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

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

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!

monkey bread dough

Monkey bread dough balls

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 plate

More Indulgent Breakfast Recipes

monkey bread

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

Homemade Monkey Bread (aka Cinnamon Roll Bites or Cinnamon-Sugar Pull Apart Bread) - this homemade version is incredible! sallysbakingaddiction.com

This post is sponsored by Red Star Yeast.


Comments are closed.

  1. Tom @ Raise Your Garden says:

    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.

  2. Taylor @ Food Faith Fitness says:

    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!

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

  3. Marie @ Little Kitchie says:

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

  4. 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!

    1. Now that sounds awesome!

  5. [email protected] Thoroughly Nourished Life says:

    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 🙂

    1. 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!

  6. Chelsea @chelseasmessyapron says:

    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!

    1. 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!

  7. Nicole ~ Cooking for Keeps says:

    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.

    1. Totally heaven, Nicole. 😉

  8. Chelsea @ Gal on a Mission says:

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

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

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

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

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

  11. 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!

    1. You have to try this from scratch recipe next Obsti!

  12. Rachel @ Baked by Rachel says:

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

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

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

  14. 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!)

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

  15. Layla @ Brunch Time Baker says:

    A great take on a classic! looks delicious 😀

  16. 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

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

      1. 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

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

  18. 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 🙂

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

  19. Averie @ Averie Cooks says:

    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 🙂

  20. Jessica @ Jessiker Bakes says:

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

  21. Katrina @ Warm Vanilla Sugar says:

    Monkey bread is pure carby perfection. Love this!

  22. Looks lovely recipe
    L x

  23. Medha @ Whisk & Shout says:

    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 🙂

    1. Nothing beats it… nothing!

  24. Beth @ bethcakes says:

    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. 🙂

  25. 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!

  26. Alexis @ Upside Down Pear says:

    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 😀

  27. 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!! 😀

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

  28. Jessica @ Sweet Menu says:

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

  29. Lisa {Sweet 2 Eat Baking} says:

    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.

  30. 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! 🙂

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

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