The Best Monkey Bread
This pull-apart monkey bread is ooey, gooey, and full of buttery cinnamon sugar goodness. The from-scratch dough is so easy to work with!
Monkey bread is a delight that I fully believe everyone should experience. This easy, homemade version is one of our go-to holiday breakfasts. Think of it like a pull-apart cinnamon roll!
Easy-to-Worth-With Dough
Many versions of monkey bread call for using canned biscuit dough. No disrespect to those versions, but making a homemade dough is a game changer for monkey bread.
This dough is simple to make a dream to work with!
- Make the dough and let it rise until doubled
- Turn the dough onto a lightly floured or greased countertop and pat into a thick square or rectangle.
- Cut the dough into 64 equal pieces.
- Roll each piece into a round shape (doesn’t have to be perfect!)
If you end up with a few more or a few less pieces, no biggie. If the pieces aren’t all exactly uniform and resemble dented ping pong balls rather than perfectly round balls, again, no biggie! A rustic attempt is a totally valid attempt here, because it all works out in the end.
Assembling Monkey Bread
Dip the dough pieces in melted butter followed by a roll in cinnamon + brown sugar.
You don’t have to do this one at a time. It works to pile a bunch of dough pieces in the melted butter, let the excess butter drip off, and then load those buttered pieces over to the cinnamon and sugar bowl for a quick dusting.
Layer all the coated dough balls in a well-buttered bundt pan.
Try to arrange them as evenly as possible staggering them slightly so they aren’t stacked exactly on top of each other.
Let the monkey bread rise until very puffy. This step is crucial! Rising long enough here ensures a light and fluffy pull-apart monkey bread that is irresistible (as compared to heavy dense pieces of monkey bread that will only make you very sad).
Bake until golden and then turn out onto a serving tray or plate. While still a little bit warm, drizzle with the glaze. It will sneak into all the little nooks and crannies giving an extra boost to the ooey, gooey charm of this best-ever monkey bread.
Serve Warm
Without a doubt, this cinnamon sugar monkey bread is best served warm.
In fact, when I make it, my family helps devour it before it even has a chance to think about cooling off completely. The nibbly, bite-size, pull-apart pieces are irresistible.
There are hundreds of comments below of people who have tried variations or baked in different types of pans. Read through them for a whole heck of a lot of monkey bread inspiration!
Rave Reviews for Monkey Bread
This recipe has been receiving extremely high praise for over ten years. It really is the best monkey bread recipe.
Isabella: 10/10 love this!!!! Will make again
Sam: 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!
Amanda: Every piece tastes like the inside of a cinnamon roll, heaven!! I will never use biscuits again! Thanks for another winner.
Raquel: 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!
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; the sugar/butter mixture will leak out the bottom and make a big mess.
Yes.
The Best Monkey Bread
Ingredients
For the pan:
- 2 tablespoons softened butter
Dough:
- 2 tablespoons (28 g) melted butter
- 1 cup warm milk (about 105 to 110 degrees F)
- ⅓ cup warm water (about 105 to 110 degrees F)
- ¼ cup (53 g) granulated sugar
- 2 ¼ teaspoons instant yeast
- 3 ¼ cups (462 g) all-purpose flour
- 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
- In a large measuring cup or bowl, mix together the milk, water, melted butter, sugar, and yeast.
- In a stand mixer fitted with the dough hook, add the flour and salt. With the mixer on low speed, add the milk mixture. Increase to medium speed and knead until the dough is smooth, 5 to 7 minutes. Add additional flour a couple tablespoons at a time only if the dough is sticking to the bottom of the sides of the bowl. After kneading, the dough should be soft, supple and slightly sticky without leaving a lot of dough residue on your fingers.
- Place the dough in a lightly greased bowl, cover, and let the dough rise until doubled, 1 to 2 hours.
- Spread the softened butter evenly in a 12-cup bundt pan, using a pastry brush or piece of wax or parchment paper to ensure all the nooks and crannies of the pan are well-buttered. Set aside.
- Lightly punch down the dough. On a very lightly floured or greased countertop, press the dough into a thick rectangle or square, about 8 or 9 inches across. Use a bench scraper or pizza cutter to cut the dough into 64 small pieces.
- Roll each piece into a round ball shape. It doesn't have to be perfect.
- Combine the brown sugar and cinnamon in a bowl or shallow dish.
- Dip the dough pieces in melted butter and then roll evenly in the sugar mixture. Place the dough pieces in the prepared Bundt pan, offsetting the dough balls so they aren't stacked exactly on top of each other. .
- Cover the Bundt pan and let the bread rise until noticeably puffy and nearly doubled, 1 to 2 hours.
- Preheat the oven to 350 degrees F. Uncover the bundt pan and bake until the bread is golden brown and the bread is baked through, 30 to 35 minutes. An instant-read thermometer inserted into the bread should read 190 to 200 degrees F.
- Cool the monkey bread in the pan for no longer than 5 minutes (any longer and the bread will be too sticky and hard to remove!). Turn the bread onto a platter.
- In a small bowl, whisk the confectioners' sugar and milk together until smooth. Drizzle the glaze over the top and sides of the warm monkey bread. Serve warm.
Notes
Recipe Source: adapted slightly from Cook’s Illustrated
Recipe originally posted Oct. 2012; updated Jan. 2024 with new photos, recipe notes, etc.
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.