Monkey Bread Recipe: Gooey Cinnamon Pull-Apart Bread from Scratch

By Aquarium Guides Editorial Team · Updated November 10, 2026

Last Updated: November 10, 2026

Monkey bread is a pull-apart yeast bread made from small balls of dough rolled in cinnamon sugar, stacked in a Bundt pan, and baked in a buttery caramel sauce. You eat it by tearing off sticky pieces with your fingers. This from-scratch version uses a soft enriched dough that rises once in the bowl and once in the pan, and it makes 10 to 12 servings. A shortcut using refrigerated biscuit dough is included at the end.

How Monkey Bread Works

Each piece of dough is dipped in melted butter and coated with cinnamon sugar. As it bakes, the butter and sugar combine at the bottom of the pan to form a caramel sauce. When the bread is flipped out, that sauce runs down the pieces. A good monkey bread has a soft, fluffy interior in each piece, a sticky coating, and a deep golden color. The most common failures are underproofing, which gives dense balls, and overbaking, which hardens the caramel.

Ingredients

Dough

• 3 1/4 cups all-purpose flour, plus more for dusting
• 1/4 cup granulated sugar
• 2 1/4 teaspoons instant yeast (one packet)
• 3/4 teaspoon salt
• 3/4 cup warm whole milk (about 110°F)
• 1/4 cup warm water
• 2 large eggs, room temperature
• 4 tablespoons unsalted butter, softened
• 1 teaspoon vanilla extract

Coating

• 1 cup granulated sugar
• 2 tablespoons ground cinnamon
• 1/2 cup (1 stick) unsalted butter, melted, for dipping

Caramel Sauce

• 1/2 cup (1 stick) unsalted butter
• 3/4 cup packed light brown sugar
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

1. In a stand mixer bowl, combine the flour, 1/4 cup sugar, yeast, and salt. Add the warm milk, water, eggs, softened butter, and vanilla.
2. Knead with the dough hook on medium-low for 6 to 8 minutes, until smooth and slightly tacky. Hand kneading takes about 10 minutes.
3. Place the dough in a greased bowl, cover, and let rise in a warm spot for 1 to 1 1/2 hours, until doubled.
4. Grease a 10-cup Bundt pan generously.
5. Mix the 1 cup sugar and cinnamon in a shallow dish. Place the melted butter in a second dish.
6. Turn the dough out onto a lightly floured surface and cut into roughly 48 pieces, each about 1 inch. Roll each into a ball.
7. Dip each ball in melted butter, roll in cinnamon sugar, and layer in the Bundt pan. Sprinkle any leftover cinnamon sugar over the top.
8. Cover the pan loosely and let rise for 30 to 45 minutes, until puffy and the dough reaches about an inch below the rim.
9. Heat the oven to 350°F. Melt the 1/2 cup butter with the brown sugar, vanilla, and salt in a small saucepan, bring to a gentle boil for 1 minute, and pour evenly over the dough.
10. Place the pan on a baking sheet to catch drips. Bake for 35 to 40 minutes, until deep golden brown. If the top browns quickly, tent with foil.
11. Cool in the pan for exactly 5 minutes, then invert onto a serving plate. Spoon any remaining sauce over the top.

Shortcut: Biscuit Dough Monkey Bread

Cut two cans (about 16 ounces each) of refrigerated jumbo biscuit dough into quarters. Toss in the cinnamon sugar, layer in a greased Bundt pan, pour the caramel sauce over, and bake at 350°F for 35 to 40 minutes. It skips the rising time and is ready in under an hour.

Tips

• Check the milk temperature. Milk above 120°F can kill yeast. Warm to the touch is right.
• Do not overflour. The dough should be soft and slightly sticky for tender pieces.
• Do not skip the second rise. It makes the interior fluffy.
• Flip at the right time. Under 5 minutes and the bread sticks to the pan; much longer and the caramel hardens.
• Use a dark-colored pan carefully. It browns faster, so check at 30 minutes.

Variations

Cream Cheese Filled

Press a small cube of cream cheese into each ball before sealing for a cheesecake-like center.

Orange Monkey Bread

Add orange zest to the cinnamon sugar and top with an orange glaze.

Pecan Monkey Bread

Scatter 3/4 cup chopped pecans in the bottom of the pan before layering the dough.

Apple Cinnamon

Tuck small diced apples between layers of dough.

Glazed

Whisk 1 cup powdered sugar with 2 tablespoons milk and drizzle on the baked bread.

Make-Ahead and Storage

After shaping and layering the dough, cover the pan and refrigerate overnight. In the morning, let it sit at room temperature for 45 to 60 minutes, add the sauce, and bake. Baked monkey bread is best the day it is made. Store leftovers covered at room temperature for up to 2 days. Warm individual pieces in the microwave for 15 seconds to soften the caramel. For longer storage, freeze portions in a sealed container for up to 2 months.

Proofing Cues

Rising time depends on the temperature of your kitchen. A cool kitchen can double the time, while a warm one speeds it up. Use visual cues rather than a timer. After the first rise the dough should look doubled and feel airy. For the second rise in the pan, a gentle poke should leave a slight indentation that slowly springs back. If the dough bounces back immediately, it needs more time. If the dent stays, it is ready, so bake it at once.

To create a warm environment, turn the oven light on and set the covered bowl inside with the oven off, or set the bowl above a pan of hot water.

Serving Ideas

Monkey bread is best served warm, directly on the platter it was flipped onto, so everyone can pull pieces off. Set out napkins and a stack of small plates. It suits holiday breakfasts, brunch buffets, and casual dessert tables. Pair with coffee, tea, or cold milk. For a more elaborate presentation, drizzle with a vanilla glaze or serve with a bowl of whipped cream for dipping.

Pan Options

FAQ

Can I bake it in a loaf pan or 9×13 dish?

Yes. In a 9×13-inch dish, expect about 30 to 35 minutes of baking. It will not be as tall, and you will need to scoop pieces rather than invert.

Why is the center doughy?

The pan is deep, so the center takes longer to bake. Bake until the top is deeply golden and tent with foil to prevent overbrowning.

Can I use active dry yeast?

Yes. Dissolve it in the warm milk and water for 5 minutes until foamy before adding it to the flour.

Why did the caramel burn?

The sauce pooled and darkened because the oven ran hot or the pan was dark. Reduce the heat by 15 degrees and place the pan lower in the oven.

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