BakeryDiary is a recipe curation and editorial platform. We research and curate recipes from public sources, considering ratings, reviews, comments, and feedback. We then refine and present them clearly for home cooks. We are committed to an ad-free, focused experience that makes discovering and preparing recipes easier.
This homemade monkey bread is the kind of sweet, pull-apart treat that turns simple ingredients into something wonderfully indulgent.
Soft, yeast-raised dough is divided into dozens of small pieces, rolled into bite-sized balls, then coated generously in melted butter and fragrant cinnamon sugar.
As the pieces bake together in a Bundt pan, they become golden on the outside while staying tender and delightfully gooey throughout.
The flavor comes from a classic combination of granulated sugar, warm ground cinnamon, buttery dough, and a rich brown-sugar topping.
A little vanilla extract rounds out the sweetness and adds extra warmth.
Once baked, the monkey bread is finished with a simple vanilla icing made from confectioners’ sugar, milk, and vanilla, creating a smooth drizzle that settles into all those irresistible nooks and crannies.
What makes this recipe especially appealing is the fun way it is served. Rather than cutting neat slices, everyone can pull apart the individual pieces, making it a playful choice for breakfast, brunch, dessert, or sharing at the table.
With its soft texture, caramelized edges, cinnamon-sugar coating, and creamy vanilla drizzle, this monkey bread delivers the comforting flavor of cinnamon rolls in a wonderfully communal Bundt-pan presentation.
Homemade Cinnamon-Sugar Monkey Bread
Ingredients
Equipment
Method
- Activate the Yeast: Whisk the warm milk, yeast, and granulated sugar together in the bowl of a stand mixer fitted with a dough hook or paddle attachment. Cover and let the mixture stand for 5 minutes.
- Mix the Dough: Add the eggs, melted and slightly cooled butter, salt, and 1 cup of flour. Beat on low speed for 30 seconds, then scrape down the sides of the bowl with a silicone spatula. Add the remaining flour and beat on medium speed for about 2 minutes, until the dough comes together and begins pulling away from the sides of the bowl. If mixing by hand, use a large wooden spoon or silicone spatula.
- Knead the Dough: Continue beating the dough in the mixer for 5–7 full minutes, or knead it by hand on a lightly floured surface for the same amount of time. If it becomes excessively sticky, add flour 1 teaspoon at a time only as needed. The finished dough should remain soft and slightly tacky rather than dry. When gently poked, it should slowly bounce back; alternatively, check that a small piece passes the windowpane test without tearing.
- First Rise: Lightly grease a large bowl with oil or nonstick spray. Place the dough inside and turn it so all sides are lightly coated. Cover with aluminum foil, plastic wrap, or a clean kitchen towel and let rise in a relatively warm environment for 1–2 hours, or until doubled in size.
- Prepare the Bundt Pan: Generously grease a 10–12-cup Bundt pan with butter or nonstick spray, with nonstick spray being the preferred option for this recipe.
- Prepare the Cinnamon-Sugar Coating: Melt ½ cup (113 g) of the unsalted butter in a medium bowl. In a separate medium bowl, combine the granulated sugar and ground cinnamon. Set aside the remaining butter, brown sugar, and vanilla extract for the later topping.
- Shape the Dough: Punch down the risen dough to release the air. Divide off small pieces one at a time and roll each into a ball about 1.25 inches in diameter. Make approximately 40–45 balls in total, keeping them relatively small. Dip each ball into the melted butter, then generously roll it in the cinnamon-sugar mixture. Arrange the coated dough balls in the prepared Bundt pan as you work.
- Rest the Shaped Bread: Cover the filled Bundt pan with aluminum foil, plastic wrap, or a clean kitchen towel. Let the shaped dough rest for 20 minutes, during which the balls should rise slightly.
- Preheat the Oven: Move the oven rack to a lower position and preheat the oven to 350°F (177°C). Baking the monkey bread lower in the oven helps prevent the top from burning.
- Finish the Brown-Sugar Coating: Melt the remaining ¼ cup (60 g; 4 tablespoons) butter. Whisk in the brown sugar and vanilla extract, then pour the mixture evenly over the shaped monkey bread.
- Bake the Monkey Bread: Bake at 350°F (177°C) for 35–45 minutes, or until the top is golden brown. If the surface begins browning too quickly, loosely cover the pan with foil.
- Cool and Invert: Allow the baked monkey bread to cool in the pan for 5–10 minutes. Carefully invert it onto a large serving plate or cake stand.
- Make the Vanilla Icing: Whisk the confectioners’ sugar, whole milk, and vanilla extract together until combined and smooth.
- Finish and Serve: Drizzle the vanilla icing over the monkey bread. Serve in generous slices or pull apart the individual gooey pieces for a fun, shareable presentation.
- Store Leftovers: For the best flavor, serve the monkey bread the same day. Cover leftovers tightly and keep them at room temperature for 1 day or refrigerated for up to 4 days.
Notes
- Dough consistency: The dough should remain soft and slightly tacky after kneading. Add flour only 1 teaspoon at a time if it is excessively sticky, as too much flour can make the finished bread dry.
- First rise: Let the dough rise in a relatively warm environment until it has doubled in size. Depending on the environment, this can take 1–2 hours.
- Small dough balls: Keep the dough balls close to 1.25 inches in diameter and make approximately 40–45 pieces. This helps create the classic pull-apart structure.
- Cinnamon-sugar coating: Coat each dough ball generously with the cinnamon-sugar mixture for better coverage and flavor throughout the bread.
- Bundt pan: Generously grease a 10–12-cup Bundt pan. Nonstick spray is preferred for this recipe.
- Oven position: Bake on a lower oven rack so the top is less likely to brown too quickly.
- Watch the surface: If the monkey bread becomes too dark before it finishes baking, loosely cover the top with foil.
- Cooling: Let the bread stand for 5–10 minutes before inverting it onto a serving plate or cake stand.
- Best served fresh: Monkey bread tastes best the day it is made. Store leftovers tightly covered at room temperature for 1 day or refrigerated for up to 4 days.
- Freezing: After the first rise, shape the dough into 40–45 balls without coating them. Refrigerate the dough balls for 30 minutes, then freeze in a freezer bag or freezer-safe container for up to 3 months. Thaw before coating and continuing the recipe.
- Overnight preparation: The dough can be prepared through the kneading stage, covered tightly, and refrigerated for up to about 15 hours. Allow it to rise on the counter for about 1–2 hours before continuing.
Chef’s Secret
The key to exceptionally tender monkey bread is resisting the temptation to add too much flour during kneading.
The dough is supposed to feel soft and slightly tacky, so use only 1 teaspoon of flour at a time if it is genuinely difficult to handle.
After kneading, test a small piece by gently stretching it; if it becomes thin enough for light to pass through without tearing, the dough is ready.
When shaping, keep the balls close to 1.25 inches so you can create the recommended 40–45 pieces.
Generously coating each ball with butter and cinnamon sugar also helps distribute the signature flavor throughout the finished bread.
Finally, watch the top closely during baking and loosely cover it with foil if it begins browning too quickly.
Serving Suggestions
Serve the monkey bread warm or at room temperature on a large serving plate or cake stand, with the vanilla icing drizzled generously over the top.
For a fun breakfast or brunch presentation, place it in the center of the table and let everyone pull apart individual pieces.
It pairs naturally with simple breakfast favorites such as fresh fruit, berries, or a cup of coffee or tea.
For dessert, serve generous pieces with the vanilla icing and enjoy the soft, buttery, cinnamon-sugar layers while they are fresh.
Conclusion
This homemade monkey bread brings together everything that makes cinnamon rolls so appealing in an easy-to-share, pull-apart format.
Tender yeast dough, buttery cinnamon sugar, brown-sugar richness, and a sweet vanilla icing create layers of comforting flavor and gooey texture.
Whether served for breakfast, brunch, or dessert, it makes a warm and inviting centerpiece that is as enjoyable to pull apart and share as it is to eat.
