Homemade Monkey Bread

filed under: Bread on April 5, 2020

This homemade monkey bread is a classic pull-apart bread! It’s made with homemade sweet dough and coated with a healthy dose of cinnamon sugar! The bottom of the bundt pan is filled with a melted butter brown sugar mixture that makes the top pieces of the monkey bread the best part of the whole thing! Looking for a quick 5-ingredient Monkey Bread? I’ve got you covered. 

The BEST Homemade Monkey Bread

Monkey Bread

Monkey bread is a pretty popular dessert, at least at my house. It’s actually an all-time favorite of mine! But today I’m setting aside the store-bought cans of biscuits today and making homemade monkey bread with a sweet dough that can be whipped up in 15 minutes.

I have to be real with you for one minute… popping those cans of biscuits scares the life out of me! I hold the can as far away from me as possible, shut my eyes nice and tight, and then give it a squeeze on the seam. Please tell me I’m not the only one that hates popping cans of biscuits!!

Easy Monkey Bread

How to Make Homemade Monkey Bread

I like to add the yeast, warm water, and sugar into a bowl and let it sit for 5 to 10 minutes until it’s foamy. If the yeast doesn’t get foamy, dump the mixture out and start over because your yeast didn’t activate. It happens sometimes if your yeast was stored at room temperature or if your water is too hot.
While waiting for the yeast to become foamy, grab a bowl and get your milk and butter warming. I just pop it in the microwave, but it can also be done in a small saucepan. If you’re doing it in a saucepan, heat it until bubbles begin to form around the outside edges. Don’t let it boil.
Add the yeast mixture and milk mixture into the stand mixer bowl. Add some more sugar and stir. Dump in the bread flour and beat with the dough hook until the bread comes together and forms a smooth ball. If you don’t have a stand mixer, feel free to knead with your hands on a floured surface until you have a smooth ball. Coat the dough with vegetable oil, throw a tea towel on top and let it rise until it’s doubled.
Heat the brown sugar and butter in a saucepan until the butter is melted. Pour it into a greased bundt pan and get working on the dough. Punch the dough down and roll it out to about an inch thickness on a floured surface. (This is a great time to get out any aggression!) Slice the dough into 1-inch strips and go the opposite direction cutting 1-inch strips. These don’t need to be perfect. I just eyeballed my measurements! You should have little squares.
Roll the pieces of dough in a bowl of cinnamon and sugar and pop them into the prepared bundt. It’s that easy.
How to Make Homemade Monkey Bread

Homemade Monkey Bread

This is one of my favorite tricks because it works perfectly when you are busy! To make the dough a day ahead, start by making the dough. After the smooth dough ball is formed, coat it in vegetable oil, cover with plastic wrap, and place into the fridge. The next day place it in a warm area and let it rise until doubled. It will take several hours since it needs to first come up to room temperature.

Tips for Making Monkey Bread

  • If the top pieces of bread start getting too dark while in the oven, loosely cover with a piece of tin foil.
  • Only let the monkey bread rest for the maximum of 5 minutes in the bundt pan after baking it. If it goes longer, the brown sugar sticks to the bottom of the bundt pan.
  • Use a serving platter/cake plate with a raised outer edge to prevent the brown sugar syrup from pouring all over.
  • The monkey bread is even better the second day. The bread becomes soft all over and the flavors really soak into the bread.
Homemade Monkey Bread, Overhead View Showing half the pan

Add fruit and nuts for different flavor variations:

  • Banana Monkey Bread: add sliced bananas on top of the butter brown sugar mixture before adding the pieces of dough.
  • Blueberry Monkey Bread: mix fresh blueberries in when adding the pieces of dough coated with cinnamon sugar
  • Raspberry Monkey Bread: mix fresh raspberries in with the pieces of dough coated with cinnamon sugar
  • Pecan Monkey Bread: add pecans on top of the butter brown sugar mixture before adding the pieces of dough.

If you love Monkey Bread you are going to love these:

Sprinkles Monkey Bread

Easy Monkey Bread

Apple Fritter Monkey Bread

4.89 from 9 votes
Homemade Monkey Bread
Homemade Monkey Bread
Prep Time
30 mins
Cook Time
50 mins
Resting Time
1 hr 30 mins
Total Time
1 hr 20 mins

This homemade monkey bread is made with a homemade sweet dough and coated with a healthy dose of cinnamon sugar! The bottom of the bundt pan is filled with a melted butter brown sugar mixture that makes the top pieces of the monkey bread the best part of the whole thing!

Course: Dessert
Cuisine: American
Keyword: Homemade Monkey Bread
Author: Miranda
  • ½ cup salted butter, cubed
  • 1 cup brown sugar, packed
  • ¾ cup warm water, about 110°F
  • 1 tablespoon dry yeast
  • 1 cup evaporated milk
  • ½ cup butter, cubed
  • ½ cup + 1 teaspoon granulated sugar, divided
  • cups bread flour, divided
  • 1 tablespoon vegetable oil
  • ½ cup granulated sugar
  • 4 teaspoons ground cinnamon
  1. In a small bowl, add in the yeast, warm water, and the 1 teaspoon of sugar. Let it sit for 5 to 10 minutes until foamy.
  2. In a medium saucepan, add in the butter and milk. Place over medium heat until bubbles form around the edges of the pan and the butter is completely melted.
  3. Add the yeast mixture and milk mixture into a stand mixer bowl fitted with a dough hook.
  4. Add the remaining sugar and whisk to combine.
  5. Add in 5 cups of bread flour and knead until the dough pulls away from the sides of the bowl and forms a smooth ball of dough.
  6. Drizzle the vegetable oil on top of the dough. Roll the dough in the bowl until it's completely coated with vegetable oil.
  7. Cover with a tea towel and place into a warm place to rise. I like to set my oven to 200 degrees and sit the bowl in the back center of the stovetop.
  8. Once the dough has doubled, punch it down.
  9. Preheat the oven to 350 degrees. Spray your bundt pan with nonstick cooking spray. Set aside and make the topping to go into the bundt pan.
  1. In a medium saucepan over medium heat, add in the butter and brown sugar. Let the butter melt while stirring occasionally.
  2. Once the butter is melted, pour the topping into the prepared bundt pan.
  3. Dust a clean work surface with 1/4 cup of flour.
  4. Roll the dough out to a 1-inch thickness.
  5. Cut the dough into 1-inch squares. They don't need to be perfect!
  6. In a medium bowl, add the sugar and ground cinnamon. Stir to combine.
  7. Roll the 1-inch squares in the cinnamon and sugar. I usually do about 15 pieces at a time.
  8. Add the cinnamon and sugar coated dough into the bundt pan.
  9. Once the dough is all coated and placed into the bundt pan, cover with a tea towel and let rise for 30 minutes.
  10. Place into the preheated oven and bake for 50 minutes. If the dough gets too brown on top, loosely place a piece of tin foil on top of the dough.
  11. Remove from the oven and let rest for no longer than 5 minutes.
  12. Place a platter with a lifted edge on top of the bundt pan and flip it so the platter is sitting on the counter.
  13. Work the monkey bread out of the pan by first lifting one side of the pan and then the other side.
  14. Let cool and serve up!

Recipe Video


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  • Ann-Marie says:

    why evaporated milk??

    • Heather Robles says:

      It makes a very creamy sauce over the top once flipped .

  • akashocd says:

    Wow this is really so awesome, thank you for sharing your blog

  • Tina says:

    If you don’t have a stand mixer can you use a hand mixer? To make the dough or does it have to be a stand mixer?

    • Judy Simpson says:

      You use the stand mixer for the kneeding process. You can do that by hand. Instead of kneeding on flour, I rubbed olive oil on the counter to kneed my dough. Works great and unless you need it, it doesn’t add extra flour.

    • Ijan says:

      This is what I do. Once everything is combined, cover and let rest for 10 minutes. Then turn out dough onto work surface and knead. I don’t need to flour/oil surface. I do this for all breads.

  • Laura says:

    I might try it with apple.. Not sure whether to cut it up into chunks or small slices.. .. I do think I’ll spread onto a cookie sheet and pop it into the oven for a few minutes to dry it a bit..Might even sprinkle it with a little cinnamon and brown sugar.I’m sure this Monkey bread will become a family fave


    Made this tonight!! Very good but needed more of the butter and brown sugar mixture. I added a can of homemade cajeta(caramel sauce) to top. Will definitely make a again. Thank you for sharing.

  • Salvatory lekule says:

    It loaking nice your producti weach you produce can you shoo as video with procedure

  • Faith says:

    Thanks for these great recipes. I haven’t tried the Monkey bread but I definitely am going to..I always give my neighbors a baked gift at Christmas, I think this is what I’ll give them this year. By the way I too hate trying to open those store doughs. I know it’s going to give a popping sound and yet I still jump when it happens.

  • Charles Vanden Berg says:

    Hate to say this but there is a far easier way. I use frozen roll dough, butterscotch pudding, melted butter and pecans. Assemble and place in a warm place to let rolls rise. Back 350 for 25 minutes..delicious

  • Judy Simpson says:

    I made this and it was delicious. Only two tweeks: you forgot to put salt in your recipe; and it took more liquid. Other than that, the dough was easy to mix up and the results were great. I made cinnamon bread from the dough that remained. Thank you.

  • Don says:

    I had to make it twice Christmas Eve. The first batch did not rise. The second finally did rise but not twice the size. The bread came out tough and not as fluffy as I had expected. What went wrong? The yeast was new and foamed up beautifully. Used all purpose flour, which can be used 1:1. Was really disappointed with the outcome.

    • Amanda says:

      This recipe is written for bread flour. 🙂

  • Thom says:

    This is delicious. A couple of suggestions/comments for the recipe:

    1) Important to note a 14 oz can of evaporated milk is more than the recipe calls for (Oops!)
    2) Where it says, “add the remaining sugar” to the dough, do not add the 1/2 cup intended for the cinnamon mix. (Oops, again!)

    Perhaps the author can add a sub header above the sugar and cinnamon? “For Rolling Dough Balls”

    Thanks for the wonderful treat!

    • Maysie says:

      Ah! I didn’t realize that’s why there was an extra 1/2 cup of sugar. I looked at it and finally was like “oh I’ll just add it” even though it didn’t seem right. I guess my bread will just be extra sweet!

  • Patricia Bunch says:

    Hi Amanda. The Monkey Bread from your recipe. Out Standing. My Family Loved Your Monkey Bread. I blinked my eyes and it was gone! Yummy. Thank You. Now, I have a request. Would you make a Video making Blonde Brownies? Thank You.

  • wayne says:

    Hi, I am making your recipe right now. I want to know why there isn’t a bit of salt in the yeast dough, jut to bring up the flavor and balance the yeast?

  • Liz says:

    Is it possible to make this with Rhodes Texas yeast roll frozen dough?

    • Amanda Rettke says:

      Sure! There is a link in the post for a recipe. 🙂

  • Marilyn says:

    This monkey bread looks delicious 😋

  • Elzimar says:

    Muito bom

  • Cathy says:

    Can you do with can biscuits also, I have a LG can I need to use. Waiting for reply

  • Gabriela Rodríguez Linares says:

    Look sooo good! I want to make it! But.. Can I use regular milk instead of evaporated milk? If so… How much milk would i need?? Thanks!!

  • sallie fraula says:

    Hi! Love and make many of your recipes. I have had fun making your sourdough starter and made all but the crackers recipe. All were great as well as delicious. Could the starter, fed or unfed, be used here? Thanks, Sallie

    • Elizabeth Keeney says:

      Hi, Sallie! I work with iambaker and am happy to help with questions. In theory, you could use sourdough starter, but we have not tested it in this recipe. Have a great day!

  • Colinda Abshire says:

    I want to make a monkey bread my first time I love monkey bread

  • Betty says:

    I need a simple yeast roll recipe .

  • Anna says:

    Is it possible to assemble this the day before, and back and do topping the following morning.

    • Elizabeth Keeney says:

      Hi, Anna! I work with iambaker and am happy to help with questions. You can get the dough ready the day before. After the smooth dough ball is formed, coat it in vegetable oil, cover it with plastic wrap, and place it into the fridge. The next day place it in a warm area and let it rise until doubled. It will take several hours since it needs to first come up to room temperature. I hope this helps, and have a great day!

  • Adam says:

    I made this a day before Christmas Eve and brought it to my mother’s house. Me and her started picking and balling the dough. The sauce was too thick for which a gooier sugar would of been more tacky. The ready dough rose three more inches from inside a 10″ porcelain bundt dish. We removed the extra monkey doughs to make a second serving. The most special part in this recipe is that she added walnuts on the top. When the bundt was flipped the walnuts were crystalized on the plate. Very deserving thank you, and thankful holiday dessert.

  • helen johnston says:

    it is just about to go in the oven. did not have a ring mold so it is just in a casserole dish to bake. It looks really great

  • Pat Rechkemmer says:

    Going to try copycat cactus bread and monkey bread. Can’t wait!!!

  • I Am Baker Logo

    Brand new recipes that people find kinda acceptable.