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Delicious Monkey Bread

Jessica T. Brown
Soft, sticky, and cinnamon-sweet, this homemade monkey bread is a delightful treat perfect for holidays, weekend brunch, or anytime indulgence.
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Prep Time 2 hours 30 minutes
Cook Time 35 minutes
Total Time 3 hours 5 minutes
Course Breakfast, Brunch, Dessert
Cuisine American, Comfort Food
Servings 8

Equipment

  • 12-Cup Bundt Pan
  • Stand Mixer with Dough Hook
  • Measuring cups and spoons
  • Bench Scraper or Pizza Cutter
  • Whisk

Ingredients
  

For Greasing the Pan

  • 2 tablespoons unsalted butter softened

For the Dough

  • 1 cup warm milk 240 ml, ~110°F
  • ⅓ cup warm water 80 ml, ~110°F
  • ¼ cup granulated sugar 50 g
  • 2 tablespoons unsalted butter melted (28 g)
  • 2¼ teaspoons instant yeast
  • 3¼ cups all-purpose flour 390 g, plus extra for work surface
  • 2 teaspoons salt

For the Brown Sugar Coating

  • 1 cup light brown sugar 198 g
  • 2 teaspoons ground cinnamon
  • ½ cup unsalted butter melted (113 g)

For the Glaze

  • 1 cup powdered sugar 113 g
  • 2 tablespoons milk 30 ml

Instructions
 

  • Prepare the Bundt Pan: Begin by greasing a standard 12-cup Bundt pan.
    Use 2 tablespoons of softened butter, spreading it evenly over the interior, including the bottom and sides.
    This ensures the monkey bread won’t stick and will release smoothly once baked.
    For extra insurance, lightly dust the pan with flour or use nonstick cooking spray—especially helpful for sticky caramelized layers. Set the pan aside while you prepare the dough.
  • Warm the Liquids: In a large measuring cup or small bowl, combine 1 cup of milk and ⅓ cup of water.
    Warm gently to around 110°F (43°C), ensuring the mixture is comfortably warm to the touch but not hot. Overheating can kill the yeast.
    Add ¼ cup granulated sugar and 2 tablespoons melted butter, stirring until fully incorporated.
    Sprinkle 2¼ teaspoons of instant yeast over the surface.
    Let it sit for 5 minutes until the yeast starts to bloom, forming small bubbles—this signals that it’s active and ready.
  • Combine Dry Ingredients: In a large mixing bowl, or the bowl of a stand mixer fitted with a dough hook, combine 3¼ cups all-purpose flour with 2 teaspoons salt.
    Mix briefly to evenly distribute the salt throughout the flour.
  • Form the Dough: Turn your stand mixer to low speed.
    Gradually pour the warm milk mixture into the flour while mixing continuously.
    Once the dough begins to come together into a shaggy ball, increase the mixer speed to medium and knead for 6 to 7 minutes until the dough is smooth, shiny, and elastic.
    If making by hand, form a well in the center of the flour mixture, pour in the milk mixture, and stir with a wooden spoon until a rough dough forms.
    Then knead on a lightly floured surface until soft and satiny.
  • First Rise: Lightly coat a large bowl with nonstick cooking spray.
    Place the dough in the bowl and turn it so the top is lightly coated as well.
    Cover with plastic wrap or a damp kitchen towel, and place in a draft-free, warm area.
    Allow the dough to rise until doubled in size, about 50–60 minutes. Properly risen dough will be puffy and soft to the touch.
  • Prepare the Brown Sugar Coating: While the dough rises, mix together 1 cup light brown sugar and 2 teaspoons ground cinnamon in a medium bowl.
    In a separate small bowl, melt ½ cup unsalted butter. Set both bowls aside for the assembly step.
  • Shape the Dough Balls: Gently deflate the risen dough and turn it onto a lightly floured surface.
    Pat into an approximate 8-inch square. Using a bench scraper, sharp knife, or pizza cutter, cut the dough into 64 evenly sized pieces.
    Roll each piece between your hands into smooth, round balls.
    This ensures even baking and a uniform pull-apart texture.
  • Coat the Dough Balls: Take each dough ball and dip it briefly into the melted butter, letting any excess drip back into the bowl.
    Then roll it in the cinnamon-brown sugar mixture until fully coated.
    Layer the coated dough balls in the prepared Bundt pan, slightly staggering seams and creating layers to maximize caramelization.
    This layering also ensures even baking and a visually appealing pull-apart effect.
  • Second Rise: Cover the Bundt pan tightly with plastic wrap and allow the dough balls to rise again in a draft-free spot until puffy and almost reaching the top of the pan, about 50–70 minutes.
    This second rise is critical for the soft, airy texture of the final bread.
  • Bake the Monkey Bread: Preheat the oven to 350°F (177°C). Remove the plastic wrap from the Bundt pan.
    Bake the monkey bread for 30–35 minutes, or until the top is deep golden brown and the caramel begins to bubble around the edges.
    If the top browns too quickly, lightly tent with aluminum foil.
    Once baked, allow the bread to cool in the pan for just 5 minutes to prevent the sticky glaze from solidifying.
  • Turn Out and Cool: Carefully invert the Bundt pan onto a serving platter.
    Gently lift the pan away, ensuring the caramelized dough releases cleanly.
    Let the monkey bread rest for about 10 minutes, giving it time to cool slightly while retaining its warm, gooey texture.
  • Prepare the Glaze: In a small bowl, whisk together 1 cup powdered sugar and 2 tablespoons milk until smooth and lump-free.
    Drizzle the glaze generously over the warm monkey bread, letting it cascade down the sides for a glossy, sweet finish. Serve immediately for the best taste and texture.
  • Serving and Storage Tips: Serve warm, pulling apart pieces by hand.
    Monkey bread is best enjoyed fresh but can be stored tightly covered at room temperature or in the fridge for up to 3 days.
    For meal prep, the dough can be prepared ahead, refrigerated for an overnight first rise, and baked the following day.
    You can also freeze individual portions or the whole loaf for later enjoyment.

Notes

  • Grease thoroughly: Ensure the Bundt pan is well-greased to prevent sticking and achieve a smooth release.
  • Temperature matters: Milk and water should be warm (~110°F) to activate yeast without killing it.
  • Even dough pieces: Cutting uniform dough balls ensures consistent baking and a visually appealing pull-apart bread.
  • Timing the second rise: Allow the second rise to reach just below the top of the pan for optimal fluffiness.
  • Glaze gently: Drizzle glaze while the bread is warm, but not piping hot, to achieve a glossy finish.
  • Make ahead: Dough can rise overnight in the refrigerator for convenience.
  • Flavor variations: Try adding nuts, chocolate chips, or drizzles of caramel for creative twists.