Instant Pot Caramel Monkey Bread

This Instant Pot Caramel Monkey Bread is moist, delicious cinnamon bread balls rolled in cinnamon sugar, drizzled with an ooey gooey caramel sauce and baked to perfection in the electric pressure cooker.

This sticky bread is sometimes called bubble bread or monkey puzzle bread

My kids love it so much, I usually bake it in two mini-loaf pans so they can each have their own.

It’s one of their favorite things!

It’s sort of interactive because you pull-apart bread to eat.

If you have better kids than mine, you can also create this Instant Pot Monkey Bread in a 6-cup bundt pan.

This easy monkey bread recipe comes together quickly making it an indulgent breakfast or a great sweet treat any time of the year.

You can make monkey bread without the Instant Pot too.

You may also want to check out my Pinterest Instant Pot board for more great recipes like this pressure cooker caramel money bread.

Ingredient List:

1 can of Cinnamon Rolls (or you can use 1 can Grands Biscuits)

1/4 cup sugar

2 Tablespoons ground cinnamon

1/2 cup caramel sauce

Caramel Sauce:

1/2 stick butter

1/2 cup light brown sugar

How to Make Instant Pot Caramel Monkey Bread:

Prepare your loaf pans or bundt cake pan by lightly coating with non-stick spray.

Prepare Instant Pot: Add 1 cup of water to the bottom of the pressure cooker and place a trivet on the bottom of the Instant Pot liner.

In a large bowl or resealable baggie, add sugar and cinnamon and stir to combine.

Open a tube of Cinnamon rolls and cut the dough into quarters.

 

Roll the quartered roll pieces into a ball and place them in the sugar-cinnamon mixture.

 

Coat biscuit dough in cinnamon sugar mixture by rolling the ball around or using a spoon to heap sugar over the ball.

Place ball in the pan, creating an even layer on the bottom of the pan and then stacking.

 

Repeat until you no longer have biscuit dough.

Make the Caramel Sauce:

In a small microwavable bowl, add butter to brown sugar and microwave on high for 45 seconds

Stir until butter is melted.

Drizzle brown sugar mixture over dough balls in the pan.

Cover pan with aluminum foil.

 

Place each loaf pan on top of the trivet.

 

Lock Instant Pot lid into place.

Turn the vent to “Sealing” position.

Set the timer for 21 minutes high pressure. (A 6-Cup bundt pan will require 25 minutes at high pressure and Natural Release for 15 minutes)

 

When cooking time ends, allow natural pressure release for 5 minutes.

Quick Release any remaining pressure.

Remove pan from the pot, uncover and serve.

To serve I turn the pan upside down on a serving plate to allow the ooey-gooey caramel to be the star of the dish.

 

My kids then pull the sticky, biscuit pieces off and dip them in the frosting packet that comes with the cinnamon rolls.

Tips:

I make homemade caramel sauce ahead of time and then use it in place of the caramel sauce here.

You can use kitchen shears or a sharp knife to quarter the cans of cinnamon rolls.

For variation quarter some rolls and use one to cut into eights for small balls of dough that create a monkey bread puzzle in the pan!

We hope you enjoy this delicious recipe for gooey monkey bread.

It’s one of our favorite Instant Pot recipes.

When you’re finished, why not give your Instant Pot a deep clean with this guide.