Monkey Bread

This sweet and ooey breakfast or dessert is made from tiny dough balls rolled in cinnamon sugar, drenched in brown sugar sauce, and baked in a Bundt pan.

What is Monkey Bread?

Milk Instant Yeast Cinnamon Brown Sugar Powdered Sugar Pecans

Key Ingredients:


Heat the milk in the microwave and dissolve sugar in warm milk. Then melt the butter in the microwave.


Combine the dry ingredients in the bowl of your stand mixer, then add the melted butter, egg, and milk.


Up the speed on your mixer and beat for about 5 minutes, until the dough comes together.


Turn the dough out on a floured surface and knead it by hand into a soft, pliable ball. Let it rest for 15-20 minutes.


Once the dough has rested, divide it into 40-50 small balls.


Combine cinnamon and sugar in a large Ziploc bag. Then add the balls to the bag and toss to coat.


Place coated dough balls in a greased 10-cup Bundt pan, cover with plastic wrap, and let rise until doubled in size.


Melt butter and brown sugar together in a saucepan and bring to a boil. Then stir in the vanilla.


Pour the hot sugar sauce over the risen dough balls.


Place the Bundt pan on a lined baking sheet to catch any overflow, and bake.


Let the bread rest for 5 minutes once it’s out of the oven, then invert it onto a large plate.


Whisk together powdered sugar, milk, and vanilla. After the monkey bread has cooled a little, drizzle over the glaze.


Garnish with pecans if you’d like, and serve while it’s still warm and gooey!

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