Monkey Bread might have a silly name, but it's one of the most delicious breakfast foods ever made. This version starts with a super soft dough that is rolled into little balls, coated in cinnamon sugar, and then pressed...

Monkey Bread might have a silly name, but it's one of the most delicious breakfast foods ever made. This version starts with a super soft dough that is rolled into little balls, coated in cinnamon sugar, and then pressed together in a bundt pan. Pour homemade caramel sauce over the top to glue the dough balls together, and you end up with a pull apart treat that tastes like gooey cinnamon rolls. They're a show-stopping option for any gathering and will quickly become a new family tradition.

If you've never made homemade monkey bread before or have only used canned biscuit dough, don't be intimidated! This is the best monkey bread recipe. It's a bit labor intensive, but your efforts will be rewarded with the most wonderful sweet breakfast pastry. Once you see how delicious and straightforward it is, you'll want to make this delicious monkey bread every year (and you'll get requests for it every week). It's especially perfect for Christmas morning, a special occasion, or a cozy brunch. 

Why You'll Love This Monkey Bread

Perfect for special occasions. Since this traditional monkey bread recipe uses 64 bite-sized pieces of dough, it's fantastic for a crowd. Serve it like an appetizer, or enjoy larger servings as part of a meal. It's a must-have option for many Christmas breakfasts! Super soft and tender. This easy monkey bread recipe uses the tangzhong method. Basically, you cook some water, milk, and flour together on the stove until they form a paste, and then you mix it into the homemade dough with the other ingredients. This process makes your dough much softer and way more flexible. It's a handy trick that sounds complicated but really isn't! Classic cinnamon roll flavor. After you roll out the small balls of dough, dip them in butter and then a cinnamon-sugar mixture. This makes each bite of the monkey bread taste like the inside of a cinnamon roll! Serve it warm with a pot of fresh coffee or a nice Chai Tea Latte.

Ingredient Notes

To make this delicious monkey bread, you will need the following ingredients (full measurements in recipe card below):

For the cinnamon sugar coating

white sugar - use regular granulated white sugar to highlight the cinnamon flavor. cinnamon - keep it simple with regular cinnamon. Any variety will do. unsalted butter - dip the dough balls in melted butter to give the cinnamon sugar something to hold on to.

For the tangzhong:

milk - for best results, use regular dairy milk. water  all purpose flour - this will be cooked until it turns into a thick paste, which gives the dough a soft, pliable texture.

For the dough:

all purpose flour white sugar  salt  instant yeast - this yeast starts rising right away, so you can enjoy the monkey bread in just a few hours. whole milk - the whole milk will make your dough incredibly soft and tender. eggs - eggs bind the dough together and give it a pale yellow color. melted butter  - the fat will help make the dough incredibly soft and plush. cooking oil spray - spray the bottom of the bundt pan very well to avoid any sticky messes.

For the caramel sauce:

brown sugar - melt brown sugar with the butter in a saucepan until it liquefies and starts to bubble. unsalted butter 

For the glaze:

confectioner's sugar - you'll also see this called powdered sugar.  heavy cream - whisk the sugar into the cream for a final touch.

You will also need several mixing bowls, a whisk, small and medium saucepans, a stand mixer with hook attachment, plastic wrap, a bundt pan, a pizza cutter or sharp knife, and a cooling rack or serving platter.

How to Make the Best Monkey Bread

First, make the cinnamon sugar.

In a small to medium sized mixing bowl, whisk together the sugar and cinnamon until well incorporated. Set aside. Place the melted butter in a bowl that is large enough to accommodate a small ball of dough for dipping. Set aside for later.

Next, prepare the tangzhong.

In a small saucepan, add the flour, water, and milk, and whisk until smooth. Turn the heat to medium and continue whisking while it heats. Once the tangzhong has thickened (it should be thick enough that whisking leaves streaks), remove it from the heat to cool until just warm.

Now, let’s make the dough.

Combine ingredients. In the bowl of a stand mixer with the dough hook attachment secured, add the flour, sugar, salt, yeast, milk, eggs, melted butter, and tangzhong. Knead with hook attachment for 15-20 minutes. The dough should be smooth but will also be very soft and slightly sticky. Rise. Grease a mixing bowl with oil and place the dough inside, cover with plastic, and place into a warm place to rise for an hour or until doubled in size. Cut dough. After the dough has doubled in size, sprinkle a few tablespoons of the previously prepared cinnamon sugar onto a work surface. Next, punch the dough down, then invert it out of the bowl onto the sugared work surface. Press the dough into an 8 or 9-inch square, then use a pizza cutter to slice the dough into 64 pieces (8 rows and 8 columns).  Coat dough balls. Prepare a 10-inch bundt pan with a generous amount of cooking spray. Roll each piece into a ball, dip into the melted butter, and then roll in the cinnamon sugar. Transfer into the prepared bundt pan. Repeat with the remaining pieces of dough. After all the dough has been added to the pan, lightly cover it with plastic cling wrap.  

Make the caramel sauce.

Heat. Place the brown sugar and butter into a medium saucepan. Heat over medium heat, continuously whisking, until the mixture comes together and begins to lightly bubble.  Add caramel. Remove the plastic wrap from the bundt pan and immediately pour the hot caramel on top of the dough balls. Bake. Place into a 350F preheated oven to bake for 35-45 minutes. When finished, allow the cake to cool in the pan for 5 minutes, then transfer out of the pan by inverting it onto a cooling rack or serving plate. 

Finally, add the glaze.

In a medium mixing bowl, add the confectioners’ sugar, and enough heavy cream to achieve glaze consistency, starting with 1 tablespoon at a time. Whisk until smooth, then drizzle over the warm monkey bread. 

How to Serve

This monkey bread is delicious served on its own, or paired with some of my favorite breakfast sides including:

Breakfast Potatoes Fruit Salad with Honey Lemon Dressing Egg and Potato Breakfast Casserole Breakfast Strata Turkey and Cheese Sliders

Complete your brunch menu with our 40+ Best Brunch Ideas.

Storing and Freezing Instructions

How to Store

If you somehow have leftover monkey bread after breakfast, place it in an airtight container at room temperature for a day or two. It can also be refrigerated, but it will have a firmer texture.

How to Reheat

Monkey bread tastes best warm, so pop a plate of leftovers into the microwave for 15-20 seconds just to warm them up.

How to Freeze

You can typically freeze fully baked monkey bread in an airtight container for up to 3 months. Thaw in the fridge overnight, then warm in the oven before adding the drizzle.

FAQ

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