Here’s a classic Monkey Bread recipe—soft, gooey, and coated in cinnamon-sugar goodness! Perfect for breakfast, brunch, or a sweet treat.
Monkey Bread Recipe (from scratch & shortcut versions)
Ingredients:
For the Dough (from scratch version)
- 3 ¼ cups all-purpose flour
- 1 packet (2 ¼ tsp) active dry yeast
- ¼ cup warm water (110°F / 45°C)
- ¾ cup warm milk
- ¼ cup granulated sugar
- 1 egg
- ⅓ cup butter, melted
- ½ tsp salt
For the Cinnamon-Sugar Coating:
- 1 cup granulated sugar
- 2 tsp cinnamon
- ½ cup butter, melted
For the Glaze:
- ½ cup powdered sugar
- 1-2 tbsp milk
- ½ tsp vanilla extract
Instructions (from scratch version):
- Activate the yeast: In a small bowl, mix warm water, yeast, and a pinch of sugar. Let sit for 5-10 minutes until foamy.
- Make the dough: In a large bowl, combine flour, sugar, and salt. Add warm milk, melted butter, egg, and the activated yeast. Knead for about 8-10 minutes until smooth and elastic. Cover and let rise for 1 hour or until doubled in size.
- Preheat oven to 350°F (175°C) and grease a bundt pan.
- Make the cinnamon-sugar coating: Mix sugar and cinnamon in a bowl.
- Form the dough balls: Punch down the dough and divide it into small 1-inch balls. Dip each ball into the melted butter, then roll in the cinnamon-sugar mixture. Place in the bundt pan.
- Bake for 30-35 minutes until golden brown and puffed up. Let cool for 5 minutes, then invert onto a plate.
- Make the glaze: Mix powdered sugar, milk, and vanilla. Drizzle over the warm monkey bread.
Shortcut Version (using canned biscuits):
- Use 2 cans of refrigerated biscuit dough instead of making dough from scratch.
- Cut biscuits into quarters, coat in cinnamon sugar, and follow the same baking steps.
✨ Best served warm, pull-apart style!
Would you like a keto or vegan version too? 😊
