Ok, FIRST OF ALL… if you’ve never made monkey bread from scratch before, let me just say—this is gonna be fun. Also sticky. Very sticky. But also ridiculously worth it.
Because this isn’t just some pull-apart bread. No, this is gooey, golden, cinnamon-kissed comfort that you get to tear apart with your hands. And yes, it tastes even better than it sounds.
But more than that—it’s homemade. Which means no canned biscuit shortcuts. Just soft, fluffy dough that you built with your own two hands (and maybe a little help from a stand mixer).
So if you’ve ever wondered if making monkey bread from scratch is “too hard” or “only for baking experts,” let me tell you now: it’s not. It’s very doable. And weirdly satisfying. Especially when you pull it apart and that buttery cinnamon sugar just melts all over everything.
Let’s get into it.
What You’ll Need
We’re breaking this into three parts: the dough, the coating, and the glaze. All simple stuff, mostly pantry staples.
Dough Ingredients:
| Ingredient | Amount |
|---|---|
| All-purpose flour | 3¼ to 3¾ cups |
| Granulated sugar | ¼ cup |
| Instant yeast | 1 packet (2¼ tsp) |
| Salt | 1 tsp |
| Milk | ¾ cup |
| Water | ¼ cup |
| Butter (unsalted) | ¼ cup (cubed) |
| Egg | 1 large |
Cinnamon Coating:
| Ingredient | Amount |
|---|---|
| Unsalted butter | ½ cup (melted) |
| Granulated sugar | 1 cup |
| Cinnamon | 1 tbsp |
Glaze:
| Ingredient | Amount |
|---|---|
| Brown sugar | ½ cup (packed) |
| Butter (unsalted) | ¼ cup |
| Cinnamon | 1 tsp |
Before You Start: A Quick Word on Yeast
I get it. Yeast intimidates people. “What if it doesn’t rise?” “What if I kill it?” But here’s the deal—if your water is warm (like a baby’s bath, not boiling), and your yeast is within its expiration date, you’re golden.
Let it bloom, let the dough rise, and don’t rush it. Think of this as cozy weekend baking. It’s not about perfection, it’s about the delicious smell filling your house. Trust the process.
How to Make the Dough
- Mix the dry stuff: In a big bowl (or the bowl of your stand mixer), combine 2 cups of flour, sugar, yeast, and salt.
- Heat the wet stuff: In the microwave, warm your milk, water, and butter together until it’s warm—but not hot (around 120–130°F). Stir until the butter melts.
- Combine: Add the warm liquid to the dry ingredients. Toss in the egg. Mix on medium for 2 minutes.
- Add more flour: Gradually add another cup of flour while mixing. Switch to high speed and beat for 2 minutes. Keep adding more flour until the dough pulls away from the sides and is soft but not sticky.
- Knead it: Knead by hand on a floured surface for 5–8 minutes, or let your mixer do the work with a dough hook.
- Let it rest: Cover the dough and let it chill out for 10 minutes before moving on.
Time to Turn Dough into Monkey Bread
Here’s where it gets fun. You’re making little dough balls, dipping them in buttery cinnamon sugar, and layering them in a pan. It’s like adult Play-Doh but ends in dessert.
- Divide: Cut the dough into about 36 even-ish pieces. Roll into balls.
- Dip & roll: Dip each ball in melted butter, then roll it in the cinnamon sugar. Place them in a greased Bundt pan (or a 9×13” if that’s what you’ve got).
- Make the glaze: Melt the brown sugar, butter, and cinnamon together in a saucepan until smooth. Pour that liquid gold all over the dough balls.
- Let it rise again: Cover the pan and let it rise for 45 minutes. If your kitchen’s cold, place it near the oven while it’s preheating.
- Bake: Bake at 375°F for about 20–25 minutes, until golden and puffy.
- Cool (briefly): Wait 10 minutes after baking, then flip it onto a serving plate while it’s still warm. If you wait too long, it might cling to the pan like a stubborn cat.
Pro Tips from the Trenches
- Keep an eye on the temperature: Yeast hates extremes. Too hot? It dies. Too cold? It naps. Warm water (not scalding) is your best bet.
- Use a Bundt if you can: That hole in the middle helps the bread cook evenly. No soggy middles here.
- Don’t skimp on the butter: That sticky, caramel-like finish comes from generous butter usage. This isn’t the time to be shy.
- Make it rise faster: Pop your dough into the (turned off) oven with the light on. It’s warm enough to encourage the rise without cooking it.
- Double the glaze: For next-level goo, make a second batch of glaze to drizzle on top after baking. You won’t regret it.
Tools You’ll Need
- Mixing bowls
- Measuring cups and spoons
- Stand mixer (optional but helpful)
- Sharp knife or dough cutter
- Bundt pan or 9×13” dish
- Plastic wrap or clean towel
- Saucepan
- Spatula or spoon
Substitutions & Variations
| If you don’t have… | Try this instead |
|---|---|
| Milk | Almond, oat, or soy milk |
| Butter | Coconut oil or vegan butter |
| All-purpose flour | Gluten-free 1:1 baking flour |
| Egg | ¼ cup unsweetened applesauce |
| Cinnamon | Pumpkin pie spice or nutmeg blend |
You can also toss in:
- Chopped pecans or walnuts
- Dried cranberries or raisins
- Mini chocolate chips
- A little orange zest for brightness
Can You Make It Ahead?
Absolutely. Here’s how:
- Make the dough and shape the balls.
- Layer them in the pan with cinnamon sugar.
- Cover tightly with plastic wrap and refrigerate overnight.
- The next morning, let it come to room temp (about 45–60 minutes), then bake.
Boom. Warm monkey bread, minimal morning effort.
Storage & Leftovers
Let’s be honest… this doesn’t last long. But if you do have leftovers:
| Storage Method | How Long It Lasts | Notes |
|---|---|---|
| Room temp | 1–2 days | Store in airtight container |
| Fridge | Up to 4 days | Reheat for best texture |
| Freezer | Up to 2 months | Wrap slices individually |
To reheat: Microwave a slice for 15 seconds or bake at 300°F for 5–10 minutes.
Helpful Extras
Nutrition (per serving, ~1/8th loaf):
360 calories, 16g fat, 50g carbs, 4g protein.
Yeah, it’s indulgent. But so is happiness.
Make it a brunch hero: Pair with scrambled eggs, crispy bacon, and a strong coffee.
Going lighter? Try halving the glaze, or use coconut sugar and plant-based butter.
More texture? Add nuts, seeds, or even crumbled bacon for a savory-sweet twist.
FAQ – Because Someone Always Asks
Can I skip making the dough and just use biscuit dough?
Sure can. Grab a couple cans of refrigerated biscuits. Cut them into quarters and follow the rest of the recipe from the coating step onward. But making it from scratch? Totally worth it.
What if I don’t have a Bundt pan?
Use a 9×13” pan or even two loaf pans. Just know that the bake time might need adjusting, and it won’t be pull-apart ring pretty—but it’ll still taste amazing.
Why did it fall apart when I flipped it?
Flipping too soon or too late can cause chaos. Let it cool for exactly 10 minutes, then flip. That’s the sweet spot.
Can I make it less sweet?
Totally. Reduce the sugar in the coating or glaze. The bread will still be good—just more subtle.
Wrap Up
Look, if you’re still reading, this is your sign to go make this. You already have most of the ingredients. You don’t need a culinary degree. And when you tear into that soft, sticky, cinnamon-sugar glory and the glaze drips down the sides, you’ll understand why people lose their minds over monkey bread.
Try it. Then come back and tell me how it went. Did you add chocolate? Did it stick to your pan like a rebel? Did you eat half of it standing over the stove with a fork? (No judgment here.)
Drop your thoughts, tips, or questions in the comments—I seriously can’t wait to hear how your monkey bread turned out.
