There is something wonderful about setting a warm monkey bread in the middle of the table and watching everyone reach in with their fingers. The outside bakes into a shiny layer of brown sugar caramel, while each little ball of dough stays pillowy and tender inside, with ribbons of cinnamon sugar tucked between every piece. Your kitchen will smell like a bakery long before the timer goes off.
This is the recipe I pull out for slow Saturday mornings, Christmas breakfast, birthday brunches and any day that needs a little extra cheer. Making the dough from scratch takes a bit more time than the canned biscuit version, but the payoff is huge: a richer flavor, a softer crumb and pieces that hold together beautifully when you flip the pan. Most of the time is hands off while the dough rises, so you can sip your coffee and relax.
SaveMy kids call this pull apart bread the best part of any holiday, and honestly, I agree with them. Rolling the dough balls is a fun job for little helpers, and nobody minds sticky fingers when the reward is a tall, caramel covered ring of cinnamon goodness. Once you make it from scratch, I have a feeling it will become a cozy tradition in your home too.
Homemade Monkey Bread
Ingredients
Dough
Cinnamon Sugar Coating
Brown Sugar Caramel
Instructions
- Mix the Dough
In the bowl of a stand mixer, whisk together the warm milk, warm water, 1/4 cup granulated sugar and instant yeast. Add the eggs, 4 tablespoons melted butter and 1 teaspoon salt and whisk until smooth. Add 4 cups of flour and mix with the dough hook on low speed until a shaggy dough forms.
- Knead Until Smooth
Knead on medium low speed for 6 to 8 minutes, adding the remaining flour 1 tablespoon at a time only if the dough sticks heavily to the sides of the bowl. The finished dough should be soft, smooth and slightly tacky, and it should spring back slowly when you poke it.
- Let It Rise
Lightly coat a large bowl with nonstick spray, add the dough and turn it once to coat. Cover with plastic wrap or a clean towel and let it rise in a warm spot for about 1 hour, until doubled in size.
- Prepare the Pan and Coating
Generously coat a 10 to 12 cup Bundt pan with nonstick baking spray, getting into every groove. In a medium bowl, stir together 1 cup granulated sugar and 1 tablespoon cinnamon. Pour the 1/2 cup melted butter for the coating into a separate small bowl.
- Shape the Dough Balls
Punch down the dough and turn it onto a lightly floured surface. Pat it into a rough 8 by 8 inch square, then cut it into 64 pieces with a bench scraper or sharp knife. Roll each piece into a ball about 1 inch wide. They do not need to be perfect, since they will melt together as they bake.
- Coat in Butter and Cinnamon Sugar
Working with a handful at a time, dip the dough balls into the melted butter, let the excess drip off, then roll them in the cinnamon sugar until fully coated. Layer the coated balls loosely in the prepared Bundt pan. Save any leftover cinnamon sugar for the caramel.
- Make the Brown Sugar Caramel
In a small saucepan over medium heat, melt the 1/2 cup butter for the caramel. Stir in the brown sugar, 1/4 teaspoon salt and any leftover cinnamon sugar and bring to a gentle simmer, stirring constantly, for 1 to 2 minutes until smooth and slightly thickened. Remove from the heat and stir in the vanilla. Pour the caramel evenly over the dough balls in the pan.
- Second Rise
Cover the pan loosely with plastic wrap and let the dough rise for 40 to 45 minutes, until the balls look puffy and fill the pan about 1 inch below the rim. About 20 minutes into this rise, preheat your oven to 350°F with a rack in the lower third.
- Bake Until Golden
Set the Bundt pan on a rimmed baking sheet to catch any caramel drips and bake for 30 to 35 minutes, until the top is deep golden brown and an instant read thermometer pushed into the center of the bread reads 190°F. If the top browns too quickly, tent it loosely with foil for the last 10 minutes.
- Cool Briefly and Flip
Let the monkey bread cool in the pan for exactly 10 minutes so the caramel thickens slightly but does not harden. Run a thin spatula around the edges and center tube, place a large serving plate upside down over the pan and carefully invert it. Lift the pan away, scrape any caramel left in the pan over the top and serve warm.
Substitutions and variations
- If you only have active dry yeast, use the same amount but let it sit in the warm milk, water and sugar for 5 to 10 minutes until foamy before adding the rest of the ingredients.
- Dark brown sugar works in place of light brown sugar and gives the caramel a deeper, more molasses forward flavor.
- For a nutty version, scatter 3/4 cup chopped toasted pecans or walnuts in the pan and between the layers of dough balls.
- Swap the cinnamon for 2 teaspoons cinnamon plus 1 teaspoon ground cardamom or pumpkin pie spice for a warm fall twist.
Chloe's tips
- Check the milk temperature with a thermometer, since liquid hotter than 120°F can kill the yeast and keep the dough from rising.
- Keep the dough balls close to the same size so they bake evenly and no pieces end up doughy in the middle.
- Do not skip the baking sheet under the pan, because the bubbling caramel can spill over and burn on the oven floor.
- Flip the bread after 10 minutes of cooling; if you wait too long, the caramel sets and the pieces stick to the pan.
- To prep ahead, assemble the bread through step 7, cover tightly and refrigerate overnight, then let it sit at room temperature for about 1 hour to finish rising before baking.
How to store it
- Cover leftover monkey bread tightly with plastic wrap or store it in an airtight container at room temperature for up to 2 days.
- Refrigerate for up to 5 days, though the bread is softest when kept at room temperature and eaten within the first day or two.
- Reheat individual portions in the microwave for 15 to 20 seconds, or warm the whole ring wrapped in foil in a 300°F oven for 10 to 15 minutes.
- Freeze the baked and cooled bread wrapped in plastic and foil for up to 2 months, then thaw overnight at room temperature and reheat before serving.
Serving suggestions
Monkey bread is happiest served warm right after you flip it, with plenty of napkins nearby.
- Drizzle with a simple cream cheese glaze for an extra special brunch treat
- Pair with crispy bacon or breakfast sausage for a sweet and salty balance
- Serve alongside a bowl of fresh berries and a fluffy egg casserole
- Enjoy with hot coffee, a chai latte or a cold glass of milk
- Add a scoop of vanilla ice cream for a cozy dessert version
Frequently asked questions
Can I make monkey bread the night before?
Yes. Assemble the bread in the Bundt pan with the caramel poured over, cover it tightly and refrigerate for up to 16 hours. In the morning, let it rest at room temperature for about 1 hour until puffy, then bake as directed, adding a few extra minutes if the center is still cool.
Why is my monkey bread doughy in the middle?
Doughy centers usually mean the bread was underbaked or the pan was packed too tightly. Use an instant read thermometer and bake until the center reaches 190°F, and tent the top with foil if it is browning before the inside is done.
Can I use a different pan instead of a Bundt pan?
A tube pan works the same way. You can also bake it in a 9 by 13 inch baking dish for about 25 to 30 minutes, though you will serve it straight from the dish instead of flipping it out.
How do I know when the dough has risen enough?
For the first rise, the dough should roughly double and hold a shallow dent when you press it gently with a floured finger. For the second rise, the balls should look visibly puffy and fill the pan to about 1 inch below the rim.
Let's get cooking!
Homemade monkey bread takes a little patience, but every sticky, cinnamon sweet bite proves it is worth the wait. Gather your favorite people, roll those little dough balls together and let the warm caramel aroma fill your home. I hope this recipe brings plenty of smiles to your table and becomes a sweet tradition you look forward to all year long.
