The aroma of cinnamon and warm, fresh-baked dough has always been one of my favorite childhood memories. There’s something undeniably comforting about pulling apart those sticky, sweet pieces of Monkey Bread, each bite a little pocket of joy. It’s more than just a dish; it’s an experience, often shared around a breakfast table or as a festive treat. Today, we’re diving into not one, but three fantastic ways to bring that magic into your kitchen, ensuring you have the perfect Monkey Bread for any occasion. Whether you’re a baking novice or a seasoned pro, get ready to create some seriously delicious memories.
Why You’ll Love These Recipes
Monkey Bread isn’t just a dessert; it’s a celebration in a bundt pan. And with these three recipes, you’ll discover why it’s a perennial crowd-pleaser. First, there’s the sheer fun factor. Rolling dough balls in cinnamon-sugar and then dousing them in buttery caramel sauce is surprisingly therapeutic! Beyond the enjoyment of making it, these recipes stand out for their versatility. Need a quick breakfast? We’ve got a recipe for that. Hosting a brunch? There’s a showstopper here. Looking for a delightful dessert? Absolutely. Each variation offers a slightly different take – from classic comforting sweetness to more adventurous flavor profiles – ensuring there’s a Monkey Bread for every craving and every gathering. They’re designed to be approachable, meaning even if you’re new to yeast doughs, our step-by-step guidance will have you baking like a pro in no time. Plus, let’s be honest: who can resist that warm, gooey, pull-apart goodness? It’s happiness, one sweet bite at a time.
> “I thought Monkey Bread was complicated, but these recipes made it so easy! My family devoured the Classic Cinnamon-Sugar one. It’s now a Sunday morning staple in our house!” – A Happy Home Baker
How These Recipes Come Together
Creating Monkey Bread generally follows a delightful, rhythmic process. You’ll begin by preparing your dough, which is often a simple enriched yeast dough, allowing it to rise to fluffy perfection. Next comes the fun part: shaping. You’ll typically pinch off small pieces of dough, roll them into neat little balls, and give them a generous coating – usually in a fragrant cinnamon-sugar mixture. These coated dough balls are then carefully layered into a greased Bundt pan. Finally, the magic really happens when you pour over a rich, buttery, and often caramel-infused sauce that seeps into every crevice, preparing the bread for its transformation in the oven. As it bakes, the dough puffs up, the sugar caramelizes, and the sauce creates that iconic sticky, sweet glaze we all adore. Once baked and slightly cooled, a quick invert onto a serving platter reveals a golden, pull-apart masterpiece.
What You’ll Need
To embark on your Monkey Bread adventure, gather these essential items. We’ll list the core ingredients first, and specific variations will have slight additions.
For the Classic Cinnamon-Sugar Monkey Bread:
- Active Dry Yeast: 2 ¼ teaspoons (one standard packet)
- Warm Water: ½ cup (around 105-115°F/40-46°C)
- Granulated Sugar: ¼ cup + ½ cup (for dough and coating)
- Whole Milk: ½ cup, warmed
- Unsalted Butter: ½ cup (1 stick), melted, plus ⅓ cup melted (for coating/sauce)
- Large Egg: 1, at room temperature
- All-Purpose Flour: 3 – 3 ½ cups, plus more for dusting
- Salt: ½ teaspoon
- Ground Cinnamon: 2 tablespoons
- Light Brown Sugar: ½ cup, packed
For the Chocolate Swirl Monkey Bread (uses the same dough base as above, with additions):
- Semi-Sweet Chocolate Chips: 1 cup
- Cocoa Powder: 2 tablespoons (for coating)
For the Savory Cheddar & Herb Monkey Bread (a separate, savory dough base):
- Active Dry Yeast: 2 ¼ teaspoons
- Warm Water: ½ cup
- Granulated Sugar: 1 teaspoon
- Whole Milk: 1 cup, warmed
- Unsalted Butter: ⅓ cup, melted, plus 2 tablespoons melted (for topping)
- All-Purpose Flour: 4 – 4 ½ cups
- Salt: 1 teaspoon
- Garlic Powder: 1 teaspoon
- Dried Italian Herbs: 1 tablespoon
- Sharp Cheddar Cheese: 1 ½ cups, shredded
- Parmesan Cheese: ¼ cup, grated
Directions to Follow
Let’s get baking! Here’s a detailed guide for each of the three delightful Monkey Bread recipes.
Recipe 1: Classic Cinnamon-Sugar Monkey Bread
- Activate Yeast: In a small bowl, combine warm water, 1 teaspoon of granulated sugar, and yeast. Stir gently and let sit for 5-10 minutes until foamy.
- Make Dough: In a large bowl or stand mixer, combine the foamy yeast mixture with warm milk, ½ cup melted butter, the egg, and the remaining ¼ cup granulated sugar. Gradually add 3 cups of flour and salt, mixing until a shaggy dough forms.
- Knead: Turn the dough out onto a lightly floured surface. Knead for 5-7 minutes, adding up to another ½ cup of flour as needed, until the dough is smooth and elastic. It should be slightly tacky but not sticky.
- First Rise: Place the dough in a lightly oiled bowl, turning once to coat. Cover with plastic wrap and let rise in a warm spot for 1-1 ½ hours, or until doubled in size.
- Prepare Coating & Pan: Grease and lightly flour a 10-12 cup Bundt pan. In a medium bowl, combine ½ cup granulated sugar and 2 tablespoons cinnamon.
- Shape & Coat: Once the dough has risen, punch it down gently. Pinch off small pieces (about 1-inch in diameter) and roll them into smooth balls. Dip each dough ball into the ⅓ cup melted butter, then roll in the cinnamon-sugar mixture to coat thoroughly.
- Layer: Arrange the coated dough balls in the prepared Bundt pan, layering them evenly.
- Second Rise: Cover the Bundt pan loosely with plastic wrap or a clean kitchen towel. Let rise for another 30-45 minutes, or until noticeably puffy.
- Prepare Sauce & Bake: Preheat oven to 350°F (175°C). In a small saucepan, melt the ½ cup brown sugar with ¼ cup melted butter (reserved from dough instruction). Stir until combined. Pour this caramelizing sauce evenly over the risen dough balls in the Bundt pan.
- Bake: Bake for 30-35 minutes, or until golden brown and cooked through. If the top starts to brown too quickly, loosely tent with foil.
- Cool & Invert: Let the Monkey Bread cool in the pan for 10-15 minutes. Then, carefully invert it onto a serving platter. Serve warm.
Recipe 2: Chocolate Swirl Monkey Bread (using the above dough process)
- Follow steps 1-4 for the Classic Cinnamon-Sugar Dough.
- Prepare Coating: In a medium bowl, combine ½ cup granulated sugar, 1 tablespoon cinnamon, and 2 tablespoons cocoa powder.
- Shape & Coat: Once dough has risen, punch it down. Pinch off small pieces and roll into balls. Dip each into ⅓ cup melted butter, then roll in the cocoa-cinnamon-sugar mixture.
- Layer with Chocolate: As you layer the coated dough balls into the greased Bundt pan, sprinkle about half of the semi-sweet chocolate chips among the layers, then add the remaining dough balls, and top with the rest of the chocolate chips.
- Follow steps 8-11 for the Classic Cinnamon-Sugar Monkey Bread.
Recipe 3: Savory Cheddar & Herb Monkey Bread
- Activate Yeast: In a small bowl, combine warm water, 1 teaspoon granulated sugar, and yeast. Stir and let sit for 5-10 minutes until foamy.
- Make Dough: In a large bowl or stand mixer, combine foamy yeast mixture with warm milk and ⅓ cup melted butter. Gradually add 3 cups of flour, salt, garlic powder, and dried Italian herbs, mixing until a shaggy dough forms.
- Knead: Turn dough onto a lightly floured surface. Knead for 5-7 minutes, adding up to another 1 ½ cups of flour as needed, until dough is smooth and elastic.
- First Rise: Place dough in a lightly oiled bowl, cover, and let rise in a warm spot for 1-1 ½ hours, or until doubled in size.
- Prepare Pan & Cheese: Grease a 10-12 cup Bundt pan. In a bowl, toss shredded cheddar and grated Parmesan together.
- Shape & Layer: Punch down the risen dough. Pinch off small pieces and roll into balls. You can optionally flatten each ball slightly, place a small pinch of shredded cheddar inside, and then re-seal and roll into a ball for extra cheesy pockets. Arrange the dough balls in the Bundt pan, sprinkling some of the remaining cheese mixture between the layers.
- Second Rise: Cover the Bundt pan loosely. Let rise for another 30-45 minutes, or until noticeably puffy.
- Bake: Preheat oven to 375°F (190°C). Bake for 30-40 minutes, or until golden brown and cooked through. If the top browns too quickly, tent with foil.
- Finish & Serve: In a small bowl, combine the 2 tablespoons melted butter with an extra pinch of garlic powder and dried herbs. Brush this over the warm Monkey Bread immediately after removing it from the oven. Let cool in the pan for 5-10 minutes, then invert onto a serving platter. Serve warm.
Best Ways to Enjoy It
The beauty of Monkey Bread lies in its pull-apart nature, making it perfect for sharing. For the Classic Cinnamon-Sugar and Chocolate Swirl versions, serve them warm as a delightful breakfast, brunch item, or an indulgent dessert. A dusting of powdered sugar adds a pretty finish, or for extra decadence, a drizzle of cream cheese glaze (powdered sugar, milk, and a touch of vanilla) takes it to the next level. Imagine scooping it with a fork alongside a cup of coffee or a glass of cold milk!
The Savory Cheddar & Herb Monkey Bread shines as a fantastic appetizer or side dish. It’s perfect with a hearty chili or soup, alongside a crisp green salad, or as a flavorful communal bread for a casual dinner party. Serve it with a small bowl of marinara sauce for dipping to really amplify the experience. Regardless of the type, remember that warm Monkey Bread is the best Monkey Bread.
Keeping Leftovers Fresh
Proper storage ensures you can enjoy your delicious Monkey Bread for a couple of days.
- Cool Completely: Always let your Monkey Bread cool completely before storing, especially for the sweet versions, to prevent condensation which can make it soggy.
- Airtight Container: Store leftover Monkey Bread in an airtight container at room temperature for up to 2-3 days. This helps maintain its moisture and freshness.
- Reheating: To revive that warm, gooey texture, reheat slices or individual pieces in the microwave for 15-30 seconds, or in a preheated oven (around 300°F/150°C) for 5-10 minutes. For savory, the oven or even a toaster oven works wonderfully.
- Freezing (Sweet Versions): Monkey Bread freezes surprisingly well! Once completely cooled, wrap the entire bread (or individual slices) tightly in plastic wrap, then an additional layer of aluminum foil. Freeze for up to 1-2 months. Thaw overnight in the refrigerator, then reheat as described above. The savory version can also be frozen, though the cheese texture might be slightly different upon reheating.
Pro Chef Tips
Making perfect Monkey Bread is an art, but these tips will ensure your results are consistently amazing:
- Don’t Over-Flour the Dough: A slightly sticky dough that you can still handle is ideal for yeast breads. Too much flour makes the bread dry and tough. Add flour gradually during kneading until it’s just smooth and elastic.
- Warmth is Key for Yeast: Ensure your water for activating yeast is the right temperature (105-115°F). Too cold, and the yeast won’t activate; too hot, and you’ll kill it. A kitchen thermometer is your best friend here. Also, find a warm, draft-free spot for your dough to rise – a slightly warmed oven (turned off!) or a sunny spot works wonders.
- Generous Greasing: Seriously, grease that Bundt pan liberally, and consider dusting it with a little flour or sugar, especially for the sweet versions. This is crucial for a clean release.
- The Power of the Second Rise: Don’t skip the second rise in the Bundt pan. This allows the dough balls to puff up further, filling out the pan and creating that beautiful, airy pull-apart texture.
- Patience While Cooling: It’s tempting to invert it immediately, but letting the Monkey Bread cool in the pan for 10-15 minutes allows the caramel sauce to set slightly and the bread to firm up, making it much easier to release without sticking or breaking apart.
- Don’t Skimp on the Coating: That generous roll in butter and then the cinnamon-sugar (or savory mixture) is what gives Monkey Bread its signature flavor and texture. Embrace the mess!
Creative Twists
While our three recipes cover some fantastic ground, Monkey Bread is ripe for experimentation!
- Apple Pie Monkey Bread: Add finely diced apples tossed with a bit of cinnamon and brown sugar between the layers of the classic sweet dough. You can also add a hint of apple pie spice to the cinnamon-sugar mixture.
- Pecan Streusel Monkey Bread: Before adding the dough balls, sprinkle a layer of pecan streusel (butter, brown sugar, flour, chopped pecans) at the bottom of the Bundt pan. Add more streusel between layers for crunchy texture.
- Cream Cheese Stuffed: Flatten each dough ball, place a small dollop of cream cheese filling (softened cream cheese, powdered sugar, vanilla) in the center, seal, and then roll in the coating. This creates delightful gooey pockets.
- Orange Glaze: For the sweet versions, instead of a plain sugar glaze, make a simple glaze with powdered sugar and fresh orange juice for a bright citrusy kick.
- “Everything Bagel” Savory Monkey Bread: Instead of Italian herbs, mix an “everything bagel” spice blend (sesame seeds, poppy seeds, dried garlic, dried onion, salt) into your savory dough and sprinkle generously over the top before baking. Serve with cream cheese for dipping!
- Pizza Monkey Bread: Swap out the cheddar and herbs for mozzarella, pepperoni, and a sprinkle of oregano. Serve with warm marinara for a fun party appetizer.
Common Questions
Q1: Can I use store-bought refrigerated biscuit dough for Monkey Bread?
A1: Absolutely! While homemade dough yields the best flavor and texture, refrigerated biscuit dough is a common and excellent shortcut, especially for the sweet versions. Simply cut each biscuit into 4-6 pieces, then proceed with dipping in melted butter and coating in cinnamon-sugar (or your chosen spice mix), before layering in the Bundt pan and pouring over the sauce. Baking time might be slightly shorter, so keep an eye on it.
Q2: My Monkey Bread stuck to the pan! What went wrong?
A2: The most common culprit is insufficient greasing of the Bundt pan. Be very generous with butter or baking spray, ensuring every nook and cranny is coated. Sometimes, not allowing it to cool in the pan for long enough before inverting can also cause sticking. A heavy, dark-colored Bundt pan can also increase the chances of sticking compared to a lighter metal one, so ensure extra lubrication.
Q3: How do I know when the Monkey Bread is fully cooked in the middle?
A3: For the sweet versions, the top will be deeply golden brown, and the caramel sauce will be bubbling. For both sweet and savory, a good test is to gently insert a thin skewer or knife into the center (through one of the larger openings if possible); if it comes out clean or with just a few moist crumbs, it’s likely done. The internal temperature of the dough should register around 200°F (93°C) if you have an instant-read thermometer. If it’s browning too fast on top, loosely tent with foil to allow the center to cook through.
Classic Monkey Bread
Equipment
- Bundt pan
- Knife or kitchen scissors
- Medium-sized bowl
- Small saucepan
- Wire rack
- Serving plate
Ingredients
For the Dough
- 2 cans refrigerated biscuit dough (like Pillsbury Grands!) 16.3 ounces each
For the Cinnamon Sugar Coating
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
For the Sauce
- 1/2 cup unsalted butter 1 stick
- 1 cup light brown sugar, packed
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and generously grease a 10-inch Bundt pan to ensure easy release.
- Cut each biscuit from two cans of refrigerated dough into 4-6 smaller pieces.
- Combine granulated sugar and ground cinnamon in a bowl, then toss the biscuit pieces until well coated.
- Arrange the coated biscuit pieces evenly and loosely in the prepared Bundt pan.
Cooking
- Melt butter in a small saucepan over medium heat, then stir in brown sugar until dissolved and bubbling.
- Pour the hot brown sugar-butter sauce evenly over the biscuit pieces in the Bundt pan.
- Bake for 30-35 minutes, or until the monkey bread is golden brown and cooked through when tested with a knife.
Finishing
- Cool the monkey bread in the pan on a wire rack for 10 minutes to allow the sauce to set.
- Invert the Bundt pan onto a serving plate, carefully lifting the pan to release the monkey bread.
- Serve immediately while it is still warm and gooey.