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Gooey Monkey Bread
Prep Time
30 mins
Cook Time
35 mins
Rising Time
3 hrs
Total Time
1 hr 5 mins
 

Ooey, gooey monkey bread is pull-apart cinnamon-y goodness perfect for breakfast or dessert. The from-scratch sweet yeast bread is soft and tender, and a big drizzle of melted brown sugar butter takes this sticky bread to the next level.

Course: Breads/Dessert
Cuisine: American
Keyword: monkey bread, yeast bread
Servings: 8 Servings
Calories: 790 kcal
Ingredients
Sweet Bread Dough
  • 1 cup whole milk
  • 1/4 oz active dry yeast (1 pkg)
  • 1/2 cup unsalted butter, softened (+ more for greasing the pan)
  • 1/2 cup sugar
  • 2 eggs, room temperature
  • 4 1/4 cups bread flour
  • 1 1/2 tsp kosher salt
Coating
  • 1/2 cup sugar
  • 2 Tbsp cinnamon
Topping
  • 8 oz unsalted butter (2 sticks)
  • 1 cup light brown sugar, packed
  • 1 Tbsp cinnamon
Instructions
  1. Heat the milk in a small saucepan over low heat to warm it to a bare simmer (about 105 degrees F). Remove from heat, pour into a small bowl, and whisk in the yeast and a pinch of sugar. Let the yeast mixture sit until it begins to activate and bubble, about 5 mins.

  2. In the mixing bowl of a stand mixer (or a large mixing bowl) add the butter, and sugar and mix with a paddle attachment on medium speed until combined. Beat in the eggs, one at a time. Pour in the yeast mixture and mix (mixture will be clumpy).

  3. Combine the salt with the flour and slowly add it into the yeast mixture while beating on low. Once combined (the mixture will be shaggy), switch to a dough hook and knead it until the dough is smooth, but still a little sticky, about 3-4 mins. (Alternatively, you can knead by hand on a lightly floured surface.)

  4. Place the dough into a large bowl coated with vegetable or canola oil, turning once to coat. Cover tightly with plastic wrap and place in a warm spot to rise until it has doubled in bulk, about 1 1/2 hours.

  5. Combine the sugar and cinnamon for the coating in a small bowl and butter a bundt or tube pan well with butter.

  6. Once the dough has doubled, turn it out onto the counter or large cutting board and punch it down slightly and flatten it into a large rectangle (about 14x12 inches) with your hands. 

  7. Cut the dough into squares using a pizza cutter or sharp knife, measuring roughly 1 inch each (you should have about 108 squares). Roll each square into a ball (doesn't need to be perfect) and toss a few balls at a time in the cinnamon sugar mixture. 

  8. Layer the balls in the prepared bundt pan, staggering them as if you're building a brick wall. Cover tightly with plastic wrap and place in a warm spot to rise until the balls have puffed and risen until doubled in bulk, about 1 1/2 hours.

  9. Preheat the oven to 350 degrees. Combine the butter, brown sugar, and cinnamon in a small saucepan and bring to a simmer over medium heat. Stir until sugar is dissolved and pour the mixture over the dough.

  10. Place the pan on a lined sheet pan (to catch any drips) and bake until golden brown and caramelized, about 35 mins. Let cool in the pan slightly, about 5-10 mins, then turn out onto a serving plate, allowing the brown sugar coating to drip down the sides. Serve warm.

Recipe Notes
  • Always make sure your yeast is activated (will foam slightly) before mixing it into the dough. 
  • Don't over-warm the milk or it will kill the yeast! 105 degrees F is optimal...use a kitchen thermometer to check the temp.
  • Let the dough rise in a warm place. In the colder months, I turn on the oven and let the dough rise on top of the stove. It could take 1 1/2 hours or up to 2 hours to double.
  • Don't over-think rolling the balls. They can be pretty imperfect and will rise and puff on the second rise.
  • Nudge the topping around the risen dough so it coats the bottom of the pan. 
  • It may seem like a lot of topping, but don't cut back. The topping will coat the bread and it's the right amount for that gooey top crust we're looking for!
  • Use a knife to loosen the edges of the pan before flipping.
  • Monkey bread is best served warm. If serving after it's cooled or if you have leftovers, rewarm it in the microwave until soft.
  •  
Nutrition Facts
Gooey Monkey Bread
Amount Per Serving
Calories 790 Calories from Fat 333
% Daily Value*
Fat 37g57%
Saturated Fat 22g138%
Cholesterol 135mg45%
Sodium 479mg21%
Potassium 182mg5%
Carbohydrates 104g35%
Fiber 3g13%
Sugar 53g59%
Protein 11g22%
Vitamin A 1170IU23%
Calcium 113mg11%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.