Introduction
Monkey Bread is this gooey, pull-apart treat that’s just impossible to say no to. It’s sweet, packed with cinnamon sugar, and perfect for sharing. I made it once for a family brunch, and everyone went nuts over how soft and flavorful it was.
The Sweet Story Behind Monkey Bread
This sticky bread probably started in the U.S., gaining popularity in the 1950s. The name comes from how you “monkey around” pulling it apart. Traditionally served warm, it’s now a hit at gatherings everywhere. My version adds vanilla extract for extra flavor—it really stands out.
Why You’ll Love This Monkey Bread Recipe
This recipe is simple but feels magical. The dough is easy to handle, and your kitchen smells amazing as it bakes. Each bite is soft, sweet, and super satisfying. Plus, it’s fun to make with kids!
Perfect Occasions for Monkey Bread
Serve this Monkey Bread for breakfast, brunch, or dessert. It’s great for holidays like Christmas morning or lazy weekends. Bring it to potlucks—it disappears fast.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tsp salt
- 2 1/4 tsp active dry yeast
- 3/4 cup warm milk
- 1/4 cup melted butter
- 1 tbsp ground cinnamon
- 1/2 cup brown sugar
- 1 tsp vanilla extract
Substitution Options
- Swap regular milk with almond milk if you prefer.
- Use coconut oil instead of butter if needed.
- Replace granulated sugar with brown sugar for a richer taste.
Preparation
Step 1: Mix Dry Ingredients
In a big bowl, mix flour, sugar, salt, and yeast. Stir until everything’s evenly spread out. The mix should look light and fluffy, ready for the wet stuff.
Step 2: Add Wet Ingredients
Mix warm milk and melted butter in another bowl. Pour it into the dry mix. Stir until you get a sticky dough. The warmth helps activate the yeast so it rises properly.
Step 3: Knead the Dough
Knead the dough on a floured surface until it’s smooth and stretchy. This takes about 8-10 minutes. Let it rest in a greased bowl, covered, until it doubles in size—around an hour. Tip: Keep it in a warm spot to speed things up.
Step 4: Shape and Coat
Roll small pieces of dough into balls. In a separate dish, mix cinnamon and brown sugar. Roll each ball in the mix until coated. Arrange them in a greased bundt pan. They’ll puff up beautifully while baking.
Step 5: Bake to Perfection
Bake at 350°F (175°C) for 30-35 minutes. The bread turns golden brown with a caramelized bottom. Your kitchen will smell incredible. Let it cool slightly before serving.
Chef’s Tip
Brush melted butter over the Monkey Bread right after baking. It adds shine and keeps it moist longer.
Time
- Prep Time: 20 minutes
- Rising Time: 1 hour
- Cooking Time: 35 minutes
- Total Time: 1 hour 55 minutes
Nutritional Information
Per serving (approximate values):
Calories: 250 | Protein: 4g | Fat: 8g | Carbs: 40g
Extra Information
Did you know Monkey Bread got its name because eating it feels like playtime? Pulling apart the soft pieces is half the fun!
Necessary Tools
- Large mixing bowls
- Measuring cups and spoons
- Bundt pan
- Rolling pin
Storage Instructions
Cool the Monkey Bread completely before storing. Wrap leftovers tightly in plastic wrap or put them in an airtight container. Store at room temperature for up to two days.
If you want it to last longer, refrigerate it. It’ll keep for up to five days. Reheat slices in the microwave for 10-15 seconds to freshen them up.
For freezing, wrap individual portions in foil and store in a freezer bag. It stays good for up to three months. Thaw overnight in the fridge before reheating.
Tips and Tricks
- Use a stand mixer to save time kneading the dough.
- Don’t skip the rising step—it makes the bread fluffy.
- Grease the bundt pan well to prevent sticking.
Serving Suggestions
- Serve warm with a drizzle of icing for extra sweetness.
- Pair with coffee or tea for a cozy breakfast.
Healthier Alternatives
Here are six ways to lighten up this Monkey Bread:
- Whole Wheat Flour: Swap half the flour with whole wheat for more fiber.
- Honey Glaze: Use a honey drizzle instead of sugar coating.
- Less Sugar: Cut the brown sugar by one-third without losing flavor.
- Olive Oil: Replace butter with olive oil for a heart-healthy twist.
- Egg Wash: Brush with egg whites instead of butter for shine.
- Spices: Add nutmeg or cardamom for depth without extra calories.
Common Mistakes to Avoid
Mistake 1: Using Cold Milk
Cold milk slows down the yeast, leading to dense dough. Always use warm milk (about 110°F). Test it with your finger—it should feel comfortably warm.
Mistake 2: Overloading the Pan
Packing too many dough balls into the bundt pan messes up baking. Leave space between each piece so they expand properly. Aim for a single layer.
Mistake 3: Skipping the Coating Step
Not rolling the dough in cinnamon-sugar means missing out on flavor. Take the time to coat every ball thoroughly—it makes a big difference.
Frequently Asked Questions
Can I make Monkey Bread ahead?
Yes! Prepare the dough the night before, let it rise, shape it, and refrigerate. Bake fresh in the morning for best results.
What if my dough doesn’t rise?
Check your yeast expiration date. Make sure liquids are warm enough but not hot, which kills yeast. Try letting it rise in a warmer area.
Can I freeze Monkey Bread?
Absolutely! Freeze unbaked dough balls separately, then transfer to a bag. Bake directly from frozen, adding 5-10 minutes to the time.
Is Monkey Bread gluten-free?
Not traditionally, but you can use gluten-free flour blends for a similar texture.
How do I reheat leftovers?
Microwave for 10-15 seconds or warm in the oven at 300°F for 5 minutes. Cover with foil to prevent drying.
Can I add nuts?
Yes! Sprinkle chopped pecans or walnuts between layers for crunch.
What size bundt pan works best?
A standard 10-inch bundt pan is ideal. Smaller pans may overflow during baking.
Can I use instant yeast?
Yes, just reduce rising time since instant yeast acts faster.
Why is my Monkey Bread soggy?
Overcrowding the pan traps moisture. Space dough balls evenly, and bake until fully set.
Can I double the recipe?
Yes, but use two bundt pans to avoid overcrowding. Adjust baking time slightly if needed.
Conclusion
Monkey Bread is a crowd-pleaser that’s easy to make and fun to share. Whether you stick to the classic recipe or try healthier alternatives, it’s bound to become a favorite. So grab your ingredients and start baking—you won’t regret it!
Equipment
- Large mixing bowls
- Measuring cups and spoons
- Bundt pan
- Rolling pin
- Oven
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tsp salt
- 2 1/4 tsp active dry yeast
- 3/4 cup warm milk
- 1/4 cup melted butter
- 1 tbsp ground cinnamon
- 1/2 cup brown sugar
- 1 tsp vanilla extract
Instructions
- In a large bowl, combine flour, sugar, salt, and yeast. Stir well to evenly distribute the ingredients.
- Mix warm milk and melted butter in another bowl. Pour this into the dry mix and stir until a sticky dough forms.
- Knead the dough on a floured surface until smooth and elastic. Let it rest in a greased bowl, covered, until doubled in size, about an hour.
- Roll small pieces of dough into balls and coat them in a cinnamon and sugar mixture before placing them in a greased bundt pan.
- Bake at 350°F (175°C) for 30-35 minutes until golden brown.