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!

 

 

 

   

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

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    Tom @ Raise Your Gardenposted June 30, 2014 at 6:14 am

    Have I ever had monkey bread? If you live in the US you’ve had to have monkey break before, right? Well, maybe not. I love it. I’m on vacation sitting out here on Lake Ontario wishing I had some of your homemade monkey bread. That homemade dough and vanilla glaze, wow.

    Reply

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    Taylor @ Food Faith Fitnessposted June 30, 2014 at 6:30 am

    I have JUST started to get into baking with yeast (in fact had my first successful cinnamon roll attempt yesterday! WOO!) And have been wondering how on earth to make money bread because I am banana for it (lame…judge me. But, I had to say it.)
    LOVE this recipe! Especially the vanilla glaze. Dying. Pinned!

    Reply

    • Sallyreplied on June 30th, 2014 at 12:25 pm

      Nice! Yeast shouldn’t be intimidating, Taylor. I’m so glad you’ve started to play around with it in the kitchen!

      Reply

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    Marie @ Little Kitchieposted June 30, 2014 at 6:49 am

    Why am I not having this for breakfast?!?!

    Reply

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    Mirposted June 30, 2014 at 7:09 am

    Man, monkey bread is the best! I also love it with maple glaze. Like a cross between a cinnamon bun and a donut!
    This looks incredible! So gooey!

    Reply

    • Sallyreplied on June 30th, 2014 at 12:20 pm

      Now that sounds awesome!

      Reply

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    Amy@ Thoroughly Nourished Lifeposted June 30, 2014 at 7:34 am

    My darling boyfriend is lying next to me at the moment while I scroll through my favourite blogs before going to sleep and he looked over just as I clicked on the delicious picture of your monkey bread. He turned to me and said ‘can you make monkey bread’ in a very adorable tone. Guess I know what I’m doing this coming Sunday morning :)
    Thanks for putting a smile on my sweetheart’s face Sally.
    Also, he had your flourless peanut butter cookies in his lunchbox today and loved them :)

    Reply

    • Sallyreplied on June 30th, 2014 at 12:20 pm

      So sweet Amy – I hope you both love this monkey bread this weekend! And hope you both have a good night’s sleep. Love those flourless PB cookies!

      Reply

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    Laura Dembowskiposted June 30, 2014 at 8:29 am

    I’ve had monkey bread before but it was kind of dry. This looks like gooey heaven! Absolute perfection, Sally!

    Reply

    • Sallyreplied on June 30th, 2014 at 12:14 pm

      This is not dry in the slightest – so much gooey cinnamon goodness. Thanks for tweeting it Laura!

      Reply

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    Chelsea @chelseasmessyapronposted June 30, 2014 at 8:33 am

    I LOVE monkey bread! And I love that these are made with real dough instead of just biscuits cut up (what my mom usually did :)). Having monkey bread for breakfast on fun holidays is a tradition in our home…so we are definitely trying this for the fourth! :) Pinned!

    Reply

    • Sallyreplied on June 30th, 2014 at 12:13 pm

      Awesome, Chelsea! Let me know how you guys all like it. I’m honored you’ll be using my recipe for a fun family tradition!

      Reply

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    Nicole ~ Cooking for Keepsposted June 30, 2014 at 8:48 am

    Duh!! Totally grew up with monkey bread, except the kind from the can….While I haven’t had it from scratch, I imagine it’s infinitely better! THIS looks like heaven.

    Reply

    • Sallyreplied on June 30th, 2014 at 12:10 pm

      Totally heaven, Nicole. ;)

      Reply

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    Chelsea @ Gal on a Missionposted June 30, 2014 at 9:00 am

    We really love monkey bread around here. It truly does taste like heavenly cinnamon rolls. Yum!

    Reply

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    Mercedesposted June 30, 2014 at 9:14 am

    Who doesn’t love monkey bread?! And of course yours looks mouth wateringly delicious! I hope your bridal shower was lovely.

    Reply

    • Sallyreplied on June 30th, 2014 at 12:09 pm

      It was Mercedes! I’ll have to share a few photos on my blog. You would love this monkey bread recipe!

      Reply

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    Lynnposted June 30, 2014 at 9:21 am

    YES! Scratch dough! I refuse to use dough from a can. REFUSE! Sounds great, Sally!

    Reply

    • Sallyreplied on June 30th, 2014 at 12:08 pm

      I just don’t know how I feel about dough from a can for monkey bread. The taste just does not compare!

      Reply

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    Obstiposted June 30, 2014 at 10:09 am

    In Germany, monkey bread doesn’t really exist, but thanks to all you US-bloggers, I’ve made the shortcut version before and have since been thinking about making it from scratch. Thank you so much for this recipe!

    Reply

    • Sallyreplied on June 30th, 2014 at 12:07 pm

      You have to try this from scratch recipe next Obsti!

      Reply

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    Rachel @ Baked by Rachelposted June 30, 2014 at 10:20 am

    This looks amazing! Wish I could have some for breakfast today!

    Reply

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    Hayleyposted June 30, 2014 at 10:39 am

    Cinnamon rolls are my favourite breakfast! So I’d love to make this RIGHT NOW but unfortunately monkey bread isn’t a Monday breakfast :(

    Reply

    • Sallyreplied on June 30th, 2014 at 12:06 pm

      Definitely not a Monday breakfast. But save it for the weekend Hayley… enjoy!

      Reply

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    Tashaposted June 30, 2014 at 10:53 am

    My Mom used to make this every Christmas, but called it Hungarian Bubble Ring (and she added candied cherries to it). I love it (but I don’t love the cherries, so I always make it with just raisins and nuts!)

    Reply

    • Sallyreplied on June 30th, 2014 at 12:06 pm

      I’m definitely going to add raisins to my next batch, Tasha. Love cinnamon/raisins/bread together!

      Reply

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    Layla @ Brunch Time Bakerposted June 30, 2014 at 10:56 am

    A great take on a classic! looks delicious :D

    Reply

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    Janie Lynnposted June 30, 2014 at 11:58 am

    Ah!!!! I’ve always wanted a homemade monkey bread recipe {that is, without prepackaged biscuits}} and now have it. Thanks you!!!!!

    From your whole food-y!
    Janie Lynn

    Reply

    • Sallyreplied on June 30th, 2014 at 12:05 pm

      Perfect. Let me know when you try it Janie Lynn!

      Reply

      • Janie Lynnreplied on June 30th, 2014 at 12:13 pm

        I will! Maybe even add farm-fresh eggs, home-churned butter, and raw Jersey milk?! Now THAT is the life!

        From your whole food-y!
        Janie Lynn

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    Chelseyposted June 30, 2014 at 12:28 pm

    My mom used to make monkey bread when I had sleepovers with friends when I was younger. Love seeing this recipe from SCRATCH! Definitely a must-make for some indulgence in the future! (& saving this one for when I have kids some day!). Thanks :)

    Reply

    • Sallyreplied on June 30th, 2014 at 12:45 pm

      Thanks Chelsey – and I love nostalgic recipes like this. Monkey bread is definitely a childhood favorite!

      Reply

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    Averie @ Averie Cooksposted June 30, 2014 at 12:30 pm

    Sally this is incredible looking! I would love to break off a hunk, or many! of this for breakfast right now! I put some monkey bread in my next cookbook and that was one of my fave recipes :) Yours looks wonderful! Pinned :)

    Reply

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    Jessica @ Jessiker Bakesposted June 30, 2014 at 1:29 pm

    Yum! I love my some good monkey bread…I think I could chow down this entire thing by myself.

    Reply

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    Katrina @ Warm Vanilla Sugarposted June 30, 2014 at 1:57 pm

    Monkey bread is pure carby perfection. Love this!

    Reply

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    Lisaposted June 30, 2014 at 2:07 pm

    Looks lovely recipe
    L x

    Reply

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    Medha @ Whisk & Shoutposted June 30, 2014 at 2:12 pm

    Neither of my parents are big bakers so I didn’t grow up on monkey bread like so many people… but I know I’m going to make it for my kids someday because what beats mini cinnamon roll bites for breakfast?! Yum, Sally :)

    Reply

    • Sallyreplied on June 30th, 2014 at 5:41 pm

      Nothing beats it… nothing!

      Reply

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    Beth @ bethcakesposted June 30, 2014 at 3:20 pm

    This looks incredible!! I don’t have a ton of experience with yeast recipes, but this looks too good to not try. Love the coating and all that glaze! Next time I’m in need of a fun or impressive breakfast recipe, I’m totally going to try this. :)

    Reply

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    Emmaposted June 30, 2014 at 3:29 pm

    Cinnamon Rolls are my favourite dessert! If I can even say I have a favourite… I love all desserts! These look amazing! I can’t wait to try them out!

    Reply

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    Alexis @ Upside Down Pearposted June 30, 2014 at 3:51 pm

    I’ve never had Monkey Bread before, but this looks too amazing to pass up! I’m going to have to get on the band wagon and make this soon! I do love cinnamon and sugar and bread so I don’t think there’ll be any problems :D

    Reply

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    Caleyposted June 30, 2014 at 4:49 pm

    Sally, this is so beautiful and amazing! I have never had monkey bread (!!!!!), but I’ve always thought it looked delicious. I always wanted to middle cinnamon roll, the one that was really doughy and gooey and didn’t have a crust, the one that got soaked by all the other rolls’ glaze. This is an entire pan full of THAT PIECE!! :D

    Reply

    • Sallyreplied on June 30th, 2014 at 5:35 pm

      Awesome description Caley. This is EXACTLY what this recipe is!

      Reply

  28. #
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    Jessica @ Sweet Menuposted June 30, 2014 at 5:56 pm

    Wow! I have always wondered what monkey bread was! I can’t believe this – its brilliant. I cant wait to try!!

    Reply

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    Lisa {Sweet 2 Eat Baking}posted June 30, 2014 at 6:33 pm

    Now that you’ve explained what Monkey Bread is, and yep, I fell into the clueless category there, as I do with many of the desserts, etc. that are less known over here, I’mma in love.

    A giant cinnamon roll you can pick at? I’m game for that. Looks amazing Sally.

    Reply

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    Brunnaposted June 30, 2014 at 7:17 pm

    OMG! I’ve never had Monkey Bread before and YES, I’m craving for it now!
    But as I’m trying to avoid carbs during week days, I might just try this ooey goey Monkey Bread next weekend.

    I was wondering something, though…can I split this recipe and freeze half of it?
    Oh, just have to say that I LOVE your blog! Love, love, love!
    I try a new recipe every weekend (the chewy chocolate cookie is a major hit here!).

    Thanks for all the inspiration! :)

    Reply

    • Sallyreplied on June 30th, 2014 at 8:06 pm

      Yep, you can certainly halve the recipe here Bruna. I love those chewy chocolate chunk cookies too!

      Reply

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    Kayle (The Cooking Actress)posted June 30, 2014 at 7:24 pm

    I love monkey bread and have been searching for the perfect from-scratch recipe-I think I’ve found it! looks sooooo good

    Reply

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    Kimberliposted June 30, 2014 at 7:32 pm

    I bake a lot but somehow I’ve never made monkey bread, so I’m excited to make your homemade version tomorrow for breakfast!! :-)

    Reply

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    Kaylaposted June 30, 2014 at 9:44 pm

    Oh my goodness, I love monkey bread and I just adore this recipe :) I’m going to tuck this gem away in my toolbox for latter use

    Reply

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    Jocelyn (Grandbaby Cakes)posted July 1, 2014 at 1:20 am

    Wow that bread looks seriously so fantastic!

    Reply

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    PassTheKnifeposted July 1, 2014 at 9:06 am

    This recipe brings me back to camping in my girl scout days. On every camping trip there was sure to be pans and pans of monkey bread.. Of course it wasn’t homemade, but still delicious! Looking forward to reliving the memories with this scratch made monkey bread!

    Reply

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    Trish - Mom On Timeoutposted July 1, 2014 at 10:26 am

    And now I’m craving monkey bread! I love how you made your own dough Sally – it turned out beautifully!
    >>You either (1) have eaten it and love it (2) have no idea what I’m talking about. – YESSS!! I don’t know anyone who doesn’t love monkey bread :) Pinned!

    Reply

    • Sallyreplied on July 1st, 2014 at 12:32 pm

      Thanks Trish! Some people have never heard of it before and are always asking what it is! So I wanted to break it down. And yes, I’m obsessed with it!

      Reply

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    Jennie @themessybakerblogposted July 1, 2014 at 11:31 am

    There is nothing better than a big pile of monkey bread right out of the oven. Your bundt is gorgeous!

    Reply

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    Anna @ Crunchy Creamy Sweetposted July 1, 2014 at 12:14 pm

    My kids love Monkey Bread! No wonder – it’s so fun to eat!
    Pinned!

    Reply

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    Karen @ The Food Charlatanposted July 1, 2014 at 1:28 pm

    I’ve been looking for the perfect monkey bread Sally! The last one I tried was not impressive. Excited to try this! BRING ON THE CINNAMON!

    Reply

    • Sallyreplied on July 1st, 2014 at 6:29 pm

      You will LOVE this one Karen! Let me know if you ever try it. :) Have a fun trip this weekend!

      Reply

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    Laura (Tutti Dolci)posted July 1, 2014 at 2:32 pm

    This bread looks incredible, love the vanilla glaze!

    Reply

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    Michelle @mycaliforniakitchenposted July 1, 2014 at 3:37 pm

    OH MY GOSH! I love monkey bread and yours looks so amazingly gooey (to me, it’s like a better version of a cinnamon roll because every bite seems to get glaze on it!)

    Reply

    • Sallyreplied on July 1st, 2014 at 6:28 pm

      Yes! Each bite is heavily glazed… and it’s awesome. You have to try it Michelle!

      Reply

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    Ami@NaiveCookCooksposted July 1, 2014 at 4:02 pm

    This looks crazy delicious!!

    Reply

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    Vedika @ Hot Chocolate Hitsposted July 1, 2014 at 5:01 pm

    OMG. You always find a way to make food look SO mouthwateringly tasty! I love the glaze oozing on the monkey bread. Darn. It’s almost midnight and I’m craving your monkey bread! Pinned :)

    Reply

    • Sallyreplied on July 1st, 2014 at 6:26 pm

      Thanks Vedika. And you have to try this!

      Reply

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    Jamieposted July 1, 2014 at 8:17 pm

    I haven’t eaten monkey bread in years but I LOVE it!!! You’ve convinced me that I absolutely have to make it and I have to make it from scratch. It looks so delicious!!

    Reply

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    Michelleposted July 1, 2014 at 11:38 pm

    Sally, this looks soooo tasty! Can’t wait to try this! Question…can I use this in the various savory monkey bread recipes I seem to see everywhere?

    Reply

    • Sallyreplied on July 2nd, 2014 at 7:42 am

      Definitely! It’s a good “base” dough for any monkey bread recipe.

      Reply

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    Jess @ On Sugar Mountainposted July 2, 2014 at 2:28 pm

    I remember being so confused the first time someone introduced me to monkey bread, but I’ve been hooked ever since! I love how much cinnamon you’ve put into yours, Sally! :D

    Reply

    • Sallyreplied on July 2nd, 2014 at 3:36 pm

      Can you ever add TOO much cinnamon? Not in my world. You’ve gotta try this version Jess!

      Reply

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    Tracyposted July 2, 2014 at 6:29 pm

    Hello, just made the dough and it was so sticky. I had to add almost 1/2-1 c more flour. I used my mixer to kneed, could that be why?

    Reply

    • Sallyreplied on July 2nd, 2014 at 6:34 pm

      6 cups of flour seems like a lot for the amount of liquid. Is it particularly warm and humid where you live? As long as you got the dough to the point where it was not sticky, but still soft and bounces back when you poke it (as described) it will be fine.

      Reply

      • Tracyreplied on July 2nd, 2014 at 6:38 pm

        No, it’s not.. So strange. Fingers crossed it’s okay tomorrow!

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    Laura @ Laura's Culinary Adventuresposted July 3, 2014 at 2:04 pm

    Gah! Yes Please!!

    Reply

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    Shinaposted July 3, 2014 at 9:14 pm

    I’m curious to know what’s the difference between Red Star Platinum yeast vs. the yeast I buy in bulk. Is the additional rising time really necessary for my inferior yeast? ;-)

    Reply

    • Sallyreplied on July 4th, 2014 at 10:38 am

      If your yeast is instant, you do not need the 2nd rise time.

      Reply

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    Mariam alshaikhposted July 5, 2014 at 8:50 am

    I was wondering whether I could leave the dough to rise in room temperature for a shorter time, or must I put it in the refrigerator for 8 hours??

    Reply

    • Sallyreplied on July 5th, 2014 at 3:01 pm

      Refrigerator is best for this dough.

      Reply

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    Joannaposted July 5, 2014 at 12:53 pm

    Ok, now I know the true meaning of ‘mouth-watering’! This looks absolutely amazing!!! Added to the list!

    Reply

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    Amy @ Amy's Healthy Bakingposted July 5, 2014 at 5:15 pm

    Oh boy Sally. You’re 200% right — I would’ve eaten this for breakfast, lunch, snacks, dessert, and maybe even dinner too. No need to share! ;) Although I probably would eat salad and nothing else for the next week if I did that…

    Reply

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    Lindaposted July 9, 2014 at 4:09 pm

    Sally, I’ve been toying with the idea of using a homemade biscuit dough vs. a canned version but noticed you do a yeast version. Is there some reason why a homemade biscuit–particularly one made with a White Lily type flour or cake flour (even a combo with AP) wouldn’t work? Would it be too firm? Those cake flour combo biscuits have such a lovely soft dough quality to them vs. the standard buttermilk or cream biscuit–thought maybe that might work. Thanks!

    Reply

    • Sallyreplied on July 9th, 2014 at 8:20 pm

      Biscuit dough is just a little too firm. My yeast dough here is comparable to soft cinnamon roll dough.

      Reply

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    Natalie Munroeposted July 9, 2014 at 10:41 pm

    I made monkey bread with my 6 and 3 year old daughters a few months ago from a recipe in a Disney princess cookbook. (You’re absolutely right about it being perfect for little helper hands; it was so fun to make together.) My 6 year old asked just last week if we could make it again. (It was also delightful to snack on every time I went in the kitchen… just a bite here and a bite there, right?!) Now I see this recipe– I think it’s kismet.

    Meanwhile, I’m at the shore andyour post totally made me crave monkey bread. MMM….Wouldn’t you know, there’s a MonkeyBread STORE here in OC? My mom and I stopped in today and eagerly bought some. (6 mini-bundt sized monkey breads for $16! EEK.) It was stale! SO disappointing.

    But this means, obviously, that my monkey bread craving has not been satisfied and that my girls and I will have to set up our assembly-line and make our own fresh batch at home! Here’s to monkeying around in the kitchen. (Yes, I just said that…I had to. NERD ALERT! …LOL.)

    Reply

    • Sallyreplied on July 10th, 2014 at 10:08 am

      A monkey bread STORE?! Sounds amazing, but what a bummer you bought monkey bread that was stale. Now you all just have to make this homemade version. You will all have so much fun! I just cracked up reading “monkeying around” hahaha we’re both nerds!

      Reply

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    Noaposted July 19, 2014 at 1:28 pm

    Hi Sally, I love your blog and follow on a daily basis. I’ve had some huge successes with many of your recipes. My family was getting together this weekend to paint and clean the house we grew up in before we say farewell.. I thought i would treat the family with a family style dessert :) not a huge fan of yeast based bakery goods, but this looked too good to be true. I followed the recipe and it came out delicious.. One question though: I didn’t invert the end product because it seemed that each ball didn’t glue to one another and I was worried it would all fall apart. It was still delicious, just wondering if I did something wrong. Thanks!!

    Reply

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    Chelposted July 19, 2014 at 2:07 pm

    Hi Sally! I adore your site!!! :) I just made the dough to this – your instructions are awesome! I have a question: can I leave this dough until morning (12+ hours) in the refrigerator? I don’t want to be baking it at 11pm tonight lol. My husband cannot wait to try this tomorrow!! He loves anything cinnamon bready! :) thanks!!!

    Chel

    Reply

    • Sallyreplied on July 20th, 2014 at 4:54 pm

      12 hours MAX. I try to not let it rise any longer.

      Reply

      • Chelreplied on July 20th, 2014 at 8:57 pm

        Update: it was in the fridge for about 16 hours and turned out just fine!! It was a big hit at home. Thanks! :)

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    Amy Paulsenposted July 19, 2014 at 11:00 pm

    My husband and I are currently making this for tomorrow morning. We don’t have the pan the recipe calls for. What do you think will happen if we use a 13×9 glass pan? Can’t wait to try it! The dough is in the fridge!!!

    Reply

    • Sallyreplied on July 20th, 2014 at 4:42 pm

      You really need a bundt pan that will hold 10 or more cups. There will likely be too much dough for your 9×13 pan. Maybe don’t use all the dough?

      Reply

      • Amy Paulsenreplied on July 20th, 2014 at 6:22 pm

        I ended up risking it early this morning and making the dish in a 13×9 pan. It actually turned out awesome and I was able to fit all the balls into a single layer on the pan. Great recipe! Both the husband and I loved it.

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    Courtneyposted July 24, 2014 at 8:50 am

    Sorry… should of checked fridge before hand, my buttermilk is 1% would half n half do? Trying to clear out fridge lol.

    Reply

    • Sallyreplied on July 24th, 2014 at 12:54 pm

      Actually 1% buttermilk would be just fine – better than regular 1% milk.

      Reply

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    Carrie Paciniposted July 24, 2014 at 9:49 am

    I’ve never made monkey bread before I want to try it out! This looks great.

    Reply

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