Description
Homemade Monkey Bread is a gooey pull-apart bread coated in cinnamon sugar, drizzled with buttery brown sugar glaze, and finished with vanilla icing. This easy, shareable treat is perfect for breakfast, brunch, or dessert, and is a family favorite for holidays, gatherings, or cozy mornings at home.
Ingredients
1 1/2 cups whole milk, warmed (about 110°F/43°C)
2 1/4 teaspoons yeast (1 packet)
1/4 cup granulated sugar
2 large eggs
1/3 cup (5 tbsp) unsalted butter, melted and slightly cooled
1 teaspoon salt
5 cups all-purpose flour
3/4 cup (12 tbsp) unsalted butter, divided
1 1/4 cups granulated sugar
1 tbsp ground cinnamon
2/3 cup packed light or dark brown sugar
1 tsp pure vanilla extract
1 cup powdered sugar
3 tbsp whole milk
1/2 tsp pure vanilla extract
Instructions
- In a stand mixer bowl, whisk warm milk, yeast, and sugar. Let sit 5 minutes. Add eggs, melted butter, salt, and 1 cup flour. Mix, then add remaining flour. Knead 5–7 minutes until smooth.
- Place dough in a greased bowl, cover, and let rise 1–2 hours until doubled.
- Melt 1/2 cup butter. Mix granulated sugar and cinnamon in a separate bowl.
- Punch down dough and divide into 40–45 small balls. Dip in melted butter, roll in cinnamon sugar, and arrange in a greased Bundt pan. Let rest 20 minutes.
- Preheat oven to 350°F (177°C).
- Melt remaining 1/4 cup butter, stir in brown sugar and vanilla, then pour over dough balls.
- Bake 35–45 minutes until golden brown. Cool 5–10 minutes, then invert onto a serving plate.
- Whisk powdered sugar, milk, and vanilla for icing. Drizzle over warm bread.
- Serve by slicing or pulling apart pieces.
Notes
- Best served warm and fresh the same day.
- Grease the Bundt pan thoroughly to prevent sticking.
- Can be assembled the night before and baked the next morning.
- Store leftovers at room temperature for 1 day or refrigerate up to 4 days.
- Freeze baked bread (without icing) for up to 2 months.
- Prep Time: 30 minutes (plus 1 1/2–2 hours rising)
- Cook Time: 35–45 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/12 of recipe
- Calories: 420
- Sugar: 28g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 55mg
