Monkey Bread from Scratch

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Gooey, caramelized monkey bread that pulls apart effortlessly when you grab a piece! Store in an airtight container in the fridge.


  • 1 teaspoon vegetable oil, or as needed
  • ¼ cup warm water
  • 2 ½ teaspoons active dry yeast
  • 1 teaspoon white sugar
  • 3 ½ cups all-purpose flour
  • ¾ cup milk, warmed
  • 1 egg
  • 3 tablespoons white sugar
  • 2 tablespoons melted butter
  • 1 teaspoon salt
  • ½ teaspoon vanilla extract
  • 1 ½ cups brown sugar
  • 1 ½ teaspoons ground cinnamon
  • ½ cup butter, melted


Lightly grease a fluted tube pan (such as Bundt®) with vegetable oil.

Combine warm water, yeast, and 1 teaspoon sugar in a large bowl. Let stand until bubbly and foamy, about 5 minutes.

Stir in 1 cup flour, warm milk, egg, 3 tablespoons sugar, butter, salt, and vanilla extract. Mix well before adding remaining 2 1/2 cups flour. Mix and knead until dough comes together in a ball. Cover with plastic wrap and let rise in a warm place for 30 minutes.

Turn dough out onto a lightly floured surface and punch down gently to deflate. Divide dough into small or medium balls.

Mix brown sugar and cinnamon together in a small bowl. Dip each dough ball in melted butter, remove with a fork, and roll in sugar mixture until well coated. Arrange in the prepared pan. Cover with plastic wrap or a damp cloth and let rise until almost doubled, about 45 minutes.

Preheat the oven to 350 degrees F (175 degrees C).

Bake in the preheated oven until golden brown, about 35 minutes. Invert onto a large plate; cool for 10 minutes before serving.

Prep time: 20 mins / Cooking time: 35 mins / Total time: 2 hrs 25 mins

Serving: 10 / Yield: 1 10-inch Bundt(R)

Calories: 426.8

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