Insanely delicious, this carrot cake monkey bread is so easy. It is loaded with shredded carrots, coconut, and pecans and drizzled with cream cheese frosting.

Close up photo of carrot cake monkey bread being sliced

I am completely in love with this spring twist on monkey bread.

This monkey bread recipe combines two of my favorite sweet treats. Made with a gooey honey caramel sauce, it elevates this pull-apart bread to awesomeness.

Having monkey bread was an Easter morning tradition in my house growing up. It was always a part of our large Easter brunch.

top down photo of carrot cake monkey bread with cream cheese frosting and coconut flakes

While most kids looked forward to the sweet treats and gum in their baskets, I preferred monkey bread.

If I make monkey bread and no one is around, I may have to make another because I may devour it.

photo of a 3 slices of carrot cake monkey bread on a platter

I wanted to try something new this Easter, twist our traditional monkey bread, and combine it with my favorite spring cake. I love carrot cake with cream cheese icing and pecans.

Carrot Cake Monkey Bread Ingredients

  •  Refrigerated Cinnamon Rolls
  • Coconut
  • Shredded Carrots
  • Sugar
  • Butter
  • Honey
  • Brown Sugar
  • Homemade cream cheese icing or use the premade icing that comes with the refrigerated cinnamon rolls
  • Toasted coconut (topping)
  • Chopped Pecans (topping)
photo of carrots and a can of pillsbury cinnamon rolls

I loved using cinnamon rolls in the recipe instead of canned biscuits.

overhead photo of half of the carrot cake monkey bread with no icing

Instead of the traditional cinnamon and brown sugar glaze with which monkey bread is made, I went with honey, brown sugar, and butter. This complemented the carrots, coconut, and cinnamon rolls without overpowering anything.

photo of cinnamon roll dough rolled with shredded carrot filling

Another tip for the recipe is that I left the cinnamon rolls whole, allowing the carrot cake filling to stay intact and making it less messy when we pulled it apart.

Not only did this monkey bread turn out completely stunning, but it also made a great table centerpiece. It was a real crowd-pleaser.

It passed the monkey bread test when my son, Madden, the pickiest eater in our family, asked for a second piece.

photo drizzling glaze over carrot cake monkey bread dough in pan

I thought this monkey bread would be a recipe I might only serve for Easter. I was wrong. This will be one of those dishes I’ll take to brunches, family get-togethers, and Easter at my mom’s house.

photo of slice of carrot cake monkey bread

A real crowd-pleaser, incredibly easy to make, and mouthwatering delicious, this recipe is one you need to make.

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carrot cake monkey bread step by step photos

Carrot Cake Monkey Bread

Prep: 20 minutes
Cook: 45 minutes
Total: 1 hour 5 minutes
Servings: 15
Calories: 240 kcal
Insanely delicious this Carrot Cake Monkey Bread is so easy and drizzled with cream cheese frosting.


  • 3 cans Pillsbury Grands!™ Refrigerated Cinnamon Rolls with Cream Cheese Icing
  • 1 1/4 cup unsweetened coocnut
  • 4 cups shredded carrots
  • 3/4 cup sugar

Sticky Sauce

  • 1/2 cup butter
  • 1/2 cup honey
  • 1/2 cup brown sugar


  • 1/4 cup toasted coconut
  • 1/4 cup finely chopped pecans
  • cream cheese frosting that came with the Pillsbury Cinnamon Rolls


  • Preheat oven to 350 degrees. Spray a bundt pan with cooking spray, set aside.
  • In a medium mixing bowl combine shredded carrots, coconut and sugar, toss to combine.
  • Remove the cinnamon rolls from their packing. Completely unroll the cinnamon rolls with the cinnamon side facing up.
  • Evenly spread the shredded carrot and coconut mixture on top of the cinnamon rolls. Roll the cinnamon rolls back up, like pictured above.
  • Place the cinnamon rolls in the bundt pan, laying on their side and placing side by side, see image above if you have any questions on this.
  • In a small microwavable mixing bowl combine butter, brown sugar and honey. Heat for 1 minute, remove and stir to combine. Place back in the microwave and heat another minute, stir to combine.
  • Pour honey and butter mixture evenly over the rolls. 
  • Place in the oven and bake for 40-45 minutes. 
    If the top of the monkey bread starts to brown just place a piece of foil over the top to prevent any burning.
  • Remove from oven and allow to cool for 10 minutes.
  • Toast coconut by placing on a baking sheet lined with parchment paper. Spread evenly on pan and place in oven on a low broil. Broil until it starts to become a light golden brown. Watch closely so that you don’t burn it.
  • Take all 3 of the cream cheese icings that came with the Pillsbury Cinnamon Rolls and combine this in a small bowl. I like to add 1 teaspoon of almond extract to the icing and stir to combine.
  • Gently push a rubber spatula or butter knife down the sides and the center of the bundt pan to loosen the monkey bread from the sides of the pan.  
  • Invert the bread onto a plate. 
    Heat cream cheese icing for 30-45 seconds to make it a little runny, pour over monkey bread and sprinkle with toasted coconut and pecans. Serve immediately or save for later.
Calories: 240kcalCarbohydrates: 32gProtein: 1gFat: 13gSaturated Fat: 8gCholesterol: 16mgSodium: 90mgPotassium: 177mgFiber: 2gSugar: 28gVitamin A: 5890IUVitamin C: 2.1mgCalcium: 23mgIron: 0.5mg
Tried this recipe?Let us know what you think!

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