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Home All Recipes

Monkey Bread

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By: Diana Posted: 3/15/14 Updated: 12/7/17

This post may contain affiliate links. Please read my disclosure policy.

Gooey, caramelized dough balls that pull apart effortlessly when you grab a piece!
 
IMG_6414-1
 
This recipe is made entirely from scratch starting with yeasted dough, it requires a little bit of work but it’s worth it! I promise.

Some people call it monkey bread, while others call it monkey cake. I think the reason why it’s called monkey bread/cake is that it’s made with loads of sticky sugary dough balls and you pull it apart with your fingers to eat it. And after eating this warm, sweet bread, your hands will be quite sticky. It’s just fun to eat!

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Monkey bread can be made in any ball size and pan shape. I made medium dough balls and used a bundt pan which is the most common pan that is used for monkey bread.

 
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There are loads of recipes that use ready biscuit dough, but in my recipe, I’m making it from scratch. This is yeasted dough and it requires kneading. After kneading and letting the dough sit for half an hour, you divide the dough and form balls of any size that you prefer.
 
The dough balls are then dipped in melted butter and rolled in a bowl of cinnamon sugar, and baked in a bundt pan.
 
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Monkey bread tastes best when it’s served right away, warm and fresh. It’s still really good when it’s reheated and enjoyed on the next day!
 

Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!

Recipe
5 from 1 vote
(Click stars to rate!)

Monkey Bread

Author: Diana
Print Rate Recipe Email Recipe
32 pieces

Ingredients

Dough

  • ½ cup water warm
  • 2½ teaspoon active yeast
  • 3 ½ cups all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon pure vanilla extract
  • 3 tablespoons granulated sugar
  • 1 tablespoons brown sugar
  • 1 large egg
  • 2 tablespoonss unsalted butter melted
  • ¾ cup whole milk warm

Coating

  • 1½ cups brown sugar
  • 1½ teaspoons ground cinnamon
  • ½ cup unsalted butter melted

Equipment

  • 9.5 or a 10-inch Bundt/tube pan

Instructions

  • In a small cup combine warm water with yeast + 1 teaspoon of sugar. Let it set for a couple of minutes until it becomes bubbly and foamy.
  • Stir in 1 cup of flour with salt, sugar, vanilla, egg, milk, yeast, and 2 tablespoons of melted butter. Mix well then add the rest of the flour and knead the dough until you get a smooth dough ball. Transfer the dough ball to a bowl and cover with plastic wrap. Let it sit for half an hour in a warm place or until it doubles in size.
  • Turn dough into a lightly floured surface and deflate it a little. Divide dough into small-medium dough balls (I did 32).
  • In a medium bowl combine the brown sugar with the cinnamon.
  • Lightly grease a bundt pan with vegetable oil or baking spray.
  • Dip each dough ball into melted butter, remove with a fork then roll in sugar mixture until it's all coated. Once all balls are coated and are in the bundt pan, cover the pan with plastic wrap or a damp cloth and let rise for 45 minutes or until the dough almost doubles in size.
  • Preheat the oven to 350°F/180°C.
  • Bake for 35 minutes in the preheated oven. Allow to cool for 10 minutes before serving.

Notes:

Store in an airtight container in the fridge for up to 3 days.

Nutrition Information

Calories: 83kcal, Carbohydrates: 12g, Fat: 3g, Saturated Fat: 2g, Cholesterol: 15mg, Sodium: 112mg, Potassium: 26mg, Sugar: 11g, Vitamin A: 125IU, Calcium: 18mg, Iron: 0.1mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Little Sunny Kitchen

Did You Make This?I love to see what you made! Tag me @LittleSunnyKitchen and hashtag #LittleSunnyKitchen
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My friends came over today and I baked some monkey bread for them, they absolutely loved it and even asked for the recipe!  😀
 

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  1. Mary says

    Posted on 4/23/22 at 21:02

    Is 180* correct? That seems too low…

    Reply
    • Diana says

      Posted on 4/23/22 at 23:54

      It’s 350°F/180°C. Enjoy!

      Reply
  2. Margaret Gallagher says

    Posted on 10/27/18 at 15:27

    5 stars
    Have never tried this before – sounds yummy – the effort making will be worth it

    Reply
  3. Martina Evans says

    Posted on 2/23/16 at 19:41

    Fantastic recipe, I would love to make this for me and my friends – great finger food!

    Reply

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