A simple bread dough gets dressed up in cinnamon sugar that caramelizes as it bakes. This is an extraordinary glazed sweet bread, a must for holiday mornings. It takes some planning and time, but it's absolutely worth it!
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A must-make recipe
When I started this blog over a decade ago, my bucket list was long.
Now it's longer, but one of the first items I crossed out was this monkey bread. I'm finally updating it with new images, process shots, and as many tips as I can fit into this post.
Little balls of bread are dipped first in butter and then in cinnamon brown sugar and baked until caramelized. That's the essence of this recipe, and it's phenomenal. It's interesting how fast one can pop these bites and not even realize a huge chunk of monkey bread is gone.
It's like eating bits of soft cinnamon rolls, but just the inner pieces with the most filling and less dough. It's a communal bread meant to be shared (just like this festive sweet and savory pull-apart loaf) as an afternoon snack, for movie and game night, when it's cold outside or just because you want to make something decadent and fun to eat.
It's the ultimate sugar and starch craving soother. Please eat it while it's warm, and then lick your fingers. There's no other way.
You probably have every ingredient in your house. It's a straight bread dough with butter and cinnamon sugar. The difference is in the technique.
What's on your bucket baking list? After this bread, I tackled soft pretzels, followed by this focaccia.
A decade later, my new list now includes mastering (and I mean really mastering) old-fashioned donuts, apple strudel from scratch and vintage European cakes like thousand-layer cake, Opera, Princess cake, Dobos torte and a few others.
How to Make Sure Yeast Works
- Check expiration date: Replace if expired.
- Visual check: Should be beige to light brown and granular/powdery. Avoid if grayish, clumpy, or discolored.
- Smell test: Should have a mild, slightly sweet smell. Strong or unpleasant odors indicate it's bad.
Proofing test: Mix ½ teaspoon sugar in ¼ cup warm water (comfortable to touch). Sprinkle ½ teaspoon of dry yeast on top and stir gently. Wait 5-10 minutes until you start to see some activity. Fresh yeast will foam and bubble more while instant yeast bubbles less than active dry yeast.
Golden Rule: When in doubt, buy new! It's better to be safe than to have your baked goods fall flat and be inedible. You'll have to throw it out and start again.
How to make monkey bread
What pan should you use? You need a 10-inch bundt pan (10 to 12 cup capacity) with a simple pattern. The intricate ones will make it hard to remove the bread.
Bread dough
This is a straightforward white dough. A stand mixer with the dough hook is recommended for kneading, but you can knead it by hand (I still do sometimes).
It's soft, supple and easy to work with.
First rise
Use a clean bowl, cover it and let the dough double in volume. If your kitchen is cold, choose a warm (not hot) room, or it will take too long to proof (rise).
Dough pieces
The easiest way to cut the pieces of dough to make the balls is to roll it into a rectangle and cut it crosswise with a kitchen knife or a dough scraper.
You need about 60 pieces. I make 8 rows across and 8 down, so I have 64 pieces of dough.
Dough balls
They will be irregular and that's fine. Make sure you pinch them at the bottom so they stay put.
Butter + cinnamon sugar
Dip the small balls of dough in melted butter and then in sugar. You can use a fork or your hands.
Then, roll in the cinnamon-sugar mixture and coat the buttered pieces thoroughly. This coating will melt and act as a glue.
Vintage Kitchen Tip
Since you have two hands, it's a good decision to use one hand for the butter (unless you use a fork) and one for the sugar. Otherwise, you'll end up with both thickly buttered and sugared, which you'll have to wash before you can continue.
Stacking
Alternate the balls of dough in each layer (offset the pieces of bread) so they aren't stacked on top of each other. This helps to cover the whole surface and there will be no holes in the bread.
Final rising
After proofing again, the bread will be puffed and almost reach the top of the pan. The sugar will be crackled due to the dough expanding.
Unmolding
The trickiest and most fun part is removing the bread from the pan, which can only be done within the first minutes after taking it out of the oven. Otherwise, the caramel hardens, and it sticks.
Flip it directly on the serving platter or cake plate you'll be using, and make sure it's centered. Once it's flipped, it will be hard to move the bread.
Vanilla glaze
This step is not to be overlooked or skipped. This final coating adds flavor (and more sweetness!) and also holds the whole bread together.
Pour it slowly and use the back of a spoon or offset spatula to spread it and cover the sides.
Storage
Leftover monkey bread can be stored to be eaten later.
- Room temperature: store it up to 2 days, covered in plastic wrap, airtight container or cake dome.
- Refrigerator: keep it wrapped for up to 1 week. Reheat before serving for the best texture.
- Freezer: wrap the leftover bread in plastic wrap, followed by a layer of aluminum foil or a freezer-safe plastic bag. It keeps for 1 month. Reheat before serving for the best texture.
- How to reheat it: wrap the monkey bread in foil to keep it moist and warm in a 300°F (150°C) oven for 10 to 15 minutes, or until warmed through.
Related recipes you might like:
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Cinnamon Monkey Bread (with vanilla glaze)
Ingredients
- 2 tablespoons unsalted butter, at room temperature, to grease the pan
For the bread dough:
- 1 cup warm milk
- ⅓ cup warm water
- 2 tablespoons unsalted butter, melted and warm
- 3 tablespoons sugar
- 2 teaspoons instant yeast
- 3 ½ cups all-purpose flour
- 1 teaspoon salt
For the sugar mixture:
- 1 cup brown sugar, light or dark, packed
- 2 teaspoons ground cinnamon
- ¾ cup butter, melted
For the glaze:
- ¾ cup powdered sugar
- 1 ½ tablespoons milk , or water
- ½ teaspoon vanilla extract
Instructions
- Butter a 10-cup bundt pan (large, 10 to 12-cup capacity) with 2 tablespoons unsalted butter with a pastry brush, your fingers or both. Make sure every nook, cranny and angle are greased.
For the bread dough:
- In a medium bowl, stir together 1 cup warm milk, ⅓ cup warm water, melted 2 tablespoons unsalted butter, 3 tablespoons sugar and 2 teaspoons instant yeast. Set aside.
- Add 3 ½ cups all-purpose flour and 1 teaspoon salt to the bowl of a stand mixer, or a large mixing bowl if making it by hand.
- Fit the mixer with the dough hook and add the milk mixture to the bowl on low speed. Increase to medium speed and knead for 5 to 7 minutes until smooth. If, after this time, the dough is still pooling at the bottom of the bowl, add extra flour, a tablespoon at a time and knead for 30 seconds before deciding to add more. The dough should be supple and slightly sticky, but manageable.
- Grease a large bowl and add the dough, turning it around to grease all sides. Cover with a clean kitchen towel, and let it rise for 1 to 2 hours or until doubled. If after one hour the dough is rising too little, it meand the room is too cold. Take it to a warmer place or wrap the bowl in a blanket.
To assemble the bread:
- Lightly punch down the dough. It will be much less sticky.
- Transfer it to a barely floured surface. Roll it into a thick rectangle and cut it into 64 small pieces, about the size of a walnut. Use a dough scraper, kitchen knife or pizza cutter.
- Roll each piece into a ball as best as you can; they will be irregular and that's fine.
For the coating:
- Place the melted ¾ cup butter in a small bowl. Combine 1 cup brown sugar and 2 teaspoons ground cinnamon in another shallow bowl or dish.
- Dip the dough pieces in the butter and then roll evenly in the sugar mixture.
- Place them in the prepared bundt pan, alternating (offsetting) the dough balls so they aren't stacked on top of each other. This way they will bake better and create a structure.
- Cover the pan with a clean kitchen towel and let the bread rise for about 1 hour until puffed and almost doubled. Depending on the temperature of the room, it might take more.
- Preheat the oven to 350°F (180°C).
- Remove the towel and bake the monkey bread until golden brown, about 30-35 minutes. Check the inside by lifting the bread here and there with a fork. It should be fully baked with no wet dough. If needed, bake a little further.
- Cool the bread in the pan for 5 minutes on a wire rack and carefully invert it onto a round serving plate or platter. Don't cool it longer, or it will be too sticky and difficult to remove as the caramel will have hardened.
For the simple glaze:
- Stir ¾ cup powdered sugar with 1 ½ tablespoons milk and ½ teaspoon vanilla extract extract in a small bowl until smooth and lump-free.
- Drizzle over the bread and let drip down the sides. Eat warm.
Family Foodie says
It's official... you can make anything look like a masterpiece! Gorgeous, just gorgeous. Happy New Year my friend!
Erin @ Dinners, Dishes, and Desserts says
LOVE monkey bread! I have only made it once, I think I need to make it again!
Lizzy Do says
I haven't made homemade monkey bread since the early days of my blog...my family would love another batch...and yours looks marvelous!!!
Renee Dobbs says
Wishing one of those chunks would roll right out of the screen and into my mouth. Oh sweet heavens.
Laura Loves Cakes says
Wow...how amazing does this look...and how tasty!!! I completely agree with you the list is never ending and ever growing! 🙂
Jennifer@ Peanut Butter and Peppers says
I have never made monkey bread, and yours look out of this world, so most and sugary!! This is a must make!!
Tara says
I have never made anything like this but I love the idea of pull aparts and yours looks divine as always!!
Gloria says
this look amazing!!!
Shannon @VillageGirlBlog says
I love Monkey Bread and I have never tried to make it. This one looks amazing and not too complicated at all. Thank you for sharing it.
The Wimpy Vegetarian says
This looks fantastic!!! I love monkey bread and want to make this one asap. And your photos are gorgeous, Paula!!!
Jen @JuanitasCocina says
This has been on my list for forever too! Just because I want to eat it! Yours looks perfect!
Nicole @ The Daily Dish says
Paula, you knew I was already excited to see this recipe - it looks absolutely amazing and I am quite positive this is going on my bucket list this year.
I will make it. I will, I will. Btw: Feel free to bring me some ANY TIME!
Kat says
I love monkey bread (in part because of the name) but I've never made it. I love your rum-infused dark brown sugar version and I don't think I would be able to contain myself from finishing that thing off entirely fresh out of the oven!
ahu says
This looks delicious and I laughed at the mental image of hands covered in butter and sugar! Love it! I'm still formulating my bucket list (I feel like it's always growing haha!), but hope to start tackling some of the items starting today. 🙂
Cindys Recipes and Writings says
I never tried monkey bread! I'm adding this to my list, Paula!
Katie says
Excuse me as I drool over your monkey bread photos!
I love monkey bread, and have such fond memories of making it with my mom as a girl for special occasions (Christmas or Thanksgiving morning usually). I have not made it in years though...this makes me want to whip one up again!
Susan says
I always say I'm going to make monkey bread and then I don't because I remind myself out bad it is for me! Seeing yours, just gets me in the mood for it again! I just need to invite some friends over to share!
Carol | a cup of mascarpone says
My daughter is our family's monkey bread maker every holiday...can't wait to pass on this recipe to her! Looks delicious, Paula!!!
Sunithi Selvaraj, RD says
This looks & sounds gorgeous !! Monkey bread is on my list as well. Maybe soon ! I love the cinnamon touch 🙂
Heather Lynne says
This looks so good! I love monkey bread and it's fun to eat!