This homemade monkey bread starts with a soft, lightly enriched yeast dough instead of refrigerated biscuit dough. Each piece is dipped in melted butter, coated generously with cinnamon and brown sugar, then layered in a Bundt pan so the sugar melts into a sticky caramel-like coating as it bakes.
I divide the dough into about 40–48 small pieces rather than making large dough balls. That gives you more cinnamon-sugar edges while keeping the centers soft and fluffy. Let the shaped pieces get noticeably puffy during the second rise, and don’t leave the finished bread sitting in the Bundt pan too long after baking or the cooling caramel can make it stick.
Why This Homemade Monkey Bread Works
Making the dough from scratch takes a little longer, but it gives the finished monkey bread a softer, more bread-like texture than versions made with canned dough. The combination of brown sugar, cinnamon, and melted butter creates sticky edges between the pieces, while the smaller dough balls make the bread easy to pull apart and share.
Ingredients
Dough
- ½ cup (120 ml) warm water, about 105–110°F (40–43°C)
- 2½ teaspoons active dry yeast
- 3½ cups (420 g) all-purpose flour, plus more only if needed
- 1 teaspoon salt
- 3 tablespoons (35 g) granulated sugar
- 1 tablespoon (12 g) light brown sugar
- 1 large egg, room temperature
- ¾ cup (180 ml) warm whole milk
- ½ teaspoon pure vanilla extract
- 2 tablespoons (28 g) unsalted butter, melted and slightly cooled
Cinnamon Sugar Coating
- 1½ cups (300 g) packed light brown sugar
- 2 teaspoons ground cinnamon
- ½ cup (113 g) unsalted butter, melted
- ½ cup chopped walnuts, optional
Instructions
- Yeast Activation: In a small bowl, combine the warm water, yeast, and about 1 teaspoon of the granulated sugar. Let it sit for 5–10 minutes, or until foamy.
- Dough Preparation: In a large mixing bowl or stand mixer, combine the flour, salt, remaining granulated sugar, brown sugar, egg, warm milk, vanilla, and yeast mixture. Mix until a shaggy dough forms, then gradually add the melted butter. Knead for 7–10 minutes, until the dough is smooth, elastic, and slightly tacky. If it feels very sticky, add extra flour 1 tablespoon at a time.
- First Rise: Place the dough in a lightly greased bowl and cover with plastic wrap or a clean kitchen towel. Let it rise in a warm place for about 1 hour, or until doubled in size.
- Preparation for Coating: Generously grease a 10- to 12-cup Bundt pan. In a separate bowl, combine the brown sugar, cinnamon, and chopped walnuts, if using. Place the melted butter in another bowl.
- Forming Dough Balls: Gently press the air out of the risen dough and transfer it to a lightly floured surface. Divide it into about 40–48 small pieces and loosely roll each piece into a ball.
- Coating the Balls: Dip each dough ball into the melted butter, letting the excess drip off, then roll it in the cinnamon-brown sugar mixture until evenly coated.
- Arranging in Pan: Place the coated dough balls loosely in the prepared Bundt pan, layering them evenly. Sprinkle any remaining cinnamon-sugar mixture between the layers and drizzle any remaining melted butter over the top.
- Second Rise: Cover the Bundt pan loosely and let the dough rise for 30–45 minutes, or until the pieces look noticeably puffy and begin filling the spaces between them.
- Baking: Preheat the oven to 350°F (175°C). Bake for 30–35 minutes, until the top is deep golden brown and the center is cooked through. If the top browns too quickly, loosely cover it with foil during the final 10 minutes. For the most reliable check, the center should reach about 190–195°F (88–91°C).
- Cooling and Serving: Let the monkey bread cool in the pan for 5–10 minutes. Place a large serving plate over the Bundt pan and carefully invert it while the caramelized coating is still warm. Serve warm.
Whipped up some Monkey Bread marvel? Don’t monkey around! Give your Pinterest pals a chuckle and a craving by pinning the image below. Because good food and a giggle are meant to be shared! 🙂
Monkey Bread Variations:
1. Chocolate and Walnut Fusion: Enhance the classic recipe by adding chocolate chips or chunks along with chopped walnuts. As you layer the dough balls in the Bundt pan, sprinkle a mix of chocolate and walnuts between each layer. This combination ensures a gooey chocolate walnut delight in every bite!
2. Cream Cheese Stuffed Monkey Bread: For a creamy surprise, consider stuffing each dough ball with a cube of softened cream cheese. As you bite into the monkey bread, you’ll be greeted with a luscious cream cheese center that perfectly complements the sugary exterior.
3. Caramel Drizzle: After baking the bread, drizzle it generously with homemade or store-bought caramel sauce. The sticky, sweet caramel takes the monkey bread to a whole new level of indulgence. You can also use this homemade vanilla-infused condensed milk sauce.
4. Tropical Monkey-Bread: Add a tropical flair by incorporating shredded coconut and dried pineapple bits in the sugar-cinnamon coating mixture.
5. Coffee Glaze Monkey Bread: For those who love a hint of coffee, prepare a simple glaze using powdered sugar, a touch of milk, and instant coffee granules. Drizzle this over the baked bread for a delightful coffee-infused treat.
6. Seasonal Spice Twist: While the traditional cinnamon essence is undeniably delightful, there’s room to experiment with a medley of spices tailored to different seasons or festivities. Consider infusing pumpkin pie spice for an autumnal touch, or embrace the festive spirit of December mornings with hints of gingerbread spices. These aromatic additions not only elevate the flavor but also make each bite resonate with the essence of the season.
