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!

 

Homemade Monkey Bread

Yield: 14 servings

Prep Time: 9 hours (includes rising)

Total Time: 9.5 hours

Print Recipe

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.

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 packed 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. Make 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.
  7. 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.
  8. Make ahead tip: This recipe is designed to be made ahead! In step 2, you'll see that the dough needs to rise for at least 8 hours or overnight.

© 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

   

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

  1. #
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    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

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    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

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    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

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    Amandaposted August 30, 2014 at 10:20 am

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

    Reply

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    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

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    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

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    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

    • Una Secklerreplied on January 11th, 2015 at 4:03 pm

      You can make it in a bundt or tube pan or loaf pan, but a standard rectangular or round baking pan will sometimes leave it underbaked in the middle in my experience.

      Reply

  8. #
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    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. #
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    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. #
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    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. #
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    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. #
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    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. #
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    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

    • Carolinereplied on December 22nd, 2014 at 6:38 am

      Would love to know what you did….I have made this twice now and there is no rising dough in the fridge. I am so disappointed. Help! I have followed the recipe to the T! I live overseas so buying the frozen rolls is not an option, I so want to know how to do this!

      Reply

      • Nicolereplied on January 3rd, 2015 at 12:11 pm

        Make sure you’re not killing your yeast. You may have your water too hot, which kills the yeast and won’t allow the dough to rise. Your water should be lukewarm. You can test whether or not you’ve killed your yeast by adding a teaspoon of sugar to the yeast and water mixture. Let it sit for a few minutes….if you get a foam on top that means the yeast is active. If you don’t get foam, the yeast has been killed and you need to redo it.

  14. #
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    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. #
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    Kaylaposted November 5, 2014 at 11:55 am

    This was amazing. Thank you so much for sharing!

    Reply

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

    Have you ever frozen this bread?

    Reply

  17. #
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    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. #
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    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. #
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    Beverly Hollywoodposted November 18, 2014 at 6:57 pm

    Do I have to wait 8 hours?

    Reply

  20. #
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    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. #
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    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

  22. #
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    Courtneyposted December 22, 2014 at 9:29 pm

    Hey sally love your website its one of my go to’s for a guarantee delicious recipe! I have a question concerning the dough , was wondering if i could use cream instead of milk? thx courtney

    Reply

    • Sallyreplied on December 22nd, 2014 at 9:45 pm

      Milk is ideal. I wouldn’t use cream in this yeasted dough.

      Reply

  23. #
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    Tishaposted December 24, 2014 at 2:25 pm

    Awesome recipe! The dough comes out amazing. But I didn’t like the caramel recipe so I used Bobby Flays other than that I loved it. I’m making it again for christmas

    Reply

  24. #
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    Amiposted December 29, 2014 at 9:07 pm

    I made this for Christmas and it was gobbled up!! Thank you for sharing such a wonderful recipe!!

    Reply

  25. #
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    Laura Duarteposted January 10, 2015 at 5:38 pm

    Sally, this is an amazing recipe!! Thank you so much for sharing :-)

    Reply

  26. #
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    Sandyposted January 13, 2015 at 10:02 am

    Superbowl dessert o.o

    Reply

  27. #
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    Meganposted January 19, 2015 at 5:49 am

    This was fabulous, Sally! Like a previous commenter suggested, I made the whole batch of dough and froze half and still had plenty to fill my small bundt pan. This was a huge hit – loved it! Thanks so much!

    Reply

  28. #
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    Heidiposted January 19, 2015 at 2:03 pm

    When the 35 min was up the pan was full of gooey liquid, help I followed the recipe perfectly (I thought) does the gooey liquid firm up? The bites seem to be cooked well enough. I hope I can invert it in 10-15 minutes of cooling otherwise I am going to get cinnamon ball soup! Guess time will tell………….

    Reply

  29. #
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    Meganposted February 3, 2015 at 5:45 am

    Hi Sally! As I said above, this really was terrific! Thanks again!
    I was wondering if I could re purpose this dough that’s left in my freezer and use it for another one of your fabulous goodies? I wasn’t sure if you knew of any strong similarities that I could make with the dough?
    Thanks so much!

    Reply

  30. #
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    Kikiposted February 7, 2015 at 2:00 pm

    I’m wondering if this dough can be made and risen right away instead of putting it in the fridge for 8 hours? I would assume letting it rose in a warm area would just speed up the process, right?

    Reply

  31. #
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    Karla @ Foodologieposted February 8, 2015 at 12:25 pm

    I just make this and it definitely is tasty! I added some chopped pecans (because why not?).
    Mine didn’t stick together when I inverted it because the bottom ones got stuck to the bottom of the bundt pan. But that aside, it tasted amazing!

    I didn’t bother with the glaze, but I think it would add a nice decorative touch.

    Reply

  32. #
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    Tina bposted February 13, 2015 at 8:48 am

    I made the bread and it was delicious. I have baked cinnamon rolls for years. I did not see any real difference in the recipes. I let my dough rise like usual and then made my balls. I would have baked them after rising again but we wanted them for breakfast so I put the bread in the fridge. I just had to let them warm up and bake. I also had a lot of unmelted sugar in bottom of bundt pan. I think that is bound to happen rolling the balls in sugar. Might do a quick roll in sugar next time.

    Reply

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    Kaiposted February 15, 2015 at 1:31 pm

    Hey so I want to do this with my Dad cause we haven’t done anything together in a while, just us. But I was wondering how long the entire process will take. Please get back to me, thanks! It looks soooooo delish!! 😀

    Reply

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    Fionaposted February 19, 2015 at 6:13 am

    This recipe is seriously delicious!!! I get requests for it all the time from my boys (our 3 year old loves rolling the balls in the butter and sugar then dropping them in the pan!) I have pointed lots of friends in direction of this recipe!! Thank you, off to make another one now! x

    Reply

  35. #
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    Sara Zposted February 20, 2015 at 6:42 pm

    I just made this today and it was sooo good my whole family loved it , my nephews were so happy and asked me to make this for them everytime they come over , I had to add about 1/2 a cup of flour because the dough was too sticky and I wasn’t able to knead it , left it for 10 hours in the fridge because the electricity got cut off ,I made 48 balls out of it and felt they were a little too big and they didn’t turn out like yours, i think my pan was a little bit smaller than yours and they didn’t stick together when I turned them over do you have any idea why ?
    thank you so much for this delicious recipe , I’ve never had it before and it turned out to be so good !

    Reply

  36. #
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    Alisonposted February 23, 2015 at 11:32 pm

    I just made this for the first time and it was amazing!! My only problem was it didn’t bake all the way through. (I set it for 35 minuets.) I took off the top pieces because I was too impatient and wanted to taste the yumminess, and then baked it for another ten minuets. How would I make sure it’s baked all the way through without picking pieces off in the future??

    Reply

    • Sallyreplied on February 24th, 2015 at 1:29 pm

      So happy you like it Alison! Usually I can tell by the top (which is the bottom!) which turns a light golden brown when it is nearly done.

      Reply

      • Alisonreplied on February 26th, 2015 at 2:11 am

        Thank you so much! That helps a lot. :)

  37. #
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    Lissaposted February 25, 2015 at 2:35 am

    Hi! So excited to try this recipe… However, I only have 1% milk, half & half, and evaporated milk. Can I use evaporated milk as substitute for milk? Thanks!

    Reply

    • Sallyreplied on February 25th, 2015 at 8:53 am

      Lissa, half and half or evaporated milk should be OK.

      Reply

      • Lissareplied on February 25th, 2015 at 9:11 pm

        Thanks, Sally! I used evap milk and it turned out great! We ate almost half of it :). I have a question, though… I baked it for 35 minutes, and some of the middle pieces were a little undercooked.. (So I toasted those pieces in the oven toaster). Anyway, do you place the bundt pan on top of a baking sheet in the oven or just by itself? Thanks again..

        • Sallyreplied on February 26th, 2015 at 9:43 am

          Wonderful! Just by itself, but placing on a baking sheet would be ok if you are worried about spillage.

  38. #
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    Iraposted February 26, 2015 at 11:27 am

    Hi Sally,
    I want to make this craziness today, but I have only unbleached whole wheat flour. Can I use it instead? Will the proportion change in this case?

    Reply

    • Sallyreplied on February 26th, 2015 at 6:51 pm

      You can use it instead, but I wouldn’t change the amount. Your dough may not be as fluffy and soft.

      Reply

  39. #
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    Pamelaposted March 1, 2015 at 1:16 pm

    My monkey bread did not hold its form. Should I have baked it longer?

    Reply

    • Sallyreplied on March 10th, 2015 at 8:25 pm

      It sounds like it, yes.

      Reply

  40. #
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    Hollyposted March 2, 2015 at 3:38 pm

    Would this dough recipe work in a bread machine?

    Reply

    • Sallyreplied on March 10th, 2015 at 8:26 pm

      It might, but I have never tried it myself to be sure.

      Reply

  41. #
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    Caseyposted March 5, 2015 at 1:42 pm

    Tried to make this today, tastes good, but the dough balls didn’t stick together like yours. There was soooo much butter too. I had to take it out of the oven and pour it all out, it was like butter and dough soup. Any idea why that is?

    Reply

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    Katieposted March 10, 2015 at 6:33 pm

    Hi Sally – I’d like to prep this dough in advance, if possible. How long would you keep the dough in the refrigerator before prepping to bake? I was hoping to prepare 2 nights before (instead of the one night before). Thanks in advance for your help!

    Reply

    • Sallyreplied on March 10th, 2015 at 8:32 pm

      Katie, yeast dough can be tricky. Letting the dough rise in the fridge for 2 days could cause it to overproof, which will leave a yeast taste and deflated dough. I suggest freezing the dough then letting thaw in the refrigerator and then rise at room temperature.

      Reply

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    Onfaliaposted March 16, 2015 at 9:53 am

    Hi Sally! I really want to give this recepie a try! The only thing I can’t find in my country is the active dry yeast, I only found dry yeast, would it work of I change lt? Thanks for sharing your knowledge!

    Reply

  44. #
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    Johnposted March 19, 2015 at 8:28 pm

    Just made this with my daughter. WOW! This is amazing. I made a cream cheese frosting instead that is closer to Cinnabon, but wow thanks for posting.

    Reply

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    Stacyposted March 26, 2015 at 4:42 am

    Hello Mrs. Sally!! This looks soooo good and I want to make it for my dad’s birthday breakfast! But the only problem is that I don’t have a bundt pan :( Would it be alright to use perhaps a loaf pan or a cake pan? What would you recommend in place of a bundt pan? 😀

    Reply

    • Sallyreplied on March 26th, 2015 at 7:13 am

      I suggest two loaf pans– this will do the trick!

      Reply

      • Stacyreplied on March 27th, 2015 at 8:27 pm

        Hmmm two loaf pans…I only have one! :( Would it be alright to bake one batch at a time? Or may I just dump it all into a cake pan? I’m sorry for so many questions :(

  46. #
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    Karinaposted March 26, 2015 at 4:43 pm

    Hi Sally,

    My sister and I were so excited to make this recipe but after following the recipe to a T 3 times, it still wouldn’t cook completely through??? It stayed doughy inside? What are we doing wrong? I live in Montreal, Quebec, Canada and we don’t have your brand of yeast. We are desperate to eat this fully cooked?

    Reply

    • Sallyreplied on March 26th, 2015 at 5:39 pm

      Hi Karina! The yeast isn’t the issue. I would simply bake the monkey bread for longer. If the top (which is the bottom!) is getting too brown too quickly, cover the whole thing loosely with aluminum foil as it bakes.

      Reply

      • Karinareplied on March 27th, 2015 at 1:32 pm

        Hi Sally,

        We left it in for double the time and it still wouldn’t cook? I will trying covering it next time and see if that works. Thanks for responding, much appreciated!!

  47. #
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    Annemiek (the Netherlands)posted March 27, 2015 at 6:26 am

    The recipe was perfect and the bread delicious!
    A question, is it possible to freeze the dough? And when, after the time in the refidgerator or before?

    Reply

    • Annemiek (the Netherlands)replied on March 27th, 2015 at 6:46 am

      I am making the dough right now. In another answer you say that it is possible to freeze the dough, but I am not sure when.. Before or after the rising period in the refridgerator. Thanks for your answer!

      Reply

      • Sallyreplied on March 27th, 2015 at 4:26 pm

        You can freeze the dough before rising the first or second time. Make sure it is covered tightly with plastic wrap and aluminum foil. Allow the dough to thaw and rise (either once or twice) according to the recipe instructions.

  48. #
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    Kayposted April 3, 2015 at 10:18 pm

    Ms. Sally,
    I’m not an experienced baker/cook and when I was baking this earlier, I switched the water and milk measurements! I put 1 1/4c water and 1/4c milk… The bread is rising though. What will happen to the bread once it’s cooked?

    Reply

    • Sallyreplied on April 4th, 2015 at 5:01 pm

      The monkey bread dough *should* still be ok– what are the results?

      Reply

  49. #
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    Katrinaposted April 9, 2015 at 11:57 am

    Hi Sally, I was just wondering what position did you put your oven rack on when baking this recipe?

    Reply

    • Sallyreplied on April 10th, 2015 at 11:27 am

      Usually the lower third rack.

      Reply

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    Saksyposted April 10, 2015 at 3:36 pm

    This turned out absolutely perfect. Mine looks exactly like your picture. I did lower the quantity of butter in the coating and glazing, just so i wouldn’t feel too guilty :)

    Reply

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    Baking Smithposted April 16, 2015 at 2:37 am

    Ooooh! This sounds good. I’m going to try this with the icing….

    Reply

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    JGposted May 9, 2015 at 9:11 am

    If I don’t have a bundt pan on hand, can I improvise? I was thinking of cutting the recipe in half (14 servings is waaaaay too many) and using a 9in round or 10in springform.

    Thoughts?

    Thank you!

    Reply

    • Sallyreplied on May 9th, 2015 at 9:14 am

      You may halve the recipe for a loaf pan.

      Reply

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    Momoposted May 15, 2015 at 11:11 am

    I just put the Monkey Bread in the oven and it smells amazing! Just in case anyone wants to know I’m fourteen and yeast dough is kind of intimidating but this dough was really easy. I thought it wouldn’t fill my bunt pan all the way but it more than filled it I needed to put it on another pan so it wouldn’t drip in the oven. Thank you so much for this recipe and all you other recipes I can’t wait to eat this!

    Reply

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    Deannaposted May 22, 2015 at 5:31 pm

    Hi Sally, I made this a while back and for some reason, the dough seemed like it would not bake no matter how long I left it in for. It didn’t rise and was very doughy. I even used the yeast that you recommend. Any idea why? 

    Reply

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    Timposted June 1, 2015 at 1:49 pm

    I  found that even after cooking this for the full 35 minutes at 350 the dough in the center was not cooked completely.  I used the bunt pan as suggested.   Any ideas ?     

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    Kateposted July 4, 2015 at 10:53 am

    I tried this recipe using quick rise yeast. I let the dough set for about 30 minutes and did not do a second rising. Recipe did not work out at all. My cook time was about double and still felt like there was too much butter/sugar mixture. When I tasted it, the bread was hard and did not cook like a cinnamon roll at all. I didn’t even serve it. Unfortunately, my recipe with the canned dough was much better than this failed attempt! Lesson learned…stick to the recipe! I’m sure it’s delicious.

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