Homemade Monkey Bread Recipe

TahiraJaved

This Monkey Bread Recipe starts with a soft yeast dough rolled into small balls, coated in cinnamon sugar, and baked in a Bundt pan under a buttery brown sugar caramel. A proper second rise keeps the dough fluffy, and turning the bread out while it is still warm keeps the caramel from sticking. The result is a gooey, pull apart homemade monkey bread that makes any brunch table feel special.

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Prep Time 30

Cook Time 35

Rise Time 1 15

Servings: 12 People

Course: Breakfast

Cuisine: American

Calories: 420

Ingredients Equipment Method Notes

Ingredients

For the Dough:

1 cup whole milk warmed to about 110°F
2 1/4 tsp instant or active dry yeast
1/4 cup granulated sugar
1 large egg at room temperature
1/4 cup unsalted butter melted
3 1/4 cups all purpose flour
1 tsp salt

For the Cinnamon Sugar Coating:

3/4 cup granulated sugar
1 1/2 tbsp ground cinnamon
6 tbsp unsalted butter melted

For the Caramel Sauce:

1/2 cup unsalted butter
3/4 cup packed light brown sugar
Pinch of salt
1 tsp vanilla extract

For the Icing, Optional:

1 cup powdered sugar
2 to 3 tbsp milk
1/2 tsp vanilla extract

Equipment

1 10 to 12 cup Bundt pan holds the dough balls and lets the caramel pool evenly
1 Stand mixer with dough hook or large bowl kneads the dough
1 Small saucepan melts the caramel sauce
1 Two shallow bowls one for melted butter and one for cinnamon sugar
1 Aluminum foil tents the bread so the top does not over brown

Method

Mix warm milk and yeast; add sugar, egg, butter, flour, and salt, then knead until smooth.
Rise 45 minutes until doubled.
Cut into about 64 pieces and roll into balls.
Dip each ball in melted butter, then cinnamon sugar, and layer in a greased Bundt pan.
Rise 30 minutes until puffy.
Melt butter and brown sugar into caramel, stir in vanilla, and pour over the dough.
Bake at 350°F for 33 to 37 minutes, tenting with foil if the top browns too fast.
Cool 10 minutes, invert onto a plate, and drizzle with icing.

Turn the bread out after about 10 minutes of cooling while the caramel is still warm; waiting longer lets it harden and stick to the pan.

Notes

Test the yeast first so you know the dough will rise.
Measure the flour carefully; extra flour makes the bread dry and dense.
Keep the dough balls the same size so they bake evenly.
A thoroughly greased Bundt pan, including the center tube, helps the bread release cleanly.

STORAGE: Store covered up to 2 days, refrigerate up to 4 days, or freeze up to 2 months.