Monkey bread
Discover the ultimate Monkey Bread recipe: gooey, sweet, and incredibly irresistible! Made with bread flour, rich butter, and a touch of cinnamon, this pull-apart treat is perfect for breakfast or dessert. Follow our simple steps for a delightful, homemade treat that everyone will love.
- 17 Apr 2025
- Cook time 30 min
- Prep time 150 min
- 36 Servings
- 9 Ingredients
Monkey bread is a delicious, pull-apart bread that's perfect for sharing with family and friends. It's made from sweet, doughy balls coated in cinnamon sugar and baked together in a bundt pan. The result is a treat that's gooey, buttery, and utterly irresistible. This recipe uses basic ingredients and is simple enough for even novice bakers to tackle with confidence.
Ingredients:
Instructions:
- In a large mixing bowl, combine the bread flour, sugar, and yeast.
- Warm the milk (it should be lukewarm, around 110°F or 43°C) and add it to the dry mixture.
- Add the egg and mix everything together until a dough begins to form.
- Transfer the dough onto a lightly floured surface and knead for about 8-10 minutes until it becomes smooth and elastic.
- If you have a stand mixer with a dough hook, you can knead the dough on medium speed for about 5-7 minutes.
- Lightly grease a large bowl with a small amount of melted butter.
- Place the dough in the bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.
- While the dough is rising, melt the remaining butter and set it aside.
- In a shallow dish, combine the brown sugar and cinnamon.
- Once the dough has risen, punch it down to release the air.
- Pinch off small pieces of dough (about the size of a walnut) and roll them into balls.
- Dip each ball into the melted butter, ensuring it's fully coated, then roll it in the brown sugar-cinnamon mixture.
- Place the coated dough balls evenly into a bundt pan, layering them as needed.
- Cover the filled bundt pan with a damp cloth or plastic wrap.
- Let the dough rise again for about 30-45 minutes, or until it has almost doubled in size.
- Preheat your oven to 350°F (175°C).
- Pour the heavy whipping cream evenly over the risen dough balls in the bundt pan.
- Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the bread is cooked through.
- Remove the bundt pan from the oven and let it cool for about 10 minutes.
- Carefully invert the monkey bread onto a serving plate.
- Serve warm and enjoy!
Tips:
- Make sure to use warm (not hot) milk to help the yeast activate properly.
- Let the dough rise in a warm, draft-free place to ensure it doubles in size.
- Coat each dough ball thoroughly with the cinnamon sugar mixture for maximum flavor.
- Use a greased bundt pan to make removing the monkey bread easier after baking.
- Pour the heavy whipping cream over the dough before baking for extra moisture and richness.
- Let the baked monkey bread cool slightly in the pan before inverting it onto a serving plate to prevent it from breaking apart.
Monkey bread is a delightful, crowd-pleasing dessert or breakfast treat that delivers a perfect blend of sweetness, warmth, and buttery goodness. With its easy-to-follow steps and simple ingredients, this recipe ensures that you’ll create a dish that will have everyone asking for more. Serve it warm and enjoy the gooey, cinnamon-sugar perfection!
| Nutrition Facts | |
|---|---|
| Serving Size | 40 grams |
| Energy | |
| Calories 110kcal | 5% |
| Protein | |
| Protein 3.06g | 2% |
| Carbohydrates | |
| Carbohydrates 18g | 5% |
| Fiber 0.53g | 1% |
| Sugar 6g | 6% |
| Fat | |
| Fat 2.94g | 3% |
| Saturated 1.58g | 5% |
| Cholesterol 13mg | - |
| Vitamins | |
| Vitamin A 33ug | 4% |
| Choline 9mg | 2% |
| Vitamin B1 0.18mg | 15% |
| Vitamin B2 0.10mg | 8% |
| Vitamin B3 1.17mg | 7% |
| Vitamin B6 0.02mg | 1% |
| Vitamin B9 30ug | 7% |
| Vitamin B12 0.08ug | 3% |
| Vitamin C 0.03mg | 0% |
| Vitamin E 0.12mg | 1% |
| Vitamin K 0.33ug | 0% |
| Minerals | |
| Calcium, Ca 24mg | 2% |
| Copper, Cu 0.04mg | 4% |
| Iron, Fe 0.99mg | 9% |
| Magnesium, Mg 8mg | 2% |
| Phosphorus, P 36mg | 3% |
| Potassium, K 50mg | 1% |
| Selenium, Se 6ug | 12% |
| Sodium, Na 8mg | 1% |
| Zinc, Zn 0.26mg | 2% |
| Water | |
| Water 14g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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