This rich, buttery yeast dough bakes into tender, gooey, pull-apart bites coated in cinnamon sugar. Made from scratch for a truly special, fun-to-eat treat.
Monkey bread is the ultimate shareable, interactive breakfast or dessert. This recipe starts with a rich, from-scratch yeast dough that’s soft, slightly sweet, and incredibly tender. The dough is portioned into balls, rolled in cinnamon sugar, and stacked in a Bundt pan. As it bakes, the butter and sugar melt into a gooey, caramel-like glaze that coats every piece.
The result is a stunning, pull-apart loaf where every bite is a perfect, sweet, buttery morsel. It’s a showstopping centerpiece for holiday mornings, brunch gatherings, or any time you want to bake something unforgettable.
The Science of the Tender, Pull-Apart Texture
The magic of great monkey bread lies in the rich dough and the baking method. This dough is enriched with milk, butter, and eggs, which tenderize the gluten and create a soft, cake-like crumb that pulls apart easily.
The sugar in the dough not only sweetens it but also attracts and retains moisture, keeping the bread tender. Portioning the dough into small balls creates maximum surface area. Coating each ball in cinnamon sugar and layering them with melted butter ensures that as the bread bakes, the sugar caramelizes and the butter soaks into the dough, creating pockets of gooey goodness.
Baking in a Bundt pan allows heat to circulate evenly, cooking the center thoroughly while creating a beautifully shaped, golden exterior that inverts to reveal the stunning, sticky interior.
Ingredients
For the Dough:
- ¾ cup (180ml) warm whole milk (105-115°F / 40-46°C)
- ⅓ cup (75g) warm water
- ¼ cup (50g) granulated sugar
- 2 ¼ teaspoons (1 packet / 7g) instant yeast
- 3 ¼ cups (406g) all-purpose flour, plus more for dusting
- 1 ½ teaspoons salt
- 2 large eggs, room temperature
- ⅓ cup (75g) unsalted butter, softened, plus 2 tbsp for greasing
For the Coating & Pan:
- 1 cup (200g) granulated sugar
- 2 teaspoons ground cinnamon
- ½ cup (1 stick / 113g) unsalted butter, melted
- 1 cup (220g) packed light brown sugar (for optional glaze)
Instructions
1. The Activated Yeast Mixture: In the bowl of a stand mixer, combine the warm milk, warm water, ¼ cup sugar, and yeast. Let sit for 5-10 minutes until foamy, indicating the yeast is active.
2. The Forming Dough: Add the flour and salt to the yeast mixture. Using the dough hook, mix on low until a shaggy dough forms. Add the eggs and softened butter. Knead on medium speed for 5-7 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl.
3. The First Risen Dough: Place the dough in a lightly greased bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
4. The Portioned Dough Balls: Punch down the risen dough. Turn it out onto a lightly floured surface. Divide the dough into about 64 small, even pieces (a bench scraper helps). Roll each piece into a smooth ball.
5. The Cinnamon Sugar Coating: In a medium bowl, whisk together the 1 cup granulated sugar and cinnamon. Place the ½ cup melted butter in another bowl.
6. The Coated Dough Balls: Working in batches, roll the dough balls in the melted butter, letting excess drip off, then roll them in the cinnamon sugar to coat completely. Place them in a large bowl or on a tray.
7. The Layered Bundt Pan: Generously grease a 10-12 cup Bundt pan with 2 tbsp of butter. Layer the coated dough balls randomly in the pan, sprinkling any leftover cinnamon sugar between layers.
8. The Second Rise & Prepared Pan: Cover the Bundt pan loosely with plastic wrap. Let the dough balls rise again in a warm place for 30-45 minutes, until puffy. Preheat the oven. For a gooey glaze, sprinkle 1 cup of brown sugar evenly over the top before baking (optional).
9. The Baked & Inverted Monkey Bread: Bake at 350°F (175°C) for 30-35 minutes, until the top is deep golden brown and caramel is bubbling. Let cool in the pan for 5-10 minutes only, then invert onto a large serving plate. The gooey glaze will cascade down the sides.
Pro-Tips for Perfect Monkey Bread
- Use Instant Yeast: It’s reliable and doesn’t require proofing separately, though proofing as directed adds assurance.
- Room Temperature Eggs & Butter: This ensures they incorporate evenly into the dough for a smooth texture.
- Don’t Rush the Rise: A full, proper rise is key to a light and tender final bread.
- Make Uniform Balls: Try to make the dough balls roughly the same size (about 1 inch) for even baking. A kitchen scale is helpful.
- Grease the Pan Generously: This is critical for a clean release. Don’t skimp on the butter or use a baking spray with flour.
- The Brown Sugar Glaze: Sprinkling brown sugar on top before baking creates an extra layer of sticky, caramelized goodness as it melts down through the bread.
- Cool Briefly Before Inverting: Let it cool just enough to set slightly, but invert while still warm so the caramel doesn’t harden and stick to the pan.
- Serve Warm: Monkey bread is best served warm, when the caramel is gooey and the bread is soft.
- Make Ahead: Assemble the coated dough balls in the Bundt pan, cover tightly, and refrigerate overnight. Let sit at room temp for 1 hour before the second rise and baking.
- Storage & Reheating: Store covered at room temp for 1-2 days. Reheat individual portions in the microwave for 10-15 seconds.
This Monkey Bread Dough recipe creates a fun, delicious, and unforgettable baking experience.
