Monkey Bread – This soft, sticky, cinnamon-sugar monkey bread is pull-apart perfection! Easy to make, fun to eat, and totally irresistible for breakfast or dessert.
If you’re looking for a fun, shareable treat that’s guaranteed to impress, this Monkey Bread is it!
Made with bite-sized pieces of soft dough coated in cinnamon sugar and drizzled with a simple glaze, this pull-apart favourite is as satisfying to make as it is to eat.
Whether you serve it warm for breakfast, brunch, or dessert, it’s the kind of bake that disappears fast—especially when everyone starts pulling pieces straight from the pan. No forks required!
Looking for more cinnamon recipes? Check out my Cinnamon Raisin Bagels, Easy Cinnamon Rolls, and my Apple Cinnamon Oatmeal Cookies.
Ingredient highlights
- Whole milk: Warm it gently to activate the yeast. Too hot will kill the yeast, and too cool will slow the rise.
- Dry active yeast: Needs to be dissolved in warm liquid. Instant yeast can be swapped in if you want to skip the blooming step.
- Bread flour: Gives the dough extra chew and structure. You can use plain/all-purpose flour, but the bread will be slightly softer.
- Cinnamon sugar coating: The mix of white and brown sugar creates both caramelization and gooey pockets throughout the pull-apart pieces.
- Double or heavy cream: Creates a rich, smooth glaze. Milk works too, but the glaze will be thinner.
Find the measurements and full recipe below!
How to make
Monkey Bread
In a large measuring jug, stir together the milk, sugar, and yeast. Set aside and allow the yeast to foam and bubble up – about 5 minutes.
In a large mixing bowl, add the milk mixture, butter, egg, egg yolk, and vanilla, and whisk until combined.
Add the flour and salt, and mix until a sticky dough forms.
Transfer the dough to a well floured surface and knead for about 5 minutes, until smooth, elastic, and tacky.
Place the dough into a lightly greased large bowl, cover with clingfilm or a tea towel, and leave to rise in a warm place for 1 hour, or until doubled in size.
Add the melted butter to one bowl. In another bowl, mix together the sugars and cinnamon.
Roll the dough into a rough 9×9-inch square. Using a pizza cutter or sharp knife, cut the dough into 64 pieces and roll into balls.
Dip each ball into the butter, and then roll them in the sugar mixture. Place the coated dough balls into a greased bundt pan. Mix together any remaining butter with the cinnamon sugar, and pour over the dough balls.
Cover the pan with clingfilm and allow the dough to rise again in a warm place for 30 minutes.
Remove the clingfilm and bake for 30 – 35 minutes, or until golden brown and the internal temperature of the balls reach 88C – 93C (190F – 200F).
Cool for 5 – 10 minutes, then invert onto a large serving plate or cake stand.
In a small mixing bowl, whisk together the icing sugar, vanilla, and cream until smooth and combined. Add more cream to thin out if necessary.
Drizzle over the warm bread and serve.
The printable recipe card with the full list of ingredients, their measurements, and instructions can be found at the bottom of this post.
NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements. Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.
Substitutions & variations
- Whole milk → Any milk or plant-based milk: Use semi-skimmed, skimmed, or a dairy-free alternative like almond or oat milk. Just make sure it’s warm (not hot) to activate the yeast.
- Dry active yeast → Instant yeast: Instant yeast works just as well. You can skip the proofing step and mix it directly with the dry ingredients.
- Bread flour → Plain/all-purpose flour: Plain/all-purpose flour makes a slightly softer dough. Still delicious, just a bit less structured.
- Mini monkey bread: Make individual portions in a muffin pan or mini bundt pans—great for serving at brunch or parties.
- Chocolate chip monkey bread: Sprinkle mini chocolate chips between dough layers for a melty surprise in every bite.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Recipe FAQs
It’s thought to be named after the way you eat it—by picking it apart with your fingers, like a monkey! It’s informal, fun, and made for sharing.
A bundt pan works best for that classic monkey bread shape, but you can also use a tube pan or even a deep round cake pan in a pinch—just keep an eye on the baking time.
It should be puffed, golden brown on top, and feel set. The internal temperature of the balls should also reach 88C – 93C (190F – 200F).
Yes! It’s already sweet and sticky from the cinnamon sugar coating, but the glaze adds a lovely finishing touch. You can also drizzle with melted chocolate or caramel instead.
Did You Make This Recipe?
Leave a ⭐️ review! I’d love to see your take on it — snap a photo and tag me on Instagram or Facebook with #simplybakeblog!
TRY THESE
Bread recipes
Craving more sweet treats? Subscribe to my newsletter to receive recipe updates straight to your inbox. You can also keep up to date on Facebook, Pinterest, and Instagram.
Originally Published: July, 2016 | Updated: April, 2025
Monkey Bread
Ingredients
For the Dough
- ¾ cup (180ml) whole milk, warmed to 43C/110F
- ¼ cup (50g) granulated sugar
- 2 ¼ teaspoons (7g or 1 sachet) dry active yeast
- ¼ cup (56g) unsalted butter, melted and cooled
- 1 large egg + 1 large egg yolk, room temperature
- 1 teaspoon vanilla extract
- 3 cups (375g) bread flour
- ½ teaspoon salt
For the Coating
- ¾ cup (170g) unsalted butter, melted
- ¾ cup (150g) granulated sugar
- ¾ cup (150g) light brown sugar
- 2 teaspoons ground cinnamon
For the Glaze
- 1 cup (125g) icing/powdered sugar
- 1 teaspoon vanilla extract
- 3 – 4 tablespoons double/heavy cream
Instructions
For the Dough
- In a large measuring jug, stir together the milk, sugar, and yeast. Set aside and allow the yeast to foam and bubble up – about 5 minutes.
- In a large mixing bowl, add the milk mixture, butter, egg, egg yolk, and vanilla, and whisk until combined. Add the flour and salt, and mix until a sticky dough forms.
- Transfer the dough to a well floured surface and knead for about 5 minutes, until smooth, elastic, and tacky. Your hand will stick to the dough when kneading, but should come off completely clean.
- NOTE: If the dough gets too sticky to knead, sprinkle 1 teaspoon of flour at a time onto the dough or work surface until it becomes more manageable. Do NOT add more flour than you need because this will result in dry, dense bread.
- Place the dough into a lightly greased large bowl, cover with clingfilm or a tea towel, and leave to rise in a warm place for 1 hour, or until doubled in size.
- TIP: Preheat the oven to 43C/110F. Once heated, turn the oven off. Place the covered dough inside, and allow to rise in this warm environment.
- Grease a 10-inch bundt pan and set aside.
For the Coating
- Add the melted butter to one bowl. In another bowl, mix together the sugars and cinnamon.
- Once the dough has doubled in size, gently deflate with your fist and transfer to a lightly floured surface.
- Roll into a rough 9×9-inch square. Using a pizza cutter or sharp knife, cut the dough into 64 pieces and roll into balls.
- TIP: Cut the dough square in half both ways. Cut each quarter in half both ways, then cut each square in half both ways. You now have 64 pieces of dough!
- Dip each ball into the butter, and then roll them in the sugar mixture. Place the coated dough balls into the prepared bundt pan. Mix together any remaining butter with the cinnamon sugar, and pour over the dough balls.
- Cover the pan with clingfilm and allow the dough to rise again in a warm place for 30 minutes.
- Preheat the oven to 180C/160C Fan/350F/Gas 4.
- Remove the clingfilm and bake for 30 – 35 minutes, or until golden brown and the internal temperature of the balls reach 88C – 93C (190F – 200F).
- Cool for 5 – 10 minutes, then invert onto a large serving plate or cake stand.
For the Glaze
- In a small mixing bowl, whisk together the icing sugar, vanilla, and cream until smooth and combined. Add more cream to thin out if necessary.
- Drizzle over the warm bread and serve.
Recipe Notes
Nutrition Information:
Nutrition information is automatically calculated, so should only be used as an approximation.
This monkey bread was one of the first things you baked that I absolutley fell in love with. I do like the fact that you can easily pull a piece off with your fingers, but I’m one of the weird ones that prefers eating it with a fork. I just hate getting my fingers dirty/sticky.
Thank you so much showing the American conversion measurements! This looks delicious, so much better than using refrigerator biscuits. Can’the wait to try!
You’re welcome, Linda! I hope you enjoy!
I love monkey bread, it is so fun to pull it apart! It’s such a wonderful item to have for holiday brunches!
It really is, Miranda!
Ok, now you really have found my weakness. I’m obsessed with monkey bread and sticky buns! Looks amazing!
Thanks, Shelby!
Lovely pics and I love monkey bread though never tried making it. Time to make monkey bread. Thanks for the recipe.
Thanks, Aish!
Yummy! i have always wanted to make monkey bread! Maybe this will inspire me as soon as the heat goes away!
Thanks, Christina!
I love monkey bread! Though I never have made it myself before though – thanks for the idea! Xx
It’s so fun to make!
LOVE this!!! Marsha, so funny, I was looking for a monkey bread recipe last weekend! I wanted to make something super special for my sister, and since she LOVES monkey bread, I was sure that was the thing!! Wish I had found this sooner! Saving this recipe for a future special occasion. Pinning, of course! xo
Thanks, Demeter!