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!
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.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Monkey Bread
Equipment
- 9.5 or a 10-inch Bundt/tube pan
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
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:
Nutrition Information
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
Mary says
Is 180* correct? That seems too low…
Diana says
It’s 350°F/180°C. Enjoy!
Margaret Gallagher says
Have never tried this before – sounds yummy – the effort making will be worth it
Martina Evans says
Fantastic recipe, I would love to make this for me and my friends – great finger food!