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This Homemade Monkey Bread recipe is a delightful twist on classic cinnamon rolls, transforming them into a fun, pull-apart treat that’s perfect for breakfast, brunch, or dessert.
What makes it truly special is the combination of soft, buttery dough balls coated in a rich cinnamon-sugar mixture, then baked to golden perfection with a luscious brown sugar glaze and vanilla icing.
While indulgent, this recipe incorporates whole milk and eggs, which add protein and essential nutrients, making it a more satisfying option than typical pastries.
The dough’s soft texture and balanced sweetness make it approachable for all skill levels, while the interactive pull-apart serving style encourages sharing and enjoyment.
Though it’s a bit time-intensive with rising and shaping, the hands-on process and guaranteed crowd-pleasing results make it ideal for weekend mornings or special occasions.
It’s also versatile enough to prepare ahead and enjoy over a few days, adding convenience to its appeal.
Must-Have Tools for Perfect Results
Stand Mixer with Dough Hook Attachment
This essential appliance simplifies kneading, ensuring the dough develops the perfect gluten structure for a soft, elastic texture. It saves time and effort compared to hand-kneading, making bread-baking accessible for home cooks.
10-12 Cup Bundt Pan
The unique shape allows even baking and creates the iconic monkey bread pull-apart form. Its nonstick coating or greased surface helps release the gooey bread effortlessly, perfect for any bundt-style dessert.
Silicone Spatula
Ideal for scraping down the bowl to incorporate ingredients fully, the flexible silicone spatula ensures no dough is wasted and makes mixing smooth and easy.
Medium Mixing Bowls
Multiple bowls help keep ingredients separate — for example, one for the cinnamon sugar coating and another for the melted butter — ensuring an organized and efficient prep process.
Candy or Instant-Read Thermometer (optional)
Useful for warming milk precisely to the ideal yeast-activating temperature, this tool ensures optimal dough rise and consistency every time.
Monkey Bread
Equipment
- 1 Stand Mixer with Dough Hook
- 1 Bundt Pan (10-12 cups)
- 1 silicone spatula
- 2 Medium Mixing Bowls
- 1 Candy or Instant-Read Thermometer (optional)
Ingredients
For the Dough:
- 1½ cups 360 ml whole milk, warmed to about 110°F (43°C)
- 2¼ teaspoons one packet active dry yeast (Platinum Yeast from Red Star recommended)
- ¼ cup 50 g granulated sugar
- 2 large eggs
- ⅓ cup 5 tablespoons; 71 g unsalted butter, melted and cooled slightly
- 1 teaspoon salt
- 5 cups 625 g all-purpose flour, spooned and leveled
For the Coating:
- ¾ cup 12 tablespoons; 170 g unsalted butter, divided
- 1¼ cups 250 g granulated sugar
- 1 tablespoon ground cinnamon
- ⅔ cup 130 g packed light or dark brown sugar
- 1 teaspoon pure vanilla extract
For the Vanilla Icing:
- 1 cup 120 g powdered sugar
- 3 tablespoons 45 ml whole milk
- ½ teaspoon pure vanilla extract
Instructions
- Activate the Yeast: Pour the warmed milk into a large mixing bowl or the bowl of a stand mixer. Sprinkle the yeast and granulated sugar over the milk. Whisk gently to combine. Let this mixture sit for about 5 minutes until it becomes frothy, indicating the yeast is active and ready.
- Combine Wet Ingredients and Start Dough: Add the eggs, melted butter, and salt to the yeast mixture. Stir briefly to incorporate. Begin mixing in 1 cup of flour using a dough hook or sturdy spoon until the ingredients start coming together.
- Add Remaining Flour and Knead Dough: Gradually add the rest of the flour while mixing on medium speed. Continue kneading the dough—either in the mixer for about 5 to 7 minutes or by hand on a lightly floured surface. The dough should feel soft, slightly tacky, but not sticky. Perform a windowpane test by stretching a small piece of dough to check for gluten development. If the dough tears easily, knead a little longer.
- First Proof: Lightly oil a large bowl and place your dough inside, turning once to coat. Cover the bowl with a clean towel or plastic wrap. Let the dough rise in a warm spot for 1.5 to 2 hours, or until it has roughly doubled in size.
- Prepare Bundt Pan and Coating Mixture: Grease a 10-12 cup bundt pan thoroughly with butter or nonstick spray. In a small bowl, melt half of the butter (about ½ cup). In another bowl, combine the granulated sugar and cinnamon.
- Shape Dough Balls: Once risen, punch down the dough gently to release air. Pinch off small pieces and roll them into approximately 1¼-inch diameter balls. Dip each ball into the melted butter, then roll it generously in the cinnamon-sugar mixture. Arrange the coated balls evenly in the bundt pan.
- Let Dough Rest: Cover the filled bundt pan loosely with plastic wrap or a kitchen towel. Allow the dough balls to rest for 15-20 minutes to rise slightly.
- Add Brown Sugar Glaze: Melt the remaining butter (¼ cup) and stir in the brown sugar and vanilla extract until smooth. Pour this mixture evenly over the dough balls in the bundt pan.
- Bake Monkey Bread: Position the oven rack near the lower third and preheat your oven to 350°F (177°C). Bake the monkey bread for 35 to 45 minutes until it turns a rich golden brown. If the top darkens too quickly, tent loosely with foil.
- Cool and Ice: Let the bread cool in the pan for about 5-10 minutes. Carefully invert it onto a serving platter. Mix the powdered sugar, milk, and vanilla extract until smooth and drizzle over the warm monkey bread. Serve warm, letting guests pull apart the gooey pieces.
Notes
- Milk Temperature: Ensure milk is warmed to about 110°F (43°C). Too hot will kill the yeast; too cold won’t activate it well.
- Kneading Tip: Dough should be soft but manageable. Add flour sparingly if sticky, but avoid making it dry.
- Proofing Environment: For best results, proof the dough in a warm, draft-free area. If your kitchen is cold, you can place the bowl inside an unheated oven with the oven light on.
- Bundt Pan: A nonstick bundt pan or one generously greased will help the monkey bread release easily.
- Serving: Monkey bread is best enjoyed fresh on the day it’s baked. Store leftovers tightly wrapped at room temperature for up to one day or refrigerate for up to four days.
Chef’s Secrets for Perfect Monkey Bread
Achieving the perfect monkey bread is all about patience and technique.
The key to that irresistibly soft and fluffy texture lies in properly activating the yeast and kneading the dough until it passes the windowpane test.
Avoid rushing the rising process; letting the dough double in size ensures a light, airy crumb.
When shaping the dough balls, be generous with the cinnamon-sugar coating—it creates that signature sweet, sticky crust everyone loves.
Using melted butter twice—once for dipping the dough balls and again for the brown sugar glaze—adds layers of richness and depth.
Baking the bread on a lower oven rack prevents the top from burning while ensuring even cooking.
Lastly, a nonstick bundt pan or well-greased pan guarantees effortless removal, so your monkey bread comes out in one beautiful, gooey masterpiece.
Serving Suggestions to Impress Guests
Monkey bread is wonderfully versatile, making it a delightful centerpiece for any meal.
Serve it warm for breakfast alongside fresh fruit or a creamy yogurt parfait to balance the sweetness.
It’s also fantastic as a brunch showstopper, paired with scrambled eggs, crispy bacon, or a light salad to complement its richness.
For dessert, offer a scoop of vanilla ice cream or a drizzle of caramel sauce to elevate the experience.
Because monkey bread is pull-apart style, it encourages communal eating, perfect for gatherings or family celebrations.
Don’t forget to provide small plates and napkins—this treat can get deliciously sticky!
Storage Tips to Maintain Freshness
Monkey bread is best enjoyed fresh the day it’s made, when the dough is still soft and the coating gooey.
To store leftovers, allow the bread to cool completely before wrapping it tightly in plastic wrap or placing it in an airtight container.
At room temperature, it will stay fresh for about 24 hours.
For longer storage, refrigerate it for up to four days; just warm gently in the oven or microwave before serving to revive its softness.
Avoid freezing as it may alter the texture and moisture balance, but if you must freeze, wrap it securely and thaw overnight in the fridge before reheating.
Frequently Asked Questions Answered
1. Can I make monkey bread ahead of time?
Yes! You can prepare the dough and shape the balls the night before, then refrigerate the bundt pan covered overnight. The next day, allow it to come to room temperature before baking.
2. Can I substitute yeast types?
Active dry yeast works well, but instant yeast can speed up the rising time. Just adjust the activation step accordingly, as instant yeast can be mixed directly with flour.
3. What if my dough is too sticky or dry?
Stickiness is normal but manageable. Add flour sparingly, one teaspoon at a time, if it’s too wet. If too dry, add a little water or milk gradually. The dough should be soft and slightly tacky.
4. Can I add nuts or raisins?
Absolutely! Toss chopped nuts or raisins with the dough balls before coating for added texture and flavor. Just be mindful of how much you add to avoid overcrowding the pan.
5. How do I store leftovers without them drying out?
Wrap leftover monkey bread tightly with plastic wrap or store in an airtight container to keep moisture locked in. Reheat gently to restore softness without drying.
This recipe is inspired by sallysbakingaddiction and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.
