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Homemade Monkey Bread

This Homemade Monkey Bread is a gooey, pull-apart delight! Perfect for breakfast or dessert, it’s sure to impress everyone!
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Servings: 8 servings

Ingredients

  • 1 cup warm whole milk (about 115°F)
  • 1/2 cup warm water (about 115°F)
  • 1/4 cup sugar
  • 2 tablespoons unsalted butter (melted and slightly cooled)
  • 2 teaspoons instant dry yeast (or active dry yeast, 1 package)
  • 3 cups all-purpose flour
  • 2 teaspoons salt
  • 4 tablespoons unsalted butter (melted, plus more for greasing the pan)
  • 1 cup sugar
  • 2 teaspoons ground cinnamon
  • 1/2 cup dark brown sugar

Instructions

  • In a mixing bowl, combine the warm milk, warm water, and sugar. Stir until the sugar dissolves. Sprinkle the yeast over the mixture and let it sit for about 5-10 minutes until it becomes frothy.
  • Once the yeast is activated, add the melted butter to the mixture. In a separate bowl, combine the flour and salt. Gradually add the flour mixture to the wet ingredients, stirring with a spatula until a soft dough forms.
  • Transfer the dough to a lightly floured surface and knead for about 5-7 minutes, until the dough is smooth and elastic. Place it in a greased bowl, cover it with a kitchen towel, and let it rise in a warm place for about 1 hour, or until it doubles in size.
  • In a small bowl, mix together the sugar and cinnamon. Set aside. Melt the remaining 1/2 cup of butter in another bowl.
  • Once the dough has risen, punch it down and divide it into small pieces (about 1 inch in size). Dip each piece in melted butter, then roll it in the cinnamon sugar mixture. Layer the coated dough balls in the prepared Bundt pan.
  • Once you’ve layered all the dough balls, sprinkle the dark brown sugar over the top for that extra caramelized sweetness.
  • Cover the pan with a kitchen towel and let it rise again for about 30 minutes, until puffy.
  • Preheat your oven to 350°F and bake the Monkey Bread for 30-35 minutes, or until golden brown and cooked through. Let it cool in the pan for about 10 minutes before inverting it onto a serving plate.

Equipment

  • Mixing bowls
  • Whisk and spatula
  • 9-inch Bundt pan
  • Kitchen Towel
  • Oven

Notes

  • Store leftover Monkey Bread in an airtight container at room temperature for up to 2 days.
  • For longer storage, wrap it tightly in plastic wrap and freeze for up to 2 months.
  • To reheat, simply pop it in the microwave for 10-15 seconds or in a warm oven until heated through.