Pull Apart Perfection Homemade Monkey Bread

Welcome to the ultimate guide for creating an extraordinary Homemade Monkey Bread Recipe right in your kitchen! Prepare to delight your family and friends with a breakfast or brunch treat that promises to be a memorable occasion. This isn’t just any sweet bread; it’s a pull-apart masterpiece, glistening with a rich caramel glaze and infused with warm cinnamon, making it an irresistible centerpiece for any gathering.

While quick versions using pre-made dough or pudding mixes have their place for convenience, there’s truly nothing quite like the deeply satisfying flavor and texture of Cinnamon Monkey Bread from Scratch. The effort invested in preparing this yeast bread from its foundational ingredients is unequivocally worth it, yielding an unparalleled taste and a fluffy, tender crumb that simply melts in your mouth. Each delicate piece of dough is lovingly coated in a luscious brown sugar and butter mixture, transforming into a gooey, sweet caramel embrace during baking. Get ready to experience a baking adventure that culminates in pure, blissful indulgence.

Overhead view of homemade monkey bread on a white plate with a few rolls removed.

Why This Homemade Monkey Bread Will Become Your Family’s Favorite

There are countless reasons why this Homemade Monkey Bread Recipe stands out as a must-make. Beyond its delicious taste, it offers an engaging and joyful experience from preparation to plate. Here’s why it’s destined to become a beloved staple in your home:

An Irresistible, Interactive Treat: Monkey bread is inherently fun! Its unique pull-apart nature makes it an exciting dish to share. Forget slicing; everyone gets to pluck their own warm, gooey piece, making it a delightfully interactive and addictive experience that fosters togetherness around the breakfast table.
Gooey Caramel Perfection: Imagine individual rolls, each generously drenched in a sweet, sticky, and utterly decadent caramel sauce. This isn’t just a hint of caramel; it’s an all-encompassing glaze that elevates every bite. If you’re a fan of classic sticky buns or cinnamon rolls, prepare to have your expectations exceeded with this rich, buttery, and cinnamon-spiced delight.
The Unrivaled Taste of Scratch-Made Goodness: While store-bought dough shortcuts offer convenience, crafting Cinnamon Monkey Bread from Scratch results in a superior flavor and texture that simply cannot be replicated. The fresh yeast dough, carefully developed and baked, provides a lightness and richness that store-bought versions lack, ensuring a truly gourmet experience.
Perfect for Any Occasion: Whether it’s a leisurely weekend brunch, a festive holiday morning, or a special treat to surprise loved ones, homemade monkey bread fits the bill. Its impressive presentation and crowd-pleasing taste make it ideal for celebrations or simply making an ordinary day feel extraordinary.

Overhead view of Cinnamon Monkey Bread Recipe.

Unraveling the Mystery: What Exactly is Monkey Bread?

At its heart, Monkey Bread is a beloved sweet yeast bread, often referred to by charming aliases such as Bubble Roll, Bubble Loaf, or Bubble Bread. It’s characterized by its unique construction: small, individual clumps of dough are typically dipped in melted butter and then rolled in a sweet coating—most commonly cinnamon sugar—before being artfully arranged in several overlapping layers within a Bundt or tube pan. As it bakes, these pieces meld together, creating a singular loaf that can be easily pulled apart into individual portions.

The whimsical name “Monkey Bread” is believed to originate from the way it’s eaten. Just like a monkey would pick and pluck at pieces of food, diners are encouraged to use their fingers to pull apart the warm, sticky, and utterly delicious segments of the bread. This tactile and informal eating style adds to its charm and appeal, making it a fun and memorable addition to any breakfast or brunch table. While primarily known for its sweet, cinnamon-laced variations, monkey bread can also be made savory, incorporating herbs, cheese, and garlic for a delightful twist. This particular recipe focuses on the classic, sweet rendition, offering a fun and delicious take on a traditional Cinnamon Bread Recipe.

Mastering Homemade Monkey Bread: A Step-by-Step Guide and Expert Tips

Creating Monkey Bread from Scratch is a rewarding process that involves a few key techniques and expert tips to ensure perfect results. Follow these guidelines to achieve that coveted tender crumb and gooey caramel coating:

Choosing the Right Pan is Paramount: Your first and most critical tip for how to make monkey bread perfectly is to use a Bundt or Angel Food Cake Pan with a solid, one-piece bottom. This is non-negotiable! Pans with removable bottoms, while versatile for other cakes, will inevitably lead to the luscious brown sugar and butter caramel leaking out during baking. This not only creates a significant mess in your oven but can also cause smoking or even a fire hazard. Invest in a reliable one-piece tube pan for peace of mind and impeccable results. A non-stick pan is a bonus for easy release, but not strictly necessary if you grease your pan thoroughly.
The Art of Dough Proofing: Gentle Warmth is Key: When allowing your yeast dough to rise, resist the temptation to force the process in an overly hot environment. The ideal temperature for dough proofing is around 85ºF (29°C). Many modern ovens come equipped with a “proofing” setting designed for this purpose. If yours doesn’t, you can create a warm environment by placing a bowl of very hot water in your oven alongside your covered dough, or by briefly heating the oven to 200°F (93°C) then turning it off before placing the dough inside. Always double-check the temperature with an oven thermometer. Forcing the dough to rise too quickly in excessive heat can compromise its delicate flavor and ideal texture, leading to a less airy and flavorful bread.
Crucial Cooling Before Inversion: Once baked, patience is a virtue. Allow the monkey bread to cool on a wire rack for at least 5 minutes before attempting to invert it onto a serving plate. This brief cooling period is essential because it allows the bubbling, hot caramel topping to set slightly and thicken. If you invert it too soon, much of that glorious gooey caramel might slide off and remain in the pan rather than adhering beautifully to your bread. After inverting, if any caramel remains in the pan, don’t waste it! Gently scrape it out and drizzle it over the warm rolls for maximum deliciousness.
Yeast Hydration Temperature: When activating your yeast, ensure your liquid (milk and water) is warm, but not hot. The optimal temperature range is between 110-120°F (43-49°C). Temperatures above 120°F can kill the yeast, preventing your dough from rising, while temperatures too low might not activate it properly. Use a thermometer for accuracy.
Kneading for Texture: Whether by hand or with a stand mixer, proper kneading develops the gluten in the dough, giving monkey bread its characteristic chewiness and elasticity. If using a stand mixer with a dough hook, monitor the motor for overheating, especially with prolonged kneading. Kneading by hand for 8-10 minutes is a great workout and equally effective.

Bowl of monkey bread with a red handled fork.

Beyond the Basics: Advanced Tips for Perfect Monkey Bread

Achieving truly spectacular Homemade Monkey Bread goes beyond just following the steps; it involves understanding the nuances of baking. This recipe calls for 64 tender balls of dough, each meticulously dipped in melted butter and then rolled in a fragrant mixture of brown sugar and cinnamon. This meticulous coating ensures every single piece of your Bubble Roll is enveloped in a gooey, spiced caramel—a guarantee that you won’t be able to stop at just one, or even two! It’s this attention to detail that makes it an addictively delicious brunch treat.

Just like a playful monkey, you’ll find yourself instinctively pulling off piece after piece, savoring the rich, sweet, and tender texture of each bite. Here are some more advanced insights to perfect your monkey bread:

Understanding Yeast: Yeast is a living organism, a tiny fungus that, when fed sugar and provided with a warm, moist environment, ferments and produces carbon dioxide. This gas is what creates the air pockets in your dough, causing it to rise and become light and fluffy. Ensuring your yeast is active (it will bubble and foam after a few minutes in warm liquid and sugar) is the first step to successful bread.
Achieving Uniform Dough Balls: For an aesthetically pleasing and evenly baked monkey bread, consistency in dough ball size is crucial. A fantastic trick is to form your risen dough into an 8 x 8-inch (20×20 cm) rectangle. Then, use a sharp knife or bench scraper to divide it into 64 uniform 1 x 1-inch (2.5×2.5 cm) pieces. This method ensures each piece is roughly the same size, allowing for consistent cooking and a beautiful presentation.
The Ideal Proofing Environment Revisited: While 85°F is a good target, the ideal proofing temperature for yeast dough is consistently between 80°F and 90°F (27-32°C). Any hotter, and the dough can over-proof too quickly, potentially developing an off-flavor and a crumbly, coarse texture. A warm, humid spot (like an oven with a bowl of hot water) is perfect. Avoid drafts which can hinder rising.
To Glaze or Not to Glaze: This is a matter of personal preference, but as many families (including mine!) wisely proclaim, “Everything tastes better with frosting!” A simple powdered sugar glaze, whisked with a touch of milk, not only adds another layer of melt-in-your-mouth sweetness but also helps to seal in moisture, keeping your monkey bread fresher longer. Drizzle it over the warm bread, allowing it to slightly melt and seep into the crevices for an extra touch of indulgence. Trust us, there will be no complaints about this decision!

Frequently Asked Questions About Monkey Bread

Why Is This Bread Called Monkey Bread?

Monkey Bread gets its playful name from its unique eating style. Unlike traditional loaves that are sliced, this sweet yeast bread is made of small, individual pieces of dough that are coated with melted butter and then dipped in a cinnamon-sugar mixture (or sometimes savory ingredients). These dough balls are layered in a tube pan and baked until golden and gooey. To enjoy it, you literally pluck or pull apart a piece of dough from the loaf with your fingers, much like a monkey would pick and groom, making it a fun, interactive, and informal treat perfect for sharing.

What Are Other Names for Monkey Bread?

Monkey Bread goes by many delightful names across different regions and families, reflecting its playful nature and appearance. Some of the most common alternative names include Bubble Roll, which was how it was first introduced to my family from a cookbook in Sedona, Arizona, Bubble Bread, Bubble Loaf, Pull-Apart Bread (describing its eating method), Jumble Bread, and even Pinch-Me-Cake. Regardless of what you call it, the deliciousness remains the same!

Are There Any Health Benefits to Cinnamon?

Beyond its warm, inviting flavor, cinnamon offers several potential health benefits. It’s well-known for its ability to help regulate blood sugar levels by lowering the body’s insulin resistance, which can be particularly beneficial for individuals categorized as pre-diabetic. Cinnamon is also packed with powerful antioxidants that help protect your body from damaging free radicals, thereby reducing cellular damage. Studies suggest it may also positively impact cholesterol, potentially improving “good” HDL cholesterol and lowering “bad” LDL cholesterol and triglyceride levels. Furthermore, cinnamon boasts antibacterial properties, which may contribute to decreasing plaque development on teeth, and cinnamon oil can even offer temporary relief from tooth pain.

Can I Prepare Monkey Bread Dough Ahead of Time?

Absolutely! You can prepare the dough, roll it into balls, coat it, and arrange it in the Bundt pan the night before. Cover the pan tightly with greased plastic wrap and refrigerate. The next morning, remove it from the fridge and let it come to room temperature and rise for about 1-2 hours (or until it’s about an inch above the pan) before baking. This is a fantastic way to enjoy fresh monkey bread without an early start.

How Do I Store Leftover Monkey Bread?

Leftover monkey bread is best stored at room temperature in an airtight container for up to 2-3 days. If you prefer to keep it longer, you can refrigerate it for up to a week. To reheat, simply warm individual pieces in the microwave for a few seconds, or place the entire loaf (if still largely intact) in a preheated oven at 300°F (150°C) for 10-15 minutes until warmed through and gooey again.

Explore More Delicious Breakfast & Brunch Recipes:

Chocolate Chip Banana Bread from Barefeet in the Kitchen
Cinnamon Crusted Pumpkin Bread
Sugar Crusted Zucchini Bread
Discover more of the Best Breakfast Recipes

Stay connected and share your culinary creations with me through social media @ Instagram, Facebook, and Pinterest. Don’t forget to tag me when you try one of my recipes! If you adore the results, please consider leaving a 5-star rating in the recipe card—your feedback is greatly appreciated!

The Recipe:

Homemade Monkey Bread Recipe

Prep Time
30 minutes

Cook Time
35 minutes

Total Time
1 hour 5 minutes

Yield
8 servings

Yeast rolls rolled in cinnamon sugar and baked with a caramelly glaze for a magnificent breakfast or brunch treat.

Ingredients

Dough

4 tablespoons butter, divided (2 tablespoons softened for greasing the Bundt pan and 2 tablespoons melted for the dough)
1 cup warm milk (about 110 degrees F / 43 degrees C)
⅓ cup warm water (about 110 degrees F / 43 degrees C)
¼ cup sugar
1 package rapid-rise yeast (or instant yeast)
3 ¼ cups all-purpose flour, plus extra for work surface
2 teaspoons salt

Cinnamon Coating

1 cup brown sugar
2 teaspoons cinnamon
8 tablespoons butter (1 stick), melted

Optional Glaze

1 cup confectioners’ sugar (sifted for a smooth glaze)
2 tablespoons milk

Instructions

Preheat oven to 200ºF (93°C), then turn it off. Grease a Bundt pan thoroughly with the softened butter. Set aside.
In a large measuring cup, combine the warm milk, warm water, 2 tablespoons melted butter, sugar, and rapid-rise yeast. Stir gently and let sit for 5 minutes until foamy (this indicates the yeast is active). In the bowl of a standing mixer fitted with the dough hook attachment, combine the flour and salt. With the mixer on low speed, slowly add the milk-yeast mixture. Once the dough comes together, increase the speed to medium and knead for 6 to 7 minutes until the dough is smooth and elastic.
Remove the dough from the mixer bowl. Lightly coat a large clean bowl with cooking spray. Place the dough in the greased bowl, turning once to coat. Cover the bowl with greased plastic wrap and place it in your warm oven (at 85ºF / 29°C, from the preheating step) until the dough doubles in size, which typically takes about an hour.
While the dough is rising, prepare the cinnamon coating. In one shallow bowl, mix the brown sugar and cinnamon together until well combined. In a second shallow bowl, melt the remaining 8 tablespoons (1 stick) of butter.
Once the dough has risen, gently punch it down and turn it out onto a lightly floured work surface. Pat the dough into an 8-inch by 8-inch (20×20 cm) square. Using a knife or bench scraper, cut the dough into 64 even 1 x 1-inch (2.5×2.5 cm) pieces.
Working with one dough piece at a time, roll it into a small ball. Dip each dough ball into the melted butter, ensuring it’s fully coated, then roll it generously in the brown sugar and cinnamon mixture. Arrange the coated dough balls in the greased Bundt pan. For a visually appealing result, try to place the second layer of dough balls over the seams of the first layer. Continue layering until all dough balls are in the pan.
Cover the filled Bundt pan loosely with greased plastic wrap. Place the pan back into your slightly warm oven (about 85ºF / 29°C) for a second rise, for approximately an hour, or until the dough has risen about an inch above the sides of the pan.
Remove the pan from the oven. Preheat your oven to 350ºF (175°C). Bake the monkey bread for 30 to 35 minutes, or until the top is a deep golden brown and the internal temperature reaches 200-205°F (93-96°C).
Allow the monkey bread to cool in the pan on a wire rack for 5 minutes. Then, carefully invert the pan onto a serving plate. Let it cool for another 10 minutes before applying the optional icing. While the bread cools, whisk together the confectioners’ sugar and 2 tablespoons of milk until you have a smooth, pourable glaze. Drizzle the glaze generously over the warm monkey bread. Serve immediately and enjoy warm!

Notes

Adapted from Cook’s Illustrated.

Total time listed does not include the initial dough proofing time.

HOW MUCH DID YOU LOVE THIS RECIPE?

Please leave a comment on the blog or share a photo on Pinterest

Photo courtesy of my son, Tom, who loves to document our family foibles.

The (Humorous) Story Behind the Fire Truck and My First Monkey Bread

Have you ever experienced the dramatic spectacle of a fire truck, lights flashing and sirens blaring, racing down your usually tranquil street, only to screech to a halt directly in front of your home? For our family, this has occurred not just once, but a memorable three times over the decades! The inaugural incident, however, remains etched in my memory, as it coincided with my very first attempt at baking a Cinnamon Monkey Bread Recipe.

The culinary inspiration struck after a trip to Sedona, Arizona, where I acquired a charming mini-cookbook from our bed and breakfast featuring a recipe for Bubble Roll. This particular version utilized frozen roll dough, a box of butterscotch pudding mix, butter, and an abundance of sugar. Eager to replicate the experience, I meticulously arranged the bread dough in the pan, topped it with the dry ingredients, allowed it to rise, and eagerly placed it in the oven. My oversight, however, was significant: I failed to realize that the two-piece angel food pan I was using was not suitable for such a concoction. Predictably, the sugary syrup leaked profusely, coating the bottom of the oven. A minor oversight, I thought, easily remedied. I simply activated the oven’s self-cleaning cycle and continued with my day.

It wasn’t long before one of my children reported a suspicious amount of smoke billowing from the kitchen. My husband, ever so calmly, then suggested there might even be flames within the oven. In my state of denial, I dismissed their concerns until the piercing wail of the smoke alarm began to blare, signaling to our local fire department that our home might be in peril.

“I was just baking,” I sheepishly explained to the fireman as he strode up our driveway. Thankfully, it was a false alarm, but a valuable lesson was learned that day: always use a solid-bottom Bundt or tube pan for monkey bread! While I’ve since developed a slightly less conventional method of informing my alarm company to disregard “smoke signals” when my oven occasionally misbehaves (which, I admit, happens more often than I’d like!), I assure you, with the right pan and these detailed instructions, your delicious Cinnamon Monkey Bread will emerge from the oven flawlessly. For those curious about my initial, albeit eventful, attempt, it was an Easy Monkey Bread recipe, simplifying the process with a butterscotch pudding mix.