A completely homemade version of monkey bread - no canned biscuit dough here! Perfect for any Sunday or holiday brunch.
Prep 2 hours 30 minutes
Cook 35 minutes
Total 3 hours
Servings 6 to 8 servings
Calories 558 kcal
For Greasing the Pan
- 2 tablespoons unsalted butter softened
For the Dough
- 1 cup milk, warm (about 110 degrees F)
- ⅓ cup water, warm (about 110 degrees F)
- ¼ cup granulated sugar
- 2 tablespoons unsalted butter melted
- 2¼ teaspoons instant yeast
- 3¼ cups all-purpose flour, plus extra for work surface
- 2 teaspoons salt
For the Brown Sugar Coating
- 1 cup light brown sugar
- 2 teaspoons ground cinnamon
- ½ cup unsalted butter, melted
For the Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
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.
- 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.
- You can do some prep work ahead of time by mixing together the dough and placing it in the refrigerator overnight for its first rise. Take it out and proceed with step #3.
- 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.
Nutritional values are based on one serving
Amount Per Serving
Calories 558 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 11g 55%
Cholesterol 48mg 16%
Sodium 609mg 25%
Potassium 173mg 5%
Total Carbohydrates 90g 30%
Dietary Fiber 2g 8%
Protein 7g 14%
Vitamin A 11.6%
* Percent Daily Values are based on a 2000 calorie diet.