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.
Your recipe looks delicious! Here’s a way to make your recipe even better – adding a sauce of whipping cream, brown sugar & cinnamon before baking. It is a fabulous addition to Monkey Bread. http://www.myrecipes.com/recipe/praline-pull-apart-bread
Looks and sounds absolutely delicious!
Homemade dough is better than canned biscuit dough any day of the year! Thanks so much for this homemade version of monkey bread. It looks and sounds delicious.
Is there any melted butter and/or sugar mixture left over after sending all 64 pieces of dough through it? If there is, would you suggest just pouring and sprinkling those over the dough? It seems to me that they would give the monkey bread more of the caramely sauce, but maybe it would be too much and bubble out into a mess in the oven?
Thanks for your tips and help with this question. Have a great day! GO PENS!
Hi Michelle, I didn’t have much left of the butter or brown sugar mixture, but yes, if you do, you can drizzle/sprinkle the leftovers! I don’t think it would cause an issue in the oven.
If I make the dough and refrigerate it over night, how long will it take to rise since the dough will be colder than normal room temperature dough?
Hi Valerie, By the time you cut it, roll the balls, dip, etc. the chill should be off and it should not take much longer than originally stated in the recipe.
Finally, Christmas morning breakfast is coming up, so I have an excuse to make this for my family :)
What size bundt pan did you use?
Hi Judy, I have a 12-cup Bundt pan.
DROOL! I made this yesterday it was soo yummy! I could of ate the whole thing! I don’t have a bunt pan so I used a bigger bread pan to cook it in. worked out just fine!
I have made this many, many times–I do it the night before, put it in the fridge, then bake it the next morning. I put vanilla in the milk mixture, and I add walnuts or pecans to the brown sugar-cinnamon mix. I forgo the powdered sugar glaze–it’s sweet enough without it.
PJ,
Thanks so much for the tips! So glad I read the comments. I really want to add nuts :)
Hi there
I don’t have a bundt tin, what else could I use as I have a real hankering to make this, this weekend. Thanks
Made this yesterday for my daughter and her suite-mates at college. A delicious result (so I am told, I wasn’t able to try it), however a couple of helpful hints:
1. Go light on the coating of brown sugar and cinnamon. I ended up using two cups brown sugar/cinnamon mixture because I coated the first batch too heavily.
2. I doubled the butter in the bundt pan (does anyone know where I can get a good bundt pan that doesn’t stick!
3. As a result of the extra butter and sugar I did not do the powdered sugar glaze it seemed like over kill because the top of the bread had a thick layer of caramel.
But looked beautiful and was demolished in seconds by eight cafeteria fed students!
This looks amazing! I do have a question. I have never in my life ever made any type of bread that requires yeast. Can I use Rhodes bread dough in place of making the dough from scratch?
Hi Lisa, While I haven’t done that myself, I know a lot of folks use frozen bread or the canned biscuits or bread, so I think it would turn out okay.
From the Aussie Downunder xxx
Thanks, it worked perfectly!
Oh and another question do you think soy milk can be used in the recipe where it calls for milk?
That’s a good question. I’ve never used soy milk when baking with yeast, so I’m not sure how it would affect it, if at all.
Thanks for the fast reply, I googled it to find out. You can use soy milk witht yeast the only thing is, there may be a little difference in taste or texture. I’m using original soy milk so I believe it should be fine. I will let you know my results. Thanks for posting this recipe!
Hello, first I want to say I loveeee your blog, whenever I’m looking for a new recipe to try after searching Google I check your blog to see if you have a recipe for what I’m looking for. I plan to make this tonight, but I wanted to know have you ever tried adding pecans or walnuts to the bread, like before adding the bread to the pan put the nuts? I think I will make it your way and then next time I make it add nuts in between each layer.
Hi Shalena, I have not made it with nuts, but that sounds delicious! I’m sure it would be good.
HI – I am making this for a morning breakfast. Can I leave the dough in the fridge overnight and bake in the morning so it is warm?
Hi Jen, Yes, you can assemble, then refrigerate overnight and bake in the morning.
Can you replace the milk for buttermilk?
I think you could do that without a problem.
Hey, I bought active dry yeast and I was hoping it can be substituted in place of the instant yeast. Would you know how much and if using the water to activate it will effect the bread consistency?
Hi Andrea, Yes, you can use it interchangeably. Substitute the same amount of yeast. You’ll want to activate it in the warm milk; no need for extra water. You may notice that it takes a little longer to rise than the instant yeast would, so keep that in mind when you see the time estimates for rising in the recipe.
Made this last night! Perfect food! Oh, yum, this is THE BEST! Didn’t make it with the icing, as my guest isn’t a fan of icing, so I sprinkled it with icing sugar. Works just as well. Even though its a bit time consuming, I will make this again. And again.
This was uncomplicated and delicious – I just pinched the dough balls off the mass of dough in the bowl it rose in. I made it for an Easter breakfast at church and was really glad that I took a piece before it disappeared.
Oh!!!!!!!! Thank you! I have been looking for a “from scratch” monkey bread recipe for months! I’m going to make two of these. One for myself, and one for my husband to take to work to share! (I often make them cakes and slices)
can you make this dough and let it rise over night and then put together and bake the next morning or does it have to be all done at once?
Hi Heather, You could assemble it, then cover and refrigerate it overnight and bake in the morning.
Hi Michelle- worked perfectly! my family loved this so much, that i will be making it again for easter morning :) I do have a question though. I want to make this again ahead of time, but would like to make it friday night before easter because my daughter’s birthday is on sat and I will be busy. would it be fine if i made it on friday night up to step 5 and then covered it and left it in the fridge until i bake it sunday morning for easter or is that too long?? If it is too long then I will just have to make time to make on Saturday? Thank you
Hi Heather, My instinct is that it would be too long.
I made this already once this summer and it was AMAZING! I want to make it again for either thanksgiving morning or Christmas morning (or both!) but I was wondering if I can do part of the recipe the day before and then bake the day of, only because it took so long to go through all of the different steps.. If so up until which point do you think I could do the day before without ruining the recipe?
Hi Jaime, I think you would be okay making this the day before. I would assemble it through step #5. Then instead of covering it and letting it rise again, cover it and place it in the refrigerator. The cold air will let it go through a slow rise, and then bake it as normal the next morning. Enjoy!
I just finished making this recipe….my three year old loves to help me in the kitchen and this was an excellent recipe for just that! She was taking the balls and dipping and “sugaring” them. We had so much fun!!!
Thanks for the recipe:-)
Karen
Looks yummy :) I’m from Denmark, the birth-country of pastries. We call this a zinnamon bread, if directly translated.
I ate it a lot when I was in elementary schook, you could buy half a bread at the baker, so it was cheaper, and easier to finish ;)
So good, i made it this weekend only got to eat one piece though, the dog stole it as it cooled….
Oh no! Sadly, I know what that’s like. Good thing they’re so darn cute :)
PHENOMENAL!!!!! Just made it this morning and brought it to my daughter’s work. I put it on the table, and walked out. A minute later, the kitchen, where people had been having spirited discussions, had become deadly quiet. People were making obscene moaning sounds, and since this is a doctor’s office, (the kitchen is within earshot of the waiting room) patients had some really inquisitive expressions! I peeked in and those in the kitchen were stuffing their faces. Someone said it was the best thing she had ever eaten. Alas, I didn’t get to try it myself, but I trust the people who did, and the praise was both expansive and unanimous.
BTW, I found that the easiest way to cut the dough up was with a pizza cutter. Thank you, Michelle, for a spectacular, easy recipe!
We made this today and it was delicious! Didn’t need the glaze!
So Delicious!! Me and my nana tried this today and it is amazing! And the directions are great!! It was our first time with yeast and it was perfect!!! Thank you!!
Thanks so much for a homemade monkey bread recipe! I only recently started working with yeast but have always refused to use refrigerated dough.
I tried halving the recipe just for the boyfriend and I using a loaf pan and it only made 2-3 layers. I will use a smaller pan next time (and there will be a next time!).
I accidentally overbaked though–not something I ever do but the bread was ready in the smaller pan after about 20 minutes and I set a timer for 25–left tough caramel on the pan and the bottom layers–boohoo! We still happily ate around it. So to anyone looking to use a smaller pan, decrease cooking time dramatically.
The boyfriend’s already requested I make this again in a few days. Thanks again for the wonderul from-scratch recipe!
This looks so delicious, and I really want to try making it!! I only have one question. It’s very important for me to count my calories to avoid the diabetes and weight gain that runs in my family. Does anyone have any idea how many calories are in a piece of this monkey bread??
Hi Leah, I don’t have the nutritional info, but I am working on including that for all recipes beginning in December, so keep an eye out!