This Homemade Eggless Monkey Bread is soft and fluffy with a gooey sticky texture! It’s basically a giant Bundt pan of gooey cinnamon rolls. It’s perfect for a holiday breakfast or anytime dessert! The recipe includes step-by-step photos and lots of tips.
A completely Homemade Eggless Monkey Bread recipe – no canned biscuit dough here! In my opinion, nothing compares to the flavor of homemade, and you’ll be surprised how quickly the dough comes together.
The homemade eggless brioche-like dough is rolled into balls, dipped in melted butter and cinnamon sugar, then baked until bubbling and glazed to perfection. It’s delicious warm from the oven or sliced and heated after it’s cooled.
Monkey Bread Recipe—the Non Dessert Variety
Monkey bread is served pull-apart style, where everyone tears off a piece. Each bite tastes like the sticky, delicious center of cinnamon rolls…YUM – I promise you’ll be licking your fingers clean and grabbing more and more bites!
Oriana’s Tip: To know if the dough is well kneaded, the dough must be not too sticky, not too dry, and not too springy. If your dough feels tight and springy, continue kneading until the dough is completely smooth, slightly tacky to the touch, springs back when pressed on with your fingers, and is no longer sticky. You can also test it with the windowpane test: To do so, pull off a golf-ball-sized piece of dough and stretch it gently from the center outward with your fingertips. If it tears, keep kneading. It should stretch into a paper-thin film, and you should be able to see the light pass through it, like a window.
Bake until the monkey bread is golden brown. If the bread is browning too much, about halfway through the baking time, cover the baking pan loosely with aluminum foil.
Mary's Monkey Bread With Step By Step Instructions And Homemade Yeast Dough Recipe
Oriana’s Tip: To know if my bread is done baking, I like to use a thermometer to check if my bread is fully baked. Introduce the thermometer to the middle of the bread, and if it reads a temperature of 190° F (87º C) at the center, it’s fully baked but still soft and moist. If a thermometer is not an option, you can also use a long wooden skewer and pierce through the center of the bread, making sure my skewer doesn’t come out doughy.
Prepare the recipe through step 3. Cover the dough tightly and refrigerate overnight. At least 3 hours before you serve the monkey bread the next day, remove the dough from the refrigerator, keep it covered, and allow it to rise on the counter for about 1-2 hours. Continue with the recipe instructions.
Do not allow the bread to cool in the pan for longer than 5 minutes; the sticky glaze will start to solidify, and the bread may break when you try to turn it out.
Ingredient Monkey Bread
Store: Monkey bread tastes best served on the same day. Cover leftovers tightly and store it at room temperature for 1 day or in the refrigerator for up to 3 days.
Reheat: Reheat leftovers in a 300º F oven until warmed through, about 5 – 8 minutes, or in the microwave for 15 – 30 sec.
Freeze: Prepare the dough as instructed in the recipe and let it rise. After the dough rises, punch it down to release the air, then roll it into small balls. Do not coat the balls. Place shaped dough balls on a baking tray, and refrigerate for 20-30 minutes. Once the dough balls are cold, they won’t stick together. Place the cooled balls in a freezer bag or freezer-friendly container, then freeze them for up to 2 months. When ready to assemble, thaw the dough balls in the refrigerator or at room temperature, prepare the coating and baking pan, then coat the dough balls as instructed in the recipe. Continue with the recipe.
Cinnamon Roll Monkey Bread (mini Bundt Pan Recipe)
Monkey bread is a pastry made with bread dough that is rolled into balls, dipped in melted butter and cinnamon sugar, then baked until bubbling and glazed to perfection. It’s also known as plucking cake, pull-apart bread, and bubble bread.
I like to use a thermometer to check if my bread is fully baked. Introduce the thermometer to the middle of the bread, and if it reads a temperature of 190°F at the center, it’s fully baked but still soft and moist. If a thermometer is not an option, you can also use a long wooden skewer and pierce through the center of the bread, making sure my skewer doesn’t come out doughy.
To know if the dough is well kneaded, the dough must not be too sticky, not too dry, and not too springy. If your dough feels tight and springy, continue kneading until the dough is completely smooth, slightly tacky to the touch, springs back when pressed on with your fingers, and is no longer sticky. You can also test it with the windowpane test: To do so, pull off a golf-ball-sized piece of dough and stretch it gently from the center outward with your fingertips. If it tears, keep kneading. It should stretch into a paper-thin film, and you should be able to see the light pass through it like a window.
Monkey Bread With Biscuits
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This Homemade Eggless Monkey Bread is soft and fluffy with a gooey sticky texture! It’s basically a giant Bundt pan of gooey cinnamon rolls.
Yeast: I always use instant yeast, which doesn’t need to be activated before adding to the dry ingredients, but if you need to use active dry yeast, mix it with the warm (110º F) milk along with two teaspoons of sugar and let it rest for 8 -10 minutes until foamy and frothy.
Gooey Caramel Monkey Bread Recipe
Custard powder: Instead ofcustard powder, you can usegolden flaxseed meal or evaporated milk. Flaxseed: Mix 2 tablespoons of flaxseed with 6 tablespoons of water. Let it rest for 5 minutes to thicken. Add the mixture in step 2 instead of the custard powder. If using flaxseed, skip the 4 tablespoons of water. Evaporated milk: Skip the custard powder and use 4 tablespoons (60 ml) of evaporated milk instead. If using evaporated milk, skip the 4 tablespoons of water.
No Stand Mixer? No problem! You can make this recipe by hand, but it requires a bit of arm muscle. Mix the dough ingredients in a large bowl with a large wooden spoon or rubber spatula after the dough comes together. Lightly sprinkle the counter with 2 tablespoons of flour. Turn out dough onto the flour; knead until it’s elastic and no longer sticky, about 8 -10 minutes.
Store: Monkey bread tastes best served on the same day. Cover leftovers tightly and store them at room temperature for 1 day and in the refrigerator for up to 3 days.
Healthy Monkey Bread {vegan}
Freeze: Prepare the dough as instructed in the recipe and let it rise. After the dough rises, punch it down to release the air, then roll it into small balls. Do not coat the balls. Place shaped dough balls on a baking tray, and refrigerate for 20-30 minutes. Once the dough balls are cold, they won’t stick together. Place the cooled balls in a freezer bag or freezer-friendly container, then freeze them for up to 2 months. When ready to assemble, thaw dough balls in the refrigerator or at room temperature, prepare the coating and baking pan, then coat the dough balls as instructed in the recipe. Continue with the recipe.
Overnight Instructions: Prepare the recipe through step 3. Cover the dough tightly and refrigerate overnight. At least 3 hours before you serve the monkey bread the next day, remove the dough from the refrigerator, keep it covered, and allow it to rise on the counter for about 1-2 hours. Continue with the recipe instructions.
If you’re making this recipe, please read the whole post content to get lots of tips, tricks, variations, frequently asked questions, and step-by-step photos.
Brown Sugar Cinnamon Monkey Bread ⋆ Real Housemoms
Calories: 499 kcal Carbohydrates: 78 g Protein: 7 g Fat: 18 g Saturated Fat: 11 g Fiber: 2 g Sugar: 38 g
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Originally posted in December 2020, the post content was edited to add more helpful information, with no change to the recipe in September 2022.
Mini Monkey Bread With Homemade Dough
Thanks for stopping by! I’m Oriana, a wife, mom to three wonderful kids, and a passionate baker and cooker of all eggless things delicious. My goal is to give you the confidence and knowledge to cook and bake without eggs while providing quality recipes that your whole family will love. I’m really happy that you’re here, so take a seat and have fun exploring! Read More…It was always a favorite treat of mine growing up. I remember the anticipation as the sweet smell of the bread filled the kitchen air.
The monkey bread was devoured as soon as it came out of the oven, followed immediately by requests for my mom to make more. Now, I enjoy making it for my own
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