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The Best Monkey Bread Recipe covered in a white glaze on a white plate.
5 from 6 votes

The Best Monkey Bread Recipe

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


For greasing the bundt pan

  • 3 tablespoons unsalted butter - softened


  • 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



Prep the Bundt Pan

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


  • 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. 


  • 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.  


If using active yeast, let the yeast and dough mixture sit for 10 minutes rather than 5. The yeast should be bubbly before proceeding.
Store the monkey bread covered at room temperature for 2-3 days. The monkey bread will last longer if stored covered in the fridge (for 4-5 days).
You can make monkey bread in advance! Follow the instructions up to before baking. For the last rise (in the bundt pan), store covered overnight in the fridge. This process is called retarding because you are slowing down the rise process and lengthening the time. Following the baking instructions the next morning. This is a great way to do extra prep ahead of time and still have a freshly baked morning treat!
Freeze the completed monkey bread for up to 3 months. Flash freeze in the freezer until solid. Remove and double wrap in plastic wrap and then single wrap in aluminum foil. Store in the freezer for up to 3 months.
Recipe source: dough recipe adapted from Brown Eyed Baker.


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%)