If you’ve never made monkey bread before, get ready to fall in love. This sticky, cinnamon-sugar-coated, caramel-drenched pull-apart bread is one of the easiest showstopper desserts (or breakfasts!) you can make at home. No fancy equipment, no complicated dough — just balls of bread dough rolled in cinnamon sugar, layered in a bundt pan, and baked until golden and gooey.
Whether you’re making it for a lazy Sunday brunch, a holiday breakfast table, or just because you’re craving something sweet and sticky, this monkey bread recipe walks you through every step so it turns out perfect the first time.
What Is Monkey Bread?
Monkey bread is a sweet, sticky pull-apart bread made from small balls of dough coated in cinnamon sugar, stacked in a pan, and baked in a buttery brown sugar caramel sauce. As it bakes, the dough balls fuse together just enough that you can pull them apart with your fingers — hence the “monkey” in the name, since you eat it the way a monkey might pick apart its food.
The best part? You don’t need to make bread dough from scratch if you don’t want to. This recipe includes both a homemade dough version and a quick shortcut using canned biscuit dough, so you can pick whichever fits your time and energy level.
Ingredients
For the dough (skip this section if using canned biscuits)
- 3 ½ cups all-purpose flour
- 1 packet (2 ¼ tsp) active dry yeast
- ¼ cup granulated sugar
- 1 tsp salt
- 1 cup warm milk (about 110°F)
- ¼ cup unsalted butter, melted
- 1 large egg
For the cinnamon sugar coating
- 1 cup granulated sugar
- 2 tablespoons ground cinnamon
For the caramel sauce
- 1 cup (2 sticks) unsalted butter
- 1 cup packed brown sugar
- ½ teaspoon vanilla extract
- Pinch of salt
Shortcut option
- 3 (16-ounce) cans refrigerated biscuit dough, cut into quarters (use instead of homemade dough)
Equipment
- A 10-12 cup bundt pan
- A large mixing bowl and a smaller bowl for the cinnamon sugar
- A small saucepan
- Cooking spray or softened butter for greasing
Instructions
Step 1: Make the dough (skip if using biscuit dough)
In a large bowl, combine the warm milk, yeast, and a pinch of the sugar. Let it sit for 5-10 minutes until foamy — this means your yeast is active. Add the remaining sugar, melted butter, egg, and salt, then gradually mix in the flour until a soft dough forms. Knead for about 8 minutes, either by hand or with a stand mixer fitted with a dough hook, until smooth and elastic. Place the dough in a greased bowl, cover, and let rise in a warm spot for about 1 hour, or until doubled in size.
Step 2: Shape the dough balls
Once risen, punch down the dough and turn it onto a floured surface. Divide it into small pieces (about the size of a golf ball) — you should get around 30-36 pieces. Roll each piece into a smooth ball.
If using biscuit dough, simply cut each biscuit into quarters and roll each piece into a ball.
Step 3: Coat in cinnamon sugar
In a bowl, mix the granulated sugar and cinnamon together. Roll each dough ball in the cinnamon sugar until fully coated, then layer them into a well-greased bundt pan. Try to stagger the layers rather than stacking them in neat rows, so the bread has an interesting pull-apart texture.
Step 4: Make the caramel sauce
In a small saucepan over medium heat, melt the butter and brown sugar together, stirring constantly until smooth and bubbly, about 2-3 minutes. Remove from heat and stir in the vanilla extract and a pinch of salt.
Step 5: Pour and rest
Pour the warm caramel sauce evenly over the dough balls in the bundt pan, making sure it seeps down into the gaps. If using homemade dough, cover the pan and let it rest for about 30 minutes so the dough puffs up again before baking. If using biscuit dough, you can skip straight to baking.
Step 6: Bake
Preheat your oven to 350°F (175°C). Bake the monkey bread for 30-35 minutes, until the top is deep golden brown and the caramel is bubbling around the edges. If the top starts browning too quickly, loosely tent it with foil for the last 10 minutes.
Step 7: Cool and flip
Let the monkey bread cool in the pan for about 10 minutes — this allows the caramel to thicken slightly so it doesn’t all run out. Place a large plate or serving platter over the top of the bundt pan, then carefully flip it over so the bread releases onto the plate. Let any remaining caramel drizzle down over the top.
Step 8: Serve
Serve warm, letting everyone pull apart pieces with their hands or a fork. It’s delicious on its own, but also great with a drizzle of extra caramel or a simple glaze made from powdered sugar and milk.
Tips for Perfect Monkey Bread
- Don’t skip the resting time if using homemade dough — it gives the bread its light, fluffy texture.
- Grease your bundt pan generously. The caramel sauce is sticky, and you want the bread to release cleanly.
- Add mix-ins like chopped pecans, walnuts, or raisins between the layers of dough for extra texture and flavor.
- Serve it fresh. Monkey bread is best enjoyed warm, right after baking, when the caramel is still gooey.
- Make it ahead. You can assemble the unbaked monkey bread the night before, refrigerate it overnight, and bake it fresh in the morning — just let it sit at room temperature for 20-30 minutes before baking.
Storage
Leftover monkey bread can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Reheat individual portions in the microwave for 15-20 seconds to bring back that gooey texture.
Final Thoughts
Monkey bread is one of those recipes that looks impressive but is genuinely simple to make, especially if you take the biscuit dough shortcut. It’s messy, sticky, sweet, and absolutely perfect for sharing. Once you make it, don’t be surprised if it becomes a regular request at your breakfast table.
