Homemade Monkey Bread (aka Cinnamon Roll Bites).

Classic monkey bread is sweet pull apart bread baked in a bundt pan. And my version is made from scratch – heavy on the cinnamon sugar and sweet vanilla glaze!

Homemade Monkey Bread (aka Cinnamon Roll Bites or Cinnamon-Sugar Pull Apart Bread) - this homemade version is incredible! sallysbakingaddiction.com
Have you ever had monkey bread before? You either (1) have eaten it and love it (2) have no idea what I’m talking about.

If you fall into the latter category, let me explain what this outrageous recipe is. Monkey bread is a sweet, sticky, gooey pastry made from little balls of dough rolled in cinnamon sugar and baked together in a bundt pan. You can have it for breakfast, brunch, or dessert. Or dinner, or 2nd dessert, or lunch, or snack…

Monkey bread is a giant cinnamon roll. A mountain of cinnamon rolls, if you will. To eat it, you tear the bread piece by piece – sort of like how little monkeys pick at their food.

Homemade Monkey Bread (aka Cinnamon Roll Bites or Cinnamon-Sugar Pull Apart Bread) - this homemade version is incredible! sallysbakingaddiction.com

In other words… monkey bread is awesome. See what I mean? ↑ ↑

It’s been awhile since I made it, and to be honest – I’ve only made it with caramel before. Monkey bread is sooooo (x 100) good with caramel sauce.

Today’s version doesn’t have caramel, though. Rather, I prepared it the traditional way. This monkey bread is completely smothered with a brown sugar sauce before baking and then topped with vanilla glaze.

Homemade Monkey Bread (aka Cinnamon Roll Bites or Cinnamon-Sugar Pull Apart Bread) - this homemade version is incredible! sallysbakingaddiction.com

You’re going to make the dough from scratch. No short-cuts here, please! Pure, homemade, soft doughy goodness tastes so much better than dough you get in a can. The dough takes about 15 minutes to prepare and you can make it the night before to save yourself some time in the morning. Not too bad, right?

The next morning, set aside 30 minutes to roll the dough into balls and coat in cinnamon-sugar. Little bakers love to help out with this step! Good thing to note: the heavier the cinnamon-sugar coating, the more these little monkey bread bites will taste like gooey cinnamon rolls. That’s a good thing, trust me.

I prefer to use Red Star Platinum in my monkey bread recipe. In fact, it’s what I use in all my sweet dough recipes. Its premium formula strengthens dough, increasing puffiness and spring in your finished recipe.

Here are some step-by-step visuals for you:

Homemade Monkey Bread (aka Cinnamon Roll Bites or Cinnamon-Sugar Pull Apart Bread) - this homemade version is incredible! sallysbakingaddiction.com

All of the little cinnamon-sugar bites you pull apart are so sweet ‘n sticky! In a good way, of course. You’ll be licking your fingers clean and grabbing more and more from the big pile of cinnamon sugar goodness.

Imagine the best cinnamon roll you’ve ever tasted. This monkey bread is better than that – and you get a huge mountain of it in bite sized form. A bundt pan of heaven.

If you already love monkey bread, then you have to try this homemade recipe… and if you have never tried monkey bread, then you have to try this recipe!

Homemade Monkey Bread (aka Cinnamon Roll Bites or Cinnamon-Sugar Pull Apart Bread) - this homemade version is incredible! sallysbakingaddiction.com

Though my homemade version takes a little more time to make than shortcut versions, you will be quickly thanking yourself for going the homemade route! Once you smell the ooey gooey cinnamon sugar bubbling in the oven, you’ll know you made the right decision.

Enjoy!

 

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Homemade Monkey Bread

Makes 1 bundt pan of monkey bread, about 14 servings. This is an overnight recipe you have to make ahead. Be sure to read all of the instructions before baking.

Prep Time: 9 hours (includes rising)

Total Time: 9.5 hours

Ingredients:

Dough

  • 1 package (2 and 1/4 teaspoons) active dry yeast (recommended: Red Star Platinum)
  • 1/4 cup warm water (110F-115F)
  • 1 and 1/4 cups warm 2% milk (110F-115F, 2% or higher milk fat, no lower)
  • 1/3 cup unsalted butter, melted
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon salt
  • 5 cups all-purpose flour

Coating

  • 3/4 cup unsalted butter
  • 1 and 1/4 cups granulated sugar
  • 1 Tablespoon ground cinnamon
  • 2/3 cup light or dark brown sugar
  • 1 teaspoon vanilla extract

Vanilla Glaze

  • 1 cup (120g) confectioners' sugar
  • 3 Tablespoons (45ml) heavy cream (or milk for a less creamy texture)
  • 1/2 teaspoon vanilla extract

Directions:

  1. Make the dough: In a large mixing bowl, dissolve yeast in warm water. Stir it around a bit and let it sit for about 2 minutes. Add the milk, melted butter, sugar, eggs, salt, and 3 cups of flour. Beat on high speed for 3 minutes (using a dough hook if you have a stand mixer or using a hand mixer). By hand add enough remaining flour to form a firm dough. About 5 cups total.
  2. Turn the dough onto a floured surface. Knead until smooth and elastic, about 5 minutes. Do not over-knead, which will yield a tough, chewy bread. The dough is ready when it is smooth and when you can poke it with a finger and it springs back. Form dough into a smooth ball and place into a large greased bowl, turning once to grease the top. I greased the bowl with cooking spray. Cover tightly with plastic wrap or aluminum foil and refrigerate for 8 hours or overnight.
  3. Make the coating: melt 1/2 cup of butter in a small bowl. Mix granulated sugar and cinnamon together in another small bowl. Set aside. You will use the rest of the butter, brown sugar, and vanilla later.
  4. Spray a 10-12 cup bundt pan with cooking spray. Set aside. Punch the cold dough down very gently to allow the air bubbles to release. Pull apart pieces and roll into balls, about 1.25 inches in diameter. You will need 40-45 balls total, so be modest with their size. Dip each ball, one by one, in the melted butter and then generously roll in the cinnamon-sugar mixture to coat them. You may need more cinnamon-sugar depending how heavy you coat each ball. Arrange them in the bundt pan as you go. If you did not use Red Star Platinum yeast, cover the pan and allow dough balls to rise again for about 45 minutes at room temperature. If you did use Red Star Platinum yeast, move ahead to the next step and bake right away.
  5. Preheat oven to 350F. Melt the remaining 1/4 cup of butter and whisk in the brown sugar and vanilla until combined. Pour the buttery mixture over the dough balls in the bundt pan. Bake for 30-35 minutes or until golden brown on top. Cover loosely with foil if the top browns too quickly. Cool for 5-10 minutes and invert onto a large serving plate.
  6. Top with the glaze. Simply whisk all of the glaze ingredients together and pour over the bread. You may either cut the bread into generous slices or let everyone pick off the gooey pieces themselves. Monkey bread tastes best served on the same day, but will stay fresh for 3 days if stored covered at room temperature or in the refrigerator.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

 

 

Try my Homemade Monkey Bread with Caramel next!

Homemade Monkey Bread with Caramel Sauce

 

This stuff is seriously the best. Happy Monday!

The BEST Homemade Monkey Bread recipe - made completely from scratch!

 

 

 

   

118 Responses to “Homemade Monkey Bread (aka Cinnamon Roll Bites).”

  1. #
    61
    Catposted August 12, 2014 at 2:44 am

    Thank you for such an amazing recipe! This was absolutely delicious! So addictive and impossible to have just one piece! Will definitely be making this time and time again. Have shared the recipe on my blog encouraging people to try this!

    Reply

  2. #
    62
    amandaposted August 16, 2014 at 6:22 pm

    hi, love this recipe but was wondering if i could use buttermilk instead of regular milk for the dough? i have all this buttermilk leftover!!

    Reply

    • Sallyreplied on August 17th, 2014 at 10:26 am

      buttermilk would be just fine.

      Reply

  3. #
    63
    Annekeposted August 28, 2014 at 1:44 pm

    Buttermilk would probably be really delicious! I think I’m going to try this with a cream cheese icing so it’s even more like a cinnamon roll :) I’ve got it in the oven right now and it smells amazing!!

    Reply

  4. #
    64
    Amandaposted August 30, 2014 at 10:20 am

    This looks Amazing! I am going to have to try this recipe today! YUM YUM!

    Reply

  5. #
    65
    Jenposted September 1, 2014 at 6:13 pm

    Thank you for this recipe – it was great!

    I do have one question…the “top” layer (the “bottom” after it was inverted onto the plate) remained sugary; it didn’t seem to caramelize like the rest. It looks like yours *might* be the same way, by the pictures – but I cannot tell for sure.

    Thank you again!

    Reply

    • Sallyreplied on September 2nd, 2014 at 1:24 pm

      Hey Jen – mine was a little sugary on top too. I picked off a bit of it.

      Reply

  6. #
    66
    Emily Jposted September 7, 2014 at 6:37 pm

    Made this with my daughter and it was a hit! The whole family absolutely loved it and it was way better than the store bought shortcut. Thanks for another fabulous recipe!!

    Reply

  7. #
    67
    Saraposted September 28, 2014 at 10:13 am

    Sadly, my bundt pan Is too small for this. Can I use a round baking pan instead?

    Reply

  8. #
    68
    Tinaposted September 29, 2014 at 4:35 pm

    I cannot wait to try this! I made your cinnamon roll cake this weekend and my family couldn’t get enough of it! Do you think you could work out a recipe for a garlic monkey bread? That would be awesome!

    cheers!

    Reply

    • Sallyreplied on October 13th, 2014 at 10:07 am

      Hi Tina! I apologize for the delay; I was on vacation. A garlic monkey bread would be tasty. Let me know how that turns out!

      Reply

  9. #
    69
    Rebeccaposted September 30, 2014 at 3:07 pm

    You rock! Thanks for making a homemade version of my childhood fave. Browned the butter for the butter sauce and subbed buttermilk for cream to cut the sweetness. Much more fun than cinnamon rolls when we’re doing BFD.

    Reply

  10. #
    70
    Ennaposted October 6, 2014 at 5:28 am

    I tried your recipe and it was amazing!!!
    I did use margarine instead of butter but it was still great!
    I would love to try it with some chocolate and cacao topping too.
    I was surprised of how easy the dough preparation was. I was expecting a lot more trouble!

    Reply

  11. #
    71
    OmaLPposted October 14, 2014 at 7:41 pm

    I live in Australia, we do not have biscuits dough refrigerated, I will try use the flour of bread from lighthouse.

    Do you think is this can work?…….

    Thank you.

    OmaLP

    Reply

  12. #
    72
    Anneposted October 18, 2014 at 10:11 am

    My monkey bread is in the oven as I’m typing this :) The house smells AMAZING and I cannot wait to eat it…nom nom.
    I didn’t have enough flour left, so I cut the recipe in half. I guess my pan is on the smaller side, because it’s full even with only half the dough.
    Thank you for the amazing recipe, the dough was so easy to make and it’s so much better than using nasty canned dough :)

    Reply

  13. #
    73
    Amandaposted October 25, 2014 at 1:38 pm

    Hi! Can I skip the 8 hours in the fridge? I didn’t read it before and want to make it now?

    Reply

  14. #
    74
    Diane DeLaRondeposted October 25, 2014 at 9:35 pm

    This turned out amazing! The dough was easy to make. I only had soy milk and margarine and it still worked great. It was still ooey, gooey and delectible without the additional glaze. Next time l think l will add pecans!

    Reply

  15. #
    75
    Kaylaposted November 5, 2014 at 11:55 am

    This was amazing. Thank you so much for sharing!

    Reply

  16. #
    76
    Joanneposted November 15, 2014 at 9:50 pm

    Have you ever frozen this bread?

    Reply

  17. #
    77
    Lotta - en kaka i ugnenposted November 17, 2014 at 12:52 pm

    This looks delicious! I really must try it, but I was wondering if it works to let the dough rise as usual in room temperature for an hour or so, instead of putting it in the refridgerator? And then let it rise again once you’ve put it in the pan? Have you tried it and do you think it would work? Thanks for a very inspiring blog! It’s my new favorite!
    / Lotta – en kaka i ugnen (a cake in the oven)

    Reply

  18. #
    78
    Ruth RIcciposted November 17, 2014 at 10:15 pm

    do you know if i can buy the Red Star Platinum yeast in Canada?

    Thanks

    Reply

  19. #
    79
    Beverly Hollywoodposted November 18, 2014 at 6:57 pm

    Do I have to wait 8 hours?

    Reply

  20. #
    80
    Beverly Hollywoodposted November 19, 2014 at 12:05 pm

    Can I make this in the day instead of putting it in the refrigerater?

    Reply

  21. #
    81
    nalaposted December 8, 2014 at 7:29 pm

    OK so these were awesome! I made some changes though. First I used coconut oil in all places it says use butter. Then instead of milk in the dough I used thinned out yogurt until the consistency seemed milkish. Didn’t let the dough sit for 8 hours in the fridge just went straight to work after it had risen. Rolled and covered the balls and put them in a jumbo muffin pan. Let rise again. Baked for the same 35 minutes. Cover half way through. For the glaze I used a 1:2 ratio plain yogurt to powdered sugar and vanilla to taste. It’s soo goood and the glaze tastes like a cream cheese icing. Love the recipe.

    Reply

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