The Best Monkey Bread
This recipe is called the BEST monkey bread because there really is no comparison to this homemade gooey, sweet, decadent monkey bread.
Seriously, I hardly have any words to describe the glorious goodness of this monkey bread. And if you know me, you know it’s rare that I’m left speechless.
But this magical monkey bread doesn’t really need any words. It just needs action. Make it, bake it, devour it.
As a quick sidenote, I hate the whole snobby factor that comes with food. I’m not one to hide my feelings about cream-of-whatever soups but I really, really don’t care if you use them. And if you don’t make your own bread from scratch…guess what? We can still be friends and I’d still eat a sandwich at your house on your not-homemade bread. See?
See how open minded I am?
But when it comes to this monkey bread, I have to beg and implore you to run far, far away from the canned biscuits and dry pudding mix that usually appear in monkey bread recipes. Invest a tad bit more time and elbow grease and make this recipe with homemade dough.
It’s unreal, people…unreal being a good thing in this instance. And you’ll come back and thank me from keeping you from the canned biscuit monkey bread (I mean, that just sounds wrong, doesn’t it?), I promise.
There really is no comparison to this homemade Bundt-pan full of gooey, sweet, decadent love.
FAQ for Monkey Bread:
Yes! Follow the recipe through step #5. Cover the pan with plastic wrap and place the pan in the refrigerator before letting the monkey bread rise up to 12-18 hours. A couple hours before you want to bake it, remove the pan from the refrigerator and let the monkey bread come to room temperature and rise until puffy and risen 1-2 inches below the top of the pan (this exact measurement will depend on the dimensions of the Bundt pan you are using). Bake as directed in step #7 and proceed with the recipe. You can speed up the rising process by placing the refrigerated monkey bread into a warm oven (not warm enough it will bake the bread! just warm enough to help the rising – I preheat my oven to 170 degrees and then once it reaches temperature, I turn it off but keep the oven light on).
I have never baked this in another size/style of pan, but you could definitely experiment with a 9X13-inch pan for more of a rectangular presentation or split the dough into two loaf pans. I do not recommend an angel food cake pan; I think the sugar/butter mixture will leak out the bottom and make a big mess.
If you have active dry yeast instead of instant yeast, dissolve the same amount of active dry yeast in 2 tablespoons water and a pinch of sugar. Let the mixture sit until it is bubbling/foaming and then use in the recipe in place of the instant yeast (mixing it with the butter, milk, etc).
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The Best Monkey Bread
Ingredients
Dough:
- ¼ cup (57 g) butter divided, 2 tablespoons softened and 2 tablespoons melted
- 1 cup milk, warm (about 110 degrees)
- ⅓ cup water, warm (about 110 degrees)
- ¼ cup (53 g) granulated sugar
- 2 ¼ teaspoons instant yeast
- 3 ¼ cups (462 g) all-purpose flour, plus extra for work surface
- 2 teaspoons salt
Brown Sugar Coating:
- 1 cup (212 g) packed light brown sugar
- 2 teaspoons ground cinnamon
- ½ cup (113 g) butter, melted
Glaze:
- 1 cup (114 g) confectioners’ sugar
- 2 tablespoons milk
Instructions
- Butter a Bundt pan with the 2 tablespoons softened butter. Use a pastry brush or a paper towel or anything that will really help get inside all of those nooks and crannies. Set aside.
- In a large measuring cup, mix together the milk, water, melted butter, sugar, and yeast. Mix the flour and salt together in a standing mixer fitted with dough hook (see below for instructions to make the dough by hand). Turn the machine to low and slowly add the milk mixture. After the dough comes together, increase the speed to medium and mix until the dough is shiny and smooth, 6 to 7 minutes. If you think the dough is too wet (i.e. having a hard time forming a cohesive mass), add 2 tablespoons flour at a time and mix until the dough comes together (it should still be on the sticky side, just not overly wet).
- Coat a large bowl with nonstick cooking spray. Place the dough in the bowl and turn to coat lightly with the cooking spray. Cover the bowl with plastic wrap and let the dough rise until doubled, 1-2 hours (alternately, you can preheat the oven to 200 degrees, turning it off once it reaches 200 degrees and place the covered bowl in the oven to speed up the rising time).
- For the sugar coating, while the dough is rising, mix the brown sugar and cinnamon together in a bowl. Place the melted butter in a second bowl or shallow pie plate. Set aside.
- To form the bread, gently remove the dough from the bowl and press it into a rough 8-inch square. Using a bench scraper or knife, cut the dough into 64 pieces.
- Roll each dough piece into a ball (it doesn’t have to be perfect, just get it into a rough ball-shape). Working one at a time, dip the balls in melted butter, allowing excess butter to drip back into the bowl or pie plate. Roll the dipped dough ball in the brown sugar mixture, then layer the balls in the Bundt pan, staggering the seams where the dough balls meet as you build layers.
- Cover the Bundt pan tightly with plastic wrap and let the monkey bread rise until puffy and they have risen 1-2 inches from the top of the pan, 1-2 hours (again, you can use the warm oven approach to speed this up).
- Heat the oven to 350 degrees F (remove the pan from the oven if you placed it there to rise). Unwrap the pan and bake until the top is deep brown and caramel begins to bubble around edges, 30 to 35 minutes. Cool the monkey bread in the pan for 5 minutes (any longer and the bread will be too sticky and hard to remove!), then turn out on a platter or large plate and allow to cool slightly, about 10 minutes.
- For the glaze, while the bread cools, whisk the confectioners’ sugar and milk together in a small bowl until the mixture is smooth. Using a whisk, drizzle the glaze over the warm monkey bread, letting it run over the top and sides of the bread. Serve warm.
Notes
Recommended Products
Recipe Source: adapted slightly from Cook’s Illustrated
380 Comments on “The Best Monkey Bread”
These are amazing!
I made the dough in my bread machine (or rather, my 15 year old son did that part) which turned out a little on the sticky side, but as noted, a little flour fixed that. Then my Bundt pan couldn’t be found anywhere. 2 loaf pans to the rescue!
Wow, these are so good!! I’m glad we made these as 2 loaves, so we could give one away. Otherwise I think I would have eaten half of it all on my own.
When we divided the dough into 64 pieces my boys were telling me they were too small. But they rose and puffed up and we’re much bigger by the time it was cooked.
Also, the butter the pieces are dipped in- one stick was more than enough. I drizzled the last bit of butter over the loaves before covering them to rise. But the brown sugar/cinnamon mixture ran out. So we mixed up another 1/4 cup brown sugar with 1/2 tsp cinnamon.
Turned out exactly as hoped.
I don’t often leave reviews but this was perfect! Tried it out a couple weeks ago, a half recipe in a loaf pan and kind of skimped on the butter. It was okay, but a little dry (I overcooked it) and didn’t stick together too well. Last night I did the full recipe for a brunch and followed it to a tee! Refrigerated overnight, pulled it out about an hour before baking it, cooked it right at 30min, came out perfect!! Wish I could leave pictures! Thanks so much!
I am in love!
Someone else commented that these taste like the center of a cinnamon roll and that is spot on. These are pillowy soft and indulgent. Your instructions were clear and I was able to create a picture perfect dessert. My family was certainly impressed.
I must thank you so much for this recipe. I will be making these again and again for sure!
Every piece tastes like the inside of a cinnamon roll, heaven!! I will never use biscuits again! Thanks for another winner.
Can I make the dough in my Bread Machine?
I don’t have a bread machine so I haven’t tried it, but it’s definitely worth experimenting. I’m thinking it should work just fine.
What kind of milk should I use? This might be over-the-top, but would using heavy cream instead of milk make it extra delicious?
I use 1% or 2%. Sometimes using heavy cream can make the dough dense, but you could try it.
I made this for the first time today, and it was amazing. I did the make ahead method, and every step is informative and helpful. This really was the most delicious monkey bread I’ve ever had, It has a caramelized flavor that just keeps you going back for more. Wonderful Recipe!
Well, I made this yesterday and took it into work. My coworkers absolutely loved it! I baked it fresh at work so it was served warm. Everyone remarked that it was a keeper recipe and I agree! Easy to make and simply delicious. I wouldn’t change a thing. Thanks for sharing this recipe – I am sure it will become part of my regular rotation.
I am here to say this is the BEST monkey bread EVER!!! I’ve made and eaten quite a few recipe variations of this over the years, but nothing compares to this recipe. This is the HOLY GRAIL of monkey bread!!! I made it Christmas Eve and popped it in the fridge overnight, pulled it out Christmas morning to rise for 1.5 hrs and baked it. I’ll never make another recipe. The groans of tastebud heaven were loud and numerous while eating it. This is the recipe!!!!!
Can I make this with gluten free flour?
Unfortunately, I don’t think it will work out with gluten free flour.
I made this earlier today and I didn’t turn out like monkey bread, more like cake still good tho I recommend
This recipe was perfect and I’ll definitely be making it again, it reminds me of the inside of a cinnamon roll, so good and won’t last for more than a day!
Love this recipe. Great Sunday morning breakfast on the beach.
Make-ahead note says make through Step 5. But Step 5 is just cutting into 64 squares. Doesn’t make sense. Can you recheck the two make-ahead notes?
Hi Mel! I have made this monkey bread many times and it is delicious!! I made it again this weekend and did the overnight method. It seemed to work great, the bread looks amazing, however, the dough tastes sour. We are in anyways! Any idea what would make the dough have a sour taste so I can avoid this outcome next time?
Hi Sarah, it’s probably the increased flavor of the yeast due to the overnight rise. You can try decreasing the yeast a bit if rising overnight – that might help!
I am just getting ready to make these for conference and imagine my surprise to find that America’s Test Kitchen Monkey Bread is exactly this recipe! But their bread book was published in 2016. Seriously, is has all the exact same ingredients and ingredient amounts AND it says 8×8 inch square cut into 64 pieces. Is that even legal?
Hey Emily! You can see below the recipe up there that I have a Recipe Source link. I adapted this recipe just a little from Cook’s Illustrated (which is basically the same company as America’s Test Kitchen). I think the only thing I changed was I use salted butter (not unsalted like the original recipe) so it’s close to the original recipe, which is why I always include a recipe source for my recipes.
oh gosh, this makes so much more sense. haha. your recipe also suggests putting it in the fridge at a different time.
Has anyone tried this recipe and put little cubes of cream cheese in the center of each roll? Curious how it turned out. I want to do this but don’t want to ruin anything
I haven’t – sorry!
Awesome, Awesome, Awesome! Made this and filed it top of the recipe list. Can’t make it too often, cause can’t stop eating!
I made the dough and let it rise, right now it is currently in the oven and I just forgot that it had to rise again… is it ok if it doesn’t rise a second time?
Did the monkey bread turn out? The second rise helps the little pieces of dough to bake up fluffy.
These are amazing! I will never use a different recipe! Made them the night But and baked them this morning. Had them for breakfast this Christmas morning and will do it every year! Thank you for sharing! Perfectly delicious without being overly sweet! (Still sweet, but not sickeningly.)
So excited to make this for Christmas breakfast!
Question: In the make ahead tip, it says to make it through step 5 and then put in the fridge before letting it rise and then take out and proceed with Step 7. I just want to verify that if you want to make it ahead, you should still dip and roll the balls like in Step 6 before refrigerating, right? I just want to make sure I’m not missing anything. Thank you!
Yep! Assemble it completely in the pan and cover and refrigerate overnight.
The perfect treat for a snow day. Thank you for another great recipe.
Hi, just confirming that I need to add in the salt at the beginning (step 2). Is that correct?
Can’t wait to try this!
-Olivia M.
Yes, that is how I make it.
Do you know time/temp difference for making muffins?
I think you could bake at the same temperature and maybe check after about 17-20 minutes?
Hello – love the recipe but I find 3 1/4 cup of flour is too little and my dough is always too wet. I add essentially 4 cups of flour to get the correct recipe. Could there be another issue?
Depending on elevation and humidity and such, it’s ok to have to add 1/2 cup (or a little more) flour.
Hello! Love your recipe! Can yoj make this with bread flour? Thank you!!
The texture of the monkey bread will be a bit more dense and chewy with bread flour, but you can swap it in for the all-purpose flour.
I made this today using 32 Rhodes frozen dinner rolls (don’t judge me ) which I defrosted and then halved. I don’t have a Bundt pan so I just used a 9×13 and followed the instructions exactly. When it had been out of the oven for 5 minutes I turned the whole thing out onto a parchment lined baking sheet and it worked perfectly. Everyone in my family loved them!
Can you substitute GF flour? Thanks
I haven’t tried that, Donna – it’s usually a bit tricky to substitute gluten free flour in yeast doughs like this. Sorry I’m not more help!
Hi Donna! I made these with Bob’s Red Mill GF flour and they turned out amazing! They obviously don’t rise too much but if you use a good quality GF flour they turn out really good!
This is the recipe that lead me to your blog over four years ago. I wanted monkey bread completely from scratch and not one that used premade biscuit dough (yuck!). Everyone in my family absolutely loves it. My father has requested this for Father’s day for the last three years. I love how easy the recipe is to follow and that this works perfectly at 7600 ft without having to change anything. Thanks for amazing recipes! A day hardly goes by that I don’t use one of your recipes.
Thank you so much, Jordan!
Could you use frozen bread dough? I know it wouldn’t taste as good but wondering if it would work to save time. Thanks!
I haven’t tried it, but you could certainly experiment!
Have made this a few times, to the point where if I don’t make it, people get upset. Time consuming, but so worth the effort. Why make rolls when we can have this?
Hello; You can not imagine how grateful I am for your recipe. I wanted to make this monkey bread and it has been very difficult for me to find this recipe from scratch. I do not want to give my family processed foods, I also do not understand the good cuisine with processed foods. Once again, thank you and take care of yourself a lot. Regards from Spain
Hi Mel,
I noticed there are no eggs in the recipe. Is this normal?
There aren’t any eggs in this recipe.
We haven’t eaten this yet but the dough was really nice to work with. I was worried when I started making balls and putting them in the Bundt pan that there wouldn’t be enough but by the time I was done and then this morning when I pulled it out of the fridge, it was perfectly risen. Can’t wait to try it!
I made this for breakfast this morning (Christmas). I found that the pieces that were at the bottom of the Bundt pan (the first pieces into the pan) were nice and gooey but the top pieces were drier. Next time I would use more butter and brown sugar mixture that the recipe calls for and make sure the last pieces to go in the pan are gooey as well.
You were right. This is the best and I was not disappointed! This will be the recipe I use every time in the future! I did melt the remaining butter and sugar and pour it over the monkey bread after I turned it out just for some extra gooeyness. I also added pecans and raisins because, why not? Thanks for the great recipe!
Thanks for reporting back!
Hi Lisa!
…how did you incorporate the raisins? Just peppered throughout the balls as you’re putting them in the pan?
I’m planning to make this tonight to bake tomorrow morning for Christmas. My one question is will it be gooey enough without pouring a sugar mixture over it like the traditional recipes do? Would that be overkill? I would like to try it as is before messing with it, but I also don’t want to be disappointed with lack of caramely gooey deliciousness. I’m used to making the canned biscuit dough version.
Thanks!
I have the same question!
I posted a new comment because I couldn’t see this one initially. It was great so no worries!
Can you use buttermilk or almond milk
Could definitely try!
Just wondering if I use “regular” yeast and dissolve in the 2 Tbsp of warm water, do I still add the 1/3 cup of warm water in addition to the 2 tbsp?
Yes, still add the 1/3 cup warm water.
Hi there! What size Bundt pan is this recipe for? Thank you!
I use a 10 or 11-cup pan.
Thanks Mel! Looking forward to making it Christmas morning!
OMG! The best! So easy to make.
THE BEST monkey bread, hands down! I have made it so many times and everytime it was a winner. Super simple, hard to mess up and always a crowd pleaser! Everyone always requests it and it has become a staple for gatherings!! LOVE IT.
Mel, could I make the the monkey bread through step #5 then freeze the entire bunt pan?
I haven’t tried that, but usually recipes like this freeze great, so I think it is worth a try!
It worked!! I wrapped the entire bunt pan really well with plastic wrap and froze. I got it out the night before and put the pan in the fridge. I got the pan out about an 1 – 1 1/2 hours before I wanted to bake to finish the rise and bring to room temp on the counter. It baked up perfectly!! This is a game changer for Christmas morning . One less thing to do on Christmas Eve!
I am 11 years old and I love baking I have heard and seen lot’s of people make monkey bread and I thought it was time for me to give it a try I’m currently waiting for the second rise and I can’t wait to try it will be using more or your recipes in the future
My family absolutally loved it, i made it last night and its almost gone. Will definitely make it again and its my new favorite!!
Oh my gosh!!! So good thank you for sharing. I can’t wait to try more of your recipes. Thank you for sharing.
Mel, your instructions are spot on! I let it rise a little too long on the 2nd rise and it was a touch too much. Once in the oven, a few of the balls slipped off. I got them back in place though
Hafa Adai Mel, greetings from the island of Guam. Made it today, Helped chase the “lockdown since March 15” blues away! My family said hands down best monkey bread they’ve ever tasted! Si Yu’os Ma’ase!
Could you please measure out your flour like normal, then weigh it in grams? Ice been doing a lot of bread baking and it’s all in weights, so I weighed my 3 1/4c flour and it came out to almost 550g. That’s a ton more than 120g/cup King Arthur says. Thanks!
I used a scale for this recipe, and my dough was super wet and sticky until I added a lot more flour. I ended up adding at least another half cup of flour, at least 450g total. I really appreciate recipes that have weight measurements now, just because there is such wide variability when measuring ingredients.
Hey Mel, I’m going to unashamedly ask this question. Could I use store bought biscuit dough, prep it the night before & refrigerate like you’ve instructed for the homemade dough? Let’s just say, pregnant with baby #5 & not feeling the homemade dough process right now!
Hi Meredith! I wish I knew for sure! I haven’t tried it so I don’t know but I definitely think it’s worth a try (and you deserve some award for even wanting to make monkey bread of any sort being pregnant with #5!)
This is SO yummy!
Has anyone made the dough in a bread machine using the dough cycle? I am curious if it would work as I have used my bread machine for other dough recipes and that worked. Thanks in advance!!
These are so good! I made the dough in the breadmaker on the dough cycle and did the first rise there as well. We really like cinnamon so I added extra. I also made “muffins” instead of an entire cake and they turned out amazing! I cooked for about 18 mins. I did not use the glaze. I’d make smaller balls next time for the muffin style ones but this is recipe is a keeper.
This was hands down the best monkey bread I’ve ever made. I did need to use more butter and cinnamon sugar and I made a cream cheese glaze but the dough was tender and delicious! Thank you! .
could I substitute brown sugar with white sugar?
I haven’t tried that – but you could experiment!
I would not. These are basically cinnamon rolls.
Hi..this is a fabulous recipe..thank you.
I don’t have a bundt pan so I use my Dutch oven with a small round bowl in the middle. Ive made this 3 times this way..i do butter the bowl..
Thank you for this recipe.
This is the tastiest family treat! Great recipe and definitely will become a part if our regular treat for family breakfast or afternoon snack/tea.
Made this last night and my bf and I devoured it! We didn’t have a bundt pan so I just shoved a buttered ramekin in the middle of our springform pan, and it worked relatively well. I really appreciate that you included the amount of time to wait for the dough to form, i usually get impatient and end up adding flour to my stand mixer and ruining my dough. This came out perfect after 7 minutes.
I made a few minor adjustments. After the second rise I poured roughly 2tbsp of melted butter/ cinnamon sugar over the balls before putting them in the oven. I also made a cream cheese frosting to go on top/dip on the side. Heavenly. Tastes just like Cinnabon. Saving this recipe and now diving through the rest of your recipes to find something new to bake.
I don’t have instant yeast…. what’s the direction for regular yeast.
Use the same amount of active dry yeast, dissolve it in 1/4 cup water with a pinch of sugar until foamy and bubbly and use in the recipe.
I bake and cook A LOT. (and never write reviews) I always search for the best recipes with great reviews to try out. I came across this one-I’ve never had monkey bread because the the canned biscuits style never appealed to me. So I made this recipe and it was absolutely amazing and will be one I bake often! The whole family loved it.
Thank you, thank you! I have tried too many times to make cinnamon rolls and I just can’t stand trying to flatten it out and shake it into a rectangle and then having to try and roll it just right . But we love the taste of them. So I had a brilliant idea to do monkey bread itself. And while it is still time consuming, it is soo worth it. Thank you for an easy to read recipe that turned out phenomenal. I didn’t get a chance to make the glaze and they were still devoured before the night was over. (We did end up using an old angel food cake pan since we don’t have a bundt pan and it worked like a charm.) Thank you for a wonderful eating experience! 🙂 Now I can’t wait to try your other cinnamom recipes!
I just made this for Easter dessert. It is now my favorite dessert to make. It was incredible. Thanks for the recipe.
Yum! Followed recipe exactly and came out perfect.
Can I make this with a dairy free butter and oat milk?
You can definitely try – I haven’t tried it myself
I made this today using earth balance instead of butter and almond milk instead of milk. The dough was a little sticky and didn’t form into pretty balls as well as Mel’s, but it baked up really well and was absolutely delicious!
Only monkey I make!! So good!!
Made in a round 12in high side crock. Added granny Smyth and pineapple to the middle layer, baked a little longer that stated due to the fruit. Everyone went ape.
First off, thank you so much for perfecting this recipe and for sharing it in such a clear and easy way to follow! The measurements were spot-on and nothing was wasted/not enough.
OK, so now for the review: THIS. IS. THE. BEST. MONKEY BREAD. RECIPE. EVER! The title is not a rouse, people!
I made it once, following the recipe diligently (as one should the first time out of the gate), and it turned out perfectly!!! It was gone within an hour -after sharing with neighbours, of course (yes, we use U to spell that word in Canada;)), and DH was a bit sad.
So I’m making it again, less than a week later, and DH will finally get some of this decliousness!
My *only* comment/advice: IF you use salted butter, like I did, I’d reduce the amount of salt in the dough. I’ll try by 1/2 this time. And before you all @ me, I KNOW one should bake with the unsalted variety, but reality happens, folks.
Again, thank you LOADS for this wonderful recipe!
I added pecans and it’s so good. However, I’d only use 1 teaspoon of salt. It tastes a bit salty.
Worth the effort! Made exactly as written. This was delicious and devoured so fast!
I made this the day before Christmas and let it rise then bake while we were opening gifts Christmas morning. Fabulous recipe. Easy Delicious. Will make again and again. And oops- forgot the drizzle, but still loved it! Thank you and good job! We’ll be trying your giant cinnamon roll in the new year.
I’ve been making this recipe the past few years with my daughters, it’s now our Christmas tradition. It always comes out perfect. I’ve even assembled it (in a pinch) 2 days ahead, then baked day of, came out just as good. Thank you for such a great recipe! My girls say when they grow up they will be making this too .
Mel, have you ever tried stuffing a cube of cream cheese inside each ball? That’s how one of my roommates taught me to make monkey bread, so I thought all monkey bread was made like that! I’m going to try your recipe today as is because I’m sure it’s awesome, but I will be making it again with cream cheese!
We do cream cheese and a couple chocolate chips inside..so good
Good evening Mel!
Thanks for the great recipes. My daughter is vegan so no milk,eggs, etc. Do you have any bread or other recipes for her^
Quite a challenge!
Thanks
Mance
This is a great egg- and dairy-free bread recipe that can be used for many things: https://www.melskitchencafe.com/french-bread-rolls/
I would like to take this recipe for a brunch. Any idea on how best to take it? Wondering because of the 5 minutes given to flip.
It really depends on what time your brunch is and how much time you have to make it? You could make the morning of and flip the bread onto a platter, glaze, and then take to your brunch.
Do you think I could leave it in the fridge for 36 hours or so?
as in before I bake it.
I think that might be a bit too long – I usually try to stick to 12-18 hours in the fridge for unbaked dough.
Hi Mel. Fantastic recipe. I never made monkey bread before.
My problem is, it did not hold its shape when I turned it out of the pan.
Any ideas of why this happened.
Thank You, Lisa
Do you think it needed longer baking time?
Excellent served warm!
The milk is a game changer. I’ve made other monkey bread recipes before, but this one was so much better. I added the cinnamon to the dough, melted the butter and brown sugar and then carmelized it a bit before I dipped the pieces. Also used my bread maker to make the dough. Made it for my son’s birthday but I can’t stop eating it.
Made this recipe 2 ways. First way following the directions as is and it came out absolutely perfect. The second way I made it was following the comment to make it as a garlic cheesy pull apart bread…that was amazing as well. My husband and 3 boys devoured it. I will definitely make this receipt both ways again and again following the recipe as is.
This dough is heavenly! Now I’m not a huge fan of a frosting-like glaze, so in my subsequent making of this, I switched up the topping for more of a sticky bun/caramel-y feel and the pairing with Mel’s dough was A-MAZING!
Here are my alterations in case anyone else wants to try it out!
–Keep everything with the dough the same & butter the pan as directed.
–After the first rise, add a half cup of granulated sugar with a tsp of cinnamon to a medium large bowl.
–Weigh the dough into 20g pieces & roll in your hands to form balls. Add the balls into the cinnamon sugar, shaking it around each time so they don’t stick together.
–Line the sugared balls in the buttered pan, along with 1/3 to 1/2 cup chopped walnuts. Let rise for approximately 20 minutes in a warm kitchen.
–In a 2-cup Pyrex measuring cup, melt a stick of butter. Then add a cup of brown sugar and 1/4 cup light corn syrup. Mix together and pour over the sugared dough balls.
–Bake on 325 degrees for a glass 9×13 until the edges get a bit brown and crunchy-looking (you can cheat and pull a piece out of the middle to make sure it’s cooked through).
–Flip over onto a platter/another 9×13 pan, and let cool a few minutes, then eat!
First time making dough and it was right on! Can’t wait to see how this comes ou!
This is sooooo good! I added a dash of chipolte chili powder to the brown sugar dip and serve the hot gooey mess out of the oven with vanilla ice cream (no icing)… what a treat!
I’m making it now and just wondered if I have extra brown sugar/ cinnamon mixture should i add it?
This will throw you for a loop!!
Our 13-year old youngest son wanted to make Garlic Pull-Aparts and mashed this recipe with a Garlic butter recipe to make an Italian Garlic Cheese Monkey Bread.
It was awesome.
Make the bread as normal.
Rather than adding the sugary coating to the dough in step 5, he dipped the bread into the Garlic butter and placed the bread in the pan like normal.
Garlic Butter
1/2 C Butter (melted)
2 Tbsp Grated parmesan Cheese
1/2 tsp Italian Seasoning
1/8 tsp Ground Paprika
1/2 Tbsp Minced Garlic
1/2 Tbsp Garlic Salt
1/8 tsp Black Pepper
Mix until smooth
What?? This is amazing! Both because the garlic version sounds incredible and second, because WAY TO GO your 13-year old son!
I have made several different monkey bread recipes and taken it to work. This recipe by far got the most compliments!
Would this work the same with a 1/1 gluten free all purpose baking flour?
Unfortunately, I don’t think so.
This makes our Xmas morning – we now make Xmas eve- throw in fridge until early morning and then do last rise in the morning as you suggest in preheated oven – so easy and perfect every time – thank you!
Have you ever skipped the double rise on these? Wondering if O could make the dough, cut and form, and allow one rise to quicken the process.
I haven’t – I think the double rise helps make the little dough pieces super soft and fluffy.
Hey Mel! This looks amazing! Thank you for the recipe! One question: Is this a kind of dough that could be made the night before and then put in the fridge like a overnight cinnamon roll recipe? Could I let the dough do the first rise, roll the dough into balls and put them in the fridge and then in the morning bake them? Thank you so much for the help!
Yes! I do that all the time with this recipe; works great!
I am wanting to do the same (make the night before), does this affect the cooking time?
Thanks & Happy Holidays!
The cooking time should be the same as long as the monkey bread has had time to come to room temperature out of the fridge and rise before baking.
I have made this many many times for Christmas morning. That being said, it is Christmas and a crazy time of year so I buy frozen bread dough to make these and they come out absolutely perfect.
Does the monkey bread have to be eaten immediately?
No, but I think it is best served warm and fresh.
I was gifted a fantastic pan with 6 mini bundt rounds instead of a typical bundt pan (that has one large center). Never made monkey bread (or any other type for that matter) and decided to give the new pan and recipe a try! I substituted 1 tbsp Torani vanilla bean (coffee) syrup for one of the two tbsps of milk in the glaze, and though the bread was so sweet, soft and moist the glaze could easily have been omitted- the vanilla gave it that little extra touch worth using on every piece! I am both excited and embarrassed to admit: I ate myself sick that morning… as did my two kids, husband, and mother!!! This recipe is dead on with instructions, measurements, and absolutely addictive for taste! I was amazed at how well it turned out, especially considering my inexperience and the time/temp adjustments I had to “wing” for the different pans I used. If there is a better recipe out there (doubtable), I sure will never know because I love this one so much I have no reason to look any further!
Thanks so much for the review of this recipe, Leah! Glad you loved it – and I love the idea of making mini versions. So cute!
Absolutely delicious! We moved to NZ from the USA a few years ago and it seems they don’t do frozen or canned dough here for us to use in our old recipe. We’ve been missing out this whole time. So glad we found your recipe tonight. Thank you!
It is scrummy didnt even last 24 hours and was all eaten.
Loved the recipe! It’s a must try.
Also, how long would I microwave for to reheat? Thanks!
I’m using this recipe for a show, and I have to make it the night before. Will the bread sink?
I’m not sure what you mean. Are you baking it the night before or making the dough and refrigerating overnight?
I’ve made this recipe many times and it always turns out perfectly. Our family just loves it. Thank you for sharing it.
This sounds wonderful! I want to make it for my New Year brunch. I’m planning on doing it the day before up to step 5. Can I use 2% milk ? It’s what we use in our house. Looking forward to your response thanks for a great recipe
Yes, that should be fine!
I’m anxious to try this Saturday for my card game. It sounds wonderful!
Don’t you first mix the yeast with warm water?
Is it okay to bake in Angel food cake pan?
Thanks!
If you are using instant yeast, there’s no need to proof in water. I’m afraid that the caramelly filling would leak out all over your oven if using an angel food cake pan, so maybe cover the outside of the pan with foil?
I don’t have a bundt pan . Would this work on a 9×13? Bake time the same?
I think that’s definitely worth a try, Jocy. I would probably lessen the baking time by a few minutes.
I followed the ingredients in this recipe exactly. I used my bread machine to mix the dough. The finished product was AMAZING! So pillowy, light and DELICIOUS! Thank you
I thought i would try this using gluten free flour so my sister could eat some but i advise against it. Didnt turn out at all.
Made this exactly as described except I mixed the dough by hand and used 1 teaspoon less of salt since I cook with salted butter. It was excellent and I can’t wait to make it for a special brunch, using the make ahead specifications!!
I did not use the glaze as a previous reviewer said it was already sweet enough. Thank you so much.
This is my family’s favorite thing I bake all year long. Taking it to a baby shower in the morning. I’ve made it many times, and it always comes out perfect. Thank you!!
Last night, before company came over, I put the whole dish together. Left it in the fridge overnight. Took it out about 1 /1/2 – 2 hours before baking. Turned out incredible. Almost didn’t need the glaze it was so sweet. My fault it was over sweet because I ran out of the brown sugar coating and added more…so the powder sugar at the end was over kill. This is a keeper recipe. Have a happy new year!
Made this recipe several times a couple of years ago, we all loved it, it was eaten in 2 seconds flat! Lost the recipe, and finally today I found it again, making it as I type. Thanks for such an easy and incredible good monkey bread.
Was awesome!!! Took a while but so worth it
First time I have ever made monkey bread, it was delicious! Takes a while, but a nice way to spend a rainy afternoon.
Extremely easy and wonderful recipe. I like to throw all ingredients into my bread maker for the mixing/rising process, and it works like a charm. Thank you for sharing!
Can I make the dough up the day before and refridgerate it to bake in the morning?
Yep! Works great.
This was my question too. I’m kind of a novice at this dough-from-scratch thing. Can you tell me at which point I’d refrigerate the dough before baking to allow it to rise properly? Thanks!
Sure! I’d make the recipe through step #5, cover with greased plastic wrap, and then refrigerate overnight. The next morning, take it out in time to rise (probably 3-4 hours) and then bake as directed. Does that help?
I love this bread. I don’t understand why anyone would glaze it though. It’s totally unnecessary. The bread is yummy and caramelly and perfect without it.
One day I had some positive energy on wanting to make something with yeast bread, and ran in to this recipe. A bit time consuming, yes, but in the end it was DEFINITELY worth the wait!! It is beyond any human means of the word “good”, and I can’t wait to make this again!! We made an alteration for the icing by having one tablespoon milk, and one tablespoon of a butter pecan flavored creamer, as well as vanilla extract (in the past when we did confectioners sugar and milk, it tastes only of the sugar), and nonetheless, this addition made it all the better
Perfect! Go the extra mile to make the dough from scratch (unlike other recipes) and you won’t be disappointed. My husband loves when I make this!
Does it make a big difference if you melt the butter with the sugar and cinnamon? And dip it that way instead of separate steps?
I don’t think the dough will get quite as even coverage of cinnamon and sugar – I think it would clump up and not adhere to the donuts.
Can’t wait to try the finished product. I flllowed the recipe as written, but added a few scoops of instant coffee to the dough. The dough is rising now, and the water to flour proportions worked perfectly for me – after kneading, it was shiny and soft. I bake quite a bit, and this was one of few recipes that did not need additional liquid to get the correct consistency. Smells wonderful!
Thanks, Emily! Hope the finished product was delicious!
I was just wondering how long this bread stayed good? Would it still taste good two days later?
It definitely won’t be good as the first day – but maybe lightly warmed in the microwave or oven, it would freshen up a bit?
It was okay. The dough was way way way too liquidy, I also had to add about 5 cups of flour just to get it to become dough. I went step by step with it all trust me. The dough was like water basically so cut back on the milk and water. I don’t see how you’ve done this “dozens and dozens of times” without running into this problem if you used the same exact measurements on your milk and water.
I’m guessing it’ s a difference in how we each measure flour (I scoop my cup into the flour container and level off?). Another commenter left details below about how she had this same problem (with other recipes) until she double checked her measuring cups to make sure they were an accurate 1 cup. Just something to consider. Sorry it was a frustrating recipe for you!
I’ve made this recipe several times (not dozens and dozens though). I did have a problem with the cinnamon/sugar coating one of the times, but it turned out to be my fault by not following the steps carefully. I’d recommend checking your steps to confirm everything was done as directed. Hopefully it works out for you in the future. This recipe is SO much worth the effort!
This is so delicious! It’s become a family tradition for special occasions. I make it the night before and put it in the fridge right after dipping the dough balls then take it out in the morning and we have an easy, yummy breakfast! My kids love dipping the balls for me.
Thanks for posting Sara! I was just looking at the comments to see if anyone has made it the night before. When taking it out of the refrigerator in the morning, do you let it rise for a bit?
I have never made monkey bread before and was looking for a solid recipe for an upcoming breakfast event. I gave this a trial run and it was delish! I followed the recipe except I did delay baking it after I had everything in the pan. It went in the refrigerator for about 4 hours and it never lost its rise. It got rave review from my guinea pigs. Plus it was fun to make. There is something so satisfying about working with yeast bread.
Thank you for the great recipe!!
Hi, I want to bake this off in the early morning as a before work breakfast surprise for my husbands birthday, but I have no desire to get up at like 1am! 🙂
Do you think I can prepare this the day before but not bake, and then retard in the fridge overnight and bake first thing the next morning?
Yes!
The recipe is great. Only change for me was using twice as must butter and brown sugar to coat the bread. I use all organic ingredients. I also cook with foil covering bundt cake pan for the first 25 minutes.
This recipe is not done correctly the measurements are way off. Your dough wont rise because the person put 3 1/4 cups of flour when in reality is close to 5-6 cups of flours. If not put enough you wont get dough the dough it’s not smooth and fluffy it came out really chewy so I had to make some Ganges. This recipe it’s not well done and it’s not good I don’t recommend it because your monkey bread wont come out, at the end you will have to change stuff because the recipe is that bad.
Sorry this recipe didn’t work out for you! I’ve made it dozens and dozens of times and the ratio of liquid to dry ingredients is actually spot on, although sometimes depending on humidity levels and the time of year, I do have to add a bit more/less flour. However, if you are having to add a full 2-3 cups more flour, it sounds like maybe something was mismeasured at the beginning. I’m glad you were able to repurpose the dough for something else!
Are you sure your measuring cup is a true 250ml? I have a 200ml one that says it’s a cup, but recipes (specifically bread) never worked with it; I always had to add lots of flour. When I finally compared meaduring cups, I realized the one I’d been using is much too small. I now make sure that I’m using a big enough cup when measuring flour.
I have a file of zucchini breads that I have thought to be “best” but yours is definitely is.
I do appreciate your time and effort in giving us excellent recipes. Well done!
Thank you!
Delicious! I cut the recipe in half and put it in an 8 by 8 cake pan for my husband and I-didn’t even make the glaze and it was amazing!
I absolutely love this recipe. One quick question. I’ve made it three times now, twice it rose to perfection once it did not, I used all the same ingredients and followed recipe the same. Any idea what might have happened?
Hmmm, it’s almost impossible for me to know what may have happened, especially if you didn’t change anything. Any chance on the non-rising time that the dough was overfloured at all?
I was thinking this would be nice to try as a garlic parmesan bread. How would you suggest I do that without it being overpowering?
Not sure – I haven’t tried it! Maybe just a simple concoction of garlic powder, melted butter with some freshly grated Parm in there? Good luck if you try it.
I dont have a bundt pan, what size pan could I use instead? Thank you.
You could try two loaf pans??
I have used your recipes for years and I don’t think I have ever commented. While my firecracker chicken (family favorite) is in the oven, I was printing some recipes for Easter and found this. I would love to try it this weekend because we are hosting a houseful of teens and college students. But how can I make it so it is ready for breakfast? Have you tried the last rise happening overnight?
Yes! I make it this way all the time. I shape the rolls and put them (and the brown sugar mixture) in the bundt pan and then cover with greased plastic wrap and let rise until puffy, put it in the fridge overnight. Then in the morning I let it come to room temperature and bake OR the lazy way is I pop it in the oven while the oven preheats and then bake for the allotted time. Hope that helps!
I let mine rise a second time in the Bundy, and then put it in the fridge and it sunk a LOT! I assume I have to let it rise again before I bake it? I’m so sad it sunk so much. It has risen to perfection last night but I wanted to bake it fresh for Easter today. I wish I had thought about how much it would it would recess so I could have set a timer to wake up and take it out and let it rise again. Lessons learned!
I just discovered your website via a link to this recipe. I admire your philosophy since making bread is relaxing, makes the house smell great, and is great for the hands and mind. (I detest canned biscuits and love cream-of-anything soups.) I’ve spent too long! exploring your recipes and haven’t found even one I wouldn’t like to try, and I’m pretty fussy! Thank you so much for sharing your creativity, imagination and talent in the kitchen. Now I need to get busy cooking, but what to try first?!
Thanks, Catherine – I hope you love any of the recipes you decide to try!
Omg this was the best desert my family and I have ever tasted. I am not a baker by any means, this recipe was easy and fun! And the kids had a blast. Such gooey deliciousness! A little piece of heaven! Thank you for this recipe.
Gena
This was a really great recipe which I will make again. Just for fun, I spread a layer of chopped walnuts in the bottom of the pan before adding the dough balls. The walnuts adhered nicely to what became the top of the bread and added a very nice taste and texture.
I used coconut oil instead of butter in the dough was real good
Hi! great recipes! want to try this one this weekend
Can i replace the yeast with baking soda and lemon juice or with baking powder?
is there a difference in the process? Thank you!
Unfortunately, I don’t think either of those would sub well for yeast.
Hi Mel! I couldnt find instant yeast. What about fresh yeast or active dry? how should i use them?
thx thx thx
You could use active dry…proof it in a teaspoon of sugar and 1/4 cup warm water until it’s bubbly and then use it in the recipe.
My daughter made these for a cooking test at school. Her teacher even gave her and her group 2 extra credit points because it tasted so good. She bring me home some, and I have to say, they we delisous. She is going to make them for Thanksgiving and I’m really excited to see how they turn out. Thank you so much Mel, your recipes are delicious and I recommend this recipie to everyone. It took her a few hours, especially cutting the 64 pieces, but I think it was worth it. Can’t wait to get more and more of these
That’s amazing! Tell your daughter, way to go!
If it takes 2 hours for the first rise in the bowl outside the oven, how long should I wait for it to rise in the oven?
It kind of depends on the warmth of the kitchen but I’d say about an hour or two.
If I have a whole bunch of melted butter left at the end of dipping the bread balls what do I do with it? Discard it or should it all be drizzled on top of the unbaked bread??
I think you could pour it on top or just discard it. Either way!
You do not need to allow the yeast to proof, correct?
Not if you are using instant yeast.
Sorry, just to clarify…is active the same as instant? Thanks Mel!
Nope, active dry yeast requires proofing in warm water (until it is bubbly and foaming) before adding it to recipes whereas instant yeast can be added directly to a recipe without proofing.
our fav part of Christmas morning is this bread. We now make it early in the day on Christmas eve and put in the fridge covered in plastic wrap before the final rise. Then,late on xmas eve night, after all the wrapping and cleaning up (usually about 1 am ) we throw it on the counter (it is very cold after a day in the fridge) and from 1-7 am it comes to room temp slowly and does it’s final rise. At 7-8am ish when we wake up, we throw in the oven and it is PERFECT- and no fuss on Christmas morning. THANKS MEL!!
Can you make this at all the night before? We were hoping to have it for breakfast (my husbans’s request!) and I can’t imagine getting up early enough for all the rising! Thanks.
Yep! I’ve made it the night before and taken it out in the morning in time to rise and bake.
Okay…so I followed the instructions but the dough isn’t rising. Any idea why it’s not rising? Maybe I didn’t put enough extra flour or mixed it too long?
Those two factors wouldn’t normally cause it to not rise – usually overflouring can be a culprit as well as expired yeast, something like that.
Hi, I was wondering if this recipe was okay to make a day before it would be needed? Thank you.
If it’s made start-to-finish (including baking), it might be a bit drier on the 2nd day but you could slightly warm it in the oven and see how it fares.
Mel, I discovered your website a couple of months ago when I searched through google for “how to make homemade green enchilada sauce” (I didn’t want to pay the price it costs in the store!). I’ve enjoyed making a good number of your recipes since then and now have my sister hooked too! =)
I realize this is a stretch but if anyone has attempted to make this recipe gluten-free (ha! good luck!), please let me know! I’m planning to make it Christmas morning for my family, but I have Celiac Disease so have to eat gluten-free quite strictly. Thankfully for my family, I derive a strange pleasure just from the feel and smell of real bread dough and bread as I make it. One of our sons is allergic to tree nuts and eggs so baking is a challenge but we’re managing. Looking forward to trying this!
Hi Amy – I haven’t tried this with gluten-free flour. Sorry! I’m amazed at your initiative for home-baked goods despite the health challenges and allergies of your family. You are amazing!
I’m a total beginner when it comes to baking. I tried this recipe today without ever having had monkey bread before, but that picture looked so enticing that I had to try.
The dough ended up amazing: fluffy, moist and subtly sweet. The whole thing tastes like a very good cinnamon roll, BUT… I must have done something wrong, because my monkey bread was dry on the outside 🙁 There was no wet caramel layer like in the photo, just a tiny bit of wetness on top. The sugar didn’t melt. It was hard and crystallized, but the dough was already cooked so I could not leave it in longer. Any idea what I might have done wrong?
It sounds to me like it may have baked too long. What kind of pan are you using (dark, nonstick or light aluminum)? You might try reducing the baking temperature just a bit.
It is a light metal springform pan. I used the bottom that turns the circle into a ring so it looks like a bundt pan, but it is flatter than a real bundt pan.
I baked it for 30 minutes at 175 Celsius. It tasted really great, even with the drier sugary exterior :p can’t wait to make this right this time.
Thanks so much for replying!
I love this recipe, and serve it the morning after Thanksgiving and Christmas dinners to our overnight house guests. Can I make it a few days ahead and freeze it before the second rise? Then take it out the night before and refrigerate it to final rise? Finishing the rise in a warm place if necessary before baking? It is always a chore to do all the preparation after everyone has gone to bed and I’m exhausted.
I’ve never frozen it at that stage but most breads freeze quite well. I think it stands a decent chance of working. Good luck!
Terri did you ever try freezing the bread?? I’m with you, too much to much to do on Christmas Eve and I’m trying to get as much as I can done early.
When I wanted to ride the dough in the oven, I put plastic wrap on the bowl and shoved it in at 93C, but obviously in hindsight the wrap melted and now I’m concerned the dough is cancerous. This is an obvious mistake but if the recipe could make it clearer how to quicken the dough rising and possibly lower the temperature to around 30-40C that would be helpful
Never mind, blonde moment ☺️
Do you need caramel for this? If you do when do you put it in?
Hi Mel. I made your MB last night and it turned out looking beautiful (even without the glaze):
https://www.evernote.com/l/AAGbbiYWDy1Ct58Z-Q6awjBWfqmXJU6_gycB/image.png
But the non-caramelized parts at the bottom were dry once the bread had cooled. I baked for 32m in 50% humidity but had some trouble determined when to take it out of the oven, “deep brown” being a bit subjective. 🙂 (Caramel never bubbled around the edges, perhaps because I was using a silicone “pan”.)
Any ideas for avoiding a dry result next time?
Thanks!
Can we freeze the baked dough, then get out thaw and glaze morning of?
I think they’ll taste best/freshest if they are baked and then glazed but I haven’t tried it the way you questioned so it’s always worth a try.
I’m a home Baker with a pretty good reputation for making delicious stuff and this ranks up there as one of the best. I was actually shocked at how incredibly delicious (and beautiful) it was! A perfect Easter treat! As a sidenote I baked it in a springform pan which worked great and also I used almond milk instead of regular milk and it was perfect.
May 25th 2015 Hi Mel, I just read your recipe. I got all the ingredients out and they turned out so yummy. I will definitely make this again !!!!! They were wonderful!!!!! Thank you so much. I just didn’t want to use the biscuits
This is AMAZING!!!! Seriously this is my favorite treat right now!! Even though it doesn’t have chocolate 😉 You’re the best source of all of the best recipes!
This really is the best! The dough is fantastic to work with. I’ve made it with instant yeast and with regular yeast following your directions in the comment section and it turned out great either way. I make it Saturday night and put it in the fridge after the first rise and then pull it out before church. Pop it in as soon as we get home and it’s just heavenly!
This is an amazing recipe! Mine just came out of the oven. I made your pretzel rolls and this monkey bread today! Now we just need some company to come eat some!
I made this tonight and it was absolutely sublime! Truly delicious. It was all gone in 20 minutes as my family stood around gobbling it down. Thank you so much for posting this delightful recipe. I will be making it again and again.
Made for Christmas breakfast- Delish!!!! Made the night before and stored in fridge. Solo much better than cut up biscuits that taste, l like biscuits.
Can the dough for this recipe be made in a bread machine?
I don’t own a bread machine so I can’t say for sure but as long as the measurements match up, it might be worth a try.
I just made one today in a christmas tree mold. It came out very nice and it is yummy. I followed the recipe as you written. Thank you for a wonderful recipe.
Decided to not add the glaze at the end. My family rated it a 10/10 served warm with vanilla bean ice cream on the side. 5 people devoured all but 1/8th of it. Everyone had seconds. My 15 year old is looking forward to the last pieces for her breakfast tomorrow after microwaving them a few seconds.
Just made this recipe, verbatim and it was amazing! It came out really similar to yours and it was extremely tasty! Thank you!
This was unbelievable. It was fool proof (purchased a $5 thermometer for the yeast mixture) It was devoured in less than five minutes. Thank you, Thank you, Thank you!
I wanted to make this to duplicate something we had as children called “pull-apart cake” from a bakery in Ventnor, NJ. I added 2 Tablespoons of room temp. whipped cream cheese to the frosting only because that was how I remembered it. Perfection!
This is pretty much the best thing I’ve ever eaten!!! It is addicting!
Hi Mel,
I actually found you by browsing online for photos of monkey bread. Random, eh? Is there any chance you would let me use your photo of this monkey bread for a family cookbook I’m putting together? I would be more than happy to credit the photo to you. We’ll be making these available on Amazon, just so you know. No worries if you’d rather not. I’m just out of time to take my own photos at this point! Anyway, LOVE your blog!
These were so delicious! We made them the day before, just like others had posted; prepared as directed up to the second rise stage, but instead of having them rise a 2nd time, we covered in plastic & put in the fridge overnight. Next morning, heated the oven to 200, turned it off, and let them rise for 30 minutes, then baked as directed. They were GREAT!
Do you know how long it takes the dough to rise in the preheated oven? Or if I can let it rise overnight in the fridge? Just trying to plan father’s day breakfast, hoping I don’t have to get up at 4am 🙂
Shalon Gough – If it were me, I’d prepare the monkey bread all the way up until rising and baking the night before and cover it with greased plastic wrap and keep it in the fridge overnight. Then pop it in the oven while it preheats and it should bake up just fine!
Kelsey, I used a round cake pan, and it worked okay… didn’t have quite the gooeyness because there was only one layer, but an 8 or 9 inch may have worked for that. Loaf pan is probably the best option for that gooeyness, though! (I actually made a savory one in the cake pan, so it didn’t need to be gooey anyway.)
Also, for those who have done the overnight option, did you have a problem with it sticking in the pan? I buttered my pan VERY generously and was sure to get in all the nooks and crannies, but the top half of my loaf still stuck in the pan. I don’t know if there are any tricks for greasing for overnight or if I just left it in the pan 1 or 2 minutes too long. Suggestions?
Lastly, this recipe was AMAZING! Very easy and tasted sooooo good!
Jodi – I’ve made them several times overnight without them sticking so it might be more due to leaving them in the pan too long. I’ve done that and it is a terror trying to get them out! I am sorry they stuck. I am glad you liked the recipe though.
I can’t seem to find the instructions for how to make these overnight. Can you please let me know? Thanks!
It’s in the comment thread, I believe. I basically assemble the entire panful and place it covered in the refrigerator overnight (before it rises the second time). I either wake up early and take it out to come to room temperature and rise or the lazy way (which I do often) is to put it from the fridge into the oven while it preheats and then bake (maybe take a minute or so off the baking time). It doesn’t get quite as puffy as letting it rise until doubled but it’s a great shortcut.
I love to chop some pecans or walnuts and sprinkle them on each layer of dough!! so freaking good!!
Wonderful recipe! I’ve always made monkey bread using the canned dough. I’m definitely going to try this recipe. I also like to sprinkle small pecan pieces throughout the bread.
I give this recipe 5 stars…gooey, sweet, makes a full bunt pan. Delicious!! I added some cream cheese/vanilla to my frosting due to my love of cinnamon rolls with cream cheese frosting, but I think the glaze alone would still be yummy. My kids loved helping roll the dough in sugar making it a fun family-memory-treat. I love that you can make it with ingredients I always have on-hand (although it takes a little longer) it’s a great recipe because it doesn’t require a trip to the store to buy biscuits 🙂 Thanks for another great recipe, Mel!
Also, followup to my last comment (sorry for not being concise!) do you think you could make this recipe with almond milk instead of dairy milk?
Kelsey – I haven’t tried it, but another reader made this in 2 loaf pans and said it worked great. Also, I haven’t tried subbing almond milk but if you have done so successfully in other bread recipes in the past, it’s definitely worth a try. Good luck!
I am dying to make this recipe but I do not have a bundt pan! Can you recommend another kind of pan that would be next-best to the bundt?
I used a springform pan and it worked great!
made night before: all directions up to coating stage. Arranged in pan, covered with plastic wrap placed in fridge overnight. Next morning took out for 45 min and then followed baking time. Turned out perfectly! 🙂
Hi,
I made this a few days ago and it was such a hit. SO good. As a note, I didn’t use anywhere near a whole stick of melted butter when dipping. I probably used half a stick at most. But man, this was great. Thanks for a keeper recipe!
Tracy
Mel, I just wanted to tell you that this is one of the best recipes that I have ever made. It is so good! 5 stars!!
Madeline
I’m making this for the second time now. You and I know it is absolutely delicious, but I’m still converting my kids. Sadly, I have to retrain their taste buds to appreciate the homemade goodness instead of the store bought convenience. On a side note, they have finally begun to realize how good air-popped popcorn is over microwave! (that one took a couple years!)
Air popped??? How about in a pot with olive oil! The really good old-fashioned way. Nothing beats it, Cindy; please try it if you’ve never had it. It doesn’t even need butter, just sea salt (but is extra decadent if you do use it).
Can I get this recipe with metric equivalents?
Thanks
Hi Ken – I’m not an expert in converting the ingredients to metric but there are several online calculators you can google and get the equivalents. Good luck!
I love this recipe! I’ve made the monkey bread several times. But what I love so much is the dough–I have used it for sticky buns, ham & cheese pinwheels, Stromboli & pepperoni rolls. It works in both sweet and savory applications. This dough recipe has never failed me. I get compliments every time I make it–no mater how I use it.
Just made this and it is ACTUALLY INCREDIBLE!!! Thanks Mel!
Another fun way to do thus, that bakes faster and preps faster, is to divide the dough into roll size (15-20 per batch) then divide each roll into 6 pieces, all rough chopped, take that flat pile and dip it into the butter, turning a few times to coat, then same for the brown sugar mixture, then plop the pile into one muffin tin hole, repeating for each individual monkey bread “roll”. It ends up being faster, and baking more evenly, and you get more Carmelites edges each;)
A little history on where “Monkey Bread” came from. Many maintain it was the creation of silent film actress ZaSu Pitts and her neighbor, Ann King, a Texas housewife who moved to Burbank during the 1940s after her husband landed a job at Lockheed Martin. The women reportedly named the bread after the neighborhood children, little meddling “monkeys” who couldn’t keep their fingers out of the steaming fresh-from-the-oven bread. (King opened a bakery specializing in monkey bread shortly after she returned to Albany, Texas.) Ann King opened a bakery in my hometown of Albany, Texas. I grew up on this bread. Albany is a small town North of Abilene with a population of less than 2000. She was the sweetest lady and we visited her bakery weekly.
Woahhhh… This ain’t monkey business!!!
The whole family requested this before even finishing it. This is a slam dunk.
Thanks Mel for sharing all these amazing recipes with us. You got yourself a french canadian fan. Merci!
Hi! Knew I could come here and find something to bake on the first snowy day. Just FYI the print button isn’t working on this recipe.
I made this today for my 5 year old’s birthday breakfast. I never really make the “other” kind because I feel like the pudding AND sugar and stuff just makes it too sweet for breakfast. Perfect start to a happy day! P.S. I made the dough late last night and popped it in the fridge and then assembled the rest this morning. I will plan ahead better and will do the cutting and coating the night before next time. Thanks!
Just as a follow up, this recipe is WAY better than my Mum’s. The individualised dipping of each piece in butter and then the cinnamon/sugar is essential for gooey, delicious Monkey bread. My family will be converted this Christmas when I make this recipe! Thanks for sharing.
After reading through the comments about this being prepared in advance or frozen, my family makes this every year for Christmas morning. I made this particular recipe (which rocks!) last weekend when we had houseguests and I wanted to prepare it beforehand. I made the monkey bread in full, dipped in the sugar and froze it before the second rising (wrapped well in saran and foil). The night before serving I removed from the freezer and let it thaw overnight in the oven with a loose covering of saran and a tea towel. Remove from the oven while it heats and bake as normal. My aunt, who is a professional baker also says that you could refrigerate it overnight, pop it in the oven in the morning as it heats to temperature and then bake for the 30-35 mins. This is what she does with her cinnamon rolls and it works like a charm.
WOW Thank You so much ! I have been searching all over for a recipe that was with homemade dough, this looks amazing I can’t wait to try it out.
I’ve tried the monkey bread recipe and everybody loved it, its was incredible the taste the looks u name it!!! wonderful…BUT I did it today and dont know what happened but it didnt come out the way it supposed to…what could have happened..I follow the recipe exactly like it is..???????/
Georgina – unfortunately, without being right there in the kitchen with you and without a lot of details, I can’t determine what went wrong. Hopefully it works out if you try it again!
Made this tonight so my boys (hubby and 10-year-old son) would have a quick breakfast befor they leave for a company pool party tomorrow. Oh.my.goodness! House smells like a combo of Cinnabon and Wetzel’s Pretzels 🙂 Tomorrow it’s brownie time. Yum!
I LOVE this recipe. I made it for the first time this past winter as a dessert to go with our chili, and we ate every single bit of it that night. I am in the process of making it again today. I will NEVER used canned biscuits for monkey bread again! So worth the extra effort.
FINALLY!! A monkey bread recipe that DOESN’T call for canned biscuit dough! You are the best for posting this and we can’t wait to try it out!
I am so confused? You said.. on October 12, 2012 at 10:27 am
Hey everyone, the make ahead option is a great idea and one I’ll be employing on Christmas. I haven’t tried it yet but my plan.is to make the bread, coat the dough balls, place them in the pan, cover tightly with the Saran wrap and place it in the fridge overnight. I’ll take it out 2 to 3 horse before baking then bake as directed. Once I actually try the make ahead, I’ll update the recipe.
Umm I don’t recall 2 or three or any horses in this recipe? lol
Mel- Did it work to do this overnight when you tried it?
Thanks!
Hey Lillie – sorry that I haven’t updated this recipe yet with the make-ahead. I have made it the night before several times with good results (I think the best it has ever tasted was when I made it start to finish without the overnight rest but I like the make-ahead option). One of the times, I let the dough rise too much out of the refrigerator and it kind of fell while baking so I would just keep an eye on the dough after it comes out of the refrigerator in the morning. Otherwise, it works great.
LOVE! LOVE! LOVE! I made these for my dad this last father’s day because he is a total cinnamon roll nut. He said he preferred this to the cinnamon rolls I made on his birthday, simple, gooey, deliciousness. I tried the tip and made it the night before and set it out a couple hours before I made it and it worked great! My siblings keep begging for more!
Can I make the dough in my bread machine??
Hi Megan – I don’t know since I’ve never used a bread machine – as long as the quantities (flour/water) fit into your bread machine, it should work though.
This is the BEST monkey bread recipe ever! I made it once for my uncle when he came down to visit my family, and we all loved it! Also, this makes enough to go around! There was my uncle, my 5 other siblings, and my mom and dad, and we had enough to stuff ourselves with this delicious meal!
I came back to leave my review.
DELICIOUS! I am totally impressed. The dough made an amazingly soft fluffy roll. And taking the time to coat each one makes every single bite scrumptious!
I had some leftover brown butter icing from some cinnamon rolls last week so I just used that in place of yours. I will be making this again, and will definitely try the overnight method too.
Thanks Mel!
Hi Mel!
I am going to try this today. I have made this with frozen dough as others have commented. I always used butterscotch pudding though.
I’m interested to taste the difference.
My hubby loves the caramel like flavor the pudding gives it, so we will see if this wins him over.
Thanks for all your delicious recipes. I’m so glad you feel a need to share them with the world!
Searched on the web for monkey bread but all usually ended up just scanning the recipe for the words Pillsbury or refrigerated biscuit dough…..no thank you!! Your recipe sounds really good. will have to try it out. Thanks
I just put this in the oven and had a quick question:
Do you think it would still be good without the glaze on top? I’m making this for my boyfriend, and he’s pretty picky about things like that. He doesn’t like anything complicated, just a “pure” taste of cinnamon and brown sugar. Anyone with tips would be appreciated!
And thank you SO SO much for this incredible recipe! Everything is better when made from scratch, and I’m thrilled someone else shares this philosophy! I am definitely subscribing to your incredible blog 🙂
Hi Katie, I love the glaze on this because it keeps the monkey bread moist and sweet. What did you end up doing?
I made this today and OMG was it ever amazing. I am sooooo full! As we were eating it, my friend Erin said she’s worshiping me today.
I made a half batch since there were only 3 people eating it and I placed the balls in a regular loaf pan. It was perfect. Just perfect. I will definitely be making this again and again. Thank you so much for sharing this amazing recipe.
MMM! Just a tip, to raise breads I put the bowl in the microwave with the door almost closed but the light keeps a gentle continuous warmth. Thanks!
I just glazed your Monkey Bread recipe! OMG! So good! We are having a bake sale tomorrow and I wanted to make something different. It is so worth the effort. My son and I had to sample it before I will package it up and we cleaned our plate in no time! Thank you for an excellent recipe!!!
Um. Yes. I made these this morning for my 9 year old daughter’s overnight birthday party guests. The search is OVER. Fabulosity at it’s finest. Instead of the glaze, however, I thinned a bit of leftover homemade cream cheese frosting I had on hand (from some caramel rolls I baked this past weekend) with cream. Drizzled it over the top. Oh man. Watch out, we were fighting over the last pieces. Thanks for the recipe! 🙂
Oh- because of my super, super humid climate (like 90%+ humidity all the time), I had to add a lot of extra flour; at least one cup. Still worked out great!
I made this today and we all LOVED it!!! Just a few thoughts- mine stuck so badly to the pan, although I waited exactly 5 minutes to turn it out. I think it was because I used my old bundt pan, which has no non-stick coating like my newer ones. In this case, it would have been good to flour it after using the butter, and maybe even turning it out a few minutes earlier. Because it stuck, it didn’t turn out all nice and clean in the shape of the pan, but just fell apart. The kids said it was “eaiser to eat that way” though, lol! There was leftover butter after dipping the dough balls, so I used it in the icing; mixing it with about 1 1/4 cups of powdered sugar and a drop of milk. It made thicker, delicious icing that was wonderful. I would cover the bundt pan with foil the last 5-10 minutes of baking because the top was burning a little. Wonderful recipe; will have to make again sometime!
Finally a monkey bread recipe that does not use prepackaged dough (I hate that stuff). So, thank you. Thank you. Thank you!!
Wow. This recipe was easy to follow. My three year old and I had a blast making it. The end product looked just like the picture and tasted delicious! My husband couldn’t believe we had made it. Thanks for the inspiration.
I just made this monkey bread for my boyfriend to take back to college with him and it was a huge hit with he and his roommate! Such easy home made bread too, it was a piece of cake to put together. I ended up using about three times the brown sugar mixture though. I’m not sure why but my dough really ate it up. Either way, it was delicious, I’ll never use premade dough again. Thanks for sharing this!!
I made this fantastic Monkey Bread recipe on Christmas Eve for a family who had 19 people staying at their home over the holidays. It was a huge hit, and they said it was polished off in a few short minutes. I thought the recipe was easy to follow, especially since I’m not an experienced bread maker, and I would definitely make this again. I did increase the glaze by half again what the glaze recipe calls for – mmmmm…extra yumminess! Thanks for a great treat.
I made this for Christmas morning and it was mouth wateringly delicious! My husband eats some and looked at me and said, “You’ve been holding out on me!” I have to work at the hospital at 6 am on New Year’s Day and I’m making some tonight to take in with me in the morning, it’s the only thing that could get me going to work that early!
Hey these were amazing!! Will definitely make again! But what are the calories in one serving
Merry Christmas! About to put the monkey bread in the oven. I made it yesterday afternoon, had in the fridge all night. One hour in warm oven and it’s ready to go. Yeah.
I made this for breakfast today. I made most of it last night – all the way up to rolling the dough into the butter and cinnamon mixture just like Mel explained. Then, I covered it with plastic wrap and put it in the fridge over night. In the morning, I set it out on the counter for two hours and cooked at 350 for 30 minutes. It turned out perfectly.
These are rising in the fridge right now so they are ready for Christmas morning. I was in a hurry so I put the melted butter in a gallon sized bag, put in the rolls without rolling them, shook it up, added the sugar mix & shook again. It worked great, & was fast!
I made this today. It was absolutely wonderful.
Definitely, DEFINITELY worth the effort.
These are great! And yes, they can be made the night before. I started dough in the afternoon, then left it to rise (more than 2 hours because that’s how my schedule was). Made the little balls (cutting with a pizza cutter), drizzled with butter (probably only used 1/2 stick of butter) & rolled them in brn. sugar/cinnamon (less there also). Covered with plastic wrap & refrigerated. Got them out around 6 a.m. & put them in the oven at 7:30. Drizzled with the glaze (only used about half a cup confectioners sugar) & they were a big hit! So much better than canned biscuits & really not much more work. I do tend to cut out some sugar & butter when I bake & these were still VERY GOOD with about half. Only need about 1 T. for buttering pan also. I will use this recipe for Christmas morning but perhaps can’t wait that long to make again:) I may also try with half white whole wheat flour next time to sneak in a little more nutrition.
beautiful monkey bread!
Omg this looks incredible! I just made honey dinner rolls and saw this on a Bread pin board – repinned!
This sounds INCREDIBLE!!! – will definitely be part of my holiday baking! Thanks for sharing!!!
I have never heard of people making this with biscuits, that is just wrong. I can’t wait to try this. The recipe I have used for years is from The Lion House and it is so yummy, but has boxed pudding in it. This is a better option.
I made this tonight and it was delicious!! I hate to admit that I’ve been making the canned biscuit kind for years. But this really was amazing and I will be making it this way forever more:)
My. Oh. My. This was amazing, so yummy!!! I’m so glad we made it today, thanks!
I’ve made this multiple times and even my picky kid BEGS for it! Very time consuming but worth every step. My family likes to pair it with ice cream 🙂
You’re right—this is THE BEST Monkey Bread!! I’ve tried many different recipes. Even used ‘exploding biscuits’ a time or two. And this is hands down the best recipe I’ve tried. D-Double-Delicious!! Thank you!
I had tried the ATK version of this a few years ago and was underwhelmed. Still, I trust your judgment and decided to save trying this for a cold weather day when I would be home. It snowed all day today (I lived in Canada– this kind of thing happens in October here), so I made this while the kids did crafts and the baby napped. It is unbelievably good. The perfect thing for a snowy day, breakfast, holiday brunch, dessert, really you don’t need an occasion– just make it. The dough you have here is more tender than the ATK version. As soon as the kids took a few bites, they said, “make this again!”
Sounds so amazing!!!! Have to try it when we have company!
I’ve started making bread using the method in Artisan Bread in Five Minutes a Day. I wonder how it would work with this recipe. Hmmm..
Your pictures look amazing and I love the fact that you’re making your own dough. I don’t mind rhodes rolls, but dough from scratch is the best!
hi,
i make challah about once a month and then i freez the baked challah and use it when ever i want. so if i´m already making that dough i was wondering if i could use it to make monkey bread and just add the coating and the glaze before i bake it???
thanks!
Mmmmm! Just like the one my mom made but with the addition of glaze! Holy cow! I didn’t think you could make cinnamon pull-aparts (that’s what we call it) any better! But apparently, you can….. Must… make… now…. (well, when the baby is sleeping that is).
PS Congrats on a house…. and good luck with that 1200 sq ft issue. I know how hard that is going to be! I feel crowded in 1400 with 3 small boys and a baby so I’ll be thinking of you and wishing you the best through the winter!
Never made a monkey bread but it´s one of those things that fill my dreams. Why I haven´t, I have no clue! I bake all the time! I pinned this in my recipes to try board and will certainly try it soon. And I have a feeling I will start and never stop with the variations!
for the record, the worst monkey bread would still be pretty darn good. 🙂
Yum… I haven’t had these for years! My mom used to make these little goodies. I was debating what treat to make for tonight… now I know.. and my kids will love them! Thanks again, and congrats on moving into your house!! Yay!! (you probably won’t want to stay in a hotel for vacation for a loooooong time!!) 🙂
Thank you for sharing this!! I’ll definitely try it out!
Monkey Bread was my family’s Christmas breakfast growing up, but I just can’t bring myself to make it (I don’t do canned biscuits either). Now I can! 🙂
I made these today for our FHE treat and they were a huge hit! Thanks for another great recipe!
Hi 1 i come from a small island called Malta i must admitted i never taste this recipes but for sure i m going to try it thanks for this wonderful website.
I’m working on my list of “foods by Mel that I can make living in Italy.” Thankfully the list is getting longer as I’m figuring out what I can find at the grocery store. We love monkey bread/sticky buns, whatever you want to call them. I confess I have used a certain frozen dinner roll to make them in the past, but I can’t find the ingredients here and we’ve missed having them. After 10 months, we bought a real oven last week. Yep, I now have 4 burners and an oven (a move up from a large toaster oven). My U.S. cookie sheets are too large for this oven, but I will buy some new ones and find a pan for this monkey bread. You will hear my kids singing your praises next week when I make this for them! Thank you, thank you!!
Mel, I have been a fan of your blog forever. I am pretty sure I couldn’t cook, at all, until I found your blog! When I saw this recipe come up yesterday, well, I just had to make it right away. And it did not disappoint! So amazingly yummy! Just wanted to say thanks for all your wonderful recipes, and seriously saving my life when it came to cooking. You’re the best!
I was seriously going to email you today to ask if you had a recipe for this where you don’t use rhodes dough. THANK YOU!!! This looks wonderful. I will be excited to see if the overnight version works too.
Im in Australia and you cant get any kind of canned dough here, lol, so have been on a hunt for a recipe for ages for this to make from scratch. Thank you! Just need to get me a stand mixer, do you think if I tell my DH that I need one to make monkey bread, he’ll let me get one? 🙂 Hope you have a new home soon…
I think the best parts of reading through your website is reading all the in-depth background information that precedes each recipe. It’s so ridiculously hilarious! You are one fun gal! “So sue me”. So funny! Love it love it! 🙂 You’re quite the entertainer in addition to being a great cook! Have a great day!
Hi Mel,
I have been following your blog for almost a year now, and thought I should comment. I LOVE your blog. It is my go to food blog. I also like it because I have kids about the same age as yours, I had four boys, and was pregnant with number five when you had your little girl. I got boy number 5. Anyway, thanks for the great ideas!
This is what my family calls CHRISTMAS MORNING COFFEE CAKE! Have made for years – But – being a lazy baker, I use frozen Parker House dinner rolls cut in half, placed in greased bundt pan. Place all the ingredients(white and brown sugar mixed) over the rolls (plus chopped pecans) – cover and let rise overnight and – poof – ready to bake Christmas morning – or any other morning. You could roll the cut rolls in the ingredients if you wish. Never tried the glaze – will do this year. Never had any problems when dumping it out of pan. Picture perfect! Talk about good eating!!!!
Hoping you are in your own house soon. Admire you – much.
I’ve been really trying to revamp some of the classic childhood recipes that I love but making them all homemade as opposed to the popular semi-homemade versions. Monkey Bread has been on my ‘to-do list’ for a while (I saved a recipe from Food and Wine magazine a few years ago) but just haven’t gotten to it yet! I hope to try a homemade version soon because Monkey Bread is sooo good!
I made this for my kiddos for an after school snack today. It was delicious! Thanks so much for the recipe!
I was searching the internet exactly one week ago for the “perfect” monkey bread and just didn’t know which one to trust. I was wishing YOU had one, and now you DO! Thank you so much.
Wow!! Made these today with my 3 year old & her little friend. They just went into the oven & look DEE-LISH! Can’t wait to sample them!!
My MILs recipe uses Rhodes frozen rolls for the dough, and we LOVE it. Just in case someone is feeling lazy :).
But. . .But. . .what about the pop of a can of biscuits? 😉 I’ve never made them with canned biscuits, but that SEEMS like the main appeal.
Also, HOW are you still posting so much when you are living in a hotel? I’m in awe!
HECK YES! This sounds awesome!
These look amazing!! I DVRd this episode and had forgotten about it! {I love that I can print out your directions instead of copying them down from the tv! THANK YOU!} Totally agree with you on the canned biscuits in monkey bread. So bad. I like to short cut with Rhodes dough in monkey breads, but you’ve convinced me to try this!
I didn’t know you could make this without the canned biscuits! You haven’t let me down yet, so I’m gonna give this a try for Saturday morning breakfast!
waaaaah, I just told the hubby we have to go back to treats only once a week and then you post this?!!! I can’t stand the temptation!
You had me at monkey bread. This is a family favorite and we have always done it with frozen rhodes rolls and pudding, etc. I want to try this more homemade version though. I am going to have to experiment to see if I can make it work for overnight like I usually do. Thanks for the recipe!
This is so tempting me right now. I’ve always wanted to try monkey bread
Fran- I wish we were in a house! I’ve been using my mom’s kitchen after driving out here with the kids when my sweet grandma passed away. But we are going back to reality this weekend…crossing our fingers that we have a place to move into next week. This has truly been an adventure going on 6 weeks of homelessness.
Hey everyone, the make ahead option is a great idea and one I’ll be employing on Christmas. I haven’t tried it yet but my plan.is to make the bread, coat the dough balls, place them in the pan, cover tightly with the Saran wrap and place it in the fridge overnight. I’ll take it out 2 to 3 horse before baking then bake as directed. Once I actually try the make ahead, I’ll update the recipe.
This looks so delicious!!
Yes, the night before is what I am curious about. I make this every year on Christmas Eve but I use the Rhode’s frozen roll dough (which tastes pretty close to homemade), pour the cinnamon sugar mixture over the top and let it rise overnight. That way Christmas morning they are risen and ready to go into the oven. This recipe sounds awesome but would love to be able to make ahead 🙂
Tips on making the night before would be great! I imagine you could take it to the coated, loaded in bundt pan, covered in saran wrap and then keep it in the fridge over night, remove an hour before baking (or 2?) and then bake as written? If I get home early enough, this will be in my fridge before bed!
I agree with you 100% about the monkey bread biscuit madness! 🙂 Will be making this for sure this week! Thanks!!
Mel–how are you baking these days? Last I heard you were in a hotel! Sure hope you’re settled in new digs…
I was going to start a new diet today, but that will have to wait till Monday. I’ll be making this today!
I’ve used this recipe for a few years now and I will never go back to the canned biscuits. I make is the first Sunday in April and October…my metabolism can only handle it twice a year, but it’s so worth it. My husband and kids sing about it for weeks prior, they know it’s coming. It takes about 4 hrs to make from start to finish and I use the oven method for rising the dough. I let me kids help me cut/roll the dough. It’s more work but it’s worth the time and effort.
I make it without canned biscuits also. I like to let it rise overnight. It works well with frozen balls of dough (Rhodes is one brand). So, I’m thinking you could freeze the 64 balls of dough on a cookie sheet and then proceed with the recipe and let it sit overnight on the counter. Alternately, I bet you could make as described and let it sit in the fridge overnight for a cool rise.
This is a Christmas morning tradition in my family too! I enjoy making my family homemade bread, but the ease of plopping everything in a pan in the fridge to rise overnight helps out on such a busy morning. So I am wondering the same thing as Katie – I would love tips on how to make it the night before so I can just pop it in the oven in the morning.
I don’t think it’s right to be so tempted this early in the morning! I’m going to be dreaming of this until I make it so it’s gonna happen soon. Thanks for sharing!
THANK YOU for this recipe! I love monkey bread and would love to introduce it to my girls, but those canned biscuits are so expensive here in Canada that I’ve never shelled out the dough (ha!) to make it. Now I don’t have to!
Can’t wait to try this. Any ideas on how you could make this the night before and then put in oven next morning?
I have never had monkey bread, but it looks and sounds amazing! Do you have any idea why it’s called monkey bread, Mel? Anway, I know if it’s a CI recipe, or even adapted from one, and you loved it is going to be good! 🙂
It’s called monkey bread because you pick at it like a monkey picks at its food 🙂
This is what we have on Christmas morning. Looks like I’ll have to put in a little elbow grease this year!
I love that your recipe doesn’t use canned biscuits. Can’t wait to try it!
Indescribably decadent I love your recipe I made mine in a 4-quart dutch oven and it came out perfect a perfect round ! I wish I could post a picture of it
Mouth=watering.