
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 8 servings 1x
  • Category: Bread, Breakfast, Brunch
  • Method: Baking
  • Cuisine: American

Ingredients

Dough

  • 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
  • 3 ¼ 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

Glaze:

  • 1 1/2 cups Dixie Crystals powdered sugar
  • 3 tablespoons milk
  • 2 tablespoons butter, melted
  • 1/2 teaspoon vanilla

Instructions

  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.

Notes

Total time does not include rising times.

Recipe adapted from Cook’s Illustrated.

Note: This post may contain affiliate links; view my Disclosure Policy for details. I earn a small percentage from any purchase you make by clicking on these links at no extra cost to you.

24 comments on “Cinnamon Bubble Roll”

  1. 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. 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. 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 🙂

  23. my son is always asking me to make this I guess its perfect timing since he stayed the night! thanks Liz!

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