Homemade Monkey Bread
Soft balls of homemade yeast dough rolled in butter and cinnamon sugar, baked in a Bundt pan into a sticky, caramelised pull-apart bread. A weekend treat.
By Tasty Nest Recipes Editorial TeamPublished
3 hr 10 min total 1 (10 to 12-cup) Bundt panIntermediate
Photo: Mark Bonica · CC BY 2.0. Illustrative photo; your results may look different.
About this recipe
Monkey bread is made for sharing. Little balls of soft, sweet dough are dipped in melted butter, rolled in cinnamon sugar and piled into a Bundt pan, where they bake into a sticky, caramelised loaf that you pull apart with your fingers.
This version uses a simple from-scratch yeast dough. It takes time to rise, but the shaping is easy and fun, and kids love to help roll the dough balls.
Equipment you'll need
- 10 to 12-cup Bundt pan
- Stand mixer (optional)
- Two shallow bowls
Tips for success
- Do not leave it in the pan too long, or the caramel will set and stick.
- Line the oven below with a baking sheet in case of drips.
- Shape the night before and refrigerate covered; let it rise at room temperature for 1 hour before baking.
Substitutions and variations
- Add 1/2 cup chopped pecans between the layers of dough.
- Drizzle with a glaze of powdered sugar and milk, or cream cheese icing.
- Use active dry yeast dissolved in the warm milk and water for 5 minutes first.
Storage and reheating
To store: Wrap leftovers and keep at room temperature for up to 2 days.
To reheat: Warm pieces in the microwave for 10 to 15 seconds, or reheat the loaf, covered, in a 300°F (150°C) oven for 10 minutes.
Recipe
Homemade Monkey Bread
Soft balls of homemade yeast dough rolled in butter and cinnamon sugar, baked in a Bundt pan into a sticky, caramelised pull-apart bread. A weekend treat.
- Prep
- 40 min
- Cook
- 35 min
- Rise and cool
- 1 hr 55 min
- Total
- 3 hr 10 min
- Yield
- 1 (10 to 12-cup) Bundt pan
- Level
- Intermediate
Ingredients
Tick off ingredients as you gather them.
Dough
Coating
Instructions
Step 1: Make the dough
Combine the milk, water, yeast, sugar, melted butter and salt. Add the flour and mix until a soft dough forms, then knead for 6 to 8 minutes until smooth and slightly tacky.
Step 2: First rise
Cover and let rise in a warm place for about 1 hour, until doubled.
Step 3: Prepare the coating
Grease the Bundt pan generously. Mix the brown sugar and cinnamon in one bowl and put the melted butter in another.
Step 4: Shape
Divide the dough into about 48 pieces (roughly 1 1/2-inch balls). Dip each ball in butter, roll in cinnamon sugar and layer them in the pan. Pour any remaining butter over the top.
Step 5: Second rise
Cover and let rise for 30 to 45 minutes, until puffy and about 1 inch below the rim.
Step 6: Bake
Bake at 350°F (175°C) for 30 to 35 minutes, until deep golden; the centre should register about 190°F (88°C). Cover loosely with foil if it darkens too fast.
Step 7: Unmould
Cool in the pan for 5 to 10 minutes only, then invert onto a serving plate. Serve warm.
Cuisine: American · Course: Breakfast
Estimated nutrition per serving
- Calories
- 300
- Protein
- 4 g
- Fat
- 11 g
- Carbs
- 48 g
- Fibre
- 1 g
- Sugars
- 21 g
Approximate values estimated from typical nutrition data for the listed ingredients, excluding optional toppings and serving suggestions. Actual values vary with brands, portion sizes and substitutions. Not verified by a dietitian or laboratory analysis.
tastynestrecipes.com/recipes/monkey-bread
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