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Easy Homemade Monkey Bread

Monkey Bread

Monkey Bread - a classic pull-apart sweet dough bread generously rolled in a cinnamon sugar, baked in a bundt pan and topped with a vanilla glaze. Soft, sweet and sticky treat!
Course Bread
Cuisine Hungarian
Prep Time 30 minutes
Cook Time 30 minutes
Resting Time 2 hours 15 minutes
Servings 4 - 5 people
Calories 763kcal
Author Imma


  • 2 tablespoon warm water
  • 1 package (or 2 ¼ teaspoon) Active dry yeast
  • 1 cup warm milk (at 105F -115F)
  • 5 tablespoons butter , cut into pieces
  • ¼ cup granulated sugar
  • 1 teaspoon salt
  • 1 large egg
  • 3 ½ -3 /3/4 cup flour

Cinnamon Sugar

  • 1 cup (198 grams) light brown sugar
  • 1 tablespoon ground cinnamon
  • ½ cup (113 grams) unsalted butter , melted


  • 1 3/4 cup powdered or confectioners sugar
  • 3 tablespoon heavy cream or milk for desired thickness
  • ½ teaspoon vanilla extract


  • If using a stand mixer, use the the dough hook. Start by combining water and yeast in the stand mixer bowl. Use a large bowl , if making this by hand. Let it sit until dissolve for about 5 minutes.
  • Meanwhile in a microwave safe medium bowl, combine milk, with the butter pieces,sugar, salt and microwave for about a minute. Stir until everything is melted.
  • Pour butter mixture into the large bowl or stand mixer. Thoroughly mix – mixture should be lukewarm. If not, let it sit for a few minutes. Whisk in egg.
  • Gradually add about 3 ½ cups of flour and continue mixing dough.
  • If mixing by hand, remove dough and place on a lightly floured surface. Knead for about 6-8 minutes.
  • Add in enough additional flour (if needed) to make soft dough. Err on the side of caution ; less flour, rather than more.
  • Place dough in a greased bowl, turning once to coat the dough. Cover loosely with a clean cloth and let rise in a warm, draft-free place for 1 1/2 to 2 hours or until doubled. Punch the dough down.
  • Prepare bundt pan by spraying every inch with baking spray or grease with softened butter. Set aside.
  • Also prepare cinnamon sugar by combining brown sugar and cinnamon coating. Set aside.
  • Remove dough from the bowl or mixer and place on a board.
  • Shape dough into a rough square. Using a knife, cut the dough into about 45-50 pieces. Then start rolling dough into a ball , until all the pieces have been shaped into a ball.
  • Next dip the balls in melted butter then quickly place into the brown sugar mixture. Roll it around until covered in sugar.
  • Place the balls in the prepared bundt pan, staggering the seams to randomly to build layers.
  • Cover the bundt with plastic wrap or clean kitchen cloth. Let it rise in a warm place before baking – a crucial step. It might take about 45 minutes or more . It all depends on the temperature – during summer this rises faster, within 30 minutes.
  • Preheat oven to 350 F. Bake for 30- 35 minutes or until golden brown on top. Remove from the oven and let cool for 5 minutes before carefully inverting onto a plate.   


  • While the bread cools down, make the glaze if desired it’s optional.
  • Whisk together powdered sugar, milk and vanilla in a small bowl until the mixture is smooth. Drizzle the glaze over the warm monkey bread. Serve warm.


  1. Only let the monkey bread rest in the bundt pan for a maximum of 5 minutes after baking, or else it’ll stick to the bottom of the pan.
  2. If the top pieces of the bread are getting too dark while baking, cover the top part loosely with tin foil.
  3. Add fruits or nuts, if desired. You can go for sliced bananas, blueberries, raspberries, or pecans.
  4. Make sure to grease the pan well (get all the little nitches), so you can get the bread out without tearing it up before digging in.
  5. If you're not sure if the middle is done yet, you can use an instant-read thermometer. As soon as it reads 190℉/88℃, it's done.
  6. I use traditional cinnamon in my recipe, but you can also use apple pie spices. I like to sneak a little ground cardamon in sometimes, too. Nuts and raisins would be a delicious addition.


Calories: 763kcal | Carbohydrates: 123g | Protein: 4g | Fat: 30g | Saturated Fat: 18g | Cholesterol: 123mg | Sodium: 647mg | Potassium: 168mg | Fiber: 1g | Sugar: 120g | Vitamin A: 1035IU | Calcium: 155mg | Iron: 0.8mg