Pull-Apart Cinnamon Sugar Monkey Bread

There's nothing quite like the aroma of warm, cinnamon-sugar monkey bread drifting through your kitchen. This Pull-Apart Cinnamon Sugar Monkey Bread recipe is everything you want in a special breakfast: soft, fluffy, perfectly sweet, and coated in gooey, caramelized cinnamon sugar. Each bite-sized piece is dipped in melted butter, rolled in brown sugar and cinnamon, and layered into a bundt pan for the ultimate sticky treat. And yes, you'll want to eat it by the handful!

this sugar

Unlike shortcut monkey bread recipes that rely on canned dough, this version starts with a simple homemade yeast dough for maximum flavor, tenderness, and that classic pull-apart texture. It's perfect for holiday mornings, weekend brunches, or anytime you want to turn breakfast into a celebration.

Get ready-this is the kind of recipe that'll make you the hero of breakfast. Let's dive in!

Why You'll Love This Monkey Bread

• Totally from scratch: Homemade dough means pillowy-soft, flavorful bread-no cans required.
• Make ahead: Prep the night before, let rise in the fridge, and bake in the morning.
• Kid-approved: Little hands love rolling and coating the dough balls-family fun guaranteed!
• Crowd-pleaser: A guaranteed hit for holiday brunches, sleepovers, and potlucks.

Ingredients for Homemade Cinnamon Sugar Monkey Bread

For Greasing the Pan

• 2 tablespoons salted butter, softened

Dough

• 1 cup warm milk (105-110°F)
• ⅓ cup warm water (105-110°F)
• 2 tablespoons salted butter, melted
• 3 ¼ cups all-purpose flour (458g)
• ¼ cup granulated sugar (50g)
• 2 ¼ teaspoons instant yeast
• 2 teaspoons salt

Cinnamon Sugar Coating

• 1 ¼ cups packed light brown sugar (200g)
• 2 ½ teaspoons ground cinnamon
• ½ cup salted butter, melted

Vanilla Glaze

• 1 cup powdered sugar (120g)
• 2 tablespoons milk
• ¼ teaspoon vanilla extract

Step-by-Step: How to Make Pull-Apart Cinnamon Sugar Monkey Bread

1. Make the Dough

• Warm the milk, water, and 2 tablespoons butter until just between 105-110°F (about 30-60 seconds in the microwave).
• In a stand mixer fitted with a dough hook, combine flour, sugar, yeast, and salt.
• With mixer on low, add the warm milk mixture. Increase speed to medium and knead 5-7 minutes until smooth, adding flour a tablespoon at a time if sticky.

2. First Rise

• Transfer dough to a lightly greased bowl. Cover with plastic wrap or a damp towel.
• Let rise in a warm spot until doubled, 1-2 hours.

3. Shape & Coat Dough Balls

• Punch down dough and turn onto a greased surface. Pat into an 8-9-inch square.
• Cut into 64 small pieces. Roll each into a ball.
• Combine brown sugar and cinnamon in a shallow dish. Melt ½ cup butter in another bowl.
• Dip each dough ball in melted butter, then roll in cinnamon sugar to coat.

4. Layer in Bundt Pan

• Thoroughly grease a 12-cup bundt pan with the softened butter, getting into all the crevices.
• Arrange coated dough balls in the pan, off-setting them to layer (don't stack directly).

5. Second Rise

• Cover loosely and let rise in a warm place until puffy and almost doubled, 1-2 hours.

6. Bake

• Preheat oven to 350°F (175°C).
• Bake uncovered 30-35 minutes until golden brown and an instant-read thermometer reads 190-200°F in the center.
• Cool no more than 5 minutes, then invert onto a serving plate.

7. Glaze and Serve

• Whisk together powdered sugar, milk, and vanilla until smooth.
• Drizzle over warm monkey bread. Serve immediately-pull apart and enjoy!

Pro Tips for Perfect Monkey Bread

• Don't rush the rise: Fully risen dough ensures a fluffy, not dense, texture.
• Generously grease your pan: This prevents sticking and guarantees a clean release.
• Even coating: Be thorough with the butter and cinnamon sugar-every bite should be gooey!
• Use an instant-read thermometer: Bread is done at 190-200°F in the center.
• Let cool briefly before unmolding: But not too long, or the sugar will harden and stick.

Variations & Creative Twists

• Add-ins: Sprinkle in chopped pecans, walnuts, raisins, or chocolate chips as you layer the dough.
• Fruity: Add finely diced apples or berries for a pop of fruit.
• Glaze flavor: Swap vanilla for almond or orange extract, or add a dash of cinnamon for extra warmth.

Make-Ahead, Storage & Reheating

• Make ahead: Assemble dough balls and coat, layer in the pan, and refrigerate after the second rise overnight. Let come to room temp before baking.
• Storing: Store leftover monkey bread in an airtight container at room temp up to 2 days or refrigerate up to 1 week.
• Reheating: Warm individual portions in the microwave 15-20 seconds. For larger amounts, cover with foil and bake at 350°F for 10-15 minutes.
• Freezing: Cool baked bread completely, wrap tightly in plastic and foil, and freeze up to 3 months. Thaw overnight in fridge and reheat as above.

What to Serve with Monkey Bread

• Scrambled eggs, bacon, or sausage for a sweet & savory brunch
• Fresh fruit, yogurt, and juice for a complete breakfast
• Serve alongside a breakfast casserole or quiche for special occasions

FAQ: Homemade Monkey Bread

Print