Homemade Monkey Bread (aka Cinnamon Roll Bites).

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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

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.



  • 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)


  • 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


  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.

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Try my Homemade Monkey Bread with Caramel next!

Homemade Monkey Bread with Caramel Sauce


  1. I have some active sourdough starter leftover from baking bread. Can I add a bit of sourdough starter to the monkey bread? If so, how much would you suggest? Thanks!

  2. I want to add some apple chunks to this recipe, but am worried about the finished product getting soggy.  What would you suggest?

    1. I’ve added apples to this before! I cut the apples into small square chunks and tossed with cinnamon, sugar, and melted butter. I reduced the temp to 325 and kept a piece of foil just laid across the top of the dish to let the moisture out and keep the tops from overly browning, it turned out great! Total bake time was approx 10 min longer. 

  3. I made this dough Friday night and was all set to assemble and bake it Saturday morning. Well, a major snow storm hit. 10 inches…in Atlanta. Who knew? 
    I went ahead and assembled it Saturday morning even though we had no power, in hopes our power would come back.  It sat in our garage refrigerator for an entire day. Today we still have no power, so we decided to bake it on the grill.

    Even after all of that, it is amazing and wonderful and delicious!! Thank you!!

  4. Looks yummy! I would like to make this a few days ahead of time and freeze it after it’s baked then thaw and warm up on Christmas morning. Would that be ok?

  5. Thank you so much! I know the shortcut version from my childhood, but now live in Switzerland where there’s no frozen bread dough available. My family will be trying this recipe out! 

  6. Can I halve the recipe? If I do, could I still use a bundt pan (less full)? How long would that take to bake? Any suggestions on any other changes to make a half recipe? 

  7. I only have Red Star active yeast.  Will I need to wait an additional 45 minutes before baking?  Thanks Sally and enjoy your first Christmas with your baby

  8. I don’t know what I did wrong but this didn’t turn out for me at all. Maybe bad yeast? My dough was very hard, never rose, and once baked it didn’t stick together so when I flipped it there were 45 very dense balls laying in a heap. Lol but also sad. Was very eager to eat this. 

  9. I missed the 8 hour cool down in the recipe, and tried to make this the same day. It came out perfect. I let it rise for about half an hour before making the balls, and then let it rise for another half an hour in the bunt-cake pan. The only drawback was that it rose above the edge of the pan and some of the brown sugar mixture overflowed causing a smokey kitchen experience–but the rest was great. It didn’t need the final glaze because it was plenty sweet without it. (I made some simple icing on the side for people to dip if they wanted to.)

  10. Hi, Sally! How do you recommend I reheat this? Like temp and time (I’m new at this so I follow directions religiously!). I’m going to a party but it’s 45 minutes away and the bread won’t stay warm. Thank you!

    1. It should be fine to serve at room temperature if you are traveling to a party. But if you would like it warm you can just set the oven to “warm” and place it in the oven about 10-15 minutes before you serve it.

    1. I prefer to use unsalted butter so that I can control the amount of salt in a recipe. If you use salted butter you will need to reduce the amount of salt but I don’t know by how much because each brand of butter contains a different amount.

  11. This is a delightful monkey bread! Everything went perfect. I left the dough in the fridge for about 16 hours. I made this for a birthday gift at the request of the birthday girl.

  12. Looks gorgeous! I’m not sure why I never made monkey bread before but I look forward to trying yours. I have tried few of your cookie recipes and they turned out perfect.

  13. It’s Christmas morning and this thing is a soggy mess, just put back in the oven for another round of 10 minutes…. I’ve made monkey bread before and it was perfect, maybe the extra glaze made it too wet? It looks like it worked for others.

  14. This is the best thing I have ever baked!

    My three year-old son and I were inspired to make pull-apart bread from a recipe on the side of a Pillsbury biscuit can. Thankfully, the biscuits had expired and we were forced to search for a homemade recipe because it lead us to your recipe! In the years before I had my son I was venturing into the world of baking and lost touch after he was born. Making this recipe yesterday has reinvigorated the inspiration. Thank you!

    And thank you for an amazing recipe! It takes all our restraint to not eat it all at once!

  15. I made this tonight and my family LOVED it!!! “YOU GOTTA make this again!” Was echoes by everyone at the table. Thank you for the great recipe!

    I followed the recipe exactly except for raising the dough. I did. Not have the luxury of waiting till morning so I warmed the oven to the lowest setting I could and placed a bowl of steaming water in the oven to create a moist humid environment. I put the dough in a oiled oven safe dish and let it rise up to double the size. It took about 25 mins. The dough was pillowy and perfect. Covers in owey gooey goodness. The topping had a bit too much vanilla for my taste but everyone else LIVKED THEIR FINGERS CLEAN WITH EACH SWEET BITE. Yummy!!

    This would be great for a brunch or to takentona pot luck.

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