Monkey Bread

This post may contain affiliate links.

A delicious, pull-apart Monkey Bread recipe:

And then you pull it apart!

Monkey Bread

Try to eat one bite. Just try.

Yield: Serves 6 to 8

Prep Time: 50 min + rising time

Cook Time: 30 min

Ingredients:

DOUGH:
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

OOEY GOOEY COATING:
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

Directions:

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.

Tips:

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

Source: RecipeGirl.com (adapted from Cooks Illustrated)

You Might Also Like...
Lori Lange of Recipe Girl

Meet The Author: Lori Lange

Leave a Comment

Your email address will not be published. Required fields are marked *

Comments

  • Giselle wrote:

    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!

  • Terri Quinn wrote:

    My favorite is a sharp knife.

  • Rachelle wrote:

    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!

  • Rachelle wrote:

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

  • Barbara Kronenberg wrote:

    I will have to try this one – looks good

  • Rice Kernel wrote:

    So scrumptious! Well worth the effort!

  • Alissa wrote:

    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 🙂

    • Lori Lange wrote:

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

  • Maris (In Good Taste wrote:

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

  • Spunky wrote:

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

  • laurie wrote:

    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!!!

    • Lori Lange wrote:

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

  • LilSis wrote:

    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! 🙂

  • Ginny wrote:

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

    • Lori Lange wrote:

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

  • susitravl wrote:

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

    • susitravl wrote:

      @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!

  • Heather wrote:

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

  • Aggie wrote:

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

  • foodies at home wrote:

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

  • Stephanie wrote:

    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!

    http://thecreativekitchen.wordpress.com/2009/07/30/gorilla-bread/

    Stephanie

    • Lori Lange wrote:

      @Stephanie, Whoa, that looks crazy-good!

  • Charlie Bakes wrote:

    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

  • Rene’ @ Bargain Hoot wrote:

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

  • Tracy wrote:

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