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Homemade Monkey Bread Recipe

Homemade Monkey Bread Recipe

Soft, fluffy homemade monkey bread coated in cinnamon sugar and covered with a rich, buttery brown sugar glaze. This sweet pull-apart bread is perfect for breakfast, brunch, holidays, or dessert.
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Prep Time 25 minutes
Cook Time 35 minutes
Resting Time 1 hour 45 minutes
Total Time 2 hours 45 minutes
Servings 12

Ingredients
  

For the dough

  • 3 ½ cups all-purpose flour — plus a little extra if needed for kneading
  • ¾ cup warm milk — comfortably warm not hot
  • 2 ¼ teaspoons active dry yeast — one standard packet
  • ¼ cup granulated sugar — for lightly sweetening the dough
  • ¼ cup unsalted butter melted — cooled slightly before mixing
  • 1 large egg — at room temperature if possible
  • ½ teaspoon salt — to balance the sweetness

For the cinnamon-sugar coating

  • ¾ cup granulated sugar — creates the sweet outer coating
  • 2 teaspoons ground cinnamon — adds warm cinnamon flavor
  • ½ cup unsalted butter melted — helps the cinnamon sugar stick to the dough

For the brown sugar glaze

  • ½ cup unsalted butter — creates a rich buttery glaze
  • ¾ cup packed brown sugar — adds deep caramel-like sweetness
  • 1 teaspoon vanilla extract — enhances the flavor and aroma

Instructions
 

  • Prepare the yeast: Warm the milk until comfortably warm to the touch. Mix it with the active dry yeast and a little of the measured sugar. Let it stand for 5–10 minutes, until foamy.
  • Make the dough: Combine the flour, remaining sugar, and salt in a large mixing bowl. Add the yeast mixture, egg, and melted butter. Mix until a soft dough forms, then knead for 8–10 minutes by hand or 5–7 minutes with a dough hook, until smooth and elastic.
  • Let the dough rise: Place the dough in a lightly greased bowl and cover it. Let it rise in a warm place for 60–90 minutes, or until roughly doubled in size.
  • Prepare the cinnamon sugar: Mix the granulated sugar and ground cinnamon in a shallow bowl. Place the melted butter in a separate bowl for coating the dough.
  • Shape the dough balls: Gently punch down the risen dough and divide it into small, evenly sized pieces. Roll each piece into a ball, dip it in melted butter, and coat it in the cinnamon-sugar mixture.
  • Arrange in the Bundt pan: Grease a standard Bundt pan thoroughly. Arrange the coated dough balls loosely in the pan, layering them evenly. Cover and let rise for another 30–45 minutes, until puffy.
  • Make the brown sugar glaze: Melt the butter in a small saucepan over low heat. Stir in the brown sugar and vanilla until combined and the sugar begins to dissolve. Remove from the heat.
  • Add the glaze: Pour the brown sugar mixture evenly over the dough balls, allowing it to flow between the layers.
  • Bake the monkey bread: Preheat the oven to 350°F (175°C). Bake for 30–40 minutes, until golden brown and cooked through in the center. If the top browns too quickly, loosely cover it with foil.
  • Cool and serve: Let the monkey bread rest in the pan for 5–10 minutes. Carefully invert it onto a serving plate and lift away the pan. Serve warm while the bread is soft and the glaze is sticky.

Notes

 
  • Milk temperature: Use warm, not hot, milk to help the yeast activate properly.
  • Flour: Add extra flour sparingly. Too much can make the bread dense.
  • Rising time: Allow the dough to rise until visibly puffy; cooler kitchens may require more time.
  • Grease the pan well: Coat the Bundt pan thoroughly to help prevent sticking.
  • Turning out: Rest the bread for 5–10 minutes before inverting. Avoid leaving it in the pan too long, as the sugary glaze may stick.
  • Storage: Store cooled leftovers in an airtight container. Refrigerate for up to 3–4 days or freeze for up to 2 months for best quality.
  • Reheating: Warm individual portions in the microwave for 15–25 seconds, checking as needed.
  • Serving suggestion: Enjoy warm with coffee, fresh fruit, or a light vanilla icing drizzle.
 

Nutrition Facts

 
  • Calories: 400 kcal
  • Carbohydrates: 58 g
  • Protein: 6 g
  • Total Fat: 17 g
  • Saturated Fat: 10 g
  • Cholesterol: 55 mg
  • Sodium: 190 mg
  • Dietary Fiber: 2 g
  • Total Sugars: 30 g
  • Added Sugars: 27 g
 
Note: These are approximate values based on the recipe ingredients and 12 servings. Actual nutrition will vary with ingredient brands, portion sizes, and how much glaze remains in the pan. Use a recipe nutrition calculator to verify the figures before publishing.