Monkey Bread From Scratch
I still remember the smell. It was that perfect mix of cinnamon, brown sugar, and warm, buttery bread that would fill my grandmother’s house on holiday mornings.
That was the smell of monkey bread. For years, I thought it was some complicated, secret family recipe. Turns out, she used canned biscuit dough. A great shortcut, for sure, but I always wondered what it would taste like completely from scratch.
So, I spent years tinkering in the kitchen, chasing that memory. I wanted to create a monkey bread with a dough so soft and a caramel sauce so rich, it would become a new tradition.
This is that recipe. It’s a bit of a project, I won’t lie. But every single step is worth it. This is the kind of baking that makes a house feel like a home. It’s pull-apart, melt-in-your-mouth perfection.
What You’ll Need
The magic starts with simple, wholesome ingredients. Nothing too fancy here, just pantry staples ready to be transformed.
For the Dough:
- Warm milk (about 110°F or 43°C)
- Granulated sugar
- Active dry yeast
- Unsalted butter, melted
- Large eggs
- All-purpose flour
- Salt
For the Cinnamon-Sugar Coating:
- Granulated sugar
- Light brown sugar, packed
- Ground cinnamon
For the Caramel Sauce:
- Unsalted butter
- Light brown sugar, packed
- A splash of heavy cream or milk
- A pinch of salt
Tools Required
Having the right tools makes the process smoother. Here’s what you should gather before you start.
- Stand Mixer: With a dough hook attachment. You can knead by hand, but a mixer saves a lot of arm work.
- Large Mixing Bowl: For the dough to rise in.
- 10 or 12-cup Bundt Pan: This gives monkey bread its classic shape.
- Measuring Cups and Spoons: For accuracy.
- Small Bowls: For the cinnamon-sugar mixture and melted butter.
- Small Saucepan: To make that incredible caramel sauce.
- Plastic Wrap or a Clean Kitchen Towel: To cover the dough while it rises.
How to Make Monkey Bread From Scratch
Let’s break this down into manageable parts. We’ll make the dough, let it rise, assemble the bread, and then bake it to golden perfection.
Part 1: Making the Dough
Step 1: In the bowl of your stand mixer, gently stir together the warm milk, 2 tablespoons of granulated sugar, and the yeast. Let it sit for about 5-10 minutes until it gets foamy. This is called proofing the yeast, and it’s how you know it’s alive and ready to work.
Step 2: Once the yeast is bubbly, add the melted butter, remaining granulated sugar for the dough, and eggs to the bowl. Mix it on low speed with the dough hook until just combined.
Step 3: With the mixer still on low, gradually add the flour and salt. Mix until a soft, shaggy dough forms. It will look a little messy at this point, and that’s okay.
Step 4: Increase the mixer speed to medium and let it knead the dough for about 6-8 minutes. The dough should become smooth, elastic, and pull away from the sides of the bowl. If it’s too sticky, add a tablespoon of flour at a time.
Step 5: Lightly grease a large bowl with oil or cooking spray. Form the dough into a ball and place it in the bowl, turning it once to coat. Cover the bowl with plastic wrap or a damp towel.
Step 6: Let the dough rise in a warm, draft-free spot for 1 to 1.5 hours, or until it has doubled in size.
Part 2: Assembling the Monkey Bread
Step 7: While the dough is rising, prepare your Bundt pan by greasing it generously with butter or cooking spray. Also, mix the granulated sugar, brown sugar, and cinnamon for the coating in a shallow dish.
Step 8: Once the dough has doubled, gently punch it down to release the air. Transfer it to a lightly floured surface.
Step 9: Divide the dough into about 48-60 equal pieces. I find it easiest to roll the dough into a log and cut off small, 1-inch pieces. Don’t stress about them being perfect; the rustic look is part of the charm.
Step 10: Roll each piece of dough into a small ball. Dip each ball into the remaining melted butter, then roll it generously in the cinnamon-sugar mixture until it’s completely coated.
Step 11: Arrange the coated dough balls in the prepared Bundt pan, creating an even layer. You can stagger them to fill in the gaps. Once all the balls are in the pan, cover it loosely and let it rise for a final 30-45 minutes.
Part 3: Making the Sauce and Baking
Step 12: About 15 minutes before the second rise is done, preheat your oven to 350°F (175°C).
Step 13: In a small saucepan over medium heat, melt the butter for the caramel sauce. Stir in the brown sugar and salt until the sugar is dissolved. Let it bubble for about a minute, then pour this glorious sauce evenly over the dough balls in the Bundt pan.
Step 14: Bake for 30-35 minutes, or until the top is deep golden brown and the center is cooked through. If it starts browning too quickly, you can tent it loosely with foil.
Step 15: Let the monkey bread cool in the pan for just 5-10 minutes. This is crucial! Too soon and it might fall apart; too long and the caramel will harden in the pan. Place a large serving platter over the Bundt pan and carefully flip it over. Lift the pan away and let any extra caramel drizzle over the top.
Pro Tips for Perfect Monkey Bread
Over the years, I’ve learned a few things that take this recipe from good to unforgettable.
- Don’t Rush the Rise: The rising time is where the flavor and texture develop. A slow, steady rise in a warm spot yields a tender, fluffy bread. A cold kitchen will slow things down, so be patient.
- Use Dental Floss for Cutting: For clean, non-squished cuts of dough, unflavored dental floss is a baker’s best friend. Just slide it under your dough log and cross the ends over the top to slice through.
- Get Creative with Fillings: Want to up the ante? Press a small piece of cream cheese or a few chocolate chips into the center of each dough ball before rolling and coating it. It’s a delicious surprise.
- Mind Your Yeast Temperature: Yeast is a living thing. The milk or water you use to activate it should feel like a warm bath, not a hot tub. Too hot (over 120°F) and you’ll kill it; too cold and it won’t wake up.
Substitutions and Variations
One of the best things about this recipe is how adaptable it is. Here are a few ideas to make it your own.
| Variation Idea | How to Do It |
|---|---|
| Nutty Crunch | Sprinkle 1/2 cup of chopped pecans or walnuts in the bottom of the pan and between layers. |
| Chocolate Lover’s | Add 1 cup of semi-sweet chocolate chips, scattering them between the dough ball layers. |
| Orange Zest | Add the zest of one orange to the cinnamon-sugar mixture for a bright, citrusy flavor. |
| Savory Herb | Swap the sugar coating for melted butter, garlic powder, parsley, and parmesan cheese. |
Nutritional Corner
This is definitely a treat, but it’s good to know what you’re enjoying. Here are some details and tips for different dietary needs.
Nutritional Breakdown (Approximate per serving):
| Nutrient | Amount |
|---|---|
| Calories | 350-400 kcal |
| Fat | 15g |
| Carbohydrates | 45g |
| Sugar | 25g |
| Protein | 6g |
Note: This is an estimate and can vary based on exact ingredients and portion sizes.
Healthier Swaps:
- Flour: Replace up to half of the all-purpose flour with white whole wheat flour for extra fiber.
- Sugar: You can reduce the sugar in the coating and sauce by about 1/4 cup without drastically changing the outcome, though the caramel will be less pronounced.
Meal Pairing Suggestions:
Monkey bread is fantastic on its own, especially with a cup of coffee or a cold glass of milk. For a full brunch, serve it alongside a savory egg casserole, fresh fruit salad, and crispy bacon.
Make-Ahead and Storage Guide
Life is busy, so here’s how you can prep this ahead of time and store the delicious leftovers (if you have any!).
Make-Ahead:
You can prepare the monkey bread up to the point of the second rise. Assemble the dough balls in the Bundt pan, cover it tightly with plastic wrap, and refrigerate overnight (for up to 18 hours).
The next morning, take it out of the fridge and let it sit at room temperature for about 1-1.5 hours to finish rising before baking. You may need to add a few extra minutes to the bake time.
Leftovers and Storage:
Store leftover monkey bread tightly covered at room temperature for up to 2 days or in the refrigerator for up to 5 days.
To reheat, simply microwave a portion for 20-30 seconds until warm and gooey again. You can also warm it in a 300°F (150°C) oven for about 10 minutes.
Frequently Asked Questions (FAQ)
Q1. Why didn’t my dough rise?
Ans: This is usually due to one of two things: your yeast was old/expired, or the liquid you used to activate it was too hot and killed it. Always check the expiration date on your yeast and use a thermometer to check your milk temperature if you’re unsure.
Q2. Can I make this recipe without a stand mixer?
Ans: Absolutely! It just requires some elbow grease. After you mix the ingredients into a shaggy dough, turn it out onto a floured surface and knead by hand for about 10-15 minutes, until it’s smooth and elastic.
Q3. My caramel sauce hardened in the pan after I flipped it. What happened?
Ans: You likely waited too long to invert the pan. The sugar in the caramel begins to set as it cools. A 5-10 minute cooling window is the sweet spot. If some sticks, you can gently heat the bottom of the pan for a moment to loosen the caramel and pour it over the top.
Q4. Can I use a different type of pan?
Ans: Yes, though a Bundt pan is classic. A 9×13 inch baking dish also works well. The baking time might need to be adjusted slightly, so keep an eye on it.
Wrapping Up
There you have it—a monkey bread recipe that’s built on love, patience, and a whole lot of cinnamon sugar. It’s more than just a sweet treat; it’s an experience.
The process of watching dough double in size, rolling each little ball, and filling your home with that incredible aroma is pure kitchen magic. It’s the perfect recipe for a lazy weekend, a special holiday breakfast, or anytime you want to make a memory.
I hope you give this a try. And when you do, I’d love to hear about it. Leave a comment below and tell me how it went, or if you discovered any fun variations of your own!
