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! Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

 

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 (measured correctly)

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

   

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

  1. #
    121
    Dalya Rubinposted October 30, 2015 at 3:44 pm

    Hi, 
    I am so excited to make this recipe! Can I substitute oil or Earth Balance Vegan Buttery Sticks for the butter in the coating?

    Reply

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    Sarahposted November 7, 2015 at 8:55 am

    This recipe is absolutely divine! The dough has a wonderful taste. MUCH better than the recipes that use biscuit dough. It’s definitely worth the little extra effort to make the dough 8 hours ahead. 

    Reply

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    Annabelposted November 9, 2015 at 1:50 pm

    I made the dough and refrigerated it overnight. However, the dough didn’t seem to have risen at all. Did I do something wrong?

    Reply

  4. #
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    Shannonposted November 23, 2015 at 3:14 pm

    Is there a way to freeze the dough after making balls?

    Reply

  5. #
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    Joanneposted November 25, 2015 at 8:43 am

    Hi Sally, I just love your blog, and bake at least two of your recipes every week..I am desperate to make the monkey bread recipe but because it’s in cups and every conversion chart I have looked doesn’t match up on your other recipes…I was hoping maybe you could give me the recipe in uk grams..I really do love your recipes and have told my all my friends ..thank you ..from a very keen baker and peanut butter lover Joanne xx

    Reply

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    Danielle Corderyposted December 3, 2015 at 7:45 am

    WOW!  Is all I can say!  I made this for my son, his favorite is monkey bread. You are right!  The homemade dough is ABSOLUTELY worth the time! Honestly, THANK YOU!  No more store dough cans for me! 

    Reply

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    Shelbyposted December 4, 2015 at 7:40 pm

    Yay! I’m so glad to have found a monkey bread recipe from scratch. I’ve tried to make it from scratch before by following an ordinary scratch biscuit recipe, but it wasn’t terribly great. I look forward to trying it out soon as well as making it for Christmas morning. Thank you so much! 🙂

    Reply

    • Susiereplied on December 30th, 2015 at 8:42 pm

      Oh, me, too, I thought regular home-made biscuits would work and they didn’t. I mean I expected them to be superior. Can’t wait to try this!

      Reply

  8. #
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    Amyposted December 9, 2015 at 2:32 pm

    Made this and it was SOOOOO good!! Wouldn’t change a thing about the recipe! 

    Reply

  9. #
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    lynposted December 17, 2015 at 11:16 am

    Hi sally, I have been wanting to try monkey bread for a long time but we don’t have all the same readymade things in Australia so I was so excited to see your recipe from scratch! 
    My question is … will the dough work if I use gluten free plain flour? Would be so sad to make this and watch everybody enjoying it with their ooohs and yums and I couldn’t participate.
    I soooo hope the answer is yes!

    Reply

    • Sallyreplied on December 22nd, 2015 at 9:29 am

      I’m entirely unsure about gluten free flour, sorry!

      Reply

  10. #
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    Mariaposted December 20, 2015 at 1:21 pm

    I want to make this recipe, already bought all the stuff! The pics look sooo yum! And its my first time with mokey bread… questions are: 1) Can I just make the dough, and let it rise like now and not on the fridge over night? and 2) Can I cook it in my crockpot???? Have you tried?

    Thanks for the recipe Sally!

    Reply

    • Sallyreplied on December 20th, 2015 at 7:03 pm

      The dough can rise at room temperature but the flavor is exceptional when rising in the fridge for a full 8 hours. The cool air slows down the rise. You can make this in a slow cooker (I’m almost positive!) but I’m unsure of the cook time.

      Reply

      • Mariareplied on December 20th, 2015 at 8:05 pm

        Thanks for replying! Next time I’ll do it on a saturday so i can cook it sunday…. Haha 
        So I cooked it on the crockpot on high for 1,45hs I sprayed it with non stick spray and arranged the balls… Turned out great!!!!! Loved it and so did my lil monkey! Thanks sally!

  11. #
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    Cristinaposted December 21, 2015 at 7:31 pm

    Hi Sally, I am making this monkey bread for Christmas. I want to pre-prepare it as much as possible… If I put the dough balls (rolled) in the bundt pan and leave it in the fridge overnight on Christmas Eve, would this be okay? I don’t want it to overrise after the dough has already risen for 8 hours in the fridge. Thanks so much!

    Reply

    • Sallyreplied on December 22nd, 2015 at 9:29 am

      That’s too much time for the balls to rise, Cristina– I suggest following the recipe and letting them rise for only 45 minutes in the morning.

      Reply

      • Cristinareplied on December 22nd, 2015 at 7:37 pm

        I really appreciate you getting back to me. Thank you and have a Merry Christmas!

      • Megan Okimotoreplied on December 24th, 2015 at 12:05 pm

        I am going to let the dough rise an hour, then make the balls and let those rise overnight in the bundt pan. Because I do not have time Christmas morning to fidget with that situation. 

  12. #
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    Sallyposted December 24, 2015 at 12:52 pm

    Is there any way it could be refrigerated for less than 8 hours??

    Reply

  13. #
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    Emilyposted December 25, 2015 at 8:25 am

    I usually make it a habit to read comments before trying a recipe and wish I had.  I followed everything to a T including yeast brand because its the one I usually use.  This came out after 35 minutes all golden brown on top but when I let it cool and turned it out, it was still raw on the bottom.  Put it back in the oven and hoping to save it but the cook time is off on this recipe.

    Reply

  14. #
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    Angeposted December 25, 2015 at 9:37 am

    Oh. My. Oh. My.  Thank you thank you thank you.  My daughter wanted this for Christmas breakfast.. it was a hit!  Turned out beautiful and was easy to make.  

    Reply

  15. #
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    Summer Espinosaposted December 26, 2015 at 1:34 pm

    I tried this tonight had the dough rise for 8hrs in the fridge. Im not sure what I did wrong. But while rising in the fridge, it had some water droplets in it. When I took it out I just pressed it and started making the balls. I didnt let it rise again since ive used the same yeast brand. But the bread turned out cakey not bread like. The yeast I also pungent on the bread. Help!

    Reply

  16. #
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    Nadiaposted December 26, 2015 at 6:48 pm

    This came out amazing. It was a hit at my dinner party and tasted so yummy. I did have to add water in my brown sugar mixture as it wasn’t runny enough, but the end result was fabulous and looks amazing 

    Reply

  17. #
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    Mesceilleposted December 26, 2015 at 10:18 pm

    My teenage daughter made these for our family! She used a cast iron skillet to bake them, but needed to add more baking time, and  they turned out delicious!  Thanks for the great recipe!

    Reply

  18. #
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    jahiaposted December 28, 2015 at 1:42 pm

    I made this yesterday, first off i was convinced i didn’t have enough dough to fill my bundt pan so i put them in a diff pan. when i put them in the oven the balls became so big they started pushing each other out of the pan and i had to turn the oven off to get the fallen ones out. then i put the lot back in the bundt pan and back in the oven but i guess along the way i lost most of the brown sugar and butter mix which makes it gooey because its rather dry, also my balls don’t seem to be quite as cinnamony as yours 🙁 I’m tempted to stick it back in the oven for a few today with a new batch of sugar/butter on top but i don’t want it to burn 🙁  will have to try this again soon. Its totally edible tho thank goodness. 

    Reply

  19. #
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    Chrisposted December 29, 2015 at 12:43 pm

    Excellent result and much easier / less laborious than my usual MB recipe from Rose Levy Beranbaum (author if the bread bible).

    My first time using Red Star Platinum yeast – great find; will be a staple in my kitchen now. Check out the RS website for availability in your area stores (in GA it is available at Ingles). Fabulous and sturdy rise.

    Here’s a tip for those who want to bake off in the morning with little fuss. I started prep late-morning and let the bread rise for 8 hrs in the fridge. It more than doubled in size (~2.5x). I then prepared the bread until the final step of baking off (rolled balls, dipped in sugar-cinammon/butter mixture, assembled and poured brown sugar aside over top). Then I left it covered overnight in the fridge. The bread doubled in size; rising to the top of my bundt pan. In the morning I preheated the oven and left the bread on the counter for 1 hour to come up to temperature before putting it in the oven. 

    I baked for approximately 1 hour (my pan is very deep ~4 inches). To ensure the dough was completely cooked, I took a tip from Rose’s recipe and baked until temperature probe in center of bread reached 190F.  After letting it cool 10 min, I spread icing on top and sides (to which I had added  1/3 brick of cream cheese). I made the icing the night before and refrigerated it. The chilled icing melted but stuck well to the bread (vs running off the plate). 

    I like a crispy crust on my MB, so that next time I will bake in two 9×12 pans for a one-layered effect.

    The traditional MB recipes do not have eggs – and are much more silky than this texture, which is more like a light cake doughnut. But tbe ease of preparation  and ability to do most of work he day befor baking is a great trade off.

    Overall this is a winner!

    Reply

  20. #
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    Rijkposted January 1, 2016 at 10:18 am

    This recipe is pure awesomeness. The girls and I baked this today and we all agree, it is divine!

    Reply

  21. #
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    Lauraposted January 5, 2016 at 2:04 am

    Hi Sally,

    My son is in a county competition for a yeast bread. I’ve searched the internet and this is the first homemade monkey bread that I’ve found.
    If it’s ok with you, I would love to try this recipe for his competition. That means using your recipe and a picture, but he also needs the nutritional values for your homemade monkey bread. Is it possible to get the nutritional values and would tou be ok qith him using your recipe? I would add your name and webpage at the bottom of the recipe.

    Thanks, Laura

    Reply

    • Sallyreplied on January 5th, 2016 at 5:34 pm

      Hi Laura, please email me regarding the use of my recipes in this manner. (sallysbakingaddiction at gmail.com) I do not know its nutritional information.

      Reply

  22. #
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    Vivposted January 8, 2016 at 10:09 am

    HI Sally!

    I tried this yesterday/today and it tastes really really yummy!

    The only thing that didn’t work is that not all the dough balls stuck together.. some did but not all. I used the right amount of melted butter (1/4 C) and brown sugar and am wondering if I didn’t pour that over the balls well enough and spread it around. I used a tube pan and the balls came all the way to the top after the 2nd rise.

    I read through all the comments but didn’t find anyone talking about the bread balls coming unstuck.

    Help? Not sure what I need to do differently next time. There is definitely going to be many next times because everyone here loved it!

    PS I’ve had so much fun baking recipes from your blog these last few months. Thanks so much!

    Reply

    • Sallyreplied on January 8th, 2016 at 11:23 am

      Viv, maybe the butter mixture didn’t seep down in between all the crevices? What do you think about maybe using a little more of the melted butter to pour overtop?

      Reply

      • Vivreplied on January 8th, 2016 at 8:45 pm

        Hi Sally. Thanks! I’ll try that.. a bit more of the melted butter. The first try is almost all gone and I have requests to make it again today for tomorrow’s breakfast!  

    • Vivreplied on January 29th, 2016 at 9:21 am

      HI Sally.. I did it! I did it! So very pleased. It was just as yummy as the first time but this time it all stayed stuck together 🙂 Thanks for your advice!

      Reply

  23. #
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    Ninaposted January 23, 2016 at 4:42 pm

    Hi Sally! 
    I’m making your Monkey Bread while blizzard Jonas whips up outside! I got “Monkey btead” in my head this morning, and your recipe was the first scratch one I found. I can’t wait ’til blizzard-day-2 to make the bread! (My owan Sally will hopefully love it when she gets home!)
    Have a great day,
    Nina

    Reply

  24. #
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    Ariannaposted January 26, 2016 at 7:00 pm

    Can I use lactose milk on this recipe??

    Reply

  25. #
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    Biankaposted February 13, 2016 at 3:42 pm

    Absolutely wonderful! I added some apples inside, and let it cook 15 minutes more. Heavenly delicious.

    Reply

  26. #
    146
    Tinaposted February 16, 2016 at 8:13 pm

    Hi Sally. I accidently forgot the salt. Will it make a difference?

    Reply

  27. #
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    Ellenposted February 24, 2016 at 1:49 pm

    Have you ever tried to make individual muffin-sized rolls?  I was thinking about trying these for an event brunch.

    Reply

    • Sallyreplied on February 25th, 2016 at 11:13 am

      I haven’t– would be a fun idea though!

      Reply

  28. #
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    Lisaposted February 25, 2016 at 1:58 pm

    Just made this for the first today….it is delicious.  Had trouble getting it out of the pan in one piece.  Any suggestions?  I used a bundt pan.   

    Reply

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    katieposted March 12, 2016 at 11:55 am

    Made this for breakfast, so good!!!

    Reply

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    Charlotteposted April 27, 2016 at 10:52 am

    I made this recipe yesterday and followed the instructions to the t! Next time I make this I’ll use 1/5 of the sugar in the coating and I’m sure it’ll be perfect. Too much sugar ruined the experience for me unfortunately 🙁 

    Reply

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    Kaitlyn Baileyposted May 7, 2016 at 12:09 pm

    Can this also be made in an angel food cake pan? And would the cook time change?

    Reply

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