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.
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!!
How to Make Homemade Monkey Bread
Homemade Monkey Bread
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.
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:
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!
- 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
- 5¼ cups bread flour, divided
- 1 tablespoon vegetable oil
- ½ cup granulated sugar
- 4 teaspoons ground cinnamon
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.
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.
Add the yeast mixture and milk mixture into a stand mixer bowl fitted with a dough hook.
Add the remaining sugar and whisk to combine.
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.
Drizzle the vegetable oil on top of the dough. Roll the dough in the bowl until it's completely coated with vegetable oil.
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.
Once the dough has doubled, punch it down.
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.
In a medium saucepan over medium heat, add in the butter and brown sugar. Let the butter melt while stirring occasionally.
Once the butter is melted, pour the topping into the prepared bundt pan.
Dust a clean work surface with 1/4 cup of flour.
Roll the dough out to a 1-inch thickness.
Cut the dough into 1-inch squares. They don't need to be perfect!
In a medium bowl, add the sugar and ground cinnamon. Stir to combine.
Roll the 1-inch squares in the cinnamon and sugar. I usually do about 15 pieces at a time.
Add the cinnamon and sugar coated dough into the bundt pan.
Once the dough is all coated and placed into the bundt pan, cover with a tea towel and let rise for 30 minutes.
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.
Remove from the oven and let rest for no longer than 5 minutes.
Place a platter with a lifted edge on top of the bundt pan and flip it so the platter is sitting on the counter.
Work the monkey bread out of the pan by first lifting one side of the pan and then the other side.
Let cool and serve up!