Monkey Bread From Scratch
Can you create something that’s both a breakfast showstopper and a dessert people will fight over?
I’m talking about monkey bread. The kind that makes your kitchen smell like a bakery. The kind where people can’t stop pulling off sticky, cinnamon-coated pieces until the whole thing is gone.
And here’s the thing: making it from scratch is easier than you think.
No shortcuts with store-bought biscuit dough here. We’re going full homemade because that’s where the magic happens. The dough is soft and pillowy, the cinnamon coating is ridiculously sticky, and the caramel sauce? It seeps into every single crevice.
This is the recipe you make when you want to impress without stressing.
What You’ll Need
For the Dough
| Ingredient | Amount | Notes |
|---|---|---|
| Whole milk | 1 cup | Warmed to 110°F |
| Active dry yeast | 2¼ tsp (1 packet) | Must be fresh |
| Granulated sugar | ¼ cup | Plus extra for coating |
| Unsalted butter | 4 tbsp | Melted |
| Large egg | 1 | Room temperature |
| Vanilla extract | 1 tsp | Pure vanilla |
| All-purpose flour | 3½ cups | Plus extra for dusting |
| Salt | 1 tsp | Regular table salt |
For the Coating
| Ingredient | Amount | Purpose |
|---|---|---|
| Granulated sugar | 1½ cups | Creates the sticky coating |
| Ground cinnamon | 2 tbsp | The signature flavor |
| Unsalted butter | ½ cup | Melted, for dipping |
Also Read: Leftover Bread Recipes
For the Caramel Sauce
| Ingredient | Amount | Why It Matters |
|---|---|---|
| Brown sugar | ¾ cup packed | Creates gooey texture |
| Unsalted butter | ½ cup | Rich flavor base |
| Heavy cream | ¼ cup | Smooth, pourable sauce |
| Vanilla extract | 1 tsp | Depth of flavor |
| Salt | Pinch | Balances sweetness |
Tools You’ll Need
Essential Equipment:
- ✓ Stand mixer with dough hook (or strong arms!)
- ✓ 10-inch bundt pan (non-negotiable for that iconic shape)
- ✓ Kitchen thermometer
- ✓ Medium saucepan
Nice to Have:
- ✓ Two shallow bowls (for coating station)
- ✓ Clean kitchen towel
- ✓ Cooling rack
- ✓ Bench scraper (makes cutting dough easier)
Pro Tips
Let your dough rise properly. This isn’t a race. The first rise should double the dough in size, and it makes all the difference in texture. If your kitchen is cold, turn your oven on for 30 seconds, turn it off, and let the dough rise in there.
Use room temperature ingredients. Cold eggs and butter will slow down your yeast. Let them sit out for 30 minutes before you start.
Don’t skip greasing the pan generously. You want this baby to slide right out. Use butter or nonstick spray, and get into all those bundt pan grooves.
Work quickly when coating the dough balls. Once you’ve cut your dough, keep moving. The longer they sit, the more they’ll stick together before you coat them.
Let it cool for 10 minutes before flipping. I know it’s tempting to flip it immediately, but give the caramel a chance to set just slightly. You’ll thank me when it doesn’t fall apart.
How to Make Monkey Bread From Scratch
Step 1: Wake Up That Yeast ⏰
Warm your milk to 110°F. Too hot and you’ll kill the yeast. Too cold and it won’t activate.
Pour the warm milk into your stand mixer bowl and sprinkle the yeast over it.
Add 1 tablespoon of the sugar and let it sit for about 5 minutes until it gets foamy.
What you’re looking for: A thick layer of bubbles on top. That foam means your yeast is alive and ready to work.
Step 2: Build Your Dough
Add the remaining sugar, melted butter, egg, and vanilla to the foamy yeast mixture.
Mix on low speed with the dough hook until combined.
Add the flour and salt. Mix on low until a dough starts to form, then increase to medium speed and knead for about 6-8 minutes.
The dough should:
- Pull away from the sides of the bowl
- Feel smooth and elastic
- Spring back slowly when poked
Kneading by hand? Turn the dough out onto a lightly floured surface and knead for about 10 minutes. You’ll know it’s ready when you press it with your finger and it slowly springs back.
Step 3: First Rise (The Patience Game)
Lightly grease a large bowl with butter or oil.
Place your dough in it and turn it to coat all sides.
Cover with a clean kitchen towel and let it rise in a warm spot for 1-1.5 hours until it doubles in size.
Perfect Rise Spots:
- Near (not on) a warm stove
- In an oven with just the light on
- On top of the fridge
- In a sunny window
Also Read: Dirty Rice with Ground Beef
Step 4: Prep Your Coating Station
While the dough rises, set up your assembly line.
Generously grease your bundt pan. Get in there with your fingers or a paper towel and make sure every ridge is coated.
In a shallow bowl, mix together the sugar and cinnamon for the coating.
Melt ½ cup of butter and pour it into another shallow bowl.
Pro move: Place your bowls in this order: dough → melted butter → cinnamon sugar → bundt pan. Creates a smooth workflow.
Step 5: Create That Liquid Gold 🍯
In a medium saucepan over medium heat, combine the brown sugar, butter, heavy cream, vanilla, and salt.
Stir constantly until the butter melts and the sugar dissolves.
Let it simmer for 2-3 minutes until it thickens slightly.
Pour half of this caramel sauce into the bottom of your prepared bundt pan. Save the other half for later.
| Caramel Stage | What’s Happening | Time |
|---|---|---|
| Melting | Butter + sugar combining | 2 min |
| Simmering | Sauce thickening | 2-3 min |
| Ready | Coats back of spoon | Total: 5 min |
Step 6: Shape Those Dough Balls
Once your dough has doubled, punch it down to release the air. So satisfying! 👊
Turn it out onto a lightly floured surface.
Using a knife or bench scraper, cut the dough into about 40-45 equal pieces.
Roll each piece into a ball.
Size check: Each ball should be roughly the size of a golf ball. Don’t stress about perfection.
Step 7: The Fun Part (Coating Time!)
Here’s where it gets messy in the best way.
The Assembly Line Process:
- Dip each dough ball into the melted butter (full coverage)
- Roll in the cinnamon sugar mixture (generous coating)
- Place into your bundt pan (layer evenly)
- Repeat until all balls are coated
Once all the balls are in the pan, pour the remaining caramel sauce over the top.
Let it drizzle into all those crevices.
Step 8: Second Rise (Almost There!)
Cover the bundt pan loosely with a kitchen towel.
Let it rise for another 30-45 minutes.
The dough balls should puff up and almost reach the top of the pan.
What’s happening: The yeast is creating air pockets that will make your monkey bread light and fluffy instead of dense.
Step 9: Bake to Golden Perfection
Preheat your oven to 350°F.
Bake for 35-40 minutes until the top is golden brown and the caramel is bubbling.
Browning too fast? Tent it with aluminum foil for the last 10 minutes.
| Time Check | What to Look For |
|---|---|
| 20 minutes | Starting to brown |
| 30 minutes | Golden on top |
| 35-40 minutes | Deep golden, caramel bubbling |
Also Read: Chicken Gizzard Recipe
Step 10: The Grand Reveal
Remove from the oven and let it cool in the pan for exactly 10 minutes.
Not more, not less. Set a timer!
Place a serving plate over the top of the bundt pan and carefully flip it over.
Give it a gentle shake if needed.
Lift the bundt pan off slowly and watch all that caramel goodness drip down the sides. 😍
Substitutions and Variations
Sweet Twists
| Add This | Amount | When to Add |
|---|---|---|
| Chopped pecans | ½ cup | Bottom of pan before dough |
| Chopped walnuts | ½ cup | Bottom of pan before dough |
| Mini chocolate chips | ½ cup | Between dough balls |
| Cream cheese cubes | 8 oz block, cubed | Between dough balls |
| Orange zest | 1 tbsp | Mix with cinnamon sugar |
| Nutella | ½ cup | Drizzle between layers |
Dietary Swaps
Going Dairy-Free?
- Use almond milk instead of whole milk
- Swap butter for coconut oil
- Use full-fat coconut cream for the caramel sauce
Whole Wheat Option:
- Replace half the all-purpose flour with whole wheat flour
- Add 1-2 tablespoons more milk if dough feels dry
Reduced Sugar:
- Cut coating sugar by ¼ cup
- Use half the caramel sauce (but why would you? 😄)
Make Ahead Tips
Night Before Magic:
Save your morning sanity by prepping the night before.
- Arrange all coated dough balls in the bundt pan
- Pour caramel sauce over them
- Cover tightly with plastic wrap
- Refrigerate overnight
Morning routine:
- Take it out 30 minutes before baking
- Let it come to room temperature
- Bake as directed
Freeze for Later:
You can freeze the assembled (but unbaked) monkey bread for up to 2 months.
- Wrap tightly in plastic wrap, then aluminum foil
- Label with date
- Thaw overnight in fridge
- Bring to room temperature before baking
Leftovers and Storage
| Storage Method | Duration | Best For |
|---|---|---|
| Room temperature (airtight) | 2-3 days | Daily snacking |
| Frozen (wrapped well) | 2 months | Long-term storage |
| Refrigerated | Don’t do it! | Gets stale faster |
Reheating Tips:
- Individual pieces: Microwave 10-15 seconds
- Whole thing: 300°F oven for 10 minutes, covered with foil
- Pro tip: Add a tablespoon of water to the container when microwaving to keep it moist
Quick Reference: Timing Breakdown
| Task | Time Needed |
|---|---|
| Dough prep | 15 minutes |
| First rise | 1-1.5 hours |
| Shaping & coating | 20 minutes |
| Second rise | 30-45 minutes |
| Baking | 35-40 minutes |
| Cooling | 10 minutes |
| TOTAL | 3-3.5 hours |
Active hands-on time: About 45 minutes
Nutritional Information
Per serving (based on 12 servings):
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 425 | – |
| Total Fat | 18g | 23% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 60mg | 20% |
| Sodium | 280mg | 12% |
| Total Carbs | 62g | 21% |
| Fiber | 1g | 4% |
| Sugars | 35g | – |
| Protein | 5g | 10% |
Meal Pairing Suggestions
Breakfast Spread 🍳
Serve monkey bread alongside:
- Scrambled eggs with chives
- Crispy bacon strips
- Fresh fruit salad
- Orange juice or coffee
The savory balances out the sweet perfectly.
Also Read: Cuisinart Ice Cream Maker Recipes
Brunch Vibes ☕
Create the ultimate brunch with:
- Monkey bread as the centerpiece
- Mimosas or bellinis
- Fresh berries with whipped cream
- Quiche or frittata
Dessert Mode 🍨
Turn it into a decadent dessert:
- Serve warm pieces with vanilla ice cream
- Drizzle extra caramel sauce
- Add a dusting of powdered sugar
- Pair with hot chocolate or coffee
The hot-cold combo? Absolutely unreal.
FAQ
Can I use instant yeast instead of active dry yeast?
Yes! Use the same amount and mix it directly with the flour. You can skip the step of dissolving it in warm milk.
Why didn’t my dough rise?
Three common culprits:
- Your yeast was expired (check the date!)
- Your milk was too hot and killed the yeast
- Your kitchen was too cold
Make sure your milk is between 105-110°F.
Can I make this in a different pan?
A bundt pan is really the best option because of its shape, but you can use a 9×13 inch baking dish if needed.
The presentation won’t be as dramatic, but it’ll still taste amazing.
How do I know when it’s done baking?
Look for these signs:
- Top is golden brown
- Caramel is bubbling around the edges
- Internal temperature is around 190°F (if using a thermometer)
Can I cut the sugar?
You can reduce the coating sugar by ¼ cup if you want it less sweet, but I wouldn’t recommend cutting more than that.
The sugar is what creates that signature sticky texture.
What if I don’t have a stand mixer?
You can absolutely make this by hand!
Just knead the dough on a floured surface for about 10 minutes until it’s smooth and elastic. Your arms will get a workout, but it’s totally doable.
Why is my monkey bread dry?
Two possible reasons:
- You overbaked it (check at 35 minutes)
- You used too much flour
Measure flour correctly by spooning it into the measuring cup and leveling it off, not scooping directly from the bag.
Can I add different flavors?
Absolutely! Some favorites:
- Apple pie spice instead of cinnamon
- Maple extract in the caramel
- Lemon zest in the dough
- Pumpkin spice for fall
Get creative with it!
Also Read: Baked Jumbo Shrimp Stuffed with Crabmeat
Troubleshooting Guide
| Problem | Likely Cause | Fix for Next Time |
|---|---|---|
| Dense texture | Didn’t rise enough | Give it more time, warmer spot |
| Too dry | Overbaked | Check at 35 minutes |
| Stuck in pan | Not greased well | Use more butter/spray |
| Yeast didn’t foam | Old yeast or wrong temp | Fresh yeast, 110°F milk |
| Burnt top | Oven too hot | Tent with foil at 30 min |
Wrapping Up
There’s something deeply satisfying about pulling apart warm, cinnamon-coated dough drenched in caramel.
And when you make it from scratch, you’re not just following a recipe.
You’re creating something that brings people together. Something that makes your home smell incredible. Something that’s just as fun to make as it is to eat.
The first time I made monkey bread from scratch, I was shocked at how much better it was than the store-bought version. The texture, the flavor, the way the caramel gets into every single bite? There’s no comparison.
So grab your bundt pan and get ready for some serious pull-apart action.
Your kitchen is about to smell like pure heaven, and you’re about to become everyone’s favorite person. 🍞
Once you’ve made this, come back and drop a comment. Tell me how it turned out, what variations you tried, or if you have any questions. I love hearing how your monkey bread adventures go!
