Monkey Bread Recipe

Make Monkey Bread Recipe: pull-apart caramel cinnamon loaf that bakes into a glossy, shareable treat.

Ingredients

• 1 cup (240 ml / 240 g) whole milk, warmed to 105–115°F (40–46°C)
• 2 tablespoons (25 g) granulated sugar, for activating the yeast
• 2 1/4 teaspoons (7 g) active dry yeast
• 2 large eggs, at room temperature
• 4 tablespoons (57 g) unsalted butter, melted and cooled to lukewarm
• 1 1/2 teaspoons pure vanilla extract, for the dough
• 3 1/4 cups (390 g) all-purpose flour, plus more as needed
• 1 teaspoon (6 g) fine sea salt
• 1/4 cup (30 g) all-purpose flour, for adjusting and kneading the dough as needed
• 1 tablespoon (15 ml) neutral oil (such as canola or sunflower), for greasing the bowl
• 1 tablespoon (14 g) unsalted butter, softened, for greasing the Bundt pan
• 1 cup (200 g) granulated sugar, for coating the dough pieces
• 2 1/2 teaspoons ground cinnamon
• 1/2 cup (113 g) unsalted butter, melted, for dipping the dough pieces
• 3/4 cup (165 g) packed light brown sugar, for the caramel sauce
• 1/2 cup (113 g) unsalted butter, for the caramel sauce
• 1/4 cup (60 ml) heavy cream, at room temperature
• 1/4 teaspoon fine sea salt, for the caramel sauce
• 1 teaspoon pure vanilla extract, for the caramel sauce
• 3/4 cup (90 g) confectioners’ (powdered) sugar, sifted, for optional glaze
• 1–2 tablespoons (15–30 ml) whole milk, for optional glaze
• 1/2 teaspoon pure vanilla extract, for optional glaze

Instructions

Step 1: Warm the milk and activate the yeast

Gently warm the whole milk until it feels warm to the touch (around 105–115°F), then stir in the granulated sugar and sprinkle the active dry yeast over the surface. Let the mixture rest in the mixing bowl until it becomes noticeably foamy and slightly puffed—this visual bloom is your signal that the yeast is alive and ready. If the surface remains flat after 10 minutes, discard and start again with fresh yeast.

Step 2: Add eggs, butter, and vanilla to the yeast base

Whisk the foamy yeast briefly, then add the room-temperature eggs, the cooled melted butter, and the vanilla extract. Mix gently until the wet ingredients are smooth, uniform, and glossy; the mixture should look cohesive and slightly satiny, with no streaks of egg white or butter, ready to accept the flour.

Step 3: Combine dry ingredients and form the dough

Whisk the all-purpose flour and fine sea salt together, then gradually add the flour to the wet mixture while mixing on low. Bring everything together into a soft dough that pulls away from the bowl; add small spoonfuls of extra flour only if it remains overly sticky. Increase speed (or knead by hand on a lightly floured surface) until the dough is smooth, elastic, and slightly tacky—stretchy strands, a soft matte surface, and a satiny interior indicate proper gluten development.

Step 4: First rise and prepare pan and coatings

Coat a clean bowl with neutral oil, shape the dough into a smooth ball, and let it rise in a warm, draft-free spot until doubled and pillowy. While it rises, generously butter a 10–12 cup Bundt pan, whisk granulated sugar with ground cinnamon into an even cinnamon-sugar mix, and melt the dipping butter, leaving it warm but not scorching—each element should be in its own small vessel so everything is ready for assembly.

Step 5: Divide, shape, coat, and arrange

Turn the doubled dough out onto a very lightly floured surface, pat into a rough rectangle, and divide into small even pieces. Roll each into a smooth ball, then work a few at a time: dip in the warm melted butter, let excess drip, and roll in the cinnamon-sugar until fully coated. Arrange the coated balls in the prepared Bundt pan in an irregular, layered fashion so the finished loaf will be pull-apart and textured; drizzle any remaining butter and sprinkle leftover cinnamon sugar over the top.

Step 6: Second rise, caramel, bake, and unmold

Cover the pan loosely and let the dough puff and rise close to the top. Meanwhile make a glossy caramel by melting butter with packed light brown sugar, then stirring in room-temperature heavy cream, salt, and vanilla until smooth and shiny. Pour the warm caramel evenly over the risen dough so it seeps into crevices, then bake until deep golden and caramel is bubbling. Cool the pan briefly (5–10 minutes), loosen the edges and center tube, invert onto a serving plate, and reveal the glossy, caramel-coated ring.

Step 7: Glaze and serve warm

Whisk sifted confectioners’ sugar with a little milk and vanilla until a thick but pourable glaze forms; while the monkey bread is warm (not piping hot), drizzle the glaze so it pools in the crevices and runs down the glossy caramel. Serve immediately so guests can pull apart the soft, caramel-sticky pieces; leftover portions can be cooled fully and stored airtight for brief reheating.

Notes

• Use an instant-read thermometer to check milk is 105–115°F for proper yeast activation.
• If the yeast does not foam within 10 minutes, start again with fresh yeast.
• To prevent sticking, butter the Bundt pan thoroughly and dust with a little flour.
• Rewarm caramel gently if it firms before pouring to help it seep into the dough.
• For crunch, sprinkle toasted pecans between layers before baking.