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5 from 1 vote

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!
Prep Time1 hour
Cook Time35 minutes
Rise1 hour 30 minutes
Total Time3 hours 5 minutes
Servings: 64 balls

Ingredients

For the Dough

  • 180 ml whole milk warmed to 43°C (110°F)
  • 50 g caster or granulated sugar
  • 7 g active dry yeast
  • 56 g unsalted butter melted and cooled
  • 1 large egg room temperature
  • 1 large egg yolk room temperature
  • 1 teaspoon vanilla extract
  • 375 g bread flour
  • ½ teaspoon salt

For the Cinnamon Sugar Coating

  • 170 g unsalted butter melted
  • 150 g caster or granulated sugar
  • 150 g light brown sugar
  • 2 teaspoons ground cinnamon

For the Vanilla Glaze

  • 125 g 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 warm milk, sugar, and yeast. Set aside for about 5 minutes, or until the mixture becomes foamy and bubbly.
  • Pour the yeast mixture into a large mixing bowl. Add the melted butter, egg, egg yolk, and vanilla extract, and whisk until combined.
  • Add the flour and salt, and mix until a sticky dough forms.
  • Transfer the dough to a lightly floured surface and knead for about 5 minutes, or until smooth, elastic, and slightly tacky. If the dough is too sticky to handle, sprinkle over a little extra flour, 1 teaspoon at a time, until manageable. Avoid adding too much flour.
  • Place the dough into a lightly greased large bowl. Cover with cling film/plastic wrap or a clean tea towel, and leave to rise in a warm place for about 1 hour, or until doubled in size.
  • Grease a 25 cm (10-inch) bundt tin and set aside.

For the Cinnamon Sugar Coating

  • Pour the melted butter into a small bowl. In a separate bowl, mix together the caster sugar, light brown sugar, and cinnamon.
  • Once the dough has doubled in size, gently punch it down to release the air, then transfer it to a lightly floured surface.
  • Roll or pat the dough into a rough 23 × 23cm (9 x 9-inch) square. Cut into 64 equal-sized pieces using a sharp knife or pizza cutter, then roll each piece into a ball.
  • Dip each dough ball into the melted butter, then roll in the cinnamon sugar mixture until evenly coated. Arrange the coated dough balls in the prepared bundt tin.
  • Mix any remaining melted butter with the remaining cinnamon sugar mixture, then pour evenly over the dough balls.
  • Cover the tin with cling film/plastic wrap and leave to rise in a warm place for a further 30 minutes.
  • Meanwhile, preheat the oven to 180°C/160°C Fan/350°F/Gas 4.
  • Remove the cling film and bake for 30–35 minutes, or until the monkey bread is golden brown and the internal temperature reaches 88–93°C (190°F-200°F).
  • Allow to cool in the tin for 5–10 minutes, then carefully invert onto a large serving plate or cake stand.

For the Vanilla Glaze

  • In a small mixing bowl, whisk together the icing sugar, vanilla extract, and double cream until smooth. Add a little more cream if needed to reach a thick but pourable consistency.
  • Drizzle the glaze over the warm monkey bread and serve.

Notes

Yeast: Use active dry yeast for this recipe. The milk should be warm (about 43°C/109°F), not hot, to help activate the yeast without damaging it.
Bread flour: Strong white bread flour gives the monkey bread its soft, slightly chewy texture. Plain/all-purpose flour can also be used, although the texture may be slightly less chewy.
Rising the dough: For a warm place to rise, briefly heat the oven to 43°C/109°F, then switch it off before placing the covered dough inside. Make sure the oven is switched off and not too hot.
Storage: Monkey bread is best enjoyed warm on the day it is baked. Store leftovers tightly covered at room temperature for up to 1 day, or in the fridge for up to 4 days. Warm gently before serving.
Make ahead: Prepare the dough as instructed, place it in a lightly greased bowl, cover, and refrigerate overnight. The following morning, leave it to rise in a warm place for 1–2 hours before shaping and coating the dough balls.
Freezing: Place the uncoated, shaped dough balls on a baking tray and freeze until solid, then transfer to a freezer-safe bag or container. Freeze for up to 3 months. Thaw overnight in the fridge, allow the dough to come to room temperature and rise as needed, then coat and bake as instructed.