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Side view of monkey bread topped with drizzles of vanilla glaze on a cake stand.

Monkey Bread

  • Author: Julianne Dell
  • Prep Time: 2 hours
  • Cook Time: 40 minutes
  • Total Time: 2 hours 40 minutes
  • Yield: 10 servings

Description

Homemade Monkey bread is made with a quick-rise dough, rolled in cinnamon sugar and covered with a brown sugar sauce. Served warm with a simple vanilla glaze. 

Ingredients

For the Dough

  • 1 ½ cups (355ml) Milk (whole milk preferred)
  • ⅓ cup (63g) Granulated sugar
  • ¾ cup (170g) Unsalted butter, melted
  • 1 Large egg + 1 Egg yolk, lightly beaten
  • 55 ½ cups (600-660g) All-purpose flour
  • ¾ teaspoon Baking soda
  • ¾ teaspoon Baking powder
  • 1 teaspoon (5g) Salt
  • 2 packets of Instant yeast (about 2 tablespoons)

For the coating

  • ½ cup (95g) Granulated sugar
  • 1 tablespoon (7.5g) Cinnamon

For the Sugar Sauce

  • ¾ cup (170g) Unsalted butter
  • ½ cup (110g) Light brown sugar, packed
  • 1 teaspoon (5g) Pure vanilla extract

For the Vanilla Glaze

  • 1 ¼ cup (162g) Powdered sugar, sifted
  • 34 tablespoons (45-60ml) Whole milk
  • 1 teaspoon (5g) Pure vanilla extract
  • ¼ cup (60g) chopped pecans, optional garnish

Instructions

For the Dough


  1. In a microwave-safe bowl, heat the milk for about 60 seconds until it reaches 110°F-120°F. Once heated, stir in 1/3 cup sugar until it’s dissolved. Melt the butter and cool.
  2. In a stand mixer fitted with a dough hook, combine all the dry ingredients including the yeast. Then add the melted butter, egg, and stream in the milk. Mix on low speed for 2 minutes until well combined.
  3. Increase the mixing speed to medium and continue beating for another 5 minutes. The dough should be in one large ball but may stick slightly to the sides of the bowl. If your dough is too sticky, you can add in more flour a tablespoon at a time until it comes together in a ball.
  4. Turn the dough out onto a well-floured surface. Gently knead until the dough is soft and pliable in one consistent ball. Let rest in a warm place for 15-20 minutes.
  5. While the dough rests, mix together the granulated sugar and cinnamon in a large gallon-size Ziplock bag. Set aside. Thoroughly grease a Bundt pan (at least 10 cups size) with nonstick cooking spray or Crisco.
  6. Divide dough into small balls about 2-3 tablespoons of dough each. You should end up with about 40-50 balls total.
  7. Place ⅓ of the balls in the bag with the cinnamon sugar mix and shake until they are well coated in cinnamon sugar, repeat with the remaining dough. Place coated dough balls evenly around the Bundt pan. Cover the pan with plastic wrap and let rise in a warm place until the dough is nearly double in size and has risen to just 1 inch from the top of the pan (about 1 hour). If it looks like the pan is too full, remove a few of the dough balls, you can bake these separately for a treat.
  8. Preheat oven to 350℉.

For the Sugar Sauce

  1. While the oven preheats, mix together the butter and brown sugar in a saucepan and bring the mixture to a boil. Once it is boiling and all of the sugar has dissolved, remove from heat and stir in vanilla extract.
  2. Carefully and evenly, pour hot sugar sauce all over the risen dough balls in the top of the pan, letting it soak down into the cracks.
  3. Place the Bundt pan on a baking sheet lined with parchment and bake for 35-40 minutes, until the outside is deep golden brown and puffy and the sauce is bubbling at the edges of the pan.
  4. Remove from the oven and let it stand for 5 minutes. Then place a large plate or a platter that is just wider than the tip of the bundt and flip the pan over so that the bread is upturned onto the platter. Let rest out of the pan for 10 minutes.

For the Glaze

  1. In a medium bowl, whisk together the powdered sugar, 3 tablespoons of milk and vanilla extract. Thin out with another tablespoon of milk if needed to create a glaze that is drizzle consistency. Drizzle all over the monkey bread. Garnish with pecans if using. Serve while still warm.

Notes

  • Instant yeast is not the same as active dry yeast. Be sure to use instant or quick-rise yeast. 
  • My pan is too full, help! After rising, the dough should be about 1” from the top of the pan. If the dough balls have risen too much, pluck out a few to set aside. You can bake these separately for a special treat.
  • Place the bundt pan on a baking tray. This keeps any overflow from dripping into the bottom of the oven while the monkey bread bakes. For even easier cleanup, line the pan with parchment paper or foil.
  • Press any puffed-up dough back into the pan. If your Bundt pan looks very full after 30 minutes in the oven, use a large spoon to gently push the dough down into the pan. Continue to bake until done, about another 10 minutes. Don’t do this before the 30-minute mark, otherwise the dough will deflate.
  • Invert the monkey bread after 5 minutes. If monkey bread sits for too long in the pan, the caramel can set and make it very difficult to get out

Storing

  • To Store. Monkey bread is best enjoyed fresh from the oven on the day it’s made. It dries out quickly when stored. However, if you need to store leftovers, keep them covered in plastic wrap at room temperature for 2 days.
  • Reheat. Heat individual portions in the microwave for 15-30 seconds, until softened. 

 

Nutrition Information:
1
691
43.6 g
362.5 mg
31.3 g
93.7 g
3 g
10.3 g
111.1 mg
  • Category: Dessert
  • Method: Oven
  • Cuisine: American