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 this 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 this bread from scratch with a sweet dough that can be whipped up in 15 minutes. For another delicious homemade recipe, be sure to try my Banana Monkey Bread!
Can I Make This Ahead of Time?
Yes! To make the dough a day ahead, start by making the bread dough as instructed in the recipe card. 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 likely take several hours since it needs to first come up to room temperature.
Tips for Perfect 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 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.
- This bread is even better the second day. The bread becomes soft all over and the flavors really soak into the bread.
Monkey Bread Variations
- Banana: add sliced bananas on top of the butter brown sugar mixture before adding the pieces of dough.
- Blueberry: mix fresh blueberries in when adding the pieces of dough coated with cinnamon sugar
- Raspberry: mix fresh raspberries in with the pieces of dough coated with cinnamon sugar
- Pecan: add pecans on top of the butter brown sugar mixture before adding the pieces of dough.
Homemade Monkey Bread
- ¾ cup (177 g) warm water, about 110°F
- 1 tablespoon dry yeast
- 1 cup (252 g) evaporated milk
- ½ cup (1 stick / 113 g) salted butter, cubed
- ½ cup + 1 teaspoon granulated sugar, divided
- 5¼ cups (667 g) bread flour, divided
- 1 tablespoon vegetable oil
- 1 cup (200 g) light brown sugar, packed
- ½ cup (1 stick / 113 g) salted butter, cubed
- ½ cup (100 g) granulated sugar
- 4 teaspoons ground cinnamon
- In a small bowl, whisk together the yeast, warm water, and the 1 teaspoon of sugar. Let it sit for 5-10 minutes, or until foamy.
- In a medium saucepan over medium heat, add evaporated milk and butter. Heat stirring occasionally until bubbles form around the edges of the pan and the butter is completely melted.
- Add the yeast mixture and the milk mixture into the bowl of a stand mixer fitted with a dough hook.
- Add the remaining sugar and whisk to combine.
- Slowly add in 5 cups of bread flour and knead on low speed until the dough pulls away from the sides of the bowl and forms a smooth ball.
- 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 clean towel and place in a warm place to rise until doubled.
- Once the dough has doubled, punch it down. Set aside while you prepare the topping mixture.
- Spray a 10-inch bundt pan with nonstick cooking spray.
- In a medium saucepan over medium heat, add brown sugar and butter. Cook stirring occasionally as the butter melts.
- Once the butter is melted, pour the topping into the prepared bundt pan.
- Dust a clean work surface with the remaining 1/4 cup of flour.
- Roll the dough out to 1-inch thickness and cut into 1-inch squares.
- In a medium bowl, whisk together the sugar and ground cinnamon.
- Roll the dough squares in the cinnamon and sugar to coat, working in batches as needed.
- Add the coated dough into the bundt pan. Cover with a towel and let rise in a warm place for 30 minutes.
- Nearing the end of the rise time, preheat the oven to 350°F.
- Bake for 50 minutes. If the dough gets too brown on top, loosely place a piece of tin foil over the bundt pan.
- Remove from the oven and let rest for no longer than 5 minutes.
- Place a rimmed platter on top of the bundt pan and flip it so the platter is sitting on the counter. Once flipped over, remove the bundt pan.
- Let cool slightly and serve up!
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
I need a simple yeast roll recipe .
Is it possible to assemble this the day before, and back and do topping the following morning.
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!
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.
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
Going to try copycat cactus bread and monkey bread. Can’t wait!!!