Monkey Bread

A delicious, pull-apart Monkey Bread recipe:

And then you pull it apart!

Print Print Recipe

Monkey Bread

Yield: Serves 6 to 8

Prep Time: 50 min + rising time

Cook Time: 30 min

Try to eat one bite. Just try.


1 cup warm milk (about 110 degrees)
1/3 cup warm water (about 110 degrees)
2 Tablespoons unsalted butter, melted
1/4 cup granulated sugar
1 package instant (rapid rise) yeast
3 1/4 cups all-purpose flour, plus extra for surface work
2 teaspoons salt

1 1/4 cups light brown sugar, packed
2 teaspoons ground cinnamon
1 3/4 cups unsalted butter, melted

DRIZZLE GLAZE (optional):
1 cup powdered sugar
2 Tablespoons milk


1. Place rack in middle-low position of your oven, making sure that there are no racks placed above it. Spray bundt pan generously with nonstick spray.

2. Prepare dough: In a microwave-safe bowl, mix milk, water, melted butter, sugar and yeast. Place flour and salt in the bowl of a stand mixer. Use the dough hook attachment to mix them together. With machine on low, slowly add the milk mixture. When the dough begins to come together, increase speed to medium and continue to mix until the dough is shiny and smooth. If the dough is too wet and isn’t coming together, add 2 to 4 additional Tablespoons of flour (stop the machine once to scrape sides if you need to); this should take 6 to 7 minutes. Turn the dough onto a lightly floured surface and work with your hands a little bit to form a smooth, round ball. Coat a large bowl with nonstick spray. Place dough in the bowl and spray the top lightly with nonstick spray as well. Cover the bowl with a clean dish towel. Turn your oven on 400 degrees and let it warm up for 1 minute. Turn it OFF. Turn ON the oven light. Place your covered bowl of dough into the warmed oven until the dough doubles in size- 50 to 60 minutes.

3. When dough is almost done rising, prepare the ooey gooey coating. In a medium bowl, whisk together brown sugar and cinnamon. In a separate bowl, melt the butter. Set aside.

4. Form the bread balls: Remove dough from the bowl onto a lightly floured surface and gently pat into an 8-inch square. Using a sharp knife or bench scraper, cut the dough into 64 pieces (cut the square into 4 pieces and then cut each piece into 16 pieces). Roll each piece into a ball. Dip a ball in the melted butter, then roll in brown sugar mixture; place into the bundt pan. Continue with remaining 63 balls of dough, layering the balls as they accumulate in the bundt pan. If you have any melted butter left over, drizzle a couple of Tablespoons over the layered dough balls. Cover the bundt pan with a clean dish towel, and place back into the warmed oven to let the dough balls rise for another 50 to 60 minutes (they should get puffy and rise almost to the top of the pan.)

5. Ready to bake: Remove the pan from the oven and preheat oven to 350 degrees F. Remove the dishtowel. Bake about 30 minutes, until the top has browned and ooey gooey caramel is bubbling around the edges. Cool in the pan for 2 to 3 minutes, then flip the bundt pan upside down onto a platter to remove the contents of the pan. Let sit on the platter for a few minutes to cool slightly before glazing.

6. Prepare glaze: In the bowl of your stand mixer, use the whisk attachment to mix powdered sugar and milk. Continue to mix until lumps are gone (scrape sides of the mixing bowl, if needed). Spoon glaze over the top and sides of the monkey bread.

7. Serve warm, allowing eaters to pull apart pieces of the bread and eat with their hands.


*This Monkey Bread is absolutely still great when warmed up the next day!

Source: (adapted from Cooks Illustrated)

Leave a Comment

62 Responses to “Monkey Bread”

  1. 1

    Lauren @ KeepItSweet — March 23, 2011 @ 3:36 AM

    I love monkey bread! Yours looks so good and gooey.

  2. 2

    Katrina — March 23, 2011 @ 4:03 AM

    I absolutely love monkey bread. This looks so tasty!

  3. 3

    J3nn — March 23, 2011 @ 5:29 AM

    I’ve never had monkey bread! It looks like doughnuts. :D Yum!

  4. 4

    Lindsey — March 23, 2011 @ 5:30 AM

    Oh wow does your monkey bread look AMAZING! I wish I had some of it right now. :)

  5. 5

    Blog is the New Blac — March 23, 2011 @ 6:03 AM

    Second recipe for this I’ve seen today… it’s a sign!

  6. 6

    maria — March 23, 2011 @ 6:45 AM

    Always a favorite!

  7. 7

    Miss — March 23, 2011 @ 6:45 AM

    Yum! This looks fantastic.

  8. 8

    doughmesstic — March 23, 2011 @ 7:14 AM

    Never made this – now I HAVE to!

  9. 9

    Cookin' Canuck — March 23, 2011 @ 7:22 AM

    Great video, Lori. You look fantastic! This monkey bread looks too good for words.

  10. 10

    Lucy@The Sweet Touch — March 23, 2011 @ 8:18 AM

    I love this super decadent breakfast treat!

    I’ve never made it from scratch before, maybe I need to add this to my baking bucket list!

  11. 11

    Karen — March 23, 2011 @ 8:19 AM

    One of my family favorites, a must for Christmas breakfast. I love a thin flat spatula. Each year it seems that they make them thicker and to me, it is harder to flip pancakes and burgers.

  12. 12

    Pattyann — March 23, 2011 @ 8:59 AM

    Oh, I think we will be trying this on the coming weekend!

  13. 13

    Jenny Flake — March 23, 2011 @ 9:06 AM

    I am a sucker for monkey bread! Great video too!

  14. 14

    Lori Lange — March 23, 2011 @ 10:18 AM

    @Karen, Be sure to leave your fave kitchen tool comment on the GoodBite site for a chance to win the mixer!

  15. 15

    Crystal — March 23, 2011 @ 10:46 AM

    I love monkey bread! This looks delicious.

  16. 16

    Bittina — March 23, 2011 @ 10:50 AM

    Mmmm, monkey bread!

    One thing I can’t live without in a kitchen is a wooden spoon! I probably have at least five and use them for everything. Also, I love my mini Cuisinart food processor.

  17. 17

    Barbara — March 23, 2011 @ 11:55 AM

    I find it nearly impossible to believe, but I’ve never made Monkey Bread!! I am ashamed of myself. When the next group comes to visit, I’m pulling out your recipe!

  18. 18

    Misty — March 23, 2011 @ 1:02 PM

    Its so pretty made in a bundt pan!

  19. 19

    Dawn — March 23, 2011 @ 1:37 PM

    Love this recipe. I cant wait to try it!

  20. 20

    City Share — March 23, 2011 @ 1:47 PM

    That looks delicious. I have never made monkey bread myself, but I’m always sure to break off a hunk when I see it at potlucks.

  21. 21

    Emily — March 23, 2011 @ 2:07 PM

    REALLY lovely photos! This looks and sounds amazing.

  22. 22

    Tracy — March 23, 2011 @ 3:43 PM

    I love monkey bread! I’ve never made the dough part from scratch though…I definitely need to try it!

  23. 23

    Rene' @ Bargain Hoot — March 23, 2011 @ 5:45 PM

    OH MY seriously this looks AMAZING!! I want to dive right in!!

  24. 24

    Charlie Bakes — March 23, 2011 @ 6:51 PM

    I have always wondered what Monkey Bread was and I now know. That looks complicated to make but I will definately try it.
    Charlie, 12 year old food blogger

  25. 25

    Lori Lange — March 23, 2011 @ 6:56 PM

    @Bittina, Make sure you share your fave kitchen tool on the GoodBite website for a chance to win the mixer!

  26. 26

    Stephanie — March 23, 2011 @ 7:22 PM

    If you love Monkey Bread you need to try Gorilla Bread! Here is the recipe! I hope you love it as much as my family does! God Bless!


  27. 27

    foodies at home — March 23, 2011 @ 7:27 PM

    One of my favorite things…I’m heading over to enter that contest next!

  28. 28

    Aggie — March 23, 2011 @ 7:37 PM

    My mouth is seriously watering here. I can only imagine how wonderful that monkey bread tastes.

  29. 29

    Heather — March 23, 2011 @ 8:20 PM

    Great video Lori! And this monkey bread looks amazing! It’s one of my favorites to make too.

  30. 30

    susitravl — March 24, 2011 @ 6:14 AM

    I love my Pampered Chef Mix & Chop – a great invention!

  31. 31

    susitravl — March 24, 2011 @ 6:15 AM

    @susitravl, Heading over to enter my comment in the right place. Your Monkey Bread look 100 times better than mine – so I will have to give it a try!

  32. 32

    Ginny — March 24, 2011 @ 8:23 AM

    Immersion blender is one of my favs – kids may not like seeing chunks of tomatoes, onions, etc., but love pureed sauce.

  33. 33

    LilSis — March 24, 2011 @ 9:54 AM

    Great video, Lori! You actually make that look pretty easy. I’m always a little intimidated when making dough, but my family loves monkey bread, so I’m going to have to try this one day. I sure need a Stand Mixer! I’m going to the site to enter now! :-)

  34. 34

    laurie — March 24, 2011 @ 11:13 AM

    My favorite kitchen tool is my immersion blender. It is so much easier than transferring any ingredients into a blender
    or food processor. I love, love, love it!!!

  35. 35

    Spunky — March 24, 2011 @ 1:46 PM

    What’s not to love? Monkey Bread – so easy and so delicious!

  36. 36

    Maris (In Good Taste — March 25, 2011 @ 5:57 AM

    You look fantastic! A natural on camera and that monkey bread is jsut perfect

  37. 37

    Alissa — March 25, 2011 @ 8:52 AM

    My favorite kitchen tool would have to be the blender…nothing like a yummy Saturday morning smoothie to start the weekend off right! Can’t wait to make this monkey bread, too :)

  38. 38

    Lori Lange — March 25, 2011 @ 9:06 AM

    @Alissa, – be sure to leave your fave kitchen tool comment on the Goodbite site for a chance to win the mixer!

  39. 39

    Lori Lange — March 25, 2011 @ 9:06 AM

    @Maris (In Good Taste, ah, thanks :)

  40. 40

    Lori Lange — March 25, 2011 @ 9:09 AM

    @laurie, – be sure to leave your fave kitchen tool comment on the Goodbite site for a chance to win the mixer!

  41. 41

    Lori Lange — March 25, 2011 @ 9:09 AM

    @Ginny, -please leave your fave kitchen tool comment on the GoodBite site for a chance to win the mixer!

  42. 42

    Lori Lange — March 25, 2011 @ 9:10 AM

    @Stephanie, Whoa, that looks crazy-good!

  43. 43

    Rice Kernel — March 25, 2011 @ 2:51 PM

    So scrumptious! Well worth the effort!

  44. 44

    Barbara Kronenberg — March 31, 2011 @ 11:02 AM

    I will have to try this one – looks good

  45. 45

    Rachelle — April 13, 2011 @ 10:47 PM

    I’ve actually never tried Monkey bread, but this looks AMAZING b: Mmmmmm…

  46. 46

    Rachelle — April 14, 2011 @ 12:27 AM

    My fave kitchen tool is definitely chopsticks. I’m an Asian American and these things somehow always work their way into my cooking. It makes picking up food and scrambling easier!

  47. 47

    Terri Quinn — July 1, 2011 @ 10:34 AM

    My favorite is a sharp knife.

  48. 48

    Giselle — October 26, 2011 @ 9:03 AM

    I have made this successfully a handful of times but recently I simmered 2 peeled and chopped granny smith apples in 2 table spoons of butter with 2 table spoons of brown sugar and a heaping teaspoon of cinnamon and layered that in with the dough and people have been talking about it for a while now.

    Thanks for the great recipe!

  49. 49

    Dorothy Odom — December 10, 2011 @ 11:41 AM

    my favorite kitchen tool is my deep fryer

  50. 50

    Maggie_R — December 10, 2011 @ 4:55 PM

    Your recipe looks very much like Deb’s from Smitten Kitchen. Word for word in places. Collaborative effort, I hope?

    In any case, it’s an amazing recipe.

  51. 51

    Lori Lange — December 11, 2011 @ 9:26 AM

    Hmmm, not sure. My video on this recipe was shot long before she posted her recipe. Perhaps we used similar sources for inspiration?

  52. 52

    Virginia — December 13, 2011 @ 7:10 PM

    This looks fabulous. I was wondering if I could prep this the night before and allow the dough to proof overnight so I can bake it fresh first thing in the morning? Or does it all need to be done at once? Thanks so much–cannot WAIT to try this!

  53. 53

    Lori Lange — December 13, 2011 @ 8:16 PM

    Hi Virginia, I think it’s totally fine to cover it and let it sit in the fridge overnight and then take it out to do the second rise in the AM, then bake. I do that w/ cinnamon rolls all the time!

  54. 54

    Christen — December 20, 2011 @ 11:33 AM

    I make this every year for christmas morning, but I have no idea how you made it look SO perfect! I linked this recipe in a christmas food round up on my blog.

  55. 55

    Karyn — December 23, 2011 @ 7:53 PM

    I’ve made your Monkey Bread a few times and LOVE it every time. Always yummy and good! Thanks!

  56. 56

    Tony Donnaruma — January 11, 2012 @ 5:18 PM

    I like my bread making machine a lot, saves a lot of work in preparing dough for pizza, bread or whatever.

  57. 57

    Peg Greene — February 19, 2012 @ 7:19 AM

    Yum! Can’t wait to make it. All I need is a mixer!

  58. 58

    Eloise — March 22, 2012 @ 8:36 PM

    i have a ton of butter left over? did i do something wrong? i used 1 3/4 c of butter

  59. 59

    Lori Lange — March 22, 2012 @ 9:31 PM

    Did you dip all of the balls of dough in butter and drizzle on top too? That should do it!

  60. 60

    Yvette Mancuso — February 2, 2013 @ 5:00 PM

    Monkey Bread, resently tried it, never heard of it, My favorite treat.. OMFG it’s delicious…..

  61. 61

    nathalie — May 28, 2013 @ 6:22 AM

    dear recipe girl,

    a big thank you for sharing this recipe – simply delicious! the plate was cleared in a few minutes and everyone asked for second helpings! greetings from Malta :)


  62. 62

    Jordan Needham — April 26, 2014 @ 9:36 AM

    The most requested dessert in my house! I make this on a weekly basis. You can use margarine if you’re out of butter and it tastes just as good :)