Monkey Bread – Soft, fluffy pieces of homemade bread coated in buttery cinnamon sugar and finished with a sweet vanilla glaze. A delicious pull-apart treat that’s perfect for sharing!
If you love cinnamon rolls, you’re going to adore this homemade Monkey Bread! It’s made with soft, fluffy pieces of sweet bread dough, each generously coated in melted butter and cinnamon sugar before being baked together until beautifully golden and sticky.
This delicious pull-apart bread is wonderfully fun to make and even more enjoyable to eat! The cinnamon sugar creates a sweet, caramel-like coating, while a drizzle of creamy vanilla glaze adds the perfect finishing touch. Serve it warm for a cosy breakfast, weekend brunch, or indulgent dessert that everyone can pull apart and enjoy.
Looking for more delicious cinnamon recipes? Try my Easy Cinnamon Rolls, Cinnamon Raisin Bagels, or Apple Cinnamon Oatmeal Cookies.
Happy baking,
Marsha x
Monkey Bread
Soft, fluffy pieces of homemade bread coated in buttery cinnamon sugar and finished with a sweet vanilla glaze. A delicious pull-apart treat that's perfect for sharing!
Yields: 64 balls
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
Storage: Monkey bread tastes best served warm on the day it is baked. Leftovers can be covered tightly and stored at room temperature for 1 day and in the fridge for up to 4 days.
Freezing: Place uncoated shaped dough balls on a baking tray and refrigerate for 30 minutes. Once cold, place them in a freezer bag or freezer-safe container, and freeze for up to 3 months. Thaw in the fridge or at room temperature.
Make ahead: Make the dough as instructed, and place into a lightly greased bowl. Cover with clingfilm and refrigerate overnight. In the morning, let the dough rise in a warm place for 1 – 2 hours before shaping and rolling into balls.
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!