I’m so excited to share my monkey bread from scratch recipe with you all today. This classic treat is a staple in our household, and I just know it’ll become a favorite in yours too. I remember growing up, my mom would make this for special occasions, like holidays and family gatherings.
It’s one of those recipes that just transports you back to a simpler time, you know? The smell of the buttery dough, the sweetness of the sugar, and the joy of tearing into that golden-brown loaf… it’s pure magic.
As an adult, I’ve found that making it from scratch is actually pretty easy, and it’s a great way to get the kids involved in the kitchen too. My youngest loves helping me mix and knead the dough, and my oldest enjoys getting creative with the toppings. It’s a recipe that brings us all together, and I think it can do the same for your family.
So grab your mixing bowl and let’s get started! Monkey bread is a type of sweet bread that originated in Scandinavia, but it’s been adapted and adopted by many cultures around the world. The name ‘monkey bread’ comes from the fact that it’s typically made with pieces of dough coated in butter and sugar, which resemble the furry bodies of monkeys.
In reality, though, monkey bread is just a delicious way to enjoy a sweet treat without having to worry about perfecting individual loaves or pastries. And let me tell you, this from-scratch recipe delivers on both fronts: it’s ridiculously easy to make and tastes amazing. The key technique behind monkey bread is called ‘lamination.’
Essentially, you’re folding and rolling out the dough multiple times to create layers of butter and dough. This process creates those signature pockets of air inside the loaf, which makes it so tender and fluffy on the inside while staying crispy on the outside. Don’t worry if you’re not familiar with lamination – I’ll walk you through each step so you can feel confident in your ability to make this recipe.
Homemade Monkey Bread from Scratch
4.8 from 525 votes
This pull-apart monkey bread is made from a soft, yeasted dough coated in cinnamon sugar and baked in a rich butter sauce. The result is a sticky, sweet, and irresistible treat perfect for breakfast or dessert.
1In a small bowl, combine 1/4 cup warm water (110°F) with 1 packet active dry yeast and 1 teaspoon sugar.
2Let the mixture sit for 5 to 10 minutes until it becomes frothy and bubbly, indicating the yeast is active.
3In a large mixing bowl or stand mixer bowl, whisk together 3 1/4 cups all-purpose flour, 1/4 cup sugar, and 1 teaspoon salt.
4In a separate small saucepan, warm 1/2 cup milk and 1/4 cup butter over low heat until the butter is melted and the mixture reaches 110°F to 115°F.
5Add the warm milk mixture, the activated yeast, and 2 large eggs to the dry ingredients.
6Mix with a dough hook on low speed for 2 minutes, then increase to medium speed and knead for 6 to 8 minutes until the dough is smooth and elastic and pulls away from the sides of the bowl.
7Transfer the dough to a lightly greased bowl, cover with plastic wrap, and let it rise in a warm place for 1 to 1 1/2 hours until it has doubled in size.
8Meanwhile, grease a 9-inch bundt pan generously with butter or nonstick spray.
9In a shallow bowl, mix 1 cup granulated sugar with 2 teaspoons ground cinnamon.
10In a small saucepan, melt 1/2 cup unsalted butter with 1/2 cup packed brown sugar over medium heat, stirring constantly until smooth and bubbling, about 3 minutes.
11Remove from heat.
12Punch down the risen dough and turn it out onto a lightly floured surface.
13Divide the dough into about 40 equal pieces, each roughly 1 inch in diameter.
14Roll each piece into a smooth ball.
15Roll each dough ball in the cinnamon sugar mixture to coat evenly, then place them in the prepared bundt pan, layering them as you go.
16Pour the melted butter and brown sugar sauce evenly over the top of all the dough balls.
17Cover the pan loosely with plastic wrap and let the dough balls rise for 30 to 45 minutes until they are puffy and have expanded.
18Preheat your oven to 350°F during the last 15 minutes of rising.
19Bake the monkey bread for 30 to 35 minutes until the top is deep golden brown and the sauce is bubbling around the edges.
20A toothpick inserted into the center should come out clean.
21Let the bread cool in the pan for 10 minutes, then invert onto a serving plate while still warm.
For a richer flavor, you can substitute buttermilk for the whole milk. To ensure the dough rises well, keep it in a draft-free area at about 75°F to 80°F. Serve the monkey bread warm for the best texture.
Watch Video Of How Homemade Monkey Bread from Scratch Works
I’m so glad you asked about storing leftover monkey bread – it’s one of my favorite parts about this recipe!
Not only does it freeze beautifully, but it also re-heats perfectly in the oven or microwave when you’re ready for another snack attack.
One tip I want to share is to slice your cooled monkey bread into individual portions before freezing – this way, when you’re ready to serve again, all you have to do is pop one or two slices into the toaster or oven until warmed through.
❓ Frequently Asked Questions About Monkey Bread from Scratch
Q1: What type of flour should I use for this recipe?
A1: For this monkey bread recipe, I recommend using all-purpose flour. You can also experiment with using whole wheat or bread flour if you prefer a slightly different flavor profile.
Q2: Can I use active dry yeast instead of rapid rise yeast?
A2: Yes, you can use active dry yeast if that’s what you have on hand. However, keep in mind that rapid rise yeast will give you a faster rise time.
Q3: How do I ensure my monkey bread turns out golden brown instead of pale?
A3: To achieve that perfect golden brown color, make sure to brush your loaf with egg wash before baking – this will give it an extra boost of color.
Q4: Can I customize this recipe by adding nuts or dried fruit?
A4: Absolutely! Feel free to get creative with your toppings – chopped nuts like walnuts or pecans pair beautifully with dried fruit like cranberries or cherries.
Q5: How do I store leftover monkey bread?
A5: To keep your leftover monkey bread fresh for longer, store it in an airtight container at room temperature for up to three days or wrap tightly and freeze for up to two months.
Crispy on the outside and filled with savory pork and vegetables, these authentic egg rolls are a perfect appetizer or snack. Served with a sweet and tangy dipp…
A rich and smoky barbecue sauce with a bold whiskey kick. Perfect for glazing grilled meats or as a dipping sauce. This sauce balances sweetness, tang, and heat…
A hearty beef pot pie with tender chunks of beef and vegetables in a rich gravy, all encased in a flaky golden crust. This comforting dish is perfect for a cozy…
This creamy, melty queso is made from scratch with real cheese for a rich and satisfying dip. It comes together quickly on the stovetop and is perfect for parti…
