Last updated on April 4th, 2014
TRUE CONFESSION: I’m passionately in love with Monkey Bread.
It’s sticky-sweet, soft and doughy. Like bite-sized cinnamon rolls.
And it’s dangerously-delicious!
So dangerous, in fact, that I hope you’ll help me eat the batch I made today.
Note: If you Google “Monkey Bread,” you’ll find lots of recipes that call for canned biscuit dough. But the traditional version is far more sophisticated. It’s slightly healthier, too. For it involves homemade sweet yeast dough.
Shall we make this mid-century fabulousness? Here’s the step-by-step, followed by a printer-friendly, copy-and-paste version:
First, pour one cup of warm (110°F) milk into a one-quart measuring cup.
Tip: Since the milk is already in a glass measuring device, just heat it in the microwave for 30-45 seconds. The milk should feel warm (not hot!) to the touch.
Next, add 2 tablespoons of melted butter…
And one packet (or 2 1/4 teaspoons) of dry, active yeast.
Another tip: If you do a lot of baking, you might as well purchase your yeast in a jar, just as I do. The jar-version costs less than the little packets. It’s probably fresher, too, because only serious bakers are willing to buy jarred yeast.
Whisk the yeast mixture until well-combined, and then set it aside.
In a standing mixer outfitted with a dough hook, briefly blend 3 1/4 cups of flour and 2 teaspoons of Kosher salt at low speed.
With the mixer still running at low speed, slowly beat in the yeast mixture.
Once the liquid has been incorporated, increase the speed to medium, and beat until the dough becomes sticky and stretchy — about 5 minutes.
And speaking of stretchy! Did you know that stretch pants and Monkey Bread were both invented in the 1950s?
I see a direct correlation between the two.
Dump the sticky mass onto a lightly-floured surface, knead it by hand for exactly one minute, and then form it into a ball.
Set the ball in a large, lightly-oiled or non-stick-sprayed bowl, and then invert the dough so that its underside gets coated with the oil or spray. Let rise in a warm location until doubled in volume — about 90 minutes.
Here’s my version of a warm location: A common heating pad. You can purchase this device at any drug store. Depending upon how cold my kitchen is, I set the pad to either “low” or “medium.”
Nifty, right? I use the heating pad for nearly all of my bread-baking adventures.
And here’s the dough, doubled in volume.
Melt one stick of unsalted butter in a small bowl (here again, I use the microwave).
Pour 1 cup of tightly-packed brown sugar and 2 teaspoons of ground cinnamon into another bowl, and mix them together with a fork.
These next few steps are sheer torture. For these, I engage the services of my sous-chef.
Here sous-chef! Here sous-chef!
Pour the dough onto a lightly-floured board or counter, and then pat it into an 8-inch square.
Then, using a handy-dandy pastry scraper (or a knife), cut the dough at 1-inch intervals all around…
More torture: Roll each square into a ball.
Dip each ball into the melted butter…
Then roll ’em around in the brown sugar mixture…
And set them, as you go, into a well-buttered or non-stick-sprayed Bundt pan. Try to stagger the layers as best you can. (If you don’t have a Bundt pan, you can use any round, oven-safe dish that will hold at least 2 quarts.)
Well, I told you this was work. But just think of the calories you’re burning!
Now cover these sweet segments with plastic wrap, and let them rise in a warm location until they reach almost to the top of the pan — about 1 hour.
My marbles rose a little too much. But that’s okay. They’ll get pushed into shape when I unmold them.
Bake on the lower middle rack of a preheated 350° oven until brown and caramelized — about 30 minutes.
Remove from the oven, and let rest for 5 minutes.
It’s time to unmold this baby. Set a platter or a cake stand upside-down on the Bundt pan…
Then remove the “lid”, and voila — we have Monkey Bread!
You can eat this gorgeous thing right away — just pull it apart with your fingers — or give it a glaze.
Aunt Minnie’s Normal Glaze: 1 cup confectioners sugar blended with 2 tablespoons of milk.
Kevin Lee Jacobs’s Abnormal Glaze: 1 cup confectioners sugar blended with 1 tablespoon milk and 1 tablespoon orange liqueur. Cointreau is my favorite orange liqueur. It infuses the glaze with a brilliant burst of orange.
Well. After all that work, we have every right to eat this Monkey business.
Pull off a piece, pop it in your mouth, and then listen to a choir of angels sing. Repeat. Repeat. Repeat.
Delicious, delicious, delicious.
Need a printer-friendly, copy-and-paste version of the above recipe? Here goes:
Real Monkey Bread
Adapted, from various sources, by Kevin Lee Jacobs
Makes enough for 8 people
For the dough:
1 cup milk, heated to 110°F
2 tablespoons unsalted butter, melted
1/3 cup warm tap water
1/4 cup granulated sugar
2 1/4 teaspoons (one packet) active dry yeast
3 1/4 cups all purpose flour
2 teaspoons Kosher saltFor the Cinnamon-Sugar Coating:
1 cup light brown sugar
2 teaspoons ground cinnamonFor the optional glaze:
1 cup confectioners, blended with 2 tablespoons milk, OR substitute 1 tablespoon milk with an equal mount of Cointreau (orange liqueur).Special Equipment – A Bundt pan, or any round, oven-safe dish that will hold approximately 2 quarts
Making the dough – In a one-quart measure, whisk together the milk, butter, water, sugar and yeast; set aside. In the work-bowl of a standing mixer outfitted with the dough-hook attachment, blend flour and salt briefly at low speed. Then, still working at low speed, slowly add the yeast mixture to the flour, and blend until the dough comes together. Increase speed to medium, and beat until the dough becomes sticky and stretchy — about 5 minutes. Turn the dough onto a lightly-floured surface, and knead for exactly one minute. Then form the dough into a ball, and place in a large, greased (or non-stick-sprayed) bowl. Invert the dough, cover the bowl with plastic wrap, and let rise in a warm place until double in volume — about 90 minutes.
Making the Cinnamon-Sugar Coating – When the dough has risen, melt the butter in a small bowl. In another bowl, mix the cinnamon and brown sugar together with a fork.
Forming the dough – Tip the risen dough onto a lightly-floured surface, and pat it into an 8-inch square. Use a pastry-scraper or knife to cut the big square into 64 one-inch square. Roll each square into a ball.
Coating the dough balls – Dip each ball first into the melted butter, and then roll them around in the sugar mixture. Set each ball in the Bundt pan, staggering the different layers.
The second rise – Cover the Bundt pan with plastic wrap, and set someplace warm until the balls barely reach the top of the pan – about 1 hour.
Preheat oven to 350°F; set rack at the lower-middle position.
Baking – Uncover the pan, and bake the bread until brown and fragrant – about 30 minutes. Remove and let cool for exactly 5 minutes.
Unmolding – Set an upside-down plate or cake stand over the pan, invert the two, and remove the pan. Eat at once, or proceed to the optional glaze.
Optional glazing – In a medium bowl, combine the confectioners and milk, or use part milk and part Cointrea. Mix with a fork until thick and smooth. Drizzle the glaze of the Monkey Bread.
To serve, use your fingers to pull balls of dough away from the “cake.”
Think you’ll try this awesome sweetness some day? You can let me know by leaving a comment. As always, I treasure your thoughts.
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Abbie says
A heating pad! I’ll be digging mine out to use in the kitchen. Good tip. Thanks.
Cary Bradley says
As usual, you bring delight! I’d not heard of Monkey Bread and my good friend said at Christmas time that it was a family tradition. First Christmas apart from my kids, and feeling sorry for myself, I read the recipe, saw they used canned biscuits, and thought what kind of a tradition is that? (sour grapes because we were separated) and dropped the notion of making, as didn’t sound that wonderful. But, seeing you make it using real homemade dough, I’m intrigued and can’t wait to try. This explains why people are delighted with Monkey Bread, it’s a homemade cinnamon roll in a Bundt pan! (One of our traditions, is my Mom’s homemade cinnamon rolls for Christmas morning :)! Thanks again as always, Kevin, dear!
Kevin Lee Jacobs says
Hi Abbie – A heating pad is one of my best kitchen tools! I never actually use it for its intended purpose — sore muscles.
Cary – Cinnamon rolls are my holiday tradition, too. But this Christmas I’ll make Monkey Bread!
Heidi Haas says
Kevin- it looks SO good…Grandma’s recipe had a different mix to roll it in: 1/2c packed brown sugar/ 1 tsp. cinnamon/ 1 4oz package butterscotch pudding mix (just the mix- don’t make pudding!) she also added chopped nuts Oh yumm I think I shall have to make this very soon
Donna Scramling says
Ah, the old ‘heating-pad’ trick; I used that trick when I was a young mother of five and baked several loaves of bread each Tuesday and Thursday. My kids friends would race home from school, change into their play clothes and beat a path to our door to get a slice of freshly baked warm bread with real butter slathered on it. Thanks for the great memories you’ve just made me recall, Kevin. 🙂
Your Monkey Bread sounds scrumptious; I’ll have to try it!
Martha Ellen says
Kevin my mouth is watering! Love that it’s made with homemade dough instead of canned biscuits! ♥
Andrea D says
Kevin- once again, genius post, especially the heating pad and way cheaper than using my oven to proof! the recipe sounds perfect and I look forward to making it! Do you think you could dig up a recipe for cinnamon donut muffins? I haven’t found one that works yet and am jonesing for that version of cinnamony goodness… :o)
V Joanne Heyob. says
I am making this as I type this response, Kevin.I Knew I had to give it a try as soon as I so the recipe. I love making bread and hate to use already prepared foods in a recipe, as with canned biscuits, as you stated. I do not have the Cointreau but may put a small amount of orange zest into the powdered sugar. Cannot wait to take a bite. Thanks for the recipe and for the share.
Karen says
How do you time this so you can serve it for breakfast? Make it ahead and reheat? Thanks!
Kevin Lee Jacobs says
V Joanne Heyob. – Great! Let me know how it turns out for you, okay?
Karen – You could make this the night before, but save the second rise (after you’ve arranged the balls in the pan) for the next morning. After it comes to room temp and starts to rise, go ahead and bake. OR…just make and bake the night before, and then reheat in the morning. I haven’t tried this, but others have mentioned that Monkey Bread reheats beautifully in the microwave.
Arthur in the Garden! says
The heating pad made me chuckle!
Shannon A says
This is all made and in my fridge, waiting to bake in the morning. We have sweet friends visiting for the weekend and we can’t wait to dive in tomorrow morning! Thanks for (another) amazing recipe. I made your shortbread apple pizza last weekend and it was a major hit!
Kevin Lee Jacobs says
Shannon A – Hope you’ll let me know how the make-the-night-before-and-bake-the-next-morning Monkey Bread turns out for you!
Debra Renee says
Love your great tips and step-by-step instructions and photos! Recipes that were once daunting become doable after viewing. My true fantasy is to be your pampered house guest, but alas, since that dream can’t be fulfilled, at least I can attempt some of your lovely creations and hope to hear my own choir of angels singing! Thanks for the lovely posts.
Shannon A says
Kevin — it was delicious this morning! In hindsight, I should have let it sit and rise to room temperature for a little longer, or baked it for a little longer. It fell apart when I flipped the pan. Oh well — it was phenomenally tasty! I used dark brown sugar which I think had too much molasses, but dang it was it fantastic! Thank you again, it was a big hit (and helped me impress my visitors!).
Dottie says
Kevin, my grandson’s birthday is tomorrow. This will be something he can really enjoy. I am leaving now to get the yeast and brown sugar. I will let you know how it turns out. Thank you
Kathryn says
I’ve made it and added chopped walnuts here and there as I am layering it – double yum!
Joanne says
When I bake, it’s the real thing so thank you for this recipe! The best Monkey Bread I have had was at Miss Shirley’s Cafe in Baltimore’s Inner Harbor. They serve it with chocolate sauce and it’s to die for…yum!!
Susan McAuliffe says
Kevin, you do a fantastic step by step per recipe. Love it. I will be making these soon. A big thank you to you.
Jackie says
mmmmmm! Looks wonderful and sounds like a fabulous way to treat yourself after raking leaves! I recently made Pizza Monkey Bread with pizza dough, Italian spices and mozzerella cheese. Oh my goodness! It was AMAZING and my kids loved it for “pizza and movie” night with marinera on the side!
Carole says
I’m having my family over for dinner next week – I wll try this as we will be 18 at the table; otherwise, I will have to eat it all myself…. ; )
Kate says
Thanks for an easy recipe with out using pre-made biscuits. I will defiantly try this one. My Mom and I have always added a little nutmeg to our monkey bread.
Kate says
This looks soooo delicious! Thank you for sharing! I can’t make it until I go to the store but I’ll be happy to place this recipe on my to do list! 🙂
Tina Knowlton says
I especially like your recipes for their historical notes, viz. the stretch pants/monkey bread correlation. No, I really like them because they taste so darned good.
Monkey bread for this Fall day at the Knowlton house!
PS: last photo shows Sous Chef gazing longingly at the treat – hope SC had some too…
Dori says
Heating pad! How cool is that? You could use it to defrost stuff from the freezer. soften butter, warm your dinner rolls, keep one food warm while you are finishing the other dinner food or setting the table, or keeping food warm for the second serving. Now why haven’t I thought of that after seventy year of cooking?
Valerie C. says
It looks yummy!! My family will love this!! thanks for another great one.
felicia says
Love the heating pad idea!! I recently bought one to put in my older arthritic cat’s cushion. The newer ones (at least this one does) have a automatic turn off on it after 20-25 minutes, so you might want to set a timer and check back and turn it on if needed. My oven has a “proof” setting, but I don’t think it works as well as this. I am going to experiment with a gluten free flour mixture. Your newsletter is one of the key highlights of my week!!
felicia says
Oh, I DO take the cover off and wash before I use it for a food item!!
Sharon says
I still don’t have a stand mixer (I know poor me)! Is there an alternate way of mixing the dough? I know it will probably involve a bit of elbow grease, but until I can afford the mixer I want, I use a handheld.
Yvonne Finne says
Hi Kevin! This is a favorite of mine and, since I didn’t see it specified, I thought I would let you know about Vietnamese Cinnamon. If you ever taste a recipe with this cinnamon you WILL notice a difference. Most groceries are carrying it now and it is a bit more expensive, however it is completely worth the extra money. Give it a try and let me know what you think!
Deb says
I see your sous-chef finally reported to “work”. 😉
Judy says
Monkey Bread brings back wonderful memories of my children and their first experiences in the kitchen. Joyful faces rolling little lumps of dough into balls and jumbling them in whatever coating they wanted first. A few raisins or chocolate chips added a special extra. All the ingredients ended up in the pan. After forever in the oven and time to cool, little ones and their parents gathered around the table for an “Animal Tea Party” of Monkey Bread and Cow Juice.
My children now do the same with their children.
(Yes, we used and still use dough from a biscuit package. Little ones have a hard enough time waiting for bread to rise let alone MONKEY BREAD!)
Gretchen says
Oh Dear Sweet Mother in Heaven that bread is sooooo good. Making monkey bread with canned biscuits should be outlawed! Kevin, your recipes are the greatest, many ,any thanks for sharing them with us mere mortals.
Erika says
This looks like just about the best bread recipe I’ve ever read – wonderful sequence of photos too. Thanks!
ps. everything Gretchen says as well 🙂
Gayle says
For Andrea D. there is an awesome donut muffin recipe on allrecipes.com. I have made it several times and gets rave reviews to make it again. (I think that’s because they want me to do the work and they just sit back and eat and I fall for it every time!) It is called just that ‘Donut Muffins’
I am making the monkey bread right now and so far so good. Great for the harvest crew!
Bev says
Orrrrr….if you can’t do the day trip recipe…here’s the “mom of too many” short cut…evening befor…allow 1/2 bag of dinner rolls to thaw a couple of hours. Place one stick of butter on counter to soften somewhere on remaining counter space and where you’ll be able to find it later among pizza boxes and chip bags. In between chauffeur tours, swing by house and mix together sugar (approx. 1.5 c) and too much cinnamon in medium sized bowl until mix is same color as cinnamon! Finish chauffeur runs, return home, pour reward glass of Merlot. Quickly cut rolls into 4-8 pieces each, depending on how much time, patience and energy you have left, and drop 12 or so pieces into sugar-cinnamon mix at time. Toss with whatever remaining utensils in kitchen are clean, and celebrate if it happens to be a slotted spoon. Backtrack to cabinet for non stick spray (don’t recommend olive oil one for this – something about flavor clash) and find and prep bundt pan. Use slotted spoon to move covered pieces of roll to pan…don’t worry if extra sugar mix is tossed in, too. Trust me, it will work out fine in the long run. Pan should be no more than 3/4 full of pieces (Less is ok). Melt butter and pour into remaining sugar-cinnamon mix, stir/whisk. Add more melted butter if not a very thick syrup, and make mental note that you may need to add sugar and butter to shopping list. Pour syrup over top of pieces. Cover pizza or cookie sheet with foil and set pan on top. Cover pan with clean dish towel. And forget it for the evening. Pour another glass of Merlot.
In the morning, remove towel and be amazed. Preheat oven to 350 degrees, pour first cup of coffee and enjoy while Monkey Bread is baking until top is dark brown, approximately 45 minutes. If the kids aren’t up yet, cool, (If they are up, skip the cooling step) and flip onto serving dish.
Serves: 8 (ages six and younger), 4 (ages 7 – 12, or teenage girls), 2 teenage boys (unless one is still sleeping, and in that case “you snooze you lose applies and them sort it out on their own).
; ) And congratulate yourself for surviving another family friendly Friday night!
Eliza J says
Hey Kevin ~ While reading this I went from smiling to laughing! A heating pad????? You are too funny! Anyhow, being someone who has loved to make bread since childhood, I will definitely try your version ~ Christmas sounds good! Love your step by step pictures and directions. Hope you don’t mind if I post this on Pinterest…if you do, please let me know and I’ll remove it. I only print “the best stuff” and will hopefully refer more people to your awesome blog. Thanks so much for sharing ~ I’m printing this now!
Carol Ballard says
I have only made the “other” version and loved it. Now with you start from scratch, it has to be awsome.. Love your recipes.
I’m also saving milk bottles as want to try planting seeds this winter. A refresher would be great.
Thanks for all your help.
Kathy mcmanus says
I love your presentations and your humor! I am fairly new at eating gluten free ( which is working so well for me). Do you have any suggestions for making Monkey Bread gluten free? Inlove the idea of adding the liqueur! Yum!
Diane says
Oh my, orange liqueur. I must try that next time!
I use frozen roll dough cut in to small pieces. I roll them in the butter, brown sugar, cinnamon mixture then put them in the Bundt pan. I then cover with a tea towel to rise overnight. I stick them in the oven the next morning.
Krista says
yummmm looks divine! Just don’t use the microwave, better off using the stove 🙂
codi ruth says
Yay! My grandmother always made this with canned biscuits, but I’m happy to try the “from scratch” version; and even happier that it doesn’t involve a bread-maker, as I don’t have one! This will be my first cooking venture with yeast, and I’m excited! I already know that my husband and kids will love it! Thank you!!! 🙂
SandraG says
I’ve tried a couple of recipes using canned biscuits and none can hold a candle to the monkey bread we get at a local bakery. I’m looking forward to trying this. I wonder if at the second rise you can referigerate overnight so they will be ready to bake in the morning? Only because our two sous-chefs will be of no help.
Jean Carter says
Your recipes are the best.
Kevin Lee Jacobs says
Bev – Thanks for the great chuckle! Sometimes a glass of Merlot is the best answer.
SandraG – I haven’t tried to make this the night before. But my best advice is to cover the segments with plastic wrap right after you arrange them in the pan, and then refrigerate. The next morning, let the dough perform its second rise, and then bake.
V Joanne Heyob. says
Needless to say Kevin, it was fantabulous!! My dear husband Ray almost died from the pleasure of this wonderful, divine, cinnamonly buttery food from the Gods. Breakfast was served for several mornings at our house. Thanks again for the share. I will use this during the holidays when the children roll in and need Mom to bake.
S. Taylor says
Oh my God, Kevin, you are killing me!!!
Phillis says
Hi Kevin, Your monkey dough doesn’t have egg in it—-I have a cinnamon bun recipe that we love that calls for eggs. What would the difference be?
Rebecca Madon says
Sous-chef! Now that’s the dogs life.. I saw him in your kitchen too, guess he woke up when the Monkey Bread was done. Sounds like my house!!
I’ve never made it but you can bet I’m gonna try it…
Thanks Kevin love your website..
Kara says
Thanks again for another detailed recipe! I’m a visual person and I’m so thankful for people like you helping people like myself, this is so encouraging and inspiring! Keep up the good work! When I read your blogs, I can feel your heart in every new blog!
kara
Linda says
I’d forgotten all about Monkey Bread. Used to make it with chopped pecans and a touch of cardamom in the bread dough. I guess I’ll have to put the chef’s hat on again and get busy! Thanks for the reminder!
Marie says
Thank you so much for this recipe! I tried it and it is very habit forming. We ate it all. I think next time I’ll use a muffin tin to make small ones in and freeze some for later 🙂 Again a very big THANK YOU for this wonderful recipe!
Marjie T. says
Yvonne mentioned the Vietnamese cinnamon…around here it is known as Saigon cinnamon..and yes, it has a burst of flavor that raises the bar for what cinnamon ought to taste like – Iearned about it from the chef at the American Club in Kohler, where his pumpkin pie is legendary. He credits that to the Saigon cinnamon.
Debbie says
Hey Kevin, Try poping a small piece of cream cheese rolled in sugar and cinnamon, right in the center of each bread ball.Great!!!!!! A little extra creamy touch!
Lori says
I have never had Monkey Bread. Ever. The look of it does not appeal to me, I guess. But now that I see how it is made, I’m curious. I need to make a trip to the store…
stephanie says
oh my dear sweet baby jebus! this is the most wonderful thing ever! your recipe was PERFECT!!!!! pictures on my FB page. Thank you, Kevin, again – for another perfect treat.
Mary says
Oh my!!!! This monkey bread sounds amazing. And love the heating pad idea. Why did I never think of that?:) I just stumbled upon you a few months ago, Kevin. I thoroughly enjoy your blog. Thank you!!
Brenda says
Hi Kevin. I also use heating pad for melting chocolate. It does a great job and the chocolate doesn’t seize from being melted too quickly. Great for coating things like cookies and what have you. 😉
Brenda says
I also use the heating pad to melt chocolate for dipping strawberries and cookies, etc. Works like a charm and the chocolate never seizes.
Sharon says
Sounds divine! I have to get some yeast in the house for sure , so I can try out your recipes!
I’m thinking of a caramel glaze. I wonder if there is such a thing. I ll have to look it up.
Thanks for posting!
Melodae says
I’ve made Monkey Bread many times, sans glaze. I’ve also changed it up a little — for just good pull-apart bread, after the rolling in butter, put the dough in the pan and follow the rest of the directions. I’ve also made garlic pull-apart, by rolling the dough in garlic butter, and follow the rest of the directions here. After turning the “loaf” out onto a place, another wash of garlic butter over the baked bread is good — a little messy, but good.
Denise says
I found your site , wondering how and if I can propagate wave petunias. Thank you for that knowledge, it is Power, you know!
I love your site. My Mom made Monkey Bread for her 6 children. A very fond memory. I have 4 grandchildren. About 7 years ago I brought the first batch of Monkey Bread, (I leave it in the Nordic Ware Bundt Pan for transport). The children love ‘the reveal’! Any way, I have brought quite a few batches of Monkey Bread to the school for special functions, over the years. A lot of the kids call me MonkeyBread Omah (grandmother). So much fun!
You are absolutely right on using the supermarket biscuit garbage, (excuse my French).
I am in love with my Breadmaker, which makes excellent dough, and no ‘dough baby sitting’!
Looking forward to spending time on your site, Kevin
Denise in Raleigh
Kevin Lee Jacobs says
Nice to meet you, Denise. Wave petunias are very easy to propagate. Click here for my tutorial.
Addie B in Florida says
Well, ok. Kevin – several of your recipes have included the use of a heating pad so I guess now I have to go get one, if only for this yummy recipe. My grandkids are coming down from Connecticut next month and I’m sure they’ll love this recipe, not only for the flavor but because they can pull it apart with their hands LOL
Cheers,
Addie
Valentina says
Happy birthday, Kevin! YOU are able to live “tasty”! And Lily is charming. I am your reader from Belarus, you maybe didn’t hear about such? (Sorry, if translation not absolutely correct)