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A glazed cinnamon monkey bread loaf on a cake pan.
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5 from 4 votes

Monkey Bread

Buttery cinnamon sugar coated dough balls are baked in a bundt cake to make the most delicious monkey bread! We love to eat this around the holidays, it makes for a great breakfast or dessert.
Prep Time: 15 mins
Cook Time: 35 mins
Rising Time: 2 hrs
Total Time: 2 hrs 50 mins
Servings: 8 servings

Ingredients
 

For greasing the bundt pan

  • 3 tablespoons unsalted butter - softened

Dough

  • 1 cup warm milk
  • 1/3 cup warm water
  • 1/4 cup granulated sugar
  • 2 tablespoons butter - melted
  • 2 1/4 teaspoons instant yeast - or active yeast see note 1
  • 3 1/3 cups all purpose flour - may need more or less depending on your altitude
  • 1 1/2 teaspoons salt

Cinnamon Coating

  • 1 1/2 cups brown sugar - light or dark brown sugar
  • 3 teaspoons ground cinnamon
  • 1/2 cup unsalted butter - melted

Glaze

Instructions
 

Prep the Bundt Pan

  • Grease a large, 12 cup bundt pan with softened butter, use about 3 tablespoons or so. 

Dough

  • In the bowl of a stand mixer add the warm milk, water, sugar, butter, and yeast. Mix to combine. Let mixture sit for 5 minutes, then add the flour and salt. Using the dough hook mix on low speed. Once the dough comes together increase the speed to medium and mix for 6-8 minutes. The dough should come away from the sides of the bowl, should be tacky but not sticky, shiny and smooth. 
  • Transfer the dough to a large lightly oiled bowl. Turn the dough over once so that the top of the dough is lightly covered in oil. Cover with plastic wrap and let rise until doubled in size, about 1 hour. 

Cinnamon Coating

  • While the dough is rising, combine the brown sugar and cinnamon in a medium sized bowl, stir to combine. Place the melted butter in a separate small bowl. 

Assembly

  • To form the balls: Remove the dough from the bowl and pat it into an 8 inch square. Cut the square into 64 pieces. Roll each piece into a ball. 
  • Roll the balls, one at a time, into the butter and then roll into the cinnamon sugar mixture. Place the sugar coated balls in the bundt pan, layering, staggering, and filling in the gaps as you go. 
  • Once all dough balls have been dipped in the butter and sugar mixture and then placed into the bundt pan, COVER the bundt pan with plastic wrap and let rise for 45-60 minutes or until puffy. (The dough should rise and be just 1 inchesfrom the top). 
  • Unwrap the bundt pan and bake at 350°F for  30-35 minutes or until bubbly and deep brown in color. Cool in the pan for 5 minutes(no longer!!!) then turn out onto a platter. Let cool for 10 minutes and then pour the glaze overtop. 
  • To make the glaze: whisk the powdered sugar, milk, and a splash of vanilla in a large liquid measuring cup.  

Notes

Notes:
  1. If using active yeast, let the yeast and dough mixture sit for 10 minutes rather than 5. The yeast should be bubbly before proceeding.
  2. You probably won't use all of the cinnamon sugar mixture.
  3. This makes a lot of glaze, you can use all of it, or only pour on as much as you'd like. It's up to you.
Recipe source: dough recipe adapted from Brown Eyed Baker.

Nutrition

Calories: 684kcal (34%), Carbohydrates: 120g (40%), Protein: 8g (16%), Fat: 20g (31%), Saturated Fat: 12g (60%), Cholesterol: 52mg (17%), Sodium: 496mg (21%), Potassium: 194mg (6%), Fiber: 3g (12%), Sugar: 78g (87%), Vitamin A: 616IU (12%), Calcium: 98mg (10%), Iron: 3mg (17%)