Buttery Pull Apart Bundt Bread
This buttery pull apart bundt bread is fabulous! So easy to make, it’ll wow everyone at the table and is sure to become a favorite. That golden buttery goodness can’t be beat!
This bread. It’s amazing. Talk about taking your every day dinner roll to the next level. Not only is it a showstopper in the looks department, but that crispy, buttery goodness is other-worldly delicious.
And I promise I’m not just saying this, but you guys, this bread is really easy to make. It definitely looks harder than it actually is, which will make you look like a total rock star. The dough is so easy to work with and comes together fast. Plus armed with yesterday’s baking with yeast tutorial, you’ve totally got this.
I got this recipe from a super awesome MKC reader, Madison G. (thanks, girl!) who not only shared her deep and abiding love for this easy pull apart bundt bread, but she also sent me step by step photos of her making the bread. Now if that’s not true dedication, I don’t know what is. (I’ve included her step by step photos at the end of this post!)
So Easy Your Kids Can Make It
We’ve made this bread so many times since Madison sent me the recipe. I think you can easily say we’re obsessed. Over the last few months, I’ve been delegating Sunday dinner assignments to the kids (and deliberately leaving myself out of the rotation so they can get some good hands on time executing a recipe start to finish, and also because, Sunday nap).
So, for instance, one kid will be in charge of main dish, another will tackle dessert, yet another will do a side dish, and since we usually have homemade bread of some sort on Sunday, I give at least one kid the assignment of homemade rolls. They each get to pick the recipe they want to make as long as they approve it through me first.
The kids have totally surprised me with their ability to conquer homemade bread. And this buttery pull apart bundt bread has been one of the most oft-chosen bread recipes to make on Sundays. My 12-, 13- and 15-year olds have each successfully made it all by themselves. I could cry with happiness.
Because this bread is meant to be a little rustic in appearance, it’s perfect for kids to make (and let’s be serious, for me to make, too).
This bread is not hard to make, but I still put together a little tutorial just because sometimes visual learning is the turning point between “maybe” and “dude, totally.”
As with most bread making, I use my Bosch to mix up this dough. It’s a small amount of dough, so I think a KitchenAid can handle it just fine, as well. The dough should be soft without being overly sticky. Add flour gradually until you get there (the exact amount of flour will depend on a lot of factors so don’t stress about how much you use as long as the dough forms a ball, clearing the edges of the bowl and is still soft).
The dough will rest in the mixer for 10-15 minutes until slightly puffy. That’s right! No need to transfer it to another bowl to rise. Totally low maintenance.
After it puffs a bit, you can press or roll it out on a lightly floured or greased countertop. Madison, who sent me the recipe, cuts out rounds with a biscuit cutter, but I’m kind of lazy, so I press the dough into a rectangle about 12X10 inches and then cut the rectangle into four strips the long way and six strips the short way which gives me 24 little squares. Following?
It’s not rocket science. Basically you want about 24-26 pieces of dough to layer into the bundt pan.
What if I don’t have a bundt pan?
Well, don’t you worry. This bread will convert really well to a couple loaf pans. You may not get quite the same wow factor as the bundt pan-effect, but hey, all that really matters is how it tastes. And I promise this bread tastes incredible no matter what it looks like.
Pour 4 tablespoons melted butter evenly in the bottom of the bundt pan. Then, one by one, take a square (or circle if that’s how you chose to cut them) and dip into the butter and then lay the piece of dough down slightly on top of the one before it. Kind of like a trail of dominoes that’s been knocked down by an annoying sibling.
Please tell me that random visual makes sense to someone else other than me.
You’ll continue doing that until all the pieces of dough have been dipped in butter and laid to rest in a single layer around the bottom of the pan.
Toward the end with the last few pieces, you may need to reach in and adjust the dough squares a little bit to fit in the remaining pieces.
Cover the bundt pan and let the dough rise until noticeably puffy. Then, and don’t think twice about this, pour the remaining 4 tablespoons melted butter over and around the top of the bread and pop it in a 375 degree oven to bake for 20 minutes or so. You’re going for super golden. Super crispy. Super buttery.
Once it comes out of the oven, let it rest for a couple minutes in the pan before turning it out onto a plate. The easiest way to do this is to turn a plate upside down over the top of the pan and then grabbing both the plate and the pan at the same time, do a quick flip so the baked bread pops out onto the plate.
You can leave it bottom side up or flip the bread one more time (with your hands) so the craggy, golden edges are facing up. It doesn’t really matter either way. The golden pieces of bread pull apart easily, and it is delicious eaten plain as can be or spread with a little jam. It makes a fantastic side dish for everything from soup to pasta.
We haven’t done much experimenting yet because we love this buttery version so much, but I have a feeling this would adapt really well to a Parmesan or Asiago pull apart bread. And adding fresh or dried herbs would be a very, very good idea!
As an added layer of support, here are the step by step pictures Madison sent me when she emailed me the recipe. I threw them into a quick collage so you could see how it looks to cut the dough out into circle shapes. Also, Madison uses all the butter on the bottom of the pan (vs pouring half on top like we do).
Truly, this buttery pull apart bundt bread is special. Really, really special. It makes a fantastic “gift” for new neighbors or friends or to throw in with your next take-in meal.
Also, I think it would make a an awfully pretty centerpiece too. Thanksgiving, maybe? Although it’s doubtful anyone would be able to keep their hands off it as they sneakily try to snitch buttery piece after buttery piece. Yeah, after typing that out loud, I think this bread is meant to be freely enjoyed. Dig in!
FAQs for Buttery Pull Apart Bundt Bread
Yes!
Yes, you could make the dough with a bowl and wooden spoon. Just mix and knead the ingredients until a soft dough forms and knead by hand for 3-4 minutes.
I usually pop the leftovers in a ziploc bag and keep at room temp (and then lightly warm the bread before eating leftovers).
One Year Ago: Thin and Chewy Toffee Bits Cookies
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Four Years Ago: Double Chocolate Greek Yogurt Cookies
Five Years Ago: Blueberry and Almond Baked Steel Cut Oats
Six Years Ago: Refried Beans {Made in the Slow Cooker and Fat-Free}
Seven Years Ago: Lemon Cupcakes
Eight Years Ago: Healthy Oatmeal Chocolate Chip Cookies
Buttery Pull Apart Bundt Bread
Ingredients
- 1 cup warm water
- ¼ cup (53 g) granulated sugar
- 1 tablespoon instant yeast (see note for active dry yeast)
- 1 large egg
- 1 tablespoon oil
- 1 teaspoon salt
- 3 ¼ to 3 ½ cups (462 to 497 g) all-purpose flour (see note for whole wheat)
- ½ cup (113 g) salted butter, melted
Instructions
- In the bowl of an electric stand mixer fitted with the dough hook (you can make this by hand, too) add the warm water, sugar, yeast, egg, oil, salt, and 2 cups of flour.
- Mix until combined – it’s ok if it is a little lumpy. With the mixer running, continue to gradually add flour until the dough clears the sides of the bowl and forms a ball that is soft but not overly sticky. Knead for 2-3 minutes. Cover the top of the bowl, and let the dough rest for 10-15 minutes. It should puff slightly.
- Pour half (4 tablespoons) of the melted butter evenly in the bottom of a bundt pan (if you don’t have a bundt pan, you can use loaf pans).
- On a lightly floured or greased countertop, press or roll the dough into a 1/2-inch thick rectangle, about 12X10 inches. Using a pizza cutter or sharp knife, cut the dough into 24 semi-equal squares.
- Grab one square at a time, dip the bottom of the square in the butter in the pan and layer the squares against each other (kind of like a trail of dominoes that has fallen over on each other). See pictures in the post for a visual. All 24 squares should fit in a layer around the bottom of the pan. Lift and rearrange the squares, if needed, to fit them all in.
- Cover the bundt pan and let the dough rise until noticeably puffy, 45-60 minutes. After the dough has risen, pour the remaining 4 tablespoons butter over and around the top of the bread.
- Preheat the oven to 375 degrees F.
- Bake the bread for 20-25 minutes until golden brown on top and baked through. Remove the pan from the oven and let rest for 5-10 minutes before turning out onto a plate or platter (lay the plate upside down over the bundt pan and holding onto both the plate and pan at the same time, flip it over so the bread falls out onto the plate).
- Serve warm or at room temperature.
Notes
Recommended Products
Recipe Source: adapted slightly from a recipe a MKC reader, Madison G. sent me
244 Comments on “Buttery Pull Apart Bundt Bread”
Hi! I made this the other day and it was so good! Huge hit with my 5, 3, and 1 year old picky eaters!
I love that you can make this ahead of time and refrigerate the dough. Which point of the dough would you refrigerate it? After initially making it or after the cut squares?
Thank you!
I refrigerate it after assembling the squares of dough in the pan.
I’ve made this twice & it’s amazing! (I’m not a bread maker either.)
Yum, this bread is soft and so delicious! And so easy!!!! My family did think it was a little too sweet for a dinner bread, so next time I would cut down the sugar and add some herbs/cheese. But as is, it would work so well with some caramel and pecans (my mouth waters just thinking about it). I will definitely try this one again.
Made this for the first time today and WOW we loved it so much. Way easier than rolls and that caramelized, buttery, melt-in-your mouth edge is absolute heaven. Such a good one Mel! Thank you!
OMG! Was this EVER soooo good! You’re right this was easy. I thought the bread almost had a cake like texture it was so very soft. Did not need any more butter after baking either.
Thank you Mel and Madison, definite winner!
So good – my family quickly devoured this!
Making these to take to Christmas dinner at my daughter’s?
Years ago we made it then dipped the dough into butter then into cinnamon and sugar then continue on. Delicious for Christmas breakfast
Excellent! I used brown sugar to serve with BBQ and, well, molasses. Superb and EASY!
For my visit tomorrow I look forward to worm my bread it’s looking pretty good. Thank you to have share this bread.
What size Bundt pan (# cups size) thanks
10-cup or 12-cup bundt pan.
We’ve made this at least once a month for the past year. It’s super easy and looks and tastes amazing! Thank you, Mel!
It really is FABULOUS!!!
Absolutely delicious. We make this almost every Sunday!
This looks yummy, and easy I can’t wait to try it! I wonder if it would work with toppings or mix-ins. Cinnamon/sugar, cinnamon, raisins, craisins…
Made this a couple days ago, the bread cooked in butter makes such a nice crispy outside and a really soft inside. It was so good!!
This has become a family favorite – my kids cheer when I make it! It’s so much easier than I thought it would be, and it’s fast compared to other yeast bread recipes. It’s perfect when I want to make bread but don’t have much time. The cutting and arranging is very forgiving – I let my 8yo cut it the last time I made it and the sizes of the pieces varied WILDLY, but it still looked just as pretty coming out of the oven and tasted just as yummy 🙂
Do you think I could add fresh mozzarella with pesto to the middle layer between the dough? Where’s the best place to add fresh cheese?
Sure! Sounds yummy. I’d probably add it after all the bread is layered in the pan – just pull apart the layers and add the cheese.
This is the best bread ever. It’s easy to make and the taste is out of this world . My husband and kids love love it.
This is so yummy! I am a 13 year old boy and learned to make these when I was 12. SO EASY AND YUMMY!
I used half of the butter, whole wheat and bread flour half and half and it turned out great. We also made star shape instead. Kids had fun with it.
This was superb! Made it several times, and for something so easy, the results are spectacular!
Bread is my weakest kitchen skill.. but somehow this recipe always turns out really well for me! And it’s SO beautiful. I always let mine raise longer (I don’t know enough about bread to understand why- maybe where we live or something with my technique?) but it seems to be pretty perfect after raising for 90 min.
Super fabulous and easy!! I’ve made this 3 times in the past week! All the results were solid and definitely a crowd pleaser. I love the bundt pan idea; seems to go quicker. The texture was perfect and the flavor was just so great! I liked the butter in the rolls, too. There was no need to pass around a stick of butter and take your turn in line, while instructing kids how to butter things properly. I love the simplicity of just putting a hot roll on your plate and eating it right away. The only change I made was to let them rise in the bundt pan for 1-2 extra hours. It’s just the way the timing of the meals worked. I also found mine browned too much the first time, so I think I will lower the heat a tad. The 2nd and 3rd time was pretty consistent, even though I cooked them in a different oven. Mine were done before the 20 minute mark. Thank you for another amazing recipe, Mel!
When it says to knead for 2-3 minutes, is that with the dough hook or by hand? I noticed in the picture-steps it doesn’t make mention of it, but in the notes is where it gives instructions about it. Thanks!
I use the dough hook.
I needed by hand 3 min
can you make the dough and refrigerate overnight?
Yes!
Hi , stupid question, do i use the 1 tbl. Instant dry yeast, or the 1 1/4 as stated in “ notes” after adding water. Thanks . Toni
If you’re using instant yeast, use 1 tablespoon – if you are subbing in active dry yeast, use 1 1/4 tablespoons. Does that help?
Yes, thank you
I made this yesterday for the first time. My mother-in-law said it reminded her of her grandmother’s bread recipe that she loved as a kid. I was so easy and tasted great.
Super easy recipe and love the visuals. So I decided to go sweet with this light and fluffy bread. I made cinnamon rolls and they are awesome. I added just enough cinnamon/sugar mixture to get my sweet bread feels. Thank you for sharing. This is now my go-to bread recipe. Will definitely try some savory flavors.
This bread looks heavenly! Wondering if I could make the dough in my bread machine using “dough cycle”?
I don’t have a bread machine so I don’t know for sure, but it’s worth a try!
I don’t own a bread pan but I do have a Bundt cake pan so I made this once and it was a hit! now I’m trying it a second time bc I want to use it for French toast with mascarpone whipped cream and I think the thick squares would be perfect for an imperfect but highly addictive French toast! I used 00 flour, vegan butter and an extra egg yolk. This is a divine recipe!
It came out so Delicious and perfect measurement. Thank you!
Dairy intolerant here. Could I substitute butter for margarine or do you have other substitute ideas? Thanks!
Yes, you could definitely try margarine!
With the Lockdown, I think everyone is doing more baking, but we wanted to ask you a question. Yeast, as you probably know, is almost impossible to find right now, so could this recipe be made using thawed out frozen bread dough?
Yes, for sure!
I made this tonight with your Slow Cooker Tomato Basil Soup (a favorite of mine). It was so easy and so delicious! I am working to get more comfortable with yeast and this gave me a lot of confidence. I sprinkled my favorite garlic bread seasoning into the butter and it was amazing!! Also, my niece (who sometime doesn’t eat much) was downing both the bread and the soup. Thanks so much for great recipes consistently!
So delicious!! Definitely a show stopper.
This turned out beautiful and oh so delicious! My kids asked if we could have it every day 🙂
Mel,
Love your recipes. Making this recipe soon. Looks delicious!
Is there a way you could make it so the picture is included in the print out of your recipes? A visual always helps.
Hi Heather – thanks for the feedback. Whenever I’ve included the picture in the printable, I get an overwhelming feedback that other readers don’t want to waste ink to print a picture. I’m trying to add a feature where you guys can select whether the picture prints or not.
We implemented your idea of having our kids cook Sunday dinners several weeks ago (which has been amazing, thanks for the idea!) and my 12 yr old daughter made this bread today to go along with my 13 yr old’s pot roast and it was HEAVENLY!!! The bottom of the bread gets an almost caramel-y crust that is beyond yummy. It was so easy to make that Ellie is confidant she can do it again on her own. Plus, my son said it was even better than the french bread rolls we typically make (and are his favorite), so you know it truly is divine bread! Thanks for an absolute winner, Mel!
These are incredible. Like caramelized heaven
I am constantly looking for reasons to make this!! It is SO good! I am a serious bread lover, and ohhhhh my. Soft texture on the inside with the most deliciously crispy, buttery top… amazing!! I’ve made this in a bundt pan but I’ve also made it in two bread loaf pans. The shape isn’t as fun, but worked in a pinch! Nobody can keep their hands off this bread… it’s too good! Thank you, Mel!!
Snow day today and this was the first thing I knew I wanted to have to go along with chicken and wild rice soup for dinner. So quick and easy and most of all delicious! Thanks Mel!
The recipe is easy to do and turn out perfectly! Thank you!
Made these last night. So easy and so, so delicious!
OMG just made this so good and easy . Thanks for another amazing recipe
This was so so easy and so good. I make a lot of your roll recipes and this is right up there!
I made this the first time for Thanksgiving and everyone LOVED it. The whole pan was gone in one meal. Since then we’ve made it many times and it never disappoints.
I decided to try out this recipe for Sunday dinner just a couple of days ago. My son helped me prepare it and it turned out delicious. I did not change anything in the recipe. Strawberry jam was delicious on the little buttery pieces. Fun recipe! Thank you!
Instantly my husband asked me to make it again later the same night. Crispy and buttery edges reminded us of some amazing pan pizza we’d get while living back east. So crispy and buttery! No wonder it was the top recipe of 2019!
Mel, you rock. This bread was phenomenal. Thank you so much for a wonderful recipe.
J.C.
Wowza! Challenge accepted and we made this as Herbed Parmesan Pull Apart Bread. I had to put 6 Tbls of melted butter in the bundt pan (and only poured 2 Tblsp of butter on top at the end.)with the seasonings: Italian seasoning, oregano, garlic salt, and 6 oz of shredded parmesan. I dredged each piece in this mixture. This was the most amazing version of garlic bread or breadsticks. My family devoured this one! Mel, your website rocks. Thanks for another good recommendation.
Measurements of the seasonings and did you dredge each piece in the dry seasoning blend?
LOVE LOVE LOVE THESE ROLLS!!!
There was a question on this thread before about making it GF. I was in the middle of making it when I read that it might not turn out using GF flour. :(. It actually did and it was amazing!! I tested it on two GF friends. They loved it. Warm, with butter and honey is the way to go. Like I always say in my house, “You can’t go wrong with Mel”!!
That’s amazing, Jenny! Thanks for the update!
Oh, my goodness- Jenny, thank you for sharing!!! I was reading the comments and hoping beyond hope it had been made successfully GF. Yay!!!!! I’d love to hear what brand GF flour you used, or if you make your own blend. I’ve love Nicole’s GFOAS blends, but am using store-bought at the moment…(yes, I’ve been very much feeling the need to simplify, but if a good blend makes these rolls, I’m in!). Thank you in advance!!
Turned out perfect first time! Super easy and delicious.
Good morning!
What an awesome website. Thanks for sharing!
I would love to make those buttery pull part bundt Bread but I do not have
a Special mixer Can they be made by hand? If so, could you provide instructions! Thanks
Yes, I think you could make the dough with a bowl and wooden spoon. Just mix and knead the ingredients until a soft dough forms and knead by hand for 3-4 minutes.
Do you think you could make this with Rhodes rolls or is it best to make the dough in the recipe?
I haven’t tried that so I don’t know – the dough is super easy so I’d suggest trying that at least once!
OK, I got my brand new Bosch already warmed up and made my very first loaf of bread today…(my oldest’s favorite bread…which is a weird, onion-herb bread..dill and onion powder. Nana always bought it from a local bakery and she loved it toasted. She came home from college yesterday and is currently out with her boyfriend and I can’t wait to surprise her in the morning!) Anyway…. tomorrow, after wrapping alllllllll the Christmas presents, I am going to make a bunch of these for our life group families and freeze them for our party later this month to give them. You make it look easier than the caramels, so that is what I am going with AND I get to use my new mixer. Since I don’t have my cookie paddles yet, I feel I must bake all the yeasty stuff I can. I MIGHT, just might try to make this into a honey beer bread recipe too, just to see if it will work. Beer bread is heavier, but we used to love it so much. (I go in spurts in the baking department. Since I cook for the masses most of the time, I don’t get to cook the fun stuff very often. My kids are in for a treat this Christmas holiday! Bosch belt-busting baking days!
These really are amazing as written. I doubt I do anything different to them at all. I put some granulated garlic in it the first time as I was having Italian, but I am going naked for the rest of them that I am making as gifts this year for Christmas. Love it. So very easy.
Yay! I’m glad you loved this recipe…was wondering how it went for you!
This bread is so simple to make, so soft and delicious! What more can you ask for? I am new in baking bread with yeast but so excited to try many of your yeast bread. Thank you for sharing and warm regards from the Philippines!
Instant Favorite! I used all fresh-ground hard white ww flour—not too much! (about 3 to 3-1/4 c.)—and followed the rest of the recipe exactly. Perfectly tender, not-too-buttery, easy-to-make pull-apart bread that is already on the request list for future meals. Thank you, again, Mel!
I also baked it at 350 degrees for 20 min. using whole wheat flour. 🙂
Just made this. I doubled it and cooked in my two bundts and there was a little left for a tester loaf. I am going to wrap well and re-heat on Thursday. It smells and looks divine. At 375 the tops browned quickly and the interior wasn’t done so I reduced the heat to 350 and covered the tops with foil.
We have 20+ for T-Day and I predict this will be wiped out!
Thank you so much for the recipe and the unique presentation.
This really is ridiculously easy, and sooooo yummy! Thank you for the recipe!
Hi Mel, I do have one question re making these in advance… I’m working with only one over here!!! If I prep in the morning and place in the fridge during the last proof, do you think they should come to room temp b4 baking or go straight in the oven with a longer bake time?
BTW just added the apple cranberry pie to the menu. 12:4 guest to pie ratio!!
Haha, that’s a great dessert ratio!! As for the rolls, yes they can definitely go in the refrigerator, just make sure if they haven’t risen fully in there that they get pulled out in time to rise before going in the oven. If the bread is fully risen it can go straight in the oven from the fridge.
Thanks Mel! I really appreciate the time to take to reply to our questions. I hope you have a great thanksgiving!!
Thanks, Amy – you, too!
I did a trial run for Thanksgiving. It was great. Will be making two for Thanksgiving. Did have to add more flour.
Ditto, me too! They are wonderful and so easy!!! Thanks again Mel!
Fun to see this on your site. This style of bread was a specialty of my grandma. I’ve never seen anybody else do it outside of my family. Such a lovely recipe! ♥️
This bread! Outstanding in every way: ease of prep, flavor, texture, presentation! And to top it off, it makes exquisite toast. Can’t wait to make it again.
Mel – I am already thinking about Christmas cookie baking. Because of work and well, life in general, I am in a place where I need to re-think my usual, bake a ton of different kinds of goodies for cookie plates model. I was considering making some of these, freezing them, then giving them as Christmas gifts. How would you recommend that they be frozen and how far ahead? Would you recommend that be defrosted prior to gift giving with a note to wrap in foil and reheat at 350 for 15-20 minutes?? I have made a garlic parmesan version of this twice now and my family loves it. I do also have a few mini loaf pans for mini versions – maybe a cinnamon sugar version to be given along with your hot chocolate mix…. OK, now I am spiraling. Thank you for your advice!
Hey Anna – let’s see, if it were me, I’d probably bake and cool the bread and then freeze in a double layer of plastic wrap (or a large freezer ziploc bag if they come in a size that will fit the bread). And I like your idea of giving them a note that says they can reheat the bread in the oven. Sounds like a fun idea!
Mel – thanks for the quick response! Would you defrost the bread before gifting it or gift it frozen??
I think I’d gift if frozen if possible so it stays fresh tasting as long as possible (and they can thaw when they want to eat it!)
Great – thank you!
These are amazing!! Thank you for all your wonderful recipes. I was wondering if you can freeze these after they have been baked and cooled?
Yes, I think so! They never last quite that long around here but most yeast breads freeze pretty well.
oh my goodness, this was heavenly! i don’t usually use salted butter but per your recommendation i did and it made all the difference. this will definitely be a regular at our dinner table.
You are exactly right! I made this tonight & I will be making it for every holiday & for a gift for people. This is super easy & so delicious!!
This was so yummy!! A big hit for our family! Thank you! How do you recommend storing the leftovers?
I usually pop the leftovers in a ziploc bag and keep at room temp (and then lightly warm the bread before eating leftovers).
This is theeee best thing that can happen in a bundt pan that doesn’t involve chocolate. My whole family died and went to heaven… we may have even ignored the chicken and salad and just plowed through the bread. I did sub milk for the water because that’s how my roll recipe is but honestly I can’t say enough about the deliciousness and EASE. Thank you thank you!!!! A MILLION STARS
I tried this recipe today because the holidays are coming up soon. Not only was it easy to make, it is outstanding to eat!! My husband and I are both bread lovers. He also has a sweet tooth so the idea of cinnamon bread or monkey bread popped into the conversation quickly. Lol. I would rate it as many stars as possible plus a couple!
Thanks for sharing this great recipe online!
Thanks so much, Lorrie! We’ve made this at least once a week for the last month or so. I’m so happy others are loving the recipe as much as we are!
I used my trusty bread machine recipe for this so I can’t comment on the recipe. But my family was tickled by the way I baked this. They loved the pull-apart form and it was fun to have fresh bread with our soup. Thanks for the inspiration!
Glad to know the bread machine worked with this!
If using active dry yeast (and dissolving in 3-4 tbsp of water as you suggest) instead of instant yeast, do you still add the 1 cup of warm water the recipe calls for?
Yes. Use a total of 1 cup warm water.
Yes! Still add the water. You can decrease the 1 cup by a few tablespoons if you need or just keep an eye on the flour and add a tiny bit more to compensate for the water used to activate the yeast.
This looks delicious but I don’t have a bundt pan. Can I use an angel food cake pan? Or am I better to use 2 loaf pans? Let me know! Thanks.
An angel food cake pan might be a disaster because the butter will probably leak out the bottom. I’d suggest using two loaf pans.
This was so yummy and surprisingly easy. I even messed out cutting my squares and ended up with too many and it all worked out. Next time I may add less butter because it was sooo decadent. This goes on my “approved for company list.” Thanks!!
Would you bake on Convection? If so, do you need to lower the temp?
I usually do standard bake but if you wanted to bake on convection, I’d probably lower the temperature by 25 degrees.
Wonderful! Our family enjoyed it. Thanks! I’m looking forward to trying it with various additions: cheese and herbs (as you mentioned above) and cinnamon and brown sugar and ??? who know what other possibilities there are!
I agree! The possibilities have me so excited!
I was gonna shy away from the recipe because I didn’t have a bundt pan. But after so many good reviews, I had to get one! I made a double batch, one half of buttery rolls and the other half for your monkey bread. Both of them Delicious!!! The dough is so soft and nice to work with. Thanks Mel!!!
I’m so glad it ended up being worth buying a bundt pan for, Jocy! Love the idea of making a sweet version!
Thumbs-up from us! I made this to go with some chicken noodle soup since the weather is getting cooler and it was just perfect. I used half red wheat/half all-purpose flour and it turned out great. My husband couldn’t tell and even said, “Are you sure you didn’t just use crescent roll dough?” because it was so buttery and delicious and not whole-wheat-y 🙂 Thanks for such a tasty (and pretty) bread!
Awesome!
Will dough cycle with bread machine work with this recipe? I do not own a stand mixer.
I don’t have a bread machine but I’m guessing it would work as long as the quantity of ingredients fits in your bread machine.
Hi Emmi, I have not made the dough in the bread machine, but the amount of flour is similar to other doughs/breads I’ve made in mine so I think it would work. I would just change the order you add the ingredients in: water, oil, and egg first in the bottom; then flour, sugar, salt; then make a little “well” in the top and add in the yeast.
Again, I haven’t tried it but if I did, that is what I would do! I hope that works for you!
I just tried this in my bread machine today and put the liquids on the bottom, then the dry stuff on top …just kinda threw it all in there and it worked perfect! It’s baking right now so hopefully it tastes ok!
Great feedback for those that have been asking about using a bread machine. Thanks!
I made this bread for lunch today and it was out of this world!! I had put meatloaf and potatoes in the oven on time bake so they would be ready after we got home from Sunday morning church and we had invited some friends over too… anyway when we got home I was like “This meal needs bread and I’ve been wanting an excuse to make that Buttery Pull Apart Bread.” So I proceeded to throw it together just as fast as I could! It was finished baking when everyone was about finished with the rest of their meal but that didn’t matter! They (me included) all ate as though they hadn’t had any food yet!! Delicious and yummy seem like such tame words to describe this bread:) ! After that we finished of the meal with apple crisp and ice cream… Good food and good times!! Oh and one little tip that makes cutting the dough really quick and easy is to use a pizza cutter…
Incredible! Everyone at our dinner party wanted the recipe and Some opted for more buns rather than dessert. I will be making these many many times!!
That’s an amazing feeling! So glad it was so well received!
Hello Mel, this is Tonie. The container states Puff Pastry use vegetable oils not butter. It has very high total fat and saturated fat per serving (12 servings per container). It also partially produced with genetic engineering. Sound unhealthy to me. I will follow you recipe to the dot. Thanks.
I made this bread and my whole family loved it! I’m wondering if there would be a way to prepare the dough ahead of time and not bake it until the following day? What do you think? Thanks for your input!
I just made this recipe tonight. I didn’t have high hopes in my ability to make it well because I haven’t baked with yeast for a very long time. I followed the instructions exactly and it turned out YUMMY. I mean it was heavenly! My family devoured it. There’s none left. I will be making it a LOT in the future. Such a great recipe, I highly recommend it!
Great job, Joanne!
OH WHY MEL WHY!! You posted and I made another recipe of yours that has the family squabbling over who has had how many pieces! Not even kidding…..it all started with your Giant Chocolate Chip cookie and the observation by some that not all the pieces were cut evenly…….insert giant eye roll here……and now we have this AMAZING bread that I just made for dinner last night and with it, another “food fight” to add to the ever-growing list. Bread has always been the one area I have struggled with in baking. This recipe did not disappoint. Super simple and the texture was spot on. Light and airy and the flavor was incredible. It has now replaced the usual suspects on my holiday bread menu……biscuits or cornbread. Notice neither requires yeast. I felt like a rock star when I flipped that Bundt pan over! Rock on Mel!
Haha, I’m glad we aren’t alone in the “fairness” battle over food!
Wow, this bread is everything and then some! It’s the most forgiving dough I’ve ever worked with, and just so much fun to prep. I wrapped and froze mine and reheated it, before six guests ate and raved about it. A tiny problem I ran into was I had a “soggy bottom” (another ode to the “Great British Baking Show”) when I first flipped it out of the pan. I immediately put it bottom-side up back in the oven, and after just a couple of minutes it became crispy. A keeper for sure!
Thanks for sharing that tip, Margaret! No soggy bottoms allowed! 🙂
Hi Mel, I am a fellow food blogger and this recipe is beyond awesome! I made the bread last night for a dinner party and everyone LOVED it! Believe it or not, this was the first time I have ever tried a yeast bread recipe and your easy to follow directions made it so easy. My only disappointment was there weren’t any leftovers to enjoy today! Thanks so much for sharing.
Sharon
Thank you so much, Sharon!
Hello.Mel, Can I use puff pastry sheet(s) for this recipe? Any adjustment for temperature and baking time nneeded? Thank you.
I’m honestly not sure, Tonie – sorry! It’s definitely worth a try but I’m not sure I’d use all the butter called for in the recipe since puff pastry is pretty darn buttery on its own.
Made this on Sunday and oh my goodness, it’s divine! My family ate it all up with no leftovers. We have never been one to shy away from a good roll though. 🙂 Thank you for another amazing recipe! It will be used many more times to come! So yummy!
Thank you so much, Lisa!
I made this Sunday for dinner and at first I thought the dough was not going to be soft enough to yield a fluffy type roll but I was so wrong. It was fluffy, tender, buttery delicious and completely devoured at the table! Yum! It has earned a spot taped inside the kitchen cupboard above the mixer. (Only the best recipes get taped inside the door because those are the ones we will make forever!)
That’s a high honor! So happy to hear it!
This was so easy and good!!! I think anyone could make it. Thanks for another winner, I will make this often!
I agree with that sentiment. It’s the bread for everyone!
Made this tonight and it received huge support from my non-bread-loving son – “is there any of that bread left? It is awesome.”
I’ve never heard of someone who doesn’t love bread – but that’s great feedback!!
Wonderful recipe! I made it yesterday to go with your summer skillet lasagna recipe…excellent reviews from hubby and fam. Will definitely be making again and again. Couldn’t resist grabbing a yummy slice with a smearing of apricot jam this morning with my coffee. Thanks Mel for another delicious success!
Apricot jam is my favorite!!
The family loved it . It was easy to make. I love your recipes. I’ve never been disappointed. Do you have a recipe for beet cookies?
I’m afraid I don’t – sorry!
Made them. Loved them. And so did everyone else. Yum! Yum! Yum!! They are going to seeing a lot of traction at our house as we move into comfort food season, and I am already dreaming of ways to turn them into an orange roll pull apart.
I’m dreaming of the same thing!
This was a winner at our house! There’s something irresistible about pulling off every perfectly soft, fluffy piece.
I totally agree! My 10-year old made a double batch last night and it’s already gone.
This was incredible, my family devoured it. (and one child came home from school the next day asking if we had any more of the yummy bread from dinner!)
I did leave it a little too long in the pan to rise before sticking it in the oven because i was teaching piano. It made me laugh really hard though–I’ve been watching the great British Bakeoff so I could just hear Paul Hollywood’s voice in my head saying “it tastes great but it’s massively over-proved.” Lol. And then turning the bundt pan over and wondering if it stuck to the pan at all. I felt like I was on my own reality show, it was awesome.
Haha, your Paul Hollywood’s quote had me laughing out loud. He would definitely say “massively” hahaha.
Fluffy, yummy, buttery perfection! This was easy to make and even easier to eat. Thank you!
Thanks, Ellen!
Do you dip just the bottom in the butter, or try to get some on the sides where it overlaps? Sorry, I’m one of those people that need it spelled out 🙂
I just kind of dip the bottom back and forth in the bottom and then layer the bread around.
Thanks for another great recipe! I made this yesterday and it was super easy and fun to make and eat!
Thanks, Teresa!
I made this today to go with your pumpkin chili. It was delicious! It’s definitely a recipe I’ll have my kids make, as it was so straightforward. Plus my kids all loved it!
Thanks, Kate – we can’t stop making it (my 10 year old made a double batch yesterday and it’s already gone!)
I had already started bread for dinner (your cornmeal rolls- fan favorite) when I saw this. I changed horses mid race and used half a recipe of the cornmeal dough, baked like this. Holy indulgent corny buttery carb deliciousness. The dough above is a little less indulgent, so I’m sure I’ll make these as written soon- just know that the method works great with other dough(s?) too! The crispy buttery bottom is maybe the best part. Or maybe it’s the pillow-soft middle. I might need another piece to decide. It’s goooood. Thank you so much- I think I’m fixin’ to go on a pull apart spree…
I’m so excited to hear this, Rebecca! That cornmeal dough is one of my faves. Can’t wait to try it in this recipe!
I made this today using a loaf pan. I should have cut the butter in half because it overflowed and burned on the bottom of my stove. It was so smoky. So note that you either need a deep pan or cut down on the butter! The flavor is excellent though.
Sorry to hear that, Rita! I think it might be better to split it between two loaf pans if possible.
Yes, that would also be a viable option. It didn’t impair the flavor though, just assured me that my smoke alarms were functional!
Do I need to put non stick spray in the Bundt pan?
No, with the butter, you don’t need nonstick cooking spray.
Made it tonight to go with your creamy Swiss cheese chicken bake. It was amazing!
Great pairing – yum!
Do you think you could freeze the leftovers and warm up again when you want to eat it again? I want to make this but not sure if my husband and I can eat it all in one time!
Yes, I think so!
Hi, Mel!
Can you tell me the weight of the flour used in the recipe? I’ve been weighing flour for all of my baking lately.
Can’t wait to try this one!
Thanks!
I don’t weigh my flour for yeast breads, generally, because so many factors go into the exact amount of flour needed for a recipe. Having said that, I use 5 ounces per cup of flour, so for this recipe, it’s probably right around 15 to 17.5 ounces.
I made this last night and really enjoyed it! My kids especially loved them and thought it was so fun to pull them apart. I do think it is a little too sweet for my taste though. Next time I’ll cut back on the sugar if I’m doing a savory/plain roll. I’ll leave the full amount if I’m doing a cinnamon or other sweet version. But there will definitely be a next time!
Oh, and the leftovers made delightful little sandwiches. I made a breakfast one this morning with eggs, ham, and cheese. Yum!!
Thanks, Kat! And LOVE the idea of making these little squares into breakfast sandwiches!
I can’t wait to try this! As a working mom I just don’t have time during the week to pull this off, but you better believe if I was home the day you posted this recipe it would’ve been in my oven!!! How do you think this would work with your french bread dough? Same method, different recipe?
That’s a good question – I’m guessing it would work fine – it really is all about the butter anyway. 🙂
This was so light and fluffy and delicious! My 15 yr old son helped me make this for our Thanksgiving dinner tonight. He was a little sad we were not making our regular rolls, but I told him this would be fun to try for the holiday. It was so pretty and my whole family loved them. He changed his mind after eating them . The directions were so straightforward and they turned out perfect the first Time! Also, it was very easy and fast to make. Thank you! You make our Thanksgiving so yummy!
Made this to go with some veggie soup last night and it was amazing! It was so easy, quick, and TASTY! Crisp, buttery edges and perfectly fluffy insides—it’s what bread dreams are made of! This would be a great recipe to make with kids. Definitely putting this one on the rotation!
Thanks for checking in to let me know, Emily!
My mom used to make this every Thanksgiving, and strangely enough, called it monkey bread (but it was this, not the gooey sticky buns most people refer to as monkey bread…) And I seem to remember she would always buy a super fancy flour to use – maybe cake flour? Gold Metal? Anyway, this post brought back lots of childhood memories. She stopped making it a few years ago when she decided it was too much work for a day when there’s so much else to do.
That’s awesome, Mollie. I love food memories! There’s nothing like them.
This was phenomenal! I made the cinnamon version, by just adding 2Tbs cinnamon to the butter with a sprinkle of sugar on top. We dipped the bread in warmed up buttercream icing that I thinned down and it was amazing. Thank you so much, now I’m out to make this in all the ways. Super recipe!
Thanks for detailing your cinnamon version, Becky!! So helpful.
This bread is so delicious. The buttery crunchy tops are divine. I can’t wait to try the variations. I’m thinking garlic and herbs and cheese or cinnamon sugar. The original version will be hard to beat. I have a glass bundt pan and I love it.
Seriously. All the variations. I’m not going to be able to sleep until I try a few. And a glass bundt pan? I don’t think I’ve ever seen one!
I grew up on this bread and have been making it for my only family for years…..it is our favorite!! Always a crowd pleaser…..What a fun surprise to open your blog up today and see it!
If you haven’t made it before it is a definite must! I have always made it cutting it into circles but next time I will try your squares hack, Mel.
Thanks, Holly! Glad this one is already a family favorite of yours!
Made this for supper tonight and wow, it was easy, and tastes amazing. My kids declared this the best bread ever, so maybe I could get them baking it like your kids!
That’s awesome feedback, Sarah – thank you!! Glad it was such a hit. I bet your kids would rock making this!
Mel! I saw this recipe this morning on Facebook and made it right away! I had a friend lunch to go to and was debating what to take and you saved the day! It was amazing and all the ladies loved it. It really does look very impressive. Thanks so much for always making me look good! I want to try dipping the pieces in cinnamon and sugar next time! ❤️
I did not grease the bundt pan. Mine is nonstick and there’s plenty of butter to keep it from sticking.
Yay, Missy! So, so happy to hear this! Thanks for checking in to let me know. 🙂
Do you think this would work using gluten free all-purpose flour? I’ve actually wondered if that could be subbed in your other bread recipes, too…I want to make so many, but need it to be gf!
Unfortunately, I don’t think so. There’s a lot of other food science elements that go into gluten free bread baking and I know others have tried subbing in gluten free flour for other bread recipes and it hasn’t worked out so well. Darn. Sorry.
I wish I had read this about 30 minutes ago. My GF bread is in the bowl!! Might be a disaster!! I’ll keep you and your readers posted if it is a success.
Do we spray the Bundt pan? Planning to make it !
I don’t spray my pan in addition to the butter, but it wouldn’t hurt to do that if you are worried about it sticking. My bundt pan is nonstick so that helps.
I made this without greasing the pan and it slid out no problem. A full stick of melted butter will do that, apparently!
Sarah – haha. Truth!
Dang I wish this went with what we are having for dinner tonight (your Cuban sandwiches) because I want it nooooow!
I wonder if I could make a cinnamon sugar version. Drizzle a little icing on top.
I mean a lot of icing.
Haha. A lot of icing is right. I can’t wait for someone to make a cinnamon version and let me know how it goes.
This is amazing!!!!! I think o can convince my non bread making friends to make this. So easy and delicious.
Thanks, Judy!
I came to your website to make the garlic knots to go with a lasagna tonight, but I’m thinking that I’m going to put some garlic powder into the dough and then pour a garlic-butter over the bread and make this into pull-apart garlic bread instead! Can’t wait! D
Debbie – that sounds like an amazing idea to transition this to a garlic butter version. Let me know how it works out!
Okay, I made it for dinner tonight, and it disappeared!!!! Here’s what I did: reduced the sugar to 1.5 T, added about 1 T of garlic powder to the dough, and added minced garlic to the butter (and I used half butter and half olive oil instead of 8 T butter). It came out well, but I would add the minced garlic to the dough instead next time because some of it got a little bit dark on top of the bread, and I worry about it burning. I will definitely make it again, though. There are four of us, and we don’t have very many leftovers for tomorrow. Thanks for a great recipe!
Thanks so much for checking back in with your feedback, Debbie!
I’m sitting here with a piece of this bread in my mouth. I saw the recipe this morning and HAD to make it. Holy Moly. Delicious!!!! I think I’ll try it as cinnamon pull apart bread next.
Did you spray the Bundt pan?
Alicia, girl, you and Hilary below deserve some kind of award for making a recipe I just posted so fast – and a yeast bread recipe no less! Made my day (and SUPER happy you loved it!) A cinnamon version is going to be amazing, I can feel it
Could I make this the night before to bring to a Sunday morning potluck, or should it be eaten more immediately?
I think it’s probably best eaten fresh, but then again, we’ve never had any leftover to try the next-day taste test out. Worth a try!
We have had leftovers the next day and while still good, it’s definetley best fresh!
Yum!! Looks delicious!! Maybe I’ll try making it with grandkids! While I was reading the thought of cinnamon and sugar came to me as well…oh, the possibilities!! Thanks Mel!
Oh the possibilities is right!! 🙂
Mel! I swear if we weren’t already having fajitas tonight, I’d be walking into the kitchen to make this right now! It looks so good and buttery and delicious! Tomorrow, however, is a different story. I’m definitely gonna be a rock star with this bread 🙂
Haha, I know what you mean! It’s just one of those recipes that screams at you to make it right now!
You had me with the word BREAD! The soup season begins this weekend and bread that can rise a little in my Bosch bowl! Fantastic! You cured me of my yeast phobia years ago! And I have been happily playing nice with it ever since! Can’t wait to add this to homemade chicken noodle soup! Oh my yum! Thanks!
ooooh I’m totally making this bread when I have your beef stew sometime this week! I have been using my KA mixer and find anthing sized for a bread machine will work fine.
It would be amazing with beef stew – yum!
I’m so glad you love it like we do! I need to get my kids making this as soon as I can. My 14 year old boy could probably eat an entire pan of this by himself. Not that he should, but he loves it. I love the way you rolled and cut it – so much easier. Im definitely trying it that way next time I make it.
We do have a sticky sweet version we’ve done before for like a special Christmas morning breakfast or something. Mix 1 stick of softened butter, 1/2 cup honey, and 1/4 cup brown sugar. Put the mixture in the bottom of the Bundt pan and then the bread pieces on top. Thanks for posting this. I’m feeling extra special today that my favorite food blogger posted this for everyone to enjoy!
Thank you so much for sharing this recipe with me, Madison! It will be made in our house for a LONG time. Such a great recipe. I love the idea of a sweet version. Honestly, my mind is spinning with possibilities. Thank you!
You know how this would be perfect? With orange butter! My family calls it orange rolls. We traditionally make it with a can of biscuits but I’ve always known that wherever they simplified the recipe from started with a yeast bread. We make it every holiday and it’s the best thing in the world. You just mix some sugar, orange zest and orange juice with the butter. It’s heavenly.
That would be amazing!
I saw this recipe posted and immediately went to work. It’s rising in a bundt pan on my stove as I type this. I will report back after it’s baked…my kids are going to love you and Madison for this recipe!!
This is everything I thought it would be!!! I could eat this for dessert! Absolutely delicious!!
Oh my gosh, Hilary, I LOVE YOU! I can’t believe you made a yeast dough recipe so fast. You are truly awesome. I’m so glad you loved it!
I’m so happy it’s bread baking season again!!
Amen, amen!
Have you ever made the dough in a bread machine? Although from reading your blog for quite some time I’d guess you don’t have one!!!
I use my bread machine to do all the kneading for me. Then i just take it out to let it rise, shape, rise and bake. Wonderful results and very easy.
Hey Jess, I don’t have a bread machine – sorry! But as long as the quantity of ingredients fits in your bread machine, it should work!
Hello
Can you tell me if you greased the entire bundt pan before you start the layering process ? I can’t imagine this loaf coming out cleaning without generously greasing the pan. Thanks for th recipe it looks fantastic!!
Hi Nancy – I did not grease the entire bundt pan, but if you are worried about it coming out, you can definitely do that (my bundt pan is nonstick which helps)
Uuuummmmm……..this bread is amazing! I made it for dinner tonight and it was a total win! I’m definitely not a successful bread maker BUT….this was a success! Mel, I have been a huge fan for years and yours is the only food blog I go to for recipes. I have never commented but this recipe forced me to Thank you sooooo much for all of your FABULOUS recipes (and hillarious personality). Many times I’ve been looking at my phone and I let out a chuckle. My husband asks me what is so funny and I respond, “Oh it’s just Mel”……like we are best friends . Wish I could meet you!
What I loved even more than you conquering bread AND commenting for the first time is that you totally get my weird sense of humor. Best part of my day reading that. 🙂
Do you think you could make the dough and put it in the on ahead of time, then refrigerate it and bake it later? Not sure how that would work but I REALLY want to make this today for dinner but am busy all afternoon.
Can’t type or even spell my own name correctly Hopefully that doesn’t Hinder my bread baking abilities.
Yes, I think that would work great!