1. What is homemade monkey bread, exactly?

Homemade monkey bread is a pull-apart bread made from small balls of yeasted dough coated in cinnamon sugar and baked in a Bundt pan. It’s gooey, buttery, and meant to be shared!

2. Can I make homemade monkey bread without yeast?

Yes! If you don’t want to use yeast, you can make a quick version using baking powder-based biscuit dough. The texture is different—more biscuit-like than chewy—but still delicious.

3. What if I don’t have a Bundt pan?

No problem! You can use a tube pan , loaf pans , or even a muffin tin to make mini versions. Just be sure to adjust the baking time accordingly.

4. Can I prep homemade monkey bread in advance?

Absolutely. You can refrigerate the dough overnight before shaping, or freeze the shaped, uncoated dough balls for up to 3 months. Thaw, coat, and bake when ready.

5. How do I prevent monkey bread from sticking to the pan?

Grease your Bundt pan thoroughly with butter or nonstick spray—especially in the crevices. Let the bread rest for 5–10 minutes after baking before inverting.

6. How long does homemade monkey bread stay fresh?

It’s best eaten fresh and warm, but leftovers can be stored at room temperature for 1 day or refrigerated for up to 4 days. Reheat in the microwave to restore gooeyness.

7. Can I add extras like nuts or fruit?

Definitely! Pecans, walnuts, raisins, or even diced apples work beautifully. Layer them between the dough balls or mix them into the sugar coating.

8. Why is it called monkey bread?

The name comes from how it's eaten—by pulling apart pieces with your fingers, similar to how monkeys eat. It’s meant to be fun, informal, and shared!

9. Is monkey bread a breakfast or a dessert?

Both! While often served at brunch or holiday mornings, it also makes a killer dessert—especially with a drizzle of icing or a scoop of vanilla ice cream.

10. Can I freeze homemade monkey bread after baking?

Yes, although it’s best fresh, you can freeze leftover baked monkey bread. Wrap tightly and freeze for up to 2 months. Thaw and reheat before serving.

Homemade Monkey Bread: 7 Secrets to Gooey Perfection

Description

A nostalgic, pull-apart cinnamon-sugar treat made entirely from scratch—from soft yeast dough coated in butter and cinnamon to a gooey finish with vanilla icing. Perfect for brunch, holiday breakfasts, or dessert, this homemade monkey bread is sticky, buttery, and irresistibly fun to share.

Ingredients

Scale

Dough:
- 1 ½ cups (360 ml) whole milk, warmed to about 110°F (43°C)
- 2 ¼ teaspoons Platinum Yeast (1 packet)
- ¼ cup (50 g) granulated sugar
- 2 large eggs
- ⅓ cup (71 g) unsalted butter, melted and cooled
- 1 teaspoon salt
- 5 cups (625 g) all‑purpose flour (spooned & leveled)
Coating:
- ¾ cup (170 g) unsalted butter, divided
- 1 ¼ cups (250 g) granulated sugar
- 1 Tablespoon ground cinnamon
- ⅔ cup (130 g) packed light or dark brown sugar
- 1 teaspoon pure vanilla extract
Vanilla Icing:
- 1 cup (120 g) confectioners’ sugar
- 3 Tablespoons (45 ml) whole milk
- ½ teaspoon pure vanilla extract

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Instructions

Prepare the Dough:
Whisk warm milk, yeast, and granulated sugar together in your mixer’s bowl. Cover and let sit for 5 minutes until foamy. Add eggs, melted butter, salt, and 1 cup of flour. Mix on low for 30 seconds, scrape down the bowl, then add the remaining flour. Beat on medium speed until the dough pulls away from the bowl (about 2 minutes).
Knead:
Knead in the mixer for 5–7 minutes or by hand on a floured surface until soft and slightly tacky. Use the windowpane test—if a thin stretch lets light pass without tearing, you’re good.
First Rise:
Grease a large bowl and place the dough inside. Cover with wrap or a towel. Let rise in a warm spot for 1–2 hours or until doubled.
Shape the Dough Balls:
Grease a 10–12 cup Bundt pan well. Melt ½ cup of butter in one bowl, and mix granulated sugar with cinnamon in another. Punch down the dough and roll into 40–45 balls (1.25 inches each). Dip each in melted butter, roll in cinnamon-sugar, and layer in the Bundt pan. Cover and rest for 20 minutes.
Glaze:
Melt remaining ¼ cup butter and whisk in brown sugar and vanilla. Pour evenly over the dough balls.
Bake:
Preheat oven to 350°F (177°C), set rack lower in oven. Bake 35–45 minutes until golden. Tent with foil if browning too fast.
Cool & Invert:
Cool 5–10 minutes, then invert onto a serving platter while still warm.
Icing:
Whisk icing ingredients and drizzle over warm monkey bread. Serve pull-apart style.

Notes

Yeast Substitute: Use active dry yeast instead of instant; rise time will increase.

Freezer Instructions: After 1st rise and shaping (before coating), freeze balls on a baking sheet for up to 3 months. Thaw, then coat and bake.

Overnight Rise: After step 3, refrigerate dough for up to 15 hours. Let rise for 1–2 hours before proceeding.

Bundt Alternative: Muffin tins or loaf pans work as substitutes—adjust baking times accordingly.

Prep Time: 2 hours 40 minutes
Cook Time: 40 minutes
Category: Breakfast / Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 56 g (¾‑inch slice)
Calories: 190 kcal
Sugar: 16 g
Sodium: 220 mg
Fat: 5 g
Saturated Fat: 1.5 g
Unsaturated Fat: -
Trans Fat: 0 g
Carbohydrates: 34 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 0 mg