Homemade Monkey Bread (aka Cinnamon Roll Bites)

Homemade monkey bread combines several tiny balls of dough coated in butter, cinnamon, and sugar. It’s basically a giant bundt pan of gooey cinnamon rolls! Finish this fun breakfast or dessert treat with vanilla icing and serve pull apart style.

monkey bread with icing on pink cake stand

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.

What is Monkey Bread?

Monkey bread is a sweet, gooey bundt cake made from balls of dough rolled in cinnamon sugar. Arrange the dough balls in a bundt pan, then top it all with a buttery brown sugar sauce before baking. Invert it onto a serving plate, then drizzle with creamy vanilla icing. Each bite tastes like the sticky delicious center of cinnamon rolls. Monkey bread is served pull apart style where everyone tears off a piece– just like how monkeys pick at their food.

You can have monkey bread for breakfast, brunch, or dessert. Or dinner, or 2nd dessert, or lunch, or snack. (Hey, I’m not judging! Every time is a good monkey bread time!)

I published a caramel monkey bread recipe several years ago and followed up with this traditional recipe. I decided it was time to update the photos, add a video tutorial, and include more helpful information so you can have monkey bread recipe success!

Monkey bread with vanilla icing on pink cake stand

top of monkey bread

Video Tutorial: Monkey Bread Recipe

Here’s a video tutorial displaying each step. Use this as your guide.

4 Parts to Monkey Bread

There are 4 parts to this monkey bread. It sounds like a lot, but most of the ingredients are repeated in each. One thing to note is that you pour the brown sugar sauce over the dough balls before baking. It’s the secret to monkey bread’s gooey sticky texture!

  1. Homemade Dough: milk, sugar, yeast, eggs, butter, salt, flour
  2. Dough Ball Coating: butter, cinnamon, sugar
  3. Brown Sugar Sauce: butter, brown sugar, vanilla extract
  4. Vanilla Icing: confections’ sugar, milk, vanilla extract

pull apart monkey bread

Homemade Monkey Bread Dough

Before we walk through each individual step in this monkey bread recipe, let’s talk about the dough. This is the best monkey bread I’ve ever had because it starts with a rich homemade dough. Nothing compares to the flavor of homemade and you’ll be surprised how quickly the dough comes together. You can even get started on the dough the night before!

This is a rich dough, which means that it’s prepared with fat like milk, butter, and eggs. Rich doughs make soft breads such as babka, dinner rolls, and glazed doughnuts. Lean doughs, on the other hand, are made without much fat and produce crusty bread such as focaccia, bagels, and pizza dough.

You need 7 ingredients for monkey bread dough:

  1. Milk: Liquid activates the yeast. Nondairy or low fat milks are fine, but whole milk produces phenomenal flavor and texture.
  2. Yeast: You can use active dry yeast or instant yeast. I recommend Red Star Platinum Superior Baking Yeast, which is an instant yeast blended with natural dough improvers.
  3. Sugar: Sugar feeds the yeast, increases its activity, and tenderizes the dough.
  4. Eggs: Eggs provide structure and flavor.
  5. Butter: Butter promises a flavorful dough.
  6. Salt: You can’t make flavorful bread without salt!
  7. Flour: All-purpose flour is the structure of the dough.

Baking with Yeast Guide

Are you a 1st time bread baker and nervous to work with yeast? Before beginning, I encourage you to review my Baking with Yeast guide. It’s a very helpful resource for yeast beginners and yeast professionals alike!

2 images of monkey bread dough on counter and in glass bowl

2 images of rolling monkey bread dough balls and pouring coating on top of dough balls in bundt pan

monkey bread dough in bundt pan

baked monkey bread in bundt pan

How to Make Monkey Bread in 9 Steps

  1. Prepare the dough: The dough comes together with a mixer. You can also make the dough by hand, but it requires a bit of arm muscle. After the dough comes together in the mixing bowl, it’s time to knead. You can simply continue beating the dough with the mixer for this step or you can knead the dough by hand.
  2. Let the dough rise: The dough rises in about 1-2 hours in a relatively warm environment.
  3. Punch down the dough: Punch down the dough to release the air.
  4. Shape & coat dough balls: Pull off little pieces of dough and roll into balls. Dunk the balls into melted butter, then coat with 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.
  5. Let the shaped monkey bread rest for 20 minutes: Arrange the coated balls in a bundt pan or tube pan, cover lightly, then set aside to rest as you preheat the oven. The balls will slightly rise during this time.
  6. Top with buttery brown sugar sauce: Before baking the monkey bread, mix melted butter, brown sugar, and vanilla extract together. Pour this sauce all over the dough balls.
  7. Bake: Bake until the top is lightly browned, about 40 minutes.
  8. Invert onto serving plate: Allow the monkey bread to cool for 5-10 minutes, then invert it onto a serving plate.
  9. Drizzle with vanilla icing: Whisk confectioners’ sugar, milk, and vanilla extract together until smooth. Drizzle all over the warm monkey bread.

pull apart monkey bread

Imagine the best cinnamon roll you’ve ever tasted. This monkey bread is even better because it’s stickier, softer, sweeter, and piled extra high. You’ll be licking your fingers clean and grabbing more and more bites!

Though from-scratch monkey bread takes longer to prepare than a shortcut version made with canned biscuit dough, the results are incomparable. Once you smell the gooey cinnamon sugar bubbling in the oven, you’ll know you made the right decision.

monkey bread serving on white plate

More Indulgent Breakfast Recipes

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monkey bread with icing on pink cake stand

Homemade Monkey Bread

  • Author: Sally
  • Prep Time: 2 hours, 40 minutes
  • Cook Time: 40 minutes
  • Total Time: 3 hours, 20 minutes
  • Yield: 12-14 servings
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American


Monkey bread combines several tiny balls of dough coated in butter, cinnamon, and sugar. It’s basically a giant bundt pan of gooey cinnamon rolls! Finish this fun breakfast or dessert treat with vanilla icing and serve pull apart style.


  • 1 and 1/2 cups (360ml) whole milk, warmed to about 110°F (43°C)
  • 2 and 1/4 teaspoons Red Star Platinum yeast (1 standard packet)
  • 1/4 cup (50g) granulated sugar
  • 2 large eggs
  • 1/3 cup (5 Tbsp; 70g) unsalted butter, melted and slightly cooled
  • 1 teaspoon salt
  • 5 cups (625g) all-purpose flour (spoon & leveled)


  • 3/4 cup (12 Tbsp; 170g) unsalted butter, divided
  • 1 and 1/4 cups (250g) granulated sugar
  • 1 Tablespoon ground cinnamon
  • 2/3 cup (130g) packed light or dark brown sugar
  • 1 teaspoon pure vanilla extract

Vanilla Icing

  • 1 cup (120g) confectioners’ sugar
  • 3 Tablespoons (45ml) whole milk
  • 1/2 teaspoon pure vanilla extract


  1. Prepare the dough: Whisk the warm milk, yeast, and sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to sit for 5 minutes.
  2. Add the eggs, butter, salt, and 1 cup flour. Beat on low speed for 30 seconds, scrape down the sides of the bowl with a rubber spatula, then add the remaining flour. Beat on medium speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. *If you do not own a mixer, you can mix this dough with a large wooden spoon or rubber spatula. It will take a bit of arm muscle!*
  3. Knead the dough: Keep the dough in the mixer and beat for an additional 2 minutes or knead by hand on a lightly floured surface for 2 minutes.
  4. 1st Rise: Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 1-2 hours or until double in size. (I always let it rise on the counter. Takes about 2 hours. For a tiny reduction in rise time, see my answer to Where Should Dough Rise? in my Baking with Yeast Guide.)
  5. Generously grease a 10-12 cup bundt pan with butter or nonstick spray. (Nonstick spray is best for this recipe.)
  6. Prepare the coating: Melt 1/2 cup (115g;1 stick) of unsalted butter in a medium bowl. Mix granulated sugar and cinnamon together in another medium bowl. You will use the rest of the butter, brown sugar, and vanilla later.
  7. Shape the dough: Use the video tutorial above as a guide for this step. When the dough is ready, punch it down to release the air. Working one at a time, take small pieces of dough and roll into balls (about 1.25 inches in diameter each). 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 the balls in the bundt pan as you go. Cover the pan with aluminum foil, plastic wrap, or a clean kitchen towel and allow the shaped monkey bread to rest for 20 minutes. The balls will slightly rise during this time.
  8. Adjust oven rack to a lower position and preheat oven to 350°F (177°C). (It’s best to bake the monkey bread towards the bottom of the oven so the top doesn’t burn.)
  9. Finish the coating: Melt remaining 1/4 cup (60g; 4 Tbsp) butter, then whisk in the brown sugar and vanilla extract. Pour evenly all over the shaped monkey bread.
  10. Bake for 35-45 minutes or until golden brown on top. Cover loosely with foil if the top is browning too quickly. Cool for 5-10 minutes, then invert onto a large serving plate or cake stand.
  11. Make the icing: Whisk all of the icing ingredients together. Drizzle over monkey bread. Cut the bread into generous slices or let everyone pick off the gooey pieces themselves. That’s the fun of this treat!
  12. Monkey bread tastes best served on the same day. Cover leftovers tightly and store at room temperature for 1 day and in the refrigerator for up to 4 days.


  1. Freezing Instructions: Prepare recipe through step 4. After dough rises, punch it down to release the air, then roll into 40-45 small balls as directed in step 7. Do not coat the balls. Place shaped dough balls on a baking sheet, then refrigerate for 30 minutes. Once cold, the dough balls won’t stick together anymore. Place them in a freezer bag or freezer-friendly container, then freeze for up to 3 months. Thaw dough balls in the refrigerator or at room temperature, prepare the coating and bundt pan, then coat the dough balls as instructed in step 7. Continue with the recipe.
  2. Overnight Instructions: Prepare the recipe through step 3. Cover the dough tightly and refrigerate for up to about 15 hours. At least 3 hours before you serve the monkey bread the next day, remove the dough from the refrigerator, keep covered, and allow to rise on the counter for about 1-2 hours. Continue with step 5.
  3. Yeast: Red Star Platinum yeast is an instant yeast. You can use Red Star Yeast active dry yeast instead. Rise times will be slightly longer using active dry yeast. Reference my Baking with Yeast Guide for answers to common yeast FAQs.

Keywords: cinnamon rolls, breakfast

pull-apart monkey bread

This post is sponsored by Red Star Yeast.


  1. This. was. delicious. SO much better than pre-made biscuit dough. My family LOVED it. We will make this again and again.

  2. Hi! I made this receipe this week and it was DELICIOUS. I’m already going to make it again tomorrow! 🙂 I’m wondering: how long can it sit after step 7? I’d like to put the balls in the pan and then leave it for several hours, if possible. Have you done this?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Danielle, The assembled pan should rest at room temperature for only about 20 minutes. However, you can cover assembled/shaped bread tightly and place it overnight in the fridge, then bake in the morning!

      1. How long should it sit at room temperature before baking if you fully assemble the bread then put it in the fridge overnight?

  3. This was so delicious Will be keeping this recipe. Not overly sweet and very light. A lot of steps but worth it in taste.

  4. Hi! If I don’t have a bundt pan what would you recommend? A round cake pan? Two loaf pans? A 13×9 pan?
    Thanks, and can’t wait to try this recipe!

    1. Hilari @ Sally's Baking Addiction says:

      Hi Taryn, You can use a loaf pan- simply layer the dough balls in a 9×5 pan. You’ll have enough for two loaves. You could also try placing a single layer of the dough balls in a 9×13 but you might have some leftover. I’m unsure of the exact bake time for either. Happy baking!

  5. This was so easy to make, and tasted so good! My boys helped me roll the dough balls in the cinnamon sugar, and it was a fun (messy) activity!

  6. Sally. You are a queen. This recipe is fantastic! It was so soft and gooey and cinnamony (is that word? I hope it is)!!!! I am obsessed with Cinnamon Rolls so this was an obvious choice! I’m so excited to use all of your many cinnamon roll recipes! They all look fantastic! But this Monkey bread was pure heaven! I will most DEFINITELY be making this again very, very soon!

  7. My caramel sauce doesnt set, and some pieces fall apart, any idea why?

  8. This recipe rocks! I’ve tried several other recipes from you, Sally, and they were all good to great. You knocked it out of the park on this one!!
    (I found that the dough-quantity was a bit much for my Nordic Bundt pan, but no bother. I’ll just toss the extra next time…next time will be very soon!)
    Thanks for your creative work and video’s; it’s making my covid-time here in Cali pass more quickly.

  9. Making this for the second time today. My girls loved it! Great recipe!

  10. Hello, I made this recipe and it was exceptional. However, it exploded while baking. Not sure what I did wrong. I am not an experienced baker. Just a grandma quarantined with 2 grandsons experimenting because we have run out of things to do after 6 months. I would like to try it again , so any help would be appreciated.

    1. Hi Peggy! I’m glad to help. By exploded, do you mean it overflowed? I wonder if a slightly larger bundt pan will be helpful for next time. Try slightly reducing that 2nd rise time, too. It could have over-proofed.

  11. Could I use Fleischmann’s ActiveDry yeast??

    1. Hilari @ Sally's Baking Addiction says:

      Hi Denise, definitely! Rise times will be slightly longer using active dry yeast.

  12. Is it possible to bake this and then freeze it until needed? If so how would you warm it back up?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Chris, You can! Tightly wrap a the bread and place it in the freezer. Thaw prior to serving at room temperature – you can even heat it up in the microwave for a few seconds!

  13. The dish turned out ok. I’m not a fan of the way Sally makes dough. Although I’ve made plenty of doughs for breads, yeast donuts, and other pastries. I tried this recipe and her Homemade Glazed Doughnuts one. Both doughs were not good. In fact, the Homemade Glazed Doughnuts’ dough was terrible (Tried to comment on that recipe earlier and it locked me out)! However, with this recipe since it is all covered in cinnamon and sugar you mostly taste the overwhelming sweetness. I would recommend a different recipe with better dough.

    1. Hi Rivkah, I would love to help troubleshoot! What didn’t turn out with the dough?

    2. The way Sally makes her dough is pretty traditional… I’ve been baking for over 40 years and this is pretty standard for this kind of recipe…. Perhaps it’s not the dough?

  14. GoodDay Sally!

    I want to know if i can freeze the coating in a ziplock bag – i would like make this recipe in two seperate loaf pans and i would only need half the coating for one pan (thinking of freezing the balls for the second pan individually as you have stated, then put them in the freezer.)

    So my idea was to make the coating, use half and freeze it as well, i was wondering what your opinion about this would be and how the coating would hold up after thawing?


    1. Stephanie @ Sally's Baking Addiction says:

      I recommend just making half the coating to use now then then make the other half when you need it.

  15. My 6 year old loved rolling dough balls in sugar and plopping then in the pan. The sauce is definitely the key to ooey gooey goodness. We assembled the whole thing using leftover (homemade) pizza dough, put it in the fridge overnight, let it come to temp and baked for a next morning treat!

  16. Wow, oh wow! I’m a novice baker and made monkey bread from store bought biscuits. And I hesitated at the number of steps in the recipe. But the monkey bread is absolutely worth it! The pull apart pieces are incredibly lightweight and delicious. The only piece of advice is to fill your Bundt cake pan halfway so the gooey sauce doesn’t flow over during baking. Other than that, I would make it again very soon!

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