There’s an undeniable comfort in revisiting a classic, and this homemade Monkey Bread, crafted entirely from scratch, is truly a timeless delight. Don’t even think about skipping the luscious cinnamon glaze – its sweet, sticky embrace will have you licking your fingers clean!
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Sometimes, the morning calls for a sweet, comforting baked treat, and few things deliver quite like a warm, gooey Monkey Bread. While this recipe guides you through creating an unforgettable version from scratch, if you’re looking for something a bit quicker, our Cinnamon Biscuits are a fantastic option. For those who love the convenience of slow cooking, our Salted Caramel Slow Cooker Monkey Bread offers a delightful twist with minimal effort.
There’s a unique satisfaction that comes from mastering basic, foundational recipes. Here at Taste and Tell, we celebrate the joy of classic baking, with essential guides for everything from a perfect pie crust and fluffy pizza dough to the ultimate batch of chocolate chip cookies. It’s easy to get swept up in the pursuit of innovative, never-before-seen dishes, constantly searching for that next viral sensation. However, experience has taught us that what truly resonates, what families genuinely crave and need, are reliable, straightforward recipes that can be shared, cherished, and passed down through generations.
That’s precisely why we’re returning to the comforting embrace of tradition with this exquisite Monkey Bread recipe, complete with a rich cinnamon glaze. It’s more than just a sweet treat; it’s a nostalgic journey back to childhood, to simpler times filled with warmth and the irresistible aroma of freshly baked goods.
What Exactly is Monkey Bread?
The name “Monkey Bread” might sound a bit quirky for such a delicious creation, but it perfectly describes the fun and interactive way this sweet bread is enjoyed. Often referred to as “pull-apart bread” or “cinnamon-sugar bread,” it’s a delightful cluster of individual dough balls, each generously coated in a luscious mixture of butter and cinnamon sugar. These buttery, sweet spheres are then baked together in a Bundt pan, forming a cohesive, beautiful loaf. The magic happens when it’s time to eat: instead of slicing, you “pull” individual pieces away from the main loaf, much like a monkey might pick at its food. This playful eating style is what gives it its charming name.
The taste? Imagine the most irresistible, gooey, cinnamon-laden center of a perfect cinnamon roll, amplified and distributed into every single bite. Each tender, pillowy piece offers a burst of sweet spice, with a wonderfully soft texture that makes it nearly impossible to stop at just one. It’s the ultimate comfort food, perfect for sharing (or not!) and guaranteed to bring smiles.
Over the years, I’ve experimented with various versions of this classic, but this particular recipe has become my absolute go-to. It embodies everything you look for in a basic, beginner-friendly recipe: no obscure ingredients, no complex techniques, just straightforward steps leading to spectacular results. The simple addition of a homemade cinnamon glaze elevates this Monkey Bread from delicious to truly unforgettable, adding an extra layer of sweetness and moisture that makes it absolutely divine.
In our household of five, this Monkey Bread rarely lasts beyond an hour after emerging from the oven. It’s a testament to its irresistible nature and why it has earned its spot as our family’s favorite pull-apart bread recipe. Prepare yourself for a treat that will be devoured with enthusiasm and loved by all!
How to Make Homemade Monkey Bread from Scratch
Since we’re embracing the basics, I want to walk you through each step of this Monkey Bread recipe in detail, ensuring you feel confident and know exactly what to look for at every stage. You’ll see that creating this delicious bread from scratch is far more approachable than you might think.
1: Gather Your Basic Ingredients. You’ll need pantry staples like all-purpose flour, sugar, rapid-rise yeast, salt, milk, water, butter, and an egg. We opt for rapid-rise yeast because it significantly speeds up the proofing process, requiring only one rise instead of the traditional two. This means you get to enjoy your fresh Monkey Bread much sooner!
2: Combine the Dry Ingredients. In the bowl of your stand mixer, whisk together the first 2 cups of flour, sugar, rapid-rise yeast, and salt. While a stand mixer makes this step incredibly easy, don’t worry if you don’t have one; a large bowl and a sturdy spoon will work just fine, though it will require a bit more manual effort.
3: Prepare the Warm Liquid Mixture. Combine the milk, water, and butter cubes in a microwave-safe bowl. Heat this mixture in 15-second intervals until it reaches a temperature between 120º and 130ºF (49-54ºC). It should feel very warm to the touch but not hot enough to scald. The butter may not melt completely, which is perfectly normal; small pieces of butter are fine. The precise temperature is crucial here, as it activates the yeast without killing it.
4: Add the Egg. Once your warm liquid mixture is ready, pour it into the bowl with your dry ingredients. Don’t forget to crack in one egg – it adds richness and helps with the dough’s structure.
5: Initial Mixing. Attach the dough hook to your stand mixer and mix the ingredients on medium speed for 2 minutes. During this time, make sure to scrape down the sides of the bowl at least once with a spatula to ensure all ingredients are thoroughly incorporated and there are no dry pockets.
6: Incorporate More Flour. Add another cup of all-purpose flour to the mixture. Continue beating for an additional 2 minutes on high speed. At this point, the dough will begin to come together, forming a shaggy, somewhat sticky mass. This is exactly what you want; resist the urge to add too much flour yet.
7: Adjust Flour for Dough Consistency. Now, gradually add small amounts of the remaining flour, a tablespoon at a time, until the dough pulls away cleanly from the sides of the mixer bowl and forms a soft ball. Be cautious not to add too much flour, as this can result in a dry, tough Monkey Bread. The dough should still be soft and slightly tacky.
8: Knead and Rest the Dough. Turn the dough out onto a lightly floured surface. Knead the dough for 6-8 minutes until it becomes smooth, elastic, and springy to the touch. You can also use the dough hook on your mixer for this step, but I personally enjoy the tactile experience of kneading by hand. Once kneaded, cover the dough with a clean kitchen towel and let it rest for 10 minutes. This resting period allows the gluten to relax, making the dough easier to work with.
9: Prepare for Assembly – The Fun Part! Lightly spray a Bundt pan (fluted tube pan) generously with cooking spray to prevent sticking. Now for the fun! Divide your rested dough into 36 equal pieces. A bench scraper can be incredibly helpful for this, ensuring uniform portions. Roll each piece into a smooth ball. In one shallow bowl, combine the cinnamon and sugar for the coating. In another, melt 1/2 cup of butter.
10: Coat and Arrange. Take each dough ball and dip it completely into the melted butter, ensuring it’s thoroughly coated. Then, roll it in the cinnamon-sugar mixture until all sides are covered. As you coat them, strategically place the dough balls into your prepared Bundt pan. Don’t worry about perfect placement; the goal is to fill the pan evenly.
11: Second Rise. Once all the coated dough balls are nestled in the pan, pour any remaining melted butter and cinnamon-sugar mixture evenly over the top. Cover the pan loosely with a clean kitchen towel and let the dough rise in a warm spot until it has doubled in size, which typically takes about 45 minutes to an hour, depending on your ambient temperature.
12: Bake to Golden Perfection. When the dough has doubled and nearly reaches the top of the Bundt pan, it’s ready for baking. Preheat your oven to 375ºF (190ºC). Bake the Monkey Bread for 25-30 minutes, or until the top is beautifully golden brown and a skewer inserted into the center comes out clean (though this can be tricky with individual pieces, so trust the color and firmness). Allow the bread to cool in the pan for 5 minutes before carefully inverting it onto a serving platter.
13: The Grand Finale: Drizzle with Cinnamon Glaze. As mentioned earlier, adding this homemade cinnamon glaze is a decision you will absolutely not regret. To prepare it, simply combine powdered sugar and cinnamon in a small bowl. Gradually whisk in heavy whipping cream, one tablespoon at a time, until you achieve a smooth, pourable consistency. For the best absorption and maximum deliciousness, drizzle the glaze generously over the Monkey Bread while it’s still warm. The warmth of the bread will allow the glaze to melt slightly and seep into all the nooks and crannies.
Frequently Asked Questions About Monkey Bread
Below are some common questions about making and enjoying homemade Monkey Bread:
Do you have to make monkey bread in a Bundt pan?
While a Bundt pan (also known as a fluted tube pan) creates the signature shape and ensures even cooking, it’s not strictly necessary. You can absolutely make Monkey Bread in other pans! Two standard loaf pans or a 9×13-inch baking dish work well as alternatives. Just be aware that if you use a different pan, the baking time might vary. Keep an eye on the bread and check for golden-brown color and a firm texture.
How do you make monkey bread with canned dough?
While this recipe focuses on the superior taste of homemade dough, you can use canned dough for a quicker version. You’ll typically need three 12-ounce tubes of refrigerated biscuits (the flaky, unbaked kind work best). Simply cut each biscuit into 4-6 pieces, then proceed with dipping them in melted butter and rolling them in cinnamon sugar as described in step 10 of our recipe. Arrange them in your prepared pan and bake as directed on the canned biscuit package or until golden brown and cooked through. If using frozen rolls, allow them to thaw until pliable but still cold, then cut each roll in half. You’ll likely need about 18-24 thawed roll halves to fill a Bundt pan.
How long does homemade Monkey Bread last?
This Monkey Bread recipe is truly best enjoyed fresh, ideally on the same day it’s baked, when it’s still warm and gooey. If you happen to have leftovers, store them covered at room temperature for up to a day. For longer storage, you can keep them in an airtight container in the refrigerator for 3-4 days. Reheating gently in a low oven (around 250°F or 120°C for 10-15 minutes) can help restore some of its soft, gooey texture.
Can you make Monkey Bread the day before?
Yes, with a couple of clever strategies, you can definitely prepare Monkey Bread ahead of time.
Option 1 (Bake Ahead): You can bake the Monkey Bread completely, let it cool, and leave it in the Bundt pan. When you’re ready to serve it the next day, gently reheat it in a preheated oven at 250ºF (120ºC) for about 10-15 minutes, or until warmed through. Then, prepare and drizzle the cinnamon glaze over the warm bread just before serving.
Option 2 (Prepare Dough Ahead): If you want freshly baked Monkey Bread for breakfast, you can prepare the dough through step 3 of the main recipe instructions (after kneading and the first 10-minute rest). Cover the dough tightly with plastic wrap and refrigerate it overnight. The next morning, remove the dough from the refrigerator and let it come to room temperature for 1-2 hours before continuing with step 9 of the recipe. This allows for the final rise and fresh baking.
Can I add nuts or other mix-ins?
Absolutely! Adding nuts is a fantastic way to introduce extra texture and flavor. Pecans are a particularly popular and delicious choice for Monkey Bread. My favorite method is to add about 1 cup of toasted, chopped nuts (pecans, walnuts, or even almonds) to the pan as you layer in the buttered and cinnamon-sugared dough balls. This ensures the nuts are distributed throughout the bread. You could also experiment with chocolate chips, dried cranberries, or a sprinkle of orange zest for different flavor profiles!
Tips for Perfect Homemade Monkey Bread Every Time
Achieving bakery-quality Monkey Bread from scratch is easier than you think, especially with these helpful tips:
- Yeast Freshness: Always check the expiration date on your yeast. Old yeast won’t activate properly, leading to a flat, dense bread. Rapid-rise yeast is recommended for its speed and reliability.
- Temperature Control: The temperature of your liquid ingredients (milk, water, butter) is critical. Too cold, and the yeast won’t activate; too hot, and it will kill the yeast. Aim for 120º-130ºF (49-54ºC), which feels very warm but not scalding.
- Don’t Over-Flour: Resist the temptation to add too much flour during mixing and kneading. A slightly tacky, soft dough is what you’re aiming for. Excess flour results in dry, tough bread.
- Proper Kneading: Kneading develops the gluten, which gives the bread its structure and chewiness. Knead until the dough is smooth and elastic – it should spring back when gently poked.
- Patient Proofing: Don’t rush the rising process. A warm, draft-free spot is ideal for the dough to double in size. This proofing time is essential for a light and airy texture.
- Generous Greasing: Ensure your Bundt pan is very generously coated with cooking spray or butter and flour. This prevents the sticky Monkey Bread from adhering to the pan, ensuring a clean release.
- Don’t Overbake: Overbaking can dry out the bread. Bake until it’s golden brown on top and feels set. A good indicator is when the top pieces look cooked, knowing the gooey center will remain soft.
- Glaze While Warm: Drizzle the cinnamon glaze over the Monkey Bread while it’s still warm. The heat helps the glaze melt slightly and soak into the bread, creating an even more decadent finish.
Serving Suggestions for Your Delicious Monkey Bread
Homemade Monkey Bread is versatile and can be enjoyed in various ways:
- Breakfast or Brunch Star: Serve it warm as the centerpiece of a decadent breakfast or brunch spread alongside fresh fruit, scrambled eggs, and bacon.
- Dessert Delight: It makes a fantastic, comforting dessert, especially when paired with a scoop of vanilla bean ice cream or a dollop of whipped cream.
- Coffee Break Treat: Enjoy a piece with your morning coffee or afternoon tea for a delightful pick-me-up.
- Party Pleaser: Its pull-apart nature makes it ideal for potlucks, family gatherings, or holiday celebrations. Guests love pulling off their own sticky, sweet pieces!
More Cinnamon Recipes to Go Crazy Over
If you’re a fan of cinnamon, you’ll love these other recipes:
Cinnamon Muffins
Pumpkin Cinnamon Rolls with Maple Cinnamon Cream Cheese Frosting
Chocolate Cinnamon Bread
Cinnamon Roll Sheet Cake
Apple Cinnamon Muffins
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Monkey Bread Recipe (From Scratch!)
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Ingredients
Bread:
- 3 1/4- 3 3/4 cups all-purpose flour
- 1/4 cup sugar
- 2 1/4 teaspoon packet rapid rise yeast
- 1 teaspoon salt
- 3/4 cup milk
- 1/4 cup water
- 1/4 cup butter cut into cubes
- 1 egg
Filling:
- 1 cup sugar
- 1 tablespoon cinnamon
- 1/2 cup butter melted
Glaze:
- 1 cup powdered sugar
- 2 teaspoons cinnamon
- 5-6 tablespoons heavy whipping cream
Instructions
- Combine 2 cups of the flour, the sugar, dry yeast and salt in the bowl of a stand mixer and stir to combine. Combine the milk, water and butter in a microwave safe bowl and microwave on high in 15 second increments until it is very warm, but not hot, 120º to 130ºF. The butter will not melt completely. Add the liquid to the bowl with the flour mixture along with the egg.
- Beat the mixture for 2 minutes on medium speed, scraping the sides of the bowl as needed. Add one more cup of the flour, and beat for an additional 2 minutes on high speed. Add just enough of the flour to the dough so that it will form into a ball.
- Lightly flour a surface and knead the dough until it is smooth and elastic, 6-8 minutes. The dough should spring back when lightly touched with 2 fingers. Cover the dough with a towel and let it rise for 10 minutes.
- While the dough is resting, combine the cinnamon and sugar for the filling.
- Spray a fluted tube pan (Bundt pan) generously with cooking spray.
- Cut the dough into 36 pieces and roll into balls. Dip each of the pieces in the butter, then roll in the cinnamon/sugar mixture. Place in the prepared pan. Drizzle any remaining butter and cinnamon/sugar over the rolls. Cover the pan with a towel and let rise until doubled, about 45 minutes.
- Preheat the oven to 375º. Bake for 25-30 minutes, or until the rolls are golden brown. Cool for 5 minutes in the pan, then invert onto a serving platter.
- For the glaze, combine the powdered sugar and cinnamon in a small bowl. Add the cream 1 tablespoon at a time until you reach your desired consistency. Drizzle the glaze over the warm bread.
Recipe Notes:
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.