Monkey Bread (From Scratch!)
A completely homemade monkey bread recipe – no canned biscuit dough here! 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!
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? 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 into 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!
Expert 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.
- 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.
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. 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.
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, bench scraper, or pizza slicer (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 the Bundt pan.
Let it rise one more time, bake, glaze, and dig in!
How to 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 can 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.
Storage Tips
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.
Freezer Instructions
Wrap completely cooled monkey bread (either the whole thing or individual portions) in plastic wrap and then in foil, 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.
Flavor Variations
This is a phenomenal base recipe for monkey bread that you can use for countless other flavor combinations; here are some other sweet and savory ideas:
- 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.
- 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!
Frequently Asked Questions
There doesn’t seem to be a definitive background, but 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.
While I LOVE the homemade version, yes if you are looking for a quick recipe or one without yeast, 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.
Yes. 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).
Yes! 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.
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.
More Decadent Breakfast Pastries
- Danish Pastry
- Sticky Buns
- Gooey Cinnamon Rolls with Cream Cheese Glaze
- Morning Buns
- Homemade Pop Tarts
Watch the Recipe Video:
If you make this recipe and love it, I would so appreciate it if you would take a moment to leave a rating below. Thank you so much!
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
- 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 and then in foil, 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!
Photography by Dee Frances.
I like it from scratch biscuit don’t taste right.It’s takes longer but we’ll worth the wait.
I made this Monkey Bread today for a Mother’s Day brunch. It was a big hit! Absolutely delicious! The only thing I would say is that the dough, when first mixed, was super sticky and unworkable. Almost more like a thick batter than a dough. No way could I have kneaded it like it was. I’m an experienced bread baker. I measured my ingredients by weight, and I double checked everything. I had to add almost another cup of flour to get it to behave like a soft dough. Has anyone else experienced this? Anyway, it came out great and I will definitely make it again!
I’m from Guatemala and just made this recipe. Pulled it out of the oven and my husband and I sat down and devoured half of it right away! I want to save this recipe and make it for my family when we go to Bolivia for Christmas.
Absolutely delicious, had to bake longer than suggested but worth the wait. Merry Christmas.
I found this recipe years ago when my grandchildren were small. They ask for it every year. It is delicious and well worth the effort.
Hello. I would like to make this recipe tonight and bake in the morning. Your notes say you can assemble it all and bake it the morning. How much time does the dough need to sit out before baking?
Just while you’re preheating the oven should be enough to take the chill off. Enjoy!
It it was a long process, and I don’t recommend if you need something quick, but it was worth it in the end. It tastes really good, and I was happy to find this recipe because every other recipe I looked at needed canned dough.
I swear by this monkey bread recipe!! Definitely one of the best recipes I’ve ever tried
This was an amazing recipe thank you!! Perfectly clear instructions, 30 mins in my oven was spot on. My family loved this, I added some cream cheese to my icing for a more cinnamon bun feeling and tasted great :)
tried your recipe a few days and AGAIN just yesterday for my daughter’s visit! it is just delicious! and so easy to make with your meticulous instructions … Thank you for a great recipe! definitely gave a 5 star rating for this one!
This monkey bread looks amazing and I can’t wait to try it! Up to how many days ahead do you think I’d be able to assemble it before cooking?
Thanks!
This was my first time baking monkey bread, and as an extremely amateur baker with an iffy history when it comes to bread, I set myself up for disappointment– only to be completely surprised. This is honestly the best thing I have ever baked! It’s easy, efficient, gorgeous, and absolutely delicious. On top of that, it’s fun, and my sister was delighted that I offered it up for her birthday, as long as she got to help coat the bread balls in butter and cinnamon sugar. There isn’t a single thing I would change about this recipe, but I think it would also go great with different kinds of icing. But I’m not all that fond of plain icing, so I’m just biased! All in all, the most amazing thing I’ve ever put on the table, and also the one I’m most proud of. Just a tip: don’t make the glaze until you’re about to glaze the bread. because it’s just milk and icing sugar, it will start to harden, and refuse to waterfall down the sides of the bread as it should. It made mine too early and spent the better part of half an hour. The only frustration about this recipe was my own doing, so what are you waiting for? Go make that dough! You can see the finished creation here, looking splendidly just like the picture in the recipe: https://www.instagram.com/peachyparfaitcup/
Honestly, the BEST dessert recipe I’ve ever made. Make this now!
Great recipe. Complete comfort food for the soul type baking. Made it for Mother’s Day since we were missing family and it really hit the mark. Tastes great next day, not that there is much left!
I made these today. They came out insanely delicious and fluffy!!! My kids declared these better than cinnamon rolls! I did put a drizzle of cream cheese frosting on top :)
Lovely
I’ve been looking for a homemade edition!
Enjoy!! :)
Just made this tonight. It’s delicious! Next time, I will use a cream cheese based glaze.
Ohhh wow this is an amazing recipe! The dough is so pillowy and soft, the caramel is gooey and delicious. I’m usually more of a chocolate kind of gal but this has definitely opened my mind to cinnamon/brown sugar. Also the recipe was incredibly well-written and easy to follow. Thank you :)
this looks so scrumptious! although if you are trying to lose weight I recommend not eating this because from personal experience you could gain up to 35.97652 pounds then you will not be able to run.
I used the metric version of this recipe and for flour it said to add 768 grams. My dough was far to dry. Is this correct?
3¼cups all-purpose flour = 390 grams.
King Arthur Flour Comp :One cup = 120 grams
Say, hypothetically, one did not have a bundt pan. What would be a reasonable substitute container? 9×11 glass baking dish? 9″ loaf pan? cast iron skillet? something else? or would one just need to obtain a bundt pan? thank you!
You could most likely use anything, but be cautious because the baking time might be affected. You may need to adjust it.
Good afternoon…
First of all I, I would like to thank you for sharing this delicious monkey buns recipe… l have tried many bread bun rolls recipes and I must say the bread dough is absolutely scrumptious !!! I use this monkey bun recipe for most all my dough recipes … sweet and Savery .. thanks again for sharing
looks delectable :P
Wow! I have never tried Monkey bread but I know I will love it! Thank you for sharing the recipe!!
Monkey bread cake is one of my favorite. You made it marvelously. Glaze on the top is very delightful. I would love to make this at my bakery on this Easter.
Oooh, i can’t wait to try this. And thank you, this is the first recipe I’ve found that gives the approximate temperature for the water and milk for the yeast.
This looks so delicious! I will definitely need to try this! We love monkey bread at my house!
This monkey bread looks mouth-watering! and nothing better than making the dough from scratch…thanks for sharing this amazing recipe
I’ve never had monkey bread before, but man does it look good!
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!
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! :)
/
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.
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.
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.
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!!!!
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.
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.
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…
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.
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
Oh you are EVIL. This is luscious!
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.
Aww not the Iphone!! This looks delicious, I’ve always wanted to make, but am intimidated by yeast.
That is so cute! I’ve never heard of Monkey bread before, looks absolutely delish..
This is so calling my name- it looks amazing and decadent. Love it!
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.
I just got a Bundt pan.. I need something to inaugurate it into my kitchen.. I think this is a winner. Thanks! :)
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 love foods with good names; Monkey Bread, Boy Bait… Your monkey bread looks delicicious!
delicious bread
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.
Good any time of day for any meal, dessert, or snack!
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*
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!
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!
“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!
Just made it and this was absolutely delicious! I recommend to all.
This version of Monkey Bread is one of my weaknesses. It always smells so good while it’s baking in the oven!
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!) :D
I want to eat this. Now. I think this needs to be made. Now.
That is so awesome! I’ve never had monkey bread before!
That is the BEST Monkey Bread I have ever laid eyes on!!!! Breakfast pastry is definitely the way to describe them! I want this…..
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!!!
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!
Oh my I love Monkey bread! Looks so yummy!
What a gorgeous monkey bread! I’ll definitely have to try making the dough from scratch next time. Yum!
I’ve always wanted to make monkey bread. It always looks so tasty! Your bread is beautiful!
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!
This is really special. Great recipe!!
Delicious looking Monkey Bread! Makes me want to blow my attempts at eating healthy this weekend:)
Monkey Bread is so much fun to make. Gorgeous photos!
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!
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!!
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 ;).
That looks so insanely awesome and delicious.
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 :)
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.
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!
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!
I’m crying a little inside, I want this so badly. Remind me again why I started my diet this week…
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 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!
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.
that looks too good!!
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! :)
I loveE monkey bread, but I have never made it with homemade dough, or a glaze on top. This looks magnificent!
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.
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
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!!
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!
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
So yummy looking! I really have to try making Monkey Bread. *drool*
Cheers,
Rosa
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.
That website just takes you to a spam site and says “you’re a winner”.
Anyone, including Oprah, can buy 4 cans of biscuits. This recipe is the real deal!