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This homemade monkey bread will prove that the homemade always wins – yes, it’s way better than the canned biscuit version you likely grew up on!! The homemade yeast dough gets rolled in butter, cinnamon brown sugar mixture and creates a glaze that bakes into something magical. A powdered sugar glaze is totally optional but takes those spiced sugar dough to a whole other level!
It’s one of those breakfasts that everyone gets excited about and instantly makes them flock to the kitchen. The smell of the buttery cinnamon and sugar baking into a delicious glaze between soft yeast rolls. It’s intoxicating and totally irresistible!! It’s simple, fun to make with kids, and perfect for feeding a hungry group. Let’s dive into the sticky details!
Why You’ll Love this Monkey Bread
- It’s nostalgic and cozy. If you grew up in the 90s or early 00s, you will remember monkey bread. And it was likely served for breakfast after a sleepover or at your parents’ brunch parties. This homemade version blows the socks off the canned biscuit version and still brings all the cozy, nostalgic vibes.
- Gooey, sticky pull-apart texture. Pull-apart breads are always fun to make and to eat! And the cinnamon sugar glaze is actually irresistibly good!
- Perfect crowd-pleaser. This makes a large batch, and the pull-apart nature of the dish makes it perfect for serving large groups.
What You’ll Need
Homemade yeast dough
- Warm milk
- Active dry yeast
- Butter
- Eggs
- Sugar
- Bread flour
- Salt
cinnamon Sugar coating
- Butter
- Brown sugar
- Cane sugar
- Cinnamon
- Cardamom
- Nutmeg
the powdered sugar glaze
- Powdered sugar
- Milk
- Vanilla
How to Make Monkey Bread, Step by Step
Step 1: Make Yeast Dough
Yeast dough is very easy to make; it just takes some time. Because when you use yeast, you have to allow for some rise time.
A stand mixer will be your saving grace for this recipe. If you don’t have a stand mixer, you can knead by hand – and get an extra arm workout while you’re at it!
In the bowl of a stand mixer, mix together warm milk and dry yeast. You want the temperature of the milk to be around 110ºF. Not too cold, not too hot. If it’s too cold, the yeast won’t activate. Too hot, the temperature will kill the yeast.
You’ll know the yeast is active when it starts to bubble. Add in sugar, egg, butter and mix with your dough hook attachment until combined. Slowly stir in the flour mixture until combined.
Next comes the kneading. Increase the speed of the mixer and knead the dough until the dough ball forms. Continue to knead on a floured surface for about 5-10 more minutes. (See tips below on how to know when to stop kneading.)
Step 2: Dough rises for 1-2 hours. Roll and cut dough into balls.
The yeast dough will need to rise in a warm place. We recommend closing in a microwave or placing in an oven (that is turned off) with the light on.
Once the dough has doubled in size – after about 1-2 hours, you’re ready to assemble the monkey bread!!
Roll the dough into a thin, long log and slice into 1-inch pieces. Roll into dough balls.
Step 3: Dip in butter and sugar and fill the bundt pan.
Dip each dough ball in butter first and then the spiced sugar mixture. Place dough balls in the bundt pan, starting in a single layer and thin filling until all dough balls are added to the bundt pan.
Pour the remaining butter and sugar into the bundt pan and bake in a preheated oven at 350ºF for about 35 minutes until cooked through.
Step 4: Let the monkey bread set. Flip and dump. Drizzle with glaze.
Let the monkey bread set for a couple of minutes after removing from the pan. Place a plate on top of the pan and carefully flip over.
If you greased the bundt pan enough before baking, the monkey bread should fall right out. Make a powdered sugar glaze and drizzle over the top for a pretty finish!
Tips for Making Monkey Bread
- Don’t over-knead the dough. It will result in a tougher, chewier bread. There are a couple of ways to test whether your dough is ready to rise. See our tips below, on how to know when to stop kneading the dough.
- Generously grease your bundt pan. After the monkey bread is done baking, you will have to release the bread from the pan. We recommend generously greasing the pan with butter, making sure to get in all the crevices. That way, when you flip your pan over onto a plate, the baked monkey bread will come out in a solid loaf.
- Add a powdered sugar glaze for a pretty, yummy finish! We love the look and the taste of a powdered sugar glaze over the top of this monkey bread.
How to know when to stop kneading the rolled dough:
Use one of these methods to test your dough as you are kneading. If it passes one of these tests, you can stop kneading and let it rise.
- Poke test: Poke the dough. If it bounces back, you’re done kneading.
- Window pane test: Pull off a small piece of dough and stretch it until it is very thin. Hold it up to the light. If you can see light through the dough before it tears, you are done kneading.
How to store leftover monkey bread:
Allow the bread to cool completely before storing. Store in an airtight container in the refrigerator for up to 5-7 days.
How to reheat leftovers:
You can reheat leftovers in either the oven or the microwave. The oven will allow for more even reheating, while the microwave is a quick alternative.
- Reheating in the Oven: Wrap monkey bread in foil and place in a baking dish or rimmed baking sheet. Preheat oven to 250ºF and heat for about 10 minutes, or until warm.
- Reheating in the Microwave: Reheat in a microwave-safe plate for about 10-20 seconds until warm.
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Homemade Monkey Bread with Brown Sugar Cinnamon Glaze
- Total Time: 2 hours 40 minutes
- Yield: 12–18 servings 1x
Description
This homemade monkey bread is made with soft yeast dough and baked in a buttery brown sugar cinnamon glaze. A fluffy, pull-apart breakfast that’s better than canned biscuits and perfect for feeding a crowd.
Ingredients
Homemade Yeast Dough
- 3/4 cup warm milk
- 1 packet active dry yeast
- 1/4 cup butter, melted
- 1 egg, room temperature
- 1/4 cup sugar
- 3 cups bread flour
- 1 tsp salt
Cinnamon Sugar Coating
- 1 stick butter, melted
- 1 cup brown sugar
- 1/2 cup cane sugar
- 1 tbsp cinnamon
- 1 1/2 tsp cardamom
- 1 tsp nutmeg
Powdered Sugar Glaze
- 1 cup powdered sugar
- 3 tbsp milk
- 1 tsp vanilla
Instructions
- Make Yeast Dough: In the bowl of a stand mixer, add your warm milk (heated to about 110°F) and sprinkle in active dry yeast. Let the yeast activate for 3-5 minutes. You’ll know it’s active when it starts to bubble.
- When yeast is active, add in sugar, egg, melted butter and mix with the dough hook until combined.
- Using a low speed, stir in bread flour and salt until combined.
- Increase the speed of the mixer to medium to knead dough. When a dough ball forms, remove from the mixing bowl and knead by hand on a floured surface for 5-10 minutes.
- Lightly grease a bowl with some olive oil and place the dough ball in the bowl to rise. Cover with a clean towel and set in a warm place (oven with light on, microwave, countertop) to let rise for 1-2 hours. Or until it has doubled in size.
- When your dough has doubled in size, punch down the dough ball to release some air. Roll out into a long thin log and slice into 1-inch pieces. Roll each dough piece into a ball.
- Preheat the oven to 350ºF and generously grease a bundt pan before you start preparing your butter and sugar coating.
- Melt 1 stick of butter in a medium bowl. In a separate bowl, mix sugars and spices together until combined. Sprinkle the bunt pan with sugar or brown sugar to coat the edges – this will make the outside caramelized and delicious as it bakes!
- Dip each dough ball in butter first, then in the spiced sugar toss into the bundt pan. Continue to coat and add dough balls to the bundt pan – starting in a single layer and then adding more layers on until all dough balls are added to pan.
- You should have some remaining melted butter and sugar in your bowls. Combine the sugar in with the butter and stir around. Pour the buttery mixture evenly over the top of your dough.
- Bake in preheated oven for 30-40 minutes until golden brown on top and cooked all the way through.
- Remove from oven and allow to cool for about 10 minutes. Option to add a powdered sugar glaze on top.
- Powdered sugar glaze: Mix together powdered sugar, vanilla and milk in a bowl until thin glaze forms. Spoon out and drizzle over the top of the monkey bread.
- Prep Time: 2 hours
- Cook Time: 40 minutes
