Monkey Bread Recipe

There’s something deeply nostalgic about monkey bread. The aroma of cinnamon, butter, and sugar melting together in the oven feels like a warm embrace from childhood.

I first made this recipe on a cold autumn Sunday, when my house needed something comforting, something that could bring everyone to the kitchen without a word. That morning, I remembered my grandmother’s pull-apart cinnamon bread — sticky, sweet, and impossible to resist. Monkey bread, with its caramelized edges and soft, gooey center, brought that memory to life.

This isn’t just a treat — it’s a centerpiece, perfect for weekend brunches, holiday mornings, or any time you want a crowd-pleaser that feels like home.

And once you make it, you’ll understand: monkey bread is more than just dessert — it’s an experience.

Why I Love This Recipe

Monkey bread is a labor of love — but one that pays off every single time. What makes it truly special is its interactive nature. Unlike a traditional cake or loaf, monkey bread is made from small balls of yeasted dough, rolled in cinnamon sugar, and baked together in a bundt pan. Once it’s flipped out onto a plate, it transforms into a pull-apart masterpiece, dripping with sticky caramel glaze.

This recipe works because it balances textures perfectly: the outer layer is slightly crisp and caramelized, while the interior stays pillowy soft. The cinnamon and brown sugar mixture seeps into every crevice, so no bite is bland or dry.

What I also love is how forgiving it is. Whether you make the dough from scratch or use a shortcut like refrigerated biscuit dough, the results are still heavenly. Plus, it’s a communal dish. You don’t slice monkey bread — you pull it apart, piece by piece, making it ideal for sharing.

And the smell? That alone is worth baking it for. Your whole kitchen will smell like a warm bakery.

Ingredients for Monkey Bread

Monkey bread requires just a handful of pantry staples — but when combined, they create magic. Here’s what you’ll need for the best homemade version:

For the Dough:

• All-purpose flour: The structure of your bread starts here. Use unbleached flour for best results.
• Granulated sugar: A small amount sweetens the dough.
• Instant yeast: This gives our dough rise and tenderness.
• Warm whole milk: It activates the yeast and adds moisture.
• Unsalted butter: For richness. You’ll use it in the dough and for coating the bread pieces.
• Salt: Essential for balance and flavor.
• Large eggs: These enrich the dough and help with structure.

For the Cinnamon Sugar Coating:

• Brown sugar: Adds a deep molasses flavor and stickiness to the final dish.
• Granulated sugar: Helps the coating adhere better.
• Ground cinnamon: The heart of the flavor — warming and fragrant.
• Melted butter: Used to coat each dough ball so that the sugar mixture sticks.

For the Caramel Glaze:

• Unsalted butter: The base of the glaze.
• Brown sugar: Melts into the butter to form the sticky, syrupy coating.
• Heavy cream (optional): For a silkier sauce, you can add a splash.

While this might seem like a lot, most of these ingredients are repeated in different steps. Once you’ve set them out, the process comes together beautifully.

How Much Time Will You Need?

Here’s a realistic breakdown of how much time you’ll spend making monkey bread from scratch:

• Prep Time (including dough rising): 2 hours
• Assembling and Rolling Time: 30 minutes
• Bake Time: 35–40 minutes
• Cooling + Inverting Time: 15–20 minutes

Total Time: Just under 3.5 hours from start to finish.

If you use pre-made biscuit dough or frozen rolls, the total time can be cut by more than half. But for the best flavor and texture, homemade dough is worth every minute.

How to Make This Monkey Bread

Step – 1: Make the Dough

In a stand mixer fitted with the dough hook, combine 4 cups of flour, 2 tablespoons sugar, 2¼ teaspoons instant yeast, and 1 teaspoon salt.

In a separate bowl, heat 1 cup of whole milk and ½ cup unsalted butter until the butter melts and the mixture is just warm — not hot. Add this to the dry ingredients, followed by 2 beaten eggs.

Knead on medium speed for 6–8 minutes, until the dough is soft, smooth, and slightly sticky. If needed, add more flour a tablespoon at a time.

Form the dough into a ball and transfer it to a lightly oiled bowl. Cover and let rise in a warm place until doubled in size, about 1–1.5 hours.

Step – 2: Make the Cinnamon Sugar Coating

In a medium bowl, mix 1 cup brown sugar, ½ cup granulated sugar, and 1 tablespoon ground cinnamon.

Melt ¾ cup butter in a small bowl — this will be used to coat each dough ball before rolling in sugar.

Step – 3: Shape the Dough

Once the dough has doubled, punch it down gently and turn it out onto a floured surface.

Divide the dough into roughly 60–70 small balls, each about 1 inch wide — don’t worry about being perfect.

Dip each dough ball into the melted butter, then roll it generously in the cinnamon sugar mixture.

Step – 4: Assemble

Grease a 10- or 12-cup bundt pan well. Begin layering the coated dough balls into the pan. As you build the layers, you can sprinkle some extra sugar mixture in between to intensify the gooeyness.

Step – 5: Second Rise

Once all the dough is in the pan, cover it loosely and let it rise again for 30–40 minutes. The dough should puff up and nearly fill the pan.

Step – 6: Bake

Preheat your oven to 350°F (175°C). Bake the monkey bread for 35–40 minutes, or until deeply golden and a toothpick inserted into the center comes out clean (you may see some sticky caramel on the tester — that’s okay).

If the top browns too quickly, tent it loosely with foil during the last 10 minutes.

Step – 7: Cool and Invert

Let the monkey bread cool in the pan for 10–15 minutes, then carefully invert it onto a serving plate. It should release easily if the pan was well-greased.

Let it cool slightly more so the caramel sets up before digging in.

Substitutions

Don’t have every ingredient on hand? Here’s how to customize your monkey bread without compromising quality.

• Dough shortcut: Use refrigerated biscuit dough or frozen dinner rolls (like Rhodes) for a quicker version. This eliminates proofing time.
• Butter substitute: Coconut oil or vegan butter works for a dairy-free alternative, but the flavor will change slightly.
• Brown sugar: If you’re out of brown sugar, mix 1 cup granulated sugar with 1 tablespoon molasses.
• Milk: Any unsweetened milk substitute (almond, soy, oat) can be used. Whole milk gives the richest flavor, but others work in a pinch.
• Add-ins: Want more texture? Add finely chopped pecans or walnuts between layers. Or drizzle melted cream cheese frosting on top for extra decadence.

Best Side Dishes for Monkey Bread

Monkey bread is rich, sweet, and best paired with dishes that balance or complement its indulgence. Here are three sides that work beautifully:

1. Fresh Fruit Salad – A bowl of chilled berries, melon, and citrus cuts through the sweetness and adds freshness to the plate.
2. Savory Scrambled Eggs – Soft scrambled eggs with herbs or cheese provide a savory contrast that makes monkey bread feel brunch-worthy.
3. Greek Yogurt Parfait – Layer Greek yogurt with honey and granola for a protein-rich side that also offers a touch of tang.

Serving and Presentation Tips

Monkey bread is a showstopper all on its own — golden, glossy, and beautifully caramelized — but how you serve and present it can elevate the entire experience.

Start by inverting it onto a large serving plate or cake stand while it’s still warm. This not only helps the sticky glaze settle and drip gently down the sides but also gives it that dramatic, bakery-style appearance.

Serve it warm, ideally within 30 minutes of baking, when the glaze is still gooey and the dough is pillowy soft. Place a few small forks or dessert tongs nearby, or encourage guests to pull apart pieces with their hands — it’s meant to be shared!

For added flair, dust the top lightly with powdered sugar, or drizzle a thin glaze made from powdered sugar and milk. You can even serve it with a small bowl of cream cheese frosting or caramel sauce on the side for dipping.

Monkey bread is great for brunch spreads, holiday breakfasts, baby showers, or any festive morning — especially when served with fresh fruit and hot coffee.

Tips and Tricks to Make This Recipe Even Better

Want to make this monkey bread unforgettable? Here are a few tried-and-true tips that take it to the next level.

• Use fresh yeast: Always check the expiration date on your yeast. If it’s old, your dough won’t rise properly. Fresh yeast gives the best texture and rise.
• Don’t skimp on butter or sugar: The rich, sticky texture of monkey bread depends on that buttery cinnamon-sugar coating. Coating every dough ball thoroughly is the key.
• Let it rise twice: Don’t skip the second rise in the bundt pan. This step ensures the bread is airy and pulls apart easily.
• Check your bundt pan size: A 10- or 12-cup bundt pan works best. If the pan is too small, the dough might overflow; too large, and the bread may bake unevenly.
• Grease your bundt pan well: Use non-stick spray or butter every crevice of the pan to ensure the monkey bread releases cleanly after baking.
• Add-ins are welcome: Consider adding chopped nuts (pecans, walnuts) or raisins for texture and depth.
• Glaze it creatively: A cream cheese glaze, vanilla icing, or even a caramel drizzle can turn this into a dessert-worthy centerpiece.

Common Mistakes to Avoid

Monkey bread might look simple, but these common errors can sabotage your success:

• Under-kneading the dough: If your dough isn’t kneaded long enough, the bread will be dense. Aim for a smooth, elastic dough before the first rise.
• Skipping the second rise: Dough needs time to puff up again once shaped and layered. Without this step, you’ll end up with a heavy, doughy center.
• Overbaking or underbaking: Bake until the top is deeply golden and a skewer comes out mostly clean. Underbaked monkey bread will be raw in the center, and overbaked will be dry.
• Not greasing the pan well: Monkey bread sticks — especially with all that sugar. Grease the pan thoroughly to avoid tearing when unmolding.
• Serving it cold: Monkey bread is best served warm. If it’s cooled too much, reheat it gently in the oven before serving.

How to Store It

Monkey bread is best the day it’s made, but if you have leftovers, here’s how to keep it fresh:

• Room temperature: Store tightly wrapped or in an airtight container for up to 2 days. Reheat in the microwave or oven before serving.
• Refrigerator: Not recommended unless you’ve added a cream cheese glaze. If so, store in the fridge for up to 3 days and reheat before eating.
• Freezer: Monkey bread freezes well. Let it cool completely, wrap tightly in foil and plastic wrap, and freeze for up to 2 months. Reheat in the oven at 300°F until warmed through.

FAQ

Q1: Can I make monkey bread ahead of time?
Yes. Assemble the bread the night before and refrigerate it covered. Let it sit at room temperature for about 45 minutes before baking.

Q2: What’s the best dough to use for monkey bread?
Homemade yeasted dough gives the best texture and flavor. However, store-bought biscuit dough or frozen roll dough are great shortcuts.

Q3: Can I make monkey bread without a bundt pan?
Absolutely. You can use a tube pan, loaf pans, or even a deep cake pan. Just be sure to adjust baking time accordingly and grease well.

Q4: How do I know when monkey bread is fully baked?
Look for a deep golden top and check that a skewer inserted in the center comes out with minimal sticky crumbs — not wet dough.

Q5: Can monkey bread be made vegan?
Yes. Use plant-based butter, dairy-free milk, and an egg substitute (like flaxseed meal + water). The texture may differ slightly, but it still works well.

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