Monkey Bread (From Scratch!)
A completely homemade monkey bread recipe - one of the best pull-apart breads you’ll ever taste! Homemade dough is rolled into balls, dipped in melted butter and cinnamon sugar, then baked until bubbling and glazed to perfection. Perfect for dessert, any holiday breakfast, or weekend brunch.
One massive, gooey cinnamon roll? Yes, please!
A sweetened yeast dough enriched with butter and milk is cut into small pieces, rolled into balls, dipped in melted butter, rolled in a cinnamon-sugar mixture, and layered into a Bundt pan. The butter and brown sugar create a buttery brown sugar sauce that is very reminiscent of caramel sauce; it coats the bread once it is turned out of the pan. Drizzle the top with a powdered sugar glaze, and you have the most decadent breakfast, snack, or dessert (I just love baked goods that can be eaten for a variety of meals or occasions).
This part-bread, part-cinnamon roll, part-sticky bun breakfast pastry is an absolutely perfect breakfast option for overnight guests or holiday mornings.
I can't think of a better follow-up to Christmas morning present opening or Easter morning basket hunting than digging into this sweet breakfast treat.
This is meant to be served warm so you can pull the bread apart with your fingers, but it's also fabulous at room temperature or rewarmed in a microwave.
Step-by-Step Instructions
Monkey bread does take a little bit of time to create (around 3-4 hours from start to finish), but it is well worth the effort, and when you smell the cinnamon sugar bubbling from the oven, you won't be second-guessing your decision to make it.
Here's a quick run-down of how you'll be assembling the monkey bread:
Step #1: Prep the Pan and Make the Dough – Grease a Bundt pan with a liberal amount of butter. Mix the dough together and let rise until it doubles.
Step #2: Cut the Dough and Roll Into Balls – Turn it out and pat it into an 8×8-inch square. Then, with a sharp knife, bench scraper, or pizza slicer (the bench scraper worked really well for me), cut the rectangle into 64 bite-size pieces of dough. Roll each piece into a ball.
Step #3: Assemble Monkey Bread – One at a time, dip each ball into melted butter, then roll in a brown sugar/cinnamon mixture, and then layer in the Bundt pan.
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Step #4: Rise and Bake – Cover the pan loosely and let rise again, then bake, turn it out onto a serving platter, drizzle with a simple powdered sugar glaze, and dig in!
Flavor Variations
This is a phenomenal base recipe for monkey bread that you can use for endless variations. Below is a list of some other sweet and savory flavor combinations:
- Apple: Create an apple pie or apple fritter flavor by sprinkling chopped apple in between layers of dough.
- Pizza: Make my pepperoni pizza monkey bread or recreate using your favorite pizza toppings!
- Orange: Add orange zest to the dough (and vanilla bean to amp up both flavors).
- Taco: Swap the cinnamon-sugar for taco seasoning and add some shredded cheddar, then dip in salsa!
- Garlic Parmesan: Swap the cinnamon-sugar for a mixture of Parmesan cheese and garlic powder.
- Jalapeno Cheddar/Popper: Omit the cinnamon-sugar. Sprinkled chopped jalapenos, cooked chopped bacon, and shredded cheddar between the layers of dough.
- Everything Bagel: Replace the cinnamon-sugar with everything bagel seasoning.
- Lemon-Blueberry: Add lemon zest to the dough and sprinkle fresh blueberries between the layers of dough.
- Sticky Buns: Add chopped nuts (pecans would be great!) in between the layers for a sticky bun flavor.
- Stuffing: Prepare your favorite stuffing recipe and transfer to a Bundt pan to bake.
- Hot Chocolate: Follow the directions in this hot cocoa monkey bread recipe!
How to Make Ahead of Time + Overnight Instructions
You can make the dough ahead of time and let it complete its first rise overnight in the refrigerator. Take it out the next day when you're ready to form the dough balls and proceed with step #3. (It may take a little bit longer for the second rise.)
You can also assemble the whole thing and then cover and refrigerate. The second rise will complete overnight, and then in the morning, remove it from the refrigerator while the oven preheats and bake!
Storage Tips
Monkey bread is definitely best served on the same day that it is baked, preferably fresh out of the oven!
Any leftover monkey bread should be stored, covered tightly with plastic wrap or in an airtight container, at room temperature or in the refrigerator for up to 3 days.
Freezer Instructions
Wrap completely cooled monkey bread (either the whole thing or individual portions) in plastic wrap and then place in a ziptop freezer bag, and freeze for up to 3 months.
Thaw in the refrigerator overnight or, for smaller portions, at room temperature for an hour or so.
Recipe Notes & Tips
Some quick notes to ensure success!
- Vegan Option: To make this monkey bread recipe dairy-free or vegan, substitute the butter and milk with plant-based alternatives. Make sure to use an unflavored, unsweetened variety of non-dairy milk. Soy and oat milks have the best consistency and very neutral flavors.
- Canned Biscuit Dough: For an easy monkey bread recipe, you can substitute two cans of biscuit dough for the homemade dough. Cut each biscuit into quarters and proceed with the recipe, skipping the second rise and going straight to baking.
- Frozen Bread Dough: You'll want to purchase frozen dinner rolls (you will use about 24 rolls). Thaw according to the package directions. Cut the rolls in half or quarter them, depending on the size. Proceed with the recipe as written (the second rise may only take 30 minutes or so).
- Crescent Rolls: To replicate this recipe, use two cans of crescent rolls. Once you unroll the crescent rolls, leave the dough in a log and cut into 8 slices. Quarter the slices and proceed with the recipe. Skip the 2nd rise and bake for 25 to 30 minutes, until deep golden brown.
- Mix by hand: While it's easy to make with a stand mixer and dough hook, you can also prepare this dough by hand. See step #2 in the recipe for alternate instructions.
- Remove Quickly! Do not allow the bread to cool in the pan for longer than 5 minutes; the sticky glaze will start to solidify and the bread may break when you try to turn it out.
More Decadent Breakfast Pastries
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Monkey Bread Recipe (From Scratch)
Ingredients
For Greasing the Pan
- 2 tablespoons (28 g) unsalted butter, softened
For the Dough
- 1 cup (240 ml) milk, warm (about 110 degrees F)
- ⅓ cup (80 ml) water, warm (about 110 degrees F)
- ¼ cup (50 g) granulated sugar
- 2 tablespoons (28 g) unsalted butter, melted
- 2¼ teaspoons instant yeast
- 3¼ cups (390 g) all-purpose flour, plus extra for work surface
- 2 teaspoons salt
For the Brown Sugar Coating
- 1 cup (198 g) light brown sugar
- 2 teaspoons ground cinnamon
- ½ cup (113 g) unsalted butter, melted
For the Glaze
- 1 cup (113 g) powdered sugar
- 2 tablespoons (30 ml) milk
Instructions
- Prepare the Pan: Grease a standard 12-cup Bundt pan with 2 tablespoons softened butter. Set aside.
- Make the Dough: In a large measuring cup, mix together milk, water, sugar, melted butter, and yeast. Mix flour and salt in standing mixer fitted with dough hook. Turn machine to low and slowly add milk mixture. After dough comes together, increase speed to medium and mix until dough is shiny and smooth, 6 to 7 minutes. Turn dough onto lightly floured counter and knead briefly to form smooth, round ball. (To Make By Hand: Whisk together the flour and salt in a large mixing bowl. Make a well in the center and pour in the milk mixture. Use a wooden spoon to stir together until a shaggy dough forms. Turn out onto a lightly floured surface and knead until the dough is soft and satiny.)Coat large bowl with nonstick cooking spray. Place dough in bowl and coat surface of dough with cooking spray. Cover bowl with plastic wrap and place in a draft-free area until dough doubles in size, 50 to 60 minutes.
- Prepare the Sugar Coating: While the dough is rising, mix brown sugar and cinnamon together in a bowl. Place melted butter in second bowl. Set aside.
- Form the Bread: Gently remove the dough from the bowl, and pat into a rough 8-inch square. Using a bench scraper, knife, or pizza slicer to cut dough into 64 pieces.
- Roll each dough piece into a ball. Working one at a time, dip the balls into the melted butter, allowing excess butter to drip back into the bowl. Roll in the brown sugar mixture, then layer balls in the Bundt pan, staggering seams where dough balls meet as you build layers.
- Cover the Bundt pan tightly with plastic wrap and place in draft-free area until dough balls are puffy and have risen 1 to 2 inches from top of pan, 50 to 70 minutes.
- Bake the Monkey Bread: Preheat oven to 350 degrees F. Unwrap the pan and bake until the top is deep brown and caramel begins to bubble around the edges, 30 to 35 minutes. Cool in the pan for 5 minutes, then turn out onto a platter and allow to cool slightly, about 10 minutes.
- Make the Glaze: While the bread cools, whisk the powdered sugar and milk in a small bowl until the lumps are gone. Using a whisk, drizzle the glaze over the monkey bread, letting it run over top and down the sides of the bread. Serve warm.
Notes
- Equipment: 12-cup Bundt pan
- Vegan Option: To make this monkey bread recipe dairy-free or vegan, substitute the butter and milk with plant-based alternatives. Make sure to use an unflavored, unsweetened variety of non-dairy milk. Soy and oat milks have the best consistency and very neutral flavors.
- Dough Alternatives: See the post above for instructions on using canned biscuit dough, frozen bread dough, and crescent dough.
- Flavor Variations: See the post above for 10 different modification ideas!
- Mix by hand: While it’s easy to make with a stand mixer and dough hook, you can also prepare this dough by hand. See step #2 in the recipe for alternate instructions.
- Remove Quickly! Do not allow the bread to cool in the pan for longer than 5 minutes; the sticky glaze will start to solidify and the bread may break when you try to turn it out.
- Storage: Monkey bread is definitely best served on the same day that it is baked, preferably fresh out of the oven! Any leftovers should be stored, covered tightly with plastic wrap, at room temperature or in the refrigerator for up to 3 days.
- Make-Ahead/Overnight Instructions: You can make the dough ahead of time and let it complete its first rise overnight in the refrigerator. Take it out the next day when you're ready to form the dough balls and proceed with step #3. It may take a little bit longer for the second rise. You could also assemble the whole thing and then cover and refrigerate. The second rise will complete overnight, and then you can just remove it from the refrigerator and bake in the morning.
- Freezer Instructions: Wrap completely cooled monkey bread (either the whole thing or individual portions) in plastic wrap, place in a ziptop freezer bag and freeze for up to 3 months. Thaw in the refrigerator overnight or, for smaller portions, at room temperature for an hour or so.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
This recipe was originally published in August 2010.
Photography by Dee Frances.
All week I wanted to make this and I finally got around to it tonight. I am SO happy right now. I swear, it’s amazing! My boyfriend said “No need to make any other baked goods again”. I might agree with him….
I made this yesterday (8-5-11), and served them the next morning. Were VERY good, recommended by everyone! I’m 12 years old and were pretty easy to make. I have experience baking and cooking about my whole life! Definetley going into my recipe book!
I just made this monkey bread recipe for the first time and it turned out beautifully. I rehydrated some dried blueberries, cranberries and raisins and combined them. Before rolling each piece of dough, I put a combination of all three into the center of the dough. Instead of the glaze provided, I used an orange glaze.
Orange Glaze:
3 oz Softened Cream Cheese
2T Softened Butter
1t Orange Zest
2T Orange Juice
2 1/2 c. Confectioner’s Sugar
After drizzling the glaze, I topped it off with some chopped walnuts. Thank you so much for your amazing recipes! You definitely have a big fan all the way in the small village of Holy Cross, Alaska.
Hi! I love your blog and finally got around to making this monkey bread today. Had no problem following the directions and everything looked good except when I took it out of the oven after 30 minutes it still looked very undone. Put it back in for another 30 minutes and it still looked undone. I was afraid the top would start burning so flipped it out the Bundt pan onto a pie plate and stuck it back in the oven for another 20 minutes. The caramel started to stick to the pie plate of course but the bread was done. Family raved, this sure is divine even without the glaze! There’s only a quarter of it left. The bottom has hardened but I’m sure that’s because of the flipping and everything. My Bundt pan is new and is labeled 22 centimeters. Just wondering what I could have done wrong-any advice would be appreciated. Thanks! :)
Hi Sofia, My bundt pan is 9.75 inches across (a little wider than 22 centimeters). If yours is higher that could have caused the problem, but if it still wasn’t done after a full hour (double the estimated bake time), I would check your oven to make sure it is running at the correct temperature. Also, what made you suspect that it wasn’t done?
Great recipe! I made this last night but used two smaller bundt pans instead of one large and they turned out wonderfully! Both my grandparents and parents were very excited they would have something sweet for breakfast today!
We had a BBQ at my sister’s for Mother’s Day. It’s been so long I’ve been wanting to make this. It would have been gone before it even got there, it smelled and looked so delicious. Everyone couldn’t wait for dessert and as soon as we put it out, it was gone in a flash! DELICIOUS!!! Will definitely make again. Thanks.
I’m making this recipe for my in-laws! It was hard to find a “homemade” recipe for monkey bread. Everyone wanted to use the refrigerator biscuits. I appreciate you putting a homemade one out there. I used a pizza cutter to cut my dough. It makes it easier!
Hi, I did see it but im a little scared to use yeast. Could i use baking powder instead? :D I know i should try. I have dry yeast at home, is it the same amount? Ah something else, the rest of the sugar and butter showld i toss in in too? or throw it? Thanks!
Hi Ginnette, You can’t use baking powder ;-) But yes, you can use regular active dry yeast. When you combine it with the water and milk, just let it sit for a few minutes and bubble up before proceeding. You shouldn’t have much butter and sugar leftover, but if you do, you can just pitch it.
I forgot to come back and tell u that I made them!! And everybody loved them including me of course!!!
I double the recipe, one I did it like yours and the other one I added a chocolate sauce I had home! OMG OMG OMG!!! Best thing ever!!!! :)
Thanks :D
hey there………………
this is my favoritism.
i am always looking forward to how get the bread.
thanks.
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Banana Nut Bread
What is a bench scraper and where would I buy one? Thanks–can’t wait to make it!!!
It is a metal scraper with a wooden top. I got mine in a supermarket years ago but I know that King Arthur sells them in their catalog and online. They want 19.95 for one but I think I paid like $5 but it was a really long time ago. Theirs is #4718 in the latest catalog. It is used to scrape all the dough off your counter OR to collect it all in one place or to carry it to a bowl from your counter – in their catalog they say it “divides dough effortlessly, scrapes work surfaces clean and cuts bars or cookies evenly in an instant.” I also use it in cooking when I have onions and garlic and other veggies on the counter that need to be put in a skillet. I use it for all kinds of recipes. Hope this helps.
Thanks for the great description of a bench scraper! I think I got mine in the gadget bins at Williams Sonoma, but you can find them in lots of places. King Arthur Flour definitely sells one too.
Each photo from start to finish makes me hungry. I plan to make this tonight. It is such a tempting recipe.
i made this for dessert tonight and the four of us ate practically the entire thing. i added cream cheese to the glaze and it was fantastic. i’m definitely making this one again- thanks!
Oooh cream cheese glaze sounds amazing!!
Been looking for a recipe for this and I literally found dozens. this is the only one that doesn’t use refrigerated biscuit dough. That stuff is just nasty. Not sure why so few people want to put so little effort into baking or cooking from scratch anymore, but it’s always worth that little bit of effort. Food always tastes better from scratch.
I had the same problem Josh – lots of refrigerated biscuit dough! I agree the extra effort is definitely worth it – such a difference!
Hi! I just wanted to say this monkey bread is so delicious. I had to make twice to get right (I just moved into a high altitude place), but I swear could have ate the whole thing at once!
I’m glad you managed to get it right Kaylee! I agree, I could have eaten the whole thing at once too!
Can I make this a day ahead and maybe not bake it until the day of? and I bake it a day ahead do I store it at room temperature or in the fridge? Thanks so much! I can’t wait to try this recipe!!
Hi Michelle, I have never made it ahead but if you want to try I would store it in the refrigerator, covered with plastic wrap. I’d then take it out of the fridge about an hour before baking, to take the chill off. Let me know how it goes!
Hi Michelle,
Just wondering if you have another pan suggestion because I don’t have a bundt pan. Thanks :)
Hi Rachel, You could use a tube pan or any other deep-style pan. If you don’t have any, I think you could probably split it between a couple 9″ cake pans.
Hi Michelle, just found your recipe for Monkey Bread which I’d never heard of (I’m in New Zealand). I love the way you’ve written and illustrated this; it looks absolutely delicious and I am SO going to make it! Thought I might add bits of glace cherry and walnuts, maybe sprinkled over the icing. Lovely! Thanks so much for sharing. :-)
Hi Bobi, Great to have you! Hope you enjoy the bread!
I found you via Google and your site is fast becoming my favourite foodie blog! this looks absolutely amazing! but also so cruel, torturing a 7 month pregnant woman like me…must find me a Bundt pan soon.
Hi Wadi, Thank you for the kind words, so happy you enjoy the site!
I have made this twice–it is SOOO GOOD!!!! My kids are in college, and this is what they request when they are having a “cheat day” from their healthy diet! It looks exactly like the picture, and tastes like mini cinnamon rolls! Thank you so much for sharing! I love your website!!
Thank you for the review Trisha! So happy to hear you and your kids have been enjoying this!
I’ve made this twice in the past week…no one can get enough of it! I have been trying to convince my husband that homemade anything is better than store bought. I finally succeeded with this Monkey Bread. It’s delicious!
Melanie – So happy to hear you’ve converted your husband – homemade is definitely better! Glad the monkey bread could do the trick :)
I finally made this today! Delicious – all i can say!!
I totally agree! :)
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You have seriously made my winter! My fam used to make this all the time using pilsbury premade biscuits, but I’ve never gotten the motivation to experiment with making the dough myself (corn allergy) and so have very sadly missed this piece of my childhood. I can’t wait to try it (and see if I can get my bread machine to make the dough for me or not).
Sorry about your phone, but that bread looks like such comforting consolation. I love the look of the icing, and think I’ll have to drizzle it on my monkey bread next time.
I made this monkey bread on Sunday, because it was cold and rainy out, and it was absolutely divine! In fact my sister ate almost the whole thing while I was at work on Monday! I combined the extra brown sugar and butter and than drizzled that over the dough balls while they were rising and it made the finish product even gooier and tasty. I did not put on the glaze though so will have to try that next time I make this (my hubby says I should make it every weekend now). Thanks for sharing
Monkey Bread is something I have never actually made myself… But I have had it and love it! I definitely have to make this one… In fact, I am about to go raid the kitchen and see if I have all of the ingredients to make it tomorrow morning for breakfast! :)
Michelle, I am salivating! What a fantastic treat this would be for my family.
YUM! Can’t wait to try this out!!
Oh yum, this looks amazing. The glaze and the cinnamon sugar look heavenly!
Thank you so much for posting this, I love monkey bread, but always find recipes using grocery store pre-packaged dough, and I am just not about using that stuff, I like making things from scratch:) So I have gone with out, but no more, I will definitely be making this, I am So Excited:)
SAME! I refuse to buy the pre-packaged stuff and cannot wait to surprise the hubby with this. He will be ecstatic (as will I)!
Ok, so how many balls of dough were eaten before cooking? Maybe with the egg thing none, but man they look tempting and it’s not even cooked yet. Can’t wait to make this. Thanks for sharing your recipe.