One massive, gooey cinnamon roll? Yes, please! I know this is called monkey ‘bread’ but I’m having a hard time deciding if it should be classified as bread or a cake. Or a pastry. Breakfast pastry? Oooh maybe that’s it! However you categorize it, this is all kinds of delicious. Sweetened dough is cut into small pieces, rolled into balls, dipped in melted butter, rolled in cinnamon and brown sugar, and layered int a Bundt pan. The butter and brown sugar create a caramel sauce that 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 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. No matter when you eat it, you’ll be licking your fingers clean!
I tried to find the origin of the name ‘monkey bread’ and it doesn’t seem that there is a definitive background, as some claim that the bread resembles the monkey puzzle tree, or that the act of several people pulling at the bread is reminiscent of monkey behavior.
Now, 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. In fact, you’ll be giving yourself a huge pat on the back. Here’s a quick run-down of how you’ll be assembling the monkey bread:
First, you start off by greasing a Bundt pan with a liberal amount of butter. Easy peasy.
You’ll mix the dough together and let it rise until it doubles, then turn it out and pat it into an 8×8-inch square.
Then, with a sharp knife or bench scraper (the bench scraper worked really well for me), cut the rectangle into 64 pieces.
Roll each piece into a ball.
One at a time, dip each ball into the melted butter, then roll in the brown sugar/cinnamon mixture, and then layer in in the Bundt pan.
Let it rise one more time, bake, glaze, and dig in!
By the way, if you have already shattered your iPhone, it really doesn’t matter if you get flour all over it. Just sayin’. The good news? Monkey bread will make you feel better about the whole situation.
One year ago: Fontina-Stuffed, Bacon-Wrapped Dates
Two years ago: Strawberry Pretzel Squares
Three years ago: Black Bean Burgers
Monkey Bread
Yield: 1 loaf, serving 6 to 8
Total Prep Time: 1 hour | Total Rise Time: 2 hours | Bake Time: 35 minutes
Dough:
4 tablespoons unsalted butter, divided, 2 tablespoons softened and 2 tablespoons melted
1 cup milk, warm (about 110 degrees F)
1/3 cup water, warm (about 110 degrees F)
¼ cup granulated sugar
1 package instant yeast
3¼ cups all-purpose flour, plus extra for work surface
2 teaspoons saltBrown Sugar Coating:
1 cup light brown sugar
2 teaspoons ground cinnamon
8 tablespoons unsalted butter (1 stick), meltedGlaze:
1 cup confectioners’ sugar
2 tablespoons milk1. Butter Bundt pan with 2 tablespoons softened butter. Set aside.
2. In a large measuring cup, mix together milk, water, melted butter, sugar 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. 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.
3. For 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.
4. To form the bread: Gently remove the dough from the bowl, and pat into a rough 8-inch square. Using a bench scraper or knife, cut dough into 64 pieces.
5. 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.
6. 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.
7. 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.
8. For the glaze: While the bread cools, whisk the confectioners’ 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.
*Note: To make without a stand mixer: In step 2, mix the flour and salt in a large bowl. Make a well in the flour, then add the milk mixture to the well. Using a wooden spoon, stir until the dough becomes shaggy and is difficult to stir. Turn out the dough onto a lightly floured work surface and begin to knead, incorporating the shaggy scraps back into the dough. Knead until dough is smooth and satiny, about 10 minutes. Shape into a taut ball and proceed as directed.
(Recipe adapted slightly from Cook’s Illustrated
)
Tags: Breakfast Pastries, Yeast Breads & Rolls
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drooling here,..
This recipe is good, but if you really want amazing monkey bread, try Oprah’s recipe! I made some last night, and it was soooo amazing!
Here’s the site if you guys want to try it out:
http://monkeybreadrecipes.blogspot.com
Oprahs? NO this is the real stuff – made from scratch. absolutley delicious. gorgeous pics too! thanks.
So yummy looking! I really have to try making Monkey Bread. *drool*
Cheers,
Rosa
Looks so yummy and it tastes great I tried this awhile ago from cooks illustrated too it’s the best monkey bread I made.
Meachel I am ur biggest fan , u inspire me to be a better cook , so sorry about your phone
Looks so good!! Wanna cook this for work, but do you think I can make it the day before and warm it up in the microwave at work? Hoping it will taste just as good if it came straight out of the oven.
Hi Kristina, You can warm this up just fine, I do that with little pieces of it and it tastes fresh from the oven!
Great recipe, I love those yeast bread recipes where the different sections ‘prove’ into one another. I definitely think this is a ‘breakfast pastry’ – I’d get out of bed for it!!
Yummy!!!!
I love cinnamon!! It looks like a kind of cinnamon rolls, the taste is simmilar?? I love cinnamon rolls!!!!
I will do this recipe as soon as I get the ingredients!!!!!!
xoxo
This looks fabulous! I’m going to make it right now.
Just a question: I assume 1 package of instant yeast is about 7 grams?
Thanks!
Hi Lisa, I’m actually not sure what the weight is on a packet of yeast (I buy it in jars), but 1 packet is equal to 2-1/4 teaspoons. Hope that helps!
I think it is like 1.25 oz or something like that if I am not mistaken. I just looked at the new Fleischmann’s Pizza Crust Yeast and it says 3-.75 oz packets of yeast SO maybe it is 1/4 oz? I normally use SAF Red that I get at King Arthur and I buy a pound at a time so I never buy the packets anymore. I bought the Pizza Yeast to see the difference when making pizza crust (haven’t tried it yet).
Anyway, I hope this helps.
I loveE monkey bread, but I have never made it with homemade dough, or a glaze on top. This looks magnificent!
Wow, this looks yummy!
Ditto the question re. the yeast – how much is a package? I buy fast-action (instant) yeast in small tubs not packages – would it be around 2 tsp?
And how big is your bundt pan?! I have two different sized tins, don’t want to over- or under-fill it!
Thanks!
Hi Becka, I am unsure of the yeast weight, but 1 packet of yeast is equal to 2-1/4 teaspoons. The size on my Bundt pan says 9.75×3.38-in. Enjoy!
that looks too good!!
I’m sorry to hear about the I-Phone; if it makes you feel better, I would glady throw my blackberry against the sidewalk for a loaf of that bread.
I’m a new follower and I love your blog!
I make a similar recipe, but I cheat and use the frozen dough balls that are typically used to create dinner rolls. I also add some raisins and nuts… actually, that’s more like sticky buns, but it’s similar. Yummy!
Looks so good! I have never made monkey bread which is actually quite shocking given how much I adore this style sweet bread.
I will have to fix that.
I’m crying a little inside, I want this so badly. Remind me again why I started my diet this week…
Well, I think 7 grams yeast was about right. My monkey bread is in the oven right now and it smells so good, like cinnamon pancakes, yum. I didn’t make it in a bundt pan (they don’t sell those here) and I didn’t think my turban mould would be big enough. So I baked it in a ring shaped mould (about 26 cm), but I think the tin should have been a bit bigger
. Anyway, thanks so much for this recipe. I wanted to try this for ages!
Hi Lisa, So sorry I didn’t get to answer your question in time, but I’m glad it worked out! I hope you enjoy the bread, let me know what you think once you taste it!
This looks so delicious. I want a piece so badly. I have made Monkey Bread before with success. I have to make this for breakfast tomorrow! Thanks for the inspiration.
You know what works really well for cutting dough? A Pizza Cutter! I use it when I make my famous Garlic Bubble Loaf, a savory Monkey Bread!
Love monkey bread(we call it Bubble Bread)! I wonder if this dough would be good for a New Years Pretzel ? I cann’t buy them here in Northeast Pa . I really miss them.
Awesome is all I have to say…..absolutely drooling here
Love the messy iPhone, mine looks the same way when I am baking…well minus the shattered corner 
That looks so insanely awesome and delicious.
Mmmmm, it is delicious!! Everybody loves it! Thanks again for the recipe!!
If you would like to see my finished Monkey Bread, I posted it on my website here: http://yummyinmytummy.nl/feestdagen/monkey-bread/
The text is in Dutch though
.
I love monkey bread! Looks similar to the recipe I use, but I never thought about rolling it out and using my bench scraper to cut the dough…duh! Great tip!!
And your poor iPhone — so sorry!!
I’ve never made the dough from scratch for monkey bread. I may have to after seeing this post! I’ve always made one of two versions – either biscuit dough chopped and rolled in cinnamon/sugar, covered with melted butter cooked with brown sugar, or Paula Deen’s version which uses frozen, uncooked rolls that are layered with brown sugar and butterscotch instant pudding, then melted butter is poured over it all and it rises overnight. Both are so good, just a little different from each other in flavor and texture. I’ll have to try this one now!
Monkey Bread is so much fun to make. Gorgeous photos!
Delicious looking Monkey Bread! Makes me want to blow my attempts at eating healthy this weekend:)
This is really special. Great recipe!!
Perfect timing! I promised my fella I would send him to work with a loaf of Monkey Bread on Monday. Now I don’t have to search for a good recipe!
I’ve always wanted to make monkey bread. It always looks so tasty! Your bread is beautiful!
What a gorgeous monkey bread! I’ll definitely have to try making the dough from scratch next time. Yum!
Oh my I love Monkey bread! Looks so yummy!
Your icing looks yummy. I never thought to ice them. I make mine the night before — up to step 6. Then put the bread in the refrigerator, let it warm up in the morning while the coffee brews and the oven heats, and then bake them. It doesn’t seem like quite as long a wait!
Wow!!! That looks like a huge version of Panera’s cobblestone. Only this looks better!! I am going to make this for my husband. He will be in heaven!!!
That is the BEST Monkey Bread I have ever laid eyes on!!!! Breakfast pastry is definitely the way to describe them! I want this…..
That is so awesome! I’ve never had monkey bread before!
I want to eat this. Now. I think this needs to be made. Now.
I’m new to your blog too and just love everything I’ve made so far!!
My Grandma used to make Monkey bread very similar to this, but would layer in sliced apples and a smidge of nutmeg. When she passed away, we all went through the recipes, but for some reason this recipe wasn’t among her files … I’m betting if I make your recipe and add in the apples and nutmeg it’ll be spot on! I know what I’m doing tomorrow morning!!
Thanks so much for triggering some wonderful memories (and smells!)
This version of Monkey Bread is one of my weaknesses. It always smells so good while it’s baking in the oven!
“I just love baked goods that can be eaten for a variety of meals or occasions”: my thoughts exactly! =)
I’ve always wanted to make Monkey Bread! Thanks for the great post, it looks delicious!
It’s so interesting that this one concoction can have so many versions, or so many names! The recipe my grandmother taught me is called Pluck It Cake (because you pluck the pieces off), and doesn’t have you rolling the dough balls in anything – you just cook up a mixture of brown sugar, butter, vanilla, cinnamon, and pecans or walnuts. You put half the dough balls into the bundt pan, cover with 1/2 the glaze, layer the rest of the dough balls, and cover with the rest of the glaze.
Have you seen the garlic bread versions as well?
Man, I could just lick the screen that stuff looks so good. Great post!
Wow! This looks amazing!!! I make a version of monkey bread but it’s nowhere as delicious looking as this one! And I’ve never used a glaze. I will have to try yours! Thanks for sharing!
a childhood favorite. we’d devour a whole half in one sitting. if i were lucky enough to get some of that, i’d have to call dibs on that huge ball in the middle!
cheers,
*heather*
Good any time of day for any meal, dessert, or snack!
YUM! I’m making this tonight or tomorrow! I usually make the recipe with canned biscuits but this looks much better!
By the way, the exact same thing happened to my old iPhone (in the same spot as well)! I currently have the new iPhone but I feel your pain.
delicious bread
I love foods with good names; Monkey Bread, Boy Bait… Your monkey bread looks delicicious!
I really need to get over my fear of yeast and try this! Monkey bread made with sotre bought dough is tasty, but I’m sure homemade like this is out of this world!
I just got a Bundt pan.. I need something to inaugurate it into my kitchen.. I think this is a winner. Thanks!
I made this this afternoon. I am going to reheat it tomorrow morning, make the icing and then serve it to my son and myself. It smelled the whole house up and it smelled soooo good. I can’t wait for a few pieces with some coffee in the a.m.
Thanks for making me so hungry today. I thought about it all day long. I will write in with my review tomorrow.
This is so calling my name- it looks amazing and decadent. Love it!
That is so cute! I’ve never heard of Monkey bread before, looks absolutely delish..
Aww not the Iphone!! This looks delicious, I’ve always wanted to make, but am intimidated by yeast.
Mmm. Now you’ve got me wanting to make monkey bread–it’s been a while. I don’t usually put glaze on it, but that looks like a great idea. And my girls love to drizzle glaze on everything. I think this would be a good recipe to make with them.
Oh you are EVIL. This is luscious!
I posted something like this in my blog, it’s called Hungarian Coffee Cake. But to me it’s like an in between, neither a cake nor bread, how confusing! Perhaps you may like to check it out @
http://cheah2009.blogspot.com/2010/02/hungarian-coffee-cake.html
YUM! I should make this immediately! My parents said they used to buy monkey bread for me and my sisters almost every week when we lived in Richmond. So I should make this for them and return the favor.
The shattered iphone makes me cringe! But that monkey bread looks awesome! Some cream cheese frosting on there would be pretty good too, not that you need it though…
Girl, I have seen monkey bread on millions of blogs and never been that interested but somehow you just changed that completely. I really need this like, right now.
Glad I’m not the only one that shatters my iphone! Or drops it in the toilet… Or watches her toddler throw it in the tub… geez. Am I really on my third iphone!? Love the monkey bread. I’m gonna give this recipe a go.
Hey this looks Insane! i had never heard of moneky bread before i had made it this year and let me tell you, you are right. It WILL put you in a good mood no matter what. I am so glad you made your own dough like me. I hate buying all that packaged stuff. This makes it more authentic. Looks absolutely DIVINE. I want to dive in!!!!
I made this Monkey Bread this morning for a family dinner tonight. My mother asked me how much she could pay me to make another! Absolutely delish and very pretty. Thanks for sharing this recipe and your experience.
I made this yesterday for breakfast It was very good BUT my dough was very wet. I made it in my Kitchen Aid Mixer. The dough was extremely wet with the amount of flour that was recommended. I had to add more to get a decent consistency to the dough. I think because of this, or the fact that I was at the end of my yeast, that it didn’t rise as much as it should’ve. When I get new yeast I will try it again. It came out very pretty but it wasn’t as light inside as I expected. It was still delicious. My son liked it but not as much as I thought he would. It smelled magnificent when it was baking.
I still have more for breakfast tomorrow! I will re-heat it and let the icing melt a bit. I still have some leftover of the icing too. I will drizzle more on it. Yummy. It makes enough for breakfast every day for a few days.
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.
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:)
Oh yum, this looks amazing. The glaze and the cinnamon sugar look heavenly!
YUM! Can’t wait to try this out!!
Michelle, I am salivating! What a fantastic treat this would be for my family.
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!
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
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.
/
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).
I finally made this today! Delicious – all i can say!!
I totally agree!
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 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 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!
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!
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.
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! 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!
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!
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!!
Each photo from start to finish makes me hungry. I plan to make this tonight. It is such a tempting recipe.
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.
hey there………………
this is my favoritism.
i am always looking forward to how get the bread.
thanks.
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Banana Nut Bread
Hi, I did see it but im a little scared to use yeast. Could i use baking powder instead?
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
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!
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.
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!
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?
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.
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!
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….
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!
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!
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!!
We made this today and it was delicious! Didn’t need the glaze!