This homemade monkey bread is a classic pull-apart bread! It’s made with homemade sweet dough and coated with a healthy dose of cinnamon sugar! The bottom of the bundt pan is filled with a melted butter brown sugar mixture that makes the top pieces of this bread the best part of the whole thing! Looking for a quick 5-ingredient Monkey Bread? I’ve got you covered.
Monkey bread is a pretty popular dessert, at least at my house. It’s actually an all-time favorite of mine! But today I’m setting aside the store-bought cans of biscuits today and making this bread from scratch with a sweet dough that can be whipped up in 15 minutes. For another delicious homemade recipe, be sure to try my Banana Monkey Bread!
Yes! To make the dough a day ahead, start by making the bread dough as instructed in the recipe card. After the smooth dough ball is formed, coat it in vegetable oil, cover with plastic wrap, and place into the fridge. The next day place it in a warm area and let it rise until doubled. It will likely take several hours since it needs to first come up to room temperature.
Vegan Monkey Bread Recipe
This homemade monkey bread is made with a homemade sweet dough and coated with a healthy dose of cinnamon sugar! The bottom of the bundt pan is filled with a melted butter brown sugar mixture that makes the top pieces of the monkey bread the best part of the whole thing!
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @ and use the hashtag #YouAreBaker.
Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.This recipe is called the BEST monkey bread because there really is no comparison to this homemade gooey, sweet, decadent monkey bread.
Easy Monkey Bread Recipe (quick Prep!)
Seriously, I hardly have any words to describe the glorious goodness of this monkey bread.And if you know me, you know it’s rare that I’m left speechless.
As a quick sidenote, I hate the whole snobby factor that comes with food.I’m not one to hide my feelings about cream-of-whatever soups but I really, really don’t care if you use them.And if you don’t make your own bread from scratch…guess what? We can still be friends and I’d
But when it comes to this monkey bread, I have to beg and implore you to run far, far away from the canned biscuits and dry pudding mix that usually appear in monkey bread recipes.Invest a tad bit more time and elbow grease and make this recipe with homemade dough.
Cinnamon Pull Apart Bread Recipe
It’s unreal, people…unreal being a good thing in this instance.And you’ll come back and thank me from keeping you from the canned biscuit monkey bread (I mean, that just sounds wrong, doesn’t it?), I promise.
Yes! Follow the recipe through step #5. Cover the pan with plastic wrap and place the pan in the refrigerator before letting the monkey bread rise up to 12-18 hours. A couple hours before you want to bake it, remove the pan from the refrigerator and let the monkey bread come to room temperature and rise until puffy and risen 1-2 inches below the top of the pan (this exact measurement will depend on the dimensions of the Bundt pan you are using). Bake as directed in step #7 and proceed with the recipe. You can speed up the rising process by placing the refrigerated monkey bread into a warm oven (not warm enough it will bake the bread! just warm enough to help the rising – I preheat my oven to 170 degrees and then once it reaches temperature, I turn it off but keep the oven light on).
I have never baked this in another size/style of pan, but you could definitely experiment with a 9X13-inch pan for more of a rectangular presentation or split the dough into two loaf pans. I do not recommend an angel food cake pan; I think the sugar/butter mixture will leak out the bottom and make a big mess.
Cinnamon Pull Apart Bread
If you have active dry yeast instead of instant yeast, dissolve the same amount of active dry yeast in 2 tablespoons water and a pinch of sugar. Let the mixture sit until it is bubbling/foaming and then use in the recipe in place of the instant yeast (mixing it with the butter, milk, etc).
Monkey Bread without a Mixer: mix the flour and salt in a large bowl. Make a well in the flour, then add the milk mixture to the well. Using a wooden spoon, stir until the dough becomes shaggy and is difficult to stir. Turn it out onto a lightly floured work surface and begin to knead, incorporating the shaggy scraps back into the dough. Knead until the dough is smooth and satiny, about 10 minutes. Shape into a taut ball and proceed as directed.
Make-Ahead Instructions: after assembling the monkey bread in the pan, cover the pan with plastic wrap and immediately place the pan in the refrigerator, up to 12-18 hours. A couple hours before you want to bake it, remove the pan from the refrigerator and let the monkey bread come to room temperature and rise until puffy and risen 1-2 inches below the top of the pan (this exact measurement will depend on the dimensions of the Bundt pan you are using). Bake as directed in step #7 and proceed with the recipe.
Ingredient Monkey Bread
Serving: 1 serving , Calories: 500 kcal , Carbohydrates: 90 g , Protein: 8 g , Fat: 13 g , Saturated Fat: 8 g , Cholesterol: 32 mg , Sodium: 709 mg , Fiber: 3 g , Sugar: 49 g
Follow @ on Instagram and show me the recipes you are making from my blog using the hashtag #. I love seeing all the goodness you are whipping up in your kitchens!
Disclaimer: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate I earn from qualifying purchases.there is something about saturday mornings that make them so inherently different than the weekday hustle and bustle. maybe it’s because there’s no set schedule, maybe it’s because we don’t have to go in to work, or maybe it’s because my kids – after being so busy and active during the week – take the opportunity to sleep in instead of waking up at 5am. regardless of what it is that makes them feel different, there is definitely a much more relaxed mood at our house. so i love to leisurely make a special saturday morning breakfast to kick-start our weekend. usually it’s pancakes, cinnamon rolls, or sausage and red pepper scrambled eggs, but this past weekend, it was monkey bread.
Garlic Cheese Monkey Bread Baked In A Bundt Pan
I have a super easy overnight monkey bread recipe that is super popular here on the blog. and when i’m on top of things and think ahead the overnight version is a great one to make. but sometimes just the thought of a saturday morning makes me lazy and i don’t take the 5 minutes it takes to put it together the night before. fortunately for people like me, there’s this super easy version that takes maybe 5 -10 minutes to put together, 1/2 hour or so to bake in the oven, and then no time at all for it to be devoured. and you make it all from start to finish in the morning. all you need are these 5 simple ingredients:
And to put it together, all you need to do it cut the biscuits into quarters (slice one way, then the other!), and then roll them around in cinnamon-sugar until they are totally covered (my kids LOVE to help with this part!)…
…and then put them in a greased bundt pan. (aff link – but i totally love this one…i’ve been using it for years, and i’ve even forgotten to spray the pan on occasion and it totally didn’t matter!)
Homemade Eggless Monkey Bread
It’s smelling great already! now to make it all ooey and gooey and totally mouth-watering, just melt the butter and brown sugar together and drizzle it over the top, like so:
All that syrup is going to get into the nooks and crannies and bake into the dough to make this one delicious breakfast treat!
I had to hurry and take this picture before it got devoured by some bed-headed, sleepy-eyed kids of mine. the little pieces of the biscuits covered in the butter and brown sugar mixture and the cinnamon-sugar are the perfect size for little hands to pull off and enjoy. and if for some crazy
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