Instant Pot Caramel Monkey Bread

This Instant Pot caramel monkey bread starts with refrigerated cinnamon rolls, a cinnamon-sugar coating, and a buttery brown sugar topping. It cooks up soft and pull-apart tender in mini loaf pans, making an easy breakfast, brunch, or dessert without turning on the oven.

My kids love pulling off the warm, sticky pieces. I like making two mini loaves because they're easy to divide and share—although the last piece still tends to disappear quickly.

I make this recipe in my 6-quart Instant Pot. You can also use a small Bundt pan with the separate cooking directions below.

Why You'll Love This Instant Pot Monkey Bread

• Starts with cinnamon rolls: Refrigerated dough keeps preparation simple, and the included icing makes an optional finishing drizzle.
• No oven needed: The covered pans cook on a trivet inside the Instant Pot.
• Made for sharing: Everyone can pull apart a warm, cinnamon-sugar-coated piece.
• Two pan options: Make mini loaves or use a small Bundt pan for a pull-apart centerpiece.

What to expect: Pressure-cooked monkey bread is soft and moist, with a sticky topping. It won't have the crisp exterior of an oven-baked loaf.

Watch: Instant Pot Caramel Monkey Bread

Watch how the cinnamon rolls are cut, coated, arranged in the pans, and topped before cooking.

Ingredients for Instant Pot Caramel Monkey Bread

Here's everything you'll need. The printable recipe card is below.

• 1 (17.5-ounce) can Pillsbury Grands! Cinnamon Rolls with Cinnabon cinnamon and Original Icing: The can contains 5 cinnamon rolls. Cut each roll into quarters and reserve the icing for serving.
• ¼ cup granulated sugar: Mix it with the cinnamon to coat the dough.
• 2 tablespoons ground cinnamon: For the cinnamon-sugar coating.
• ¼ cup butter (4 tablespoons): Melted with the brown sugar for the topping.
• ½ cup packed light brown sugar: It combines with the butter to make the sticky, caramel-style topping.
• Nonstick cooking spray: To grease the pans.
• Water for the pressure cooker: Use the minimum amount required by your model's manual. The water goes in the inner pot beneath the trivet, not in the loaf pans.

Do I need caramel sauce? No separate caramel sauce is needed for the recipe. Use all of the butter and brown sugar mixture over the dough. For an extra drizzle at serving time, try my easy homemade caramel sauce.

Equipment You'll Need

• A 6-quart Instant Pot or another electric pressure cooker
• Two mini loaf pans, or one small 7-inch Bundt pan
• A trivet or pressure-cooker rack
• Aluminum foil for covering the pans
• A mixing bowl or resealable bag
• A microwave-safe bowl and spoon
• A knife or kitchen shears
• Oven mitts and a rimmed serving plate

I use a 6-quart Instant Pot. My mini loaf pans measure approximately 6 × 3.3 × 2 inches on the outside and 5.75 × 3 × 2 inches on the inside.

Check the fit before filling: Place your empty pans on the trivet inside the cooker to make sure they sit securely, leave space for steam to circulate, and allow the lid to close normally. Pans vary, so check the fit even if the measurements are similar.

A foil sling can help you lift a pan in and out of the cooker. See my step-by-step guide to making an Instant Pot foil sling. Make sure the sling supports the pan securely, and fold the ends inward so they don't interfere with the lid or sealing mechanism.

How to Make Instant Pot Caramel Monkey Bread

The mini loaf pans cook for 21 minutes on High Pressure, followed by a 5-minute natural release. The small Bundt pan has its own timing below. Allow extra time for the cooker to reach pressure and for the bread to rest before serving.

1. Prepare the Pans and Instant Pot

Coat the inside of two mini loaf pans or one small Bundt pan with nonstick cooking spray. If using a Bundt pan, grease around the center tube too.

Add the amount of water required by your pressure cooker's manual to the inner pot. Set the trivet inside. The dough and topping go in the separate pans, not directly in the water.

2. Cut the Cinnamon Rolls

Open the can of cinnamon rolls and set the icing aside. Cut each of the 5 rolls into quarters, giving you 20 pieces.

3. Coat the Dough in Cinnamon Sugar

Combine the granulated sugar and ground cinnamon in a mixing bowl or resealable bag. Roll or toss the cinnamon-roll pieces in the mixture until coated. There's no need to shape the quarters into balls.

4. Fill the Pans

Divide the coated pieces evenly between the two prepared mini loaf pans, or arrange them in the small Bundt pan. Place the pieces loosely instead of pressing them into a solid mass, and leave room for the dough to expand.

5. Make and Add the Brown Sugar Topping

Combine the butter and packed light brown sugar in a microwave-safe bowl. Microwave for 45 seconds, then stir. If the butter has not melted, continue heating in short intervals, stirring between each.

Pour the entire mixture over the dough, dividing it evenly between the mini loaf pans if using two. The mixture may look grainy at this stage.

6. Cover and Pressure Cook

Cover each pan with aluminum foil to help keep condensation off the bread. Place the pan or pans securely on the trivet. Close the lid and set the valve to Sealing if your cooker requires it.

• Mini loaf pans: Cook on High Pressure for 21 minutes. Let the pressure release naturally for 5 minutes, then carefully release any remaining pressure according to your cooker's instructions.
• Small Bundt pan: Cook on High Pressure for 25 minutes. Let the pressure release naturally for 15 minutes, then carefully release any remaining pressure according to your cooker's instructions.

The cooking countdown starts after the Instant Pot reaches pressure. Pan material, depth, dough placement, and the amount of dough can affect the result.

7. Check the Center

Once the pressure has released and the lid can be opened, use oven mitts to carefully lift out the hot pan or pans. Remove the foil carefully, keeping your hands away from escaping steam.

Pull apart a piece from the center. The dough should be set, with no raw, sticky interior. A sticky topping is expected, but the dough underneath should be cooked.

If the center is undercooked, cover the pan again and return it to the trivet for additional pressure cooking. Check the water level against your cooker's manual before restarting, and check the center again before serving.

8. Invert and Serve

Let the monkey bread rest briefly so it's easier to handle. If needed, run a knife around the edges, then carefully invert the bread onto a rimmed plate to catch the buttery topping.

Serve warm. Drizzle with the reserved cinnamon-roll icing if you like, or let everyone pull off a piece just as it is.

Tips for Tender Monkey Bread

• Use the specified can: This recipe uses one 17.5-ounce can containing five Grands cinnamon rolls. Different dough quantities can affect how the pans fill and how the bread cooks.
• Cut the pieces evenly: Quarter each roll so the pieces are similar in size.
• Don't pack the pan: Arrange the coated pieces loosely and leave room for expansion.
• Cover the pans: Foil helps keep condensation from dripping onto the bread.
• Check the center: Look at the dough itself, not just the sticky topping, to determine whether the bread is cooked.
• Use a rimmed plate: It helps catch the warm brown sugar topping when you turn out the loaf.

Serving Ideas

Monkey bread is at its best while it's warm and easy to pull apart. The icing from the cinnamon-roll package makes an easy finishing drizzle, or you can serve the loaves as they are.

For breakfast or brunch, set out fresh fruit and coffee alongside the bread. If you're serving it for dessert, a little homemade caramel sauce adds an extra caramel drizzle.

Storage and Reheating

Let leftover monkey bread cool, then cover it or transfer it to an airtight container and refrigerate. Reheat individual portions in the microwave in short intervals until warmed through. If using the reserved icing, add it after reheating.

For longer storage, wrap cooled portions tightly and place them in a freezer-safe container. Thaw in the refrigerator before reheating. The bread has its best soft, pull-apart texture when freshly made.

Frequently Asked Questions

Can I use biscuits instead of cinnamon rolls?

Refrigerated biscuits will give you a different flavor and won't include the cinnamon filling or icing packet. Can sizes and dough quantities also vary, so don't assume that a can of biscuits will be an equal swap with the same cooking time. For an oven-baked alternative, try my caramel monkey bread recipe.

Do I need a Bundt pan for Instant Pot monkey bread?

No. I make this recipe in two mini loaf pans. You can also use a small Bundt pan and follow the separate pressure-cooking and release times above. Check that your pan fits securely on the trivet before filling it.

Why is my monkey bread doughy in the middle?

Large pieces, tightly packed dough, or a different pan or quantity of dough can leave the middle undercooked. Check a piece from the center before serving. If it is still raw, cover the pan and continue pressure cooking, checking your cooker's water level before restarting.

Can I make this monkey bread in the oven?

For an oven-baked version with its own ingredients and baking directions, use my caramel monkey bread recipe.

Can I use homemade or frozen dough?

These directions use refrigerated cinnamon-roll dough. Homemade and frozen dough can need different preparation, quantities, and cooking times, so they aren't direct substitutions here.

More Sweet Recipes to Try

• Caramel Monkey Bread — an oven-baked version for another pull-apart treat.
• Instant Pot Cherry Dump Cake — another sweet recipe made in the pressure cooker.
• Easy Homemade Caramel Sauce — a drizzle for desserts and breakfast treats.

Made this Instant Pot caramel monkey bread? I'd love to hear how it turned out. Please leave an honest rating and comment below to help other readers, too.

Next Recipe: Caramel Monkey Bread

Want an oven-baked pull-apart treat? Try my caramel monkey bread recipe next.