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Golden cinnamon-sugar monkey bread on a serving plate, showing its pull-apart pieces.

Monkey Bread from Scratch

Soft yeast-dough bites coated in cinnamon sugar and baked with a buttery brown-sugar sauce; finish with optional vanilla glaze.
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Prep Time 30 minutes
Cook Time 40 minutes
1 hour 55 minutes
Total Time 3 hours 5 minutes
Servings: 8
Course: Dessert
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Dough

  • 3/4 cup whole milk 180 g, warmed to 105–110°F (40–43°C)
  • 2 1/4 teaspoons instant yeast 7 g; active dry yeast may be substituted and bloomed in the warm milk with 1 teaspoon of the measured sugar
  • 1/4 cup granulated sugar 50 g
  • 2 large eggs room temperature
  • 4 tablespoons unsalted butter 57 g, melted and cooled
  • 1 teaspoon fine salt 5 g
  • 3 1/2 cups all-purpose flour 420 g, spooned and leveled; hold back 2–4 tablespoons from this amount to adjust the dough

 Cinnamon-sugar coating

  • 6 tablespoons unsalted butter 85 g, melted
  • 1/2 cup granulated sugar 100 g
  • 1 tablespoon ground cinnamon

Brown-sugar sauce

  • 1/2 cup packed light brown sugar 100 g
  • 4 tablespoons unsalted butter 57 g
  • 1 tablespoon whole milk
  • 1 teaspoon vanilla extract

Optional vanilla glaze

  • 1/2 cup powdered sugar 60 g
  • 1 tablespoon whole milk plus more as needed
  • 1/2 teaspoon vanilla extract

Equipment

  • 1 10- to 12-cup Bundt pan Grease all ridges and the center tube well
  • 1 Rimmed baking sheet Place under the Bundt pan to catch any bubbling sauce
  • 1 Stand mixer with dough hook or large bowl and sturdy spoon Mixer is optional; the dough can be kneaded by hand
  • 1 Digital Kitchen Scale Best for measuring flour and dividing even dough pieces
  • 1 set Measuring cups and spoons For ingredients not weighed
  • 2 Mixing Bowls One for the dough, one for cinnamon sugar
  • 1 Small saucepan Melt the brown-sugar sauce
  • 1 Instant-read thermometer Check the center of the bread for doneness
  • 1 Serving plate or cake stand Invert the warm monkey bread onto it
  • 1 Whisk, Stir the sauce and optional glaze

Method
 

  1. Generously grease a 10- to 12-cup Bundt pan, including the center tube. Set it on a rimmed baking sheet. Measure the ingredients before starting.
  2. Warm the milk to 105–110°F (40–43°C). If using active dry yeast, stir it into the warm milk with 1 teaspoon of the measured sugar and let stand until foamy, about 5–10 minutes. If using instant yeast, mix it with the flour instead.
  3. Add the remaining sugar, eggs, melted and cooled butter, salt, and most of the flour. Mix until a shaggy dough forms. Knead with a dough hook for about 6–8 minutes or by hand for about 8–10 minutes, adding the reserved flour a little at a time only if the dough is very sticky. The dough should be smooth, soft, and slightly tacky.
  4. Transfer the dough to a lightly greased bowl, turn once to coat, and cover. Let rise in a warm place until roughly doubled, about 60–90 minutes. Follow the dough’s size rather than the clock.
  5. Stir the granulated sugar and cinnamon together in a bowl. Melt the coating butter. Gently deflate the risen dough and divide it into about 40 similar-sized pieces. Roll each piece into a ball, dip it in melted butter, and coat it in cinnamon sugar. Arrange the balls in the prepared Bundt pan, leaving a little room for expansion.
  6. Cover the pan and let the dough balls rise until visibly puffy, about 25–40 minutes. They do not need to double a second time.
  7. Near the end of the second rise, heat the oven to 350°F (175°C). In a small saucepan, warm the brown sugar, butter, milk, and vanilla over low heat, stirring until smooth. Do not boil. Drizzle the warm sauce evenly over the puffy dough balls just before baking.
  8. Bake at 350°F (175°C) for about 35–40 minutes. If the top browns before the center is ready, tent it loosely with foil. Check the center with an instant-read thermometer; the provisional target is 190–195°F (88–91°C).
  9. Rest the pan for about 10 minutes. Carefully invert the monkey bread onto a serving plate while the sauce is still warm. For the optional glaze, whisk the powdered sugar, milk, and vanilla until pourable, adding milk a little at a time. Drizzle over the warm bread and serve.

Notes

Dough texture: The dough should be smooth, soft, and slightly tacky after kneading. Hold back 2–4 tablespoons of the measured flour and add only as needed; adding too much can make the bread dry.
Yeast: The base formula uses instant yeast. If substituting active dry yeast, dissolve it in the warm milk with 1 teaspoon of the measured sugar and wait until foamy before mixing the dough.
Shaping: Divide the dough into about 40 similar-sized pieces. A scale helps keep the pieces even so the center and outside bake at a similar rate.
Pan and sauce: Use a well-greased 10- to 12-cup Bundt pan and place it on a rimmed baking sheet. Let the shaped dough become puffy before adding the warm brown-sugar sauce immediately before baking.
Doneness: Check the center with an instant-read thermometer; the provisional target is 190–195°F (88–91°C). If the top browns too quickly, tent it loosely with foil.
Serving: Rest the bread in the pan for about 10 minutes, then invert while the sauce is warm. The optional vanilla glaze is not included in the base dough or coating.
Storage: Cool leftovers, cover, and refrigerate. Rewarm individual portions briefly in the microwave or warm a larger portion, covered with foil, in a low oven. Confirm the best storage duration after testing.