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 Pastries
- Sticky Buns
- Gooey Cinnamon Rolls with Cream Cheese Glaze
- Morning Buns
- Homemade Pop Tarts
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.
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)