The Ultimate Guide to Homemade Monkey Bread: A Gooey, Pull-Apart Caramel Delight from Scratch

There’s something uniquely satisfying about a warm, sticky, and utterly delicious pull-apart bread. And when that bread is slathered in a rich, buttery caramel sauce and infused with cinnamon sugar, you’ve officially entered monkey bread territory. This beloved treat is gloriously sticky, ooey-gooey, and, most importantly, meant to be devoured with your hands, making it a fun and communal experience for any gathering or a special breakfast indulgence.

While many monkey bread recipes rely on canned biscuits for a quick shortcut, this recipe takes a different, more rewarding path. We’re making the monkey bread dough completely from scratch, and trust us, the extra effort is absolutely worth it. The homemade dough yields a flavor and texture that simply can’t be replicated by store-bought alternatives. It’s a simple yet incredibly flavorful enriched dough, made with wholesome ingredients like butter, whole milk, an egg, and just the right amount of sugar to create a tender, fluffy interior.

The process involves transforming this wonderful dough into small, bite-sized balls. Each ball is then generously coated with a delightful cinnamon sugar mixture before being carefully piled into a bundt pan. A luxurious caramel sauce is then poured over everything, ensuring every nook and cranny is filled with sweet, buttery goodness before it bakes to golden perfection. The result is an irresistible treat that will have everyone reaching for another piece.

Making monkey bread from scratch does require a little more prep work and patience, but this recipe is designed to be easy to follow, even for novice bakers. Plus, with options to prepare it ahead of time, you can wake up to the aroma of freshly baked monkey bread, making for an unforgettable breakfast or brunch. Let’s dive into creating this spectacular homemade pull-apart bread!

Essential Ingredients for Your Homemade Monkey Bread

This delightful homemade monkey bread recipe is comprised of three core components: the rich monkey bread dough, the aromatic cinnamon sugar coating, and the decadent caramel sauce. While everything is made from scratch, the ingredient list is surprisingly short and sweet, focusing on quality components that deliver maximum flavor and texture. Here’s a detailed look at some of the star ingredients and their vital roles:

• Warm Water: This is crucial for activating your yeast. Aim for a temperature of about 110ºF to 115ºF (43°C to 46°C). Going much hotter can kill the yeast, preventing your dough from rising, while water that’s too cool won’t activate it effectively. An instant-read thermometer is your best friend here!
• Active Dry Yeast: We specifically use active dry yeast for this recipe as it’s a staple in many kitchens. It provides the lift and airy texture that makes monkey bread so enjoyable. If you prefer to use instant dry yeast, refer to our tips section for substitution guidelines, as it often works faster.
• Whole Milk: Whole milk is preferred because its higher fat content contributes significantly to the dough’s moisture, richness, and overall flavor. It also helps create a wonderfully tender and soft crumb. While 2%, 1%, or even skim milk can be used, the full-fat option truly enhances the final product. Scalding the milk, as instructed in the recipe, is also important; it helps to denature proteins that can inhibit yeast activity, leading to a lighter, fluffier bread.
• Salt: Often underestimated, salt plays a critical role in bread baking. In this recipe, the 1 ¼ teaspoons of salt in the dough are essential for balancing the sweetness from the cinnamon sugar coating and the rich caramel sauce. It also enhances the overall flavor profile of the bread and regulates yeast activity, preventing it from rising too quickly.
• Light Brown Sugar: This is a star in the caramel sauce, lending a deeper, more complex molasses flavor compared to granulated sugar. Its moist texture also contributes to the gooey consistency of the caramel. If you find yourself without brown sugar, you can easily make your own by combining granulated sugar with a touch of molasses – a simple trick that saves a trip to the store.
• Unsalted Butter: Used generously throughout the recipe in the dough, cinnamon sugar coating, and caramel sauce, unsalted butter adds unparalleled richness, flavor, and tenderness. Make sure your butter for the dough is at room temperature for optimal incorporation.
• Large Egg: The egg adds richness, helps bind the dough, contributes to a beautiful golden color, and provides a tenderizing effect, making the monkey bread even more delightful to eat. Ensure it’s at room temperature for better emulsification with other ingredients.
• All-Purpose Flour: The foundation of our dough. The recipe calls for 4 to 5 cups, emphasizing the need to spoon and level the flour. This precise measuring technique prevents adding too much flour, which can result in a dry, dense bread. Adjusting the amount as needed during kneading ensures you achieve the perfect dough consistency – smooth, elastic, and easy to handle.

Crafting the Perfect Homemade Monkey Bread from Scratch

Embarking on the journey of making monkey bread from scratch might seem daunting, but it’s a rewarding process that guarantees a superior product. Let’s break down each step to ensure your success, starting with the heart of any yeast bread: proofing the yeast.

Step 1: Proofing Your Yeast

Before you begin mixing your dough, it’s essential to proof your active dry yeast. This simple step confirms that your yeast is alive and active, guaranteeing that your monkey bread dough will rise beautifully. Combine the warm water (remember that 110ºF to 115ºF sweet spot), a teaspoon of granulated sugar (to feed the yeast), and sprinkle the active dry yeast over the top. Gently stir and then set it aside. Within 5 to 10 minutes, your yeast mixture should become foamy and bubbly, indicating it’s ready to work its magic. If there’s no foam, your yeast might be expired, or your water temperature was off. Discard and start again with fresh yeast and carefully measured water.

Step 2: Preparing the Enriched Monkey Bread Dough

• Prepare the Wet Ingredients Base: In a large, heat-proof mixing bowl (or your stand mixer bowl), combine the 5 tablespoons of granulated sugar, the room temperature unsalted butter, and the salt. Set this aside while you scald the milk.
• Scald the Milk: Pour the whole milk into a small saucepan and heat it over medium heat, stirring frequently to prevent scorching. Watch for steam and small bubbles forming around the edges; just before it comes to a full boil, remove it from the heat. This scalding process denatures proteins in the milk that could otherwise inhibit yeast growth, resulting in a softer, fluffier dough.
• Combine and Cool: Immediately pour the hot scalded milk over the sugar, butter, and salt mixture in your mixing bowl. Whisk everything until the butter is completely melted and all ingredients are well combined. It’s crucial to let this mixture cool down to about 110°F (43°C) before adding the yeast. If it’s too hot, it will kill your activated yeast.
• Initial Flour Mix: Once the milk mixture has cooled to the correct temperature, stir in the first two cups of all-purpose flour. You can do this by hand with a sturdy spoon or using a stand mixer fitted with a dough hook attachment on low speed.
• Incorporate Yeast and Egg: Now, add your foamy yeast mixture to the flour and milk mixture, mixing until it’s fully incorporated. Follow with the large room-temperature egg, blending until smooth.
• Add Remaining Flour and Knead: Gradually add the remaining 2 cups of flour, mixing until a shaggy dough forms. Continue adding 1-2 tablespoons of flour at a time as needed, until the dough is manageable and no longer excessively sticky. Transfer the dough to a lightly floured surface and knead by hand, or continue with your stand mixer on low speed, for 5 to 10 minutes. The dough is perfectly kneaded when it’s smooth, elastic, and springs back when lightly pressed with your finger. This develops the gluten, creating that wonderful chew.
• First Rise: Form your perfectly kneaded dough into a neat ball and place it in a clean, lightly greased bowl. Cover the bowl with plastic wrap or a damp kitchen towel and let it rise in a warm, draft-free place for approximately one hour, or until it has visibly doubled in size.

Step 3: Assembling Your Cinnamon Sugar Monkey Bread

Once your dough has completed its first rise and has doubled in size, it’s time to bring all the elements together for the signature monkey bread assembly.

• Prepare Cinnamon Sugar Coating: In one shallow bowl, melt half a cup (one stick) of unsalted butter. In another separate bowl, whisk together the granulated sugar and ground cinnamon until well combined. These two bowls will be your dipping stations.
• Punch Down and Portion Dough: Gently punch down the risen dough to release any accumulated air pockets. This also helps create a more even texture. Lightly pat the dough into a square shape, then cut it into eight equal pieces. Next, take each of those eight pieces and cut them into six smaller pieces. You should end up with a total of 48 individual dough pieces. Roll each small piece into a neat ball. Uniformity here helps with even baking.
• Grease Your Bundt Pan: This is a crucial step! Generously spray a 12-cup bundt pan with non-stick cooking spray, or thoroughly butter and flour it. Monkey bread is notorious for sticking, so don’t skimp on the greasing.
• Coat and Layer: Dip each small dough ball first into the melted butter, ensuring it’s completely coated, then roll it in the cinnamon sugar mixture until evenly covered. As you coat each ball, layer them into the prepared bundt pan. Try to distribute them somewhat evenly, but don’t worry too much about perfection – they’ll naturally settle during the second rise and baking.
• Second Rise: Once all the dough balls are coated and nestled in the bundt pan, cover the pan with a damp towel or plastic wrap. Let it rise for another 30 minutes in a warm spot. This second rise allows the dough to become even lighter and fluffier. While it’s rising, preheat your oven to 350°F (180°C).

Step 4: The Caramel Sauce and Baking

The moment of truth is near! Now it’s time to add that signature gooey caramel and bake your masterpiece.

• Prepare the Caramel Sauce: In a small saucepan, combine the sliced butter and light brown sugar. Place it over medium heat, stirring constantly, until the mixture comes to a full boil. This ensures the sugar is fully dissolved and the caramel will set properly.
• Pour and Bake: As soon as the caramel sauce boils, remove it from the heat and immediately pour it evenly over the assembled monkey bread dough in the bundt pan. Ensure it cascades over all the dough balls, filling every little crevice.
• Bake to Perfection: Place the bundt pan in your preheated oven. Bake for approximately 30 to 45 minutes, or until the monkey bread is golden brown and bubbly. If you notice the top browning too quickly, loosely tent the pan with aluminum foil to prevent over-browning. It’s also a good idea to place a baking sheet lined with parchment paper on the oven rack below the bundt pan to catch any potential caramel drips.
• Cool and Serve: Once baked, remove the monkey bread from the oven and let it cool in the pan for about 5 to 10 minutes. This cooling period is crucial as it allows the caramel to set slightly and helps prevent the bread from tearing when inverted. After cooling, use a butter knife to gently loosen any stuck edges. Then, carefully place a large serving plate over the bundt pan and, using oven mitts, confidently flip the pan over to release the monkey bread. A gentle tap or shimmy might be needed if it’s a bit stubborn. Serve warm and enjoy the sticky, sweet deliciousness!

Frequently Asked Questions & Expert Baking Tips

Can Monkey Bread Be Prepared in Advance?

Absolutely! Monkey bread is a fantastic make-ahead treat, perfect for busy mornings or when entertaining. To prepare it in advance, follow the recipe exactly as written through the first rise (step 7 in the recipe card). Once the dough has doubled in size, gently punch it down and proceed to cut it into the 48 individual pieces. At this point, instead of coating and assembling, arrange the dough balls in a single layer on a parchment-lined baking sheet or in a large, airtight container. Cover them tightly with plastic wrap and refrigerate overnight (up to 12-18 hours). The next day, simply remove the dough balls from the fridge, allow them to come to room temperature for about 30 minutes, then proceed with coating them in butter and cinnamon sugar, assembling in the bundt pan, and allowing for the second rise before baking as usual. This method ensures fresh, warm monkey bread with minimal morning effort!

Can Instant Dry Yeast Be Used Instead?

Yes, you can certainly use an equal amount of instant dry yeast (also known as rapid-rise yeast) in place of active dry yeast in this recipe. Instant dry yeast is designed to be added directly to dry ingredients without proofing and generally leads to a faster rise. If using instant yeast, you might find that the dough rises more quickly, so keep a close eye on your dough during both rising periods and adjust the times slightly if it seems to be rising too much or too fast. While you don’t *need* to proof instant yeast, a quick proofing can still be done if you want to be extra sure of its activity.

More Caramel Dessert Recipes to Try!

• Salted Caramel Brownie Bites
• Caramel Popcorn
• Homemade Salted Caramel Sauce
• Caramel-Stuffed Snickerdoodles
• Millionaire Shortbread

Recipe Video

Homemade Monkey Bread

5 from 1 rating

Prep Time: 1 hour hr 10 minutes mins

Cook Time: 45 minutes mins

Rising Time: 1 hour hr 30 minutes mins

Total Time: 3 hours hrs 25 minutes mins

This irresistible monkey bread is a delightful pull-apart bread, generously coated in a rich, gooey caramel sauce. Unlike many recipes that rely on canned biscuits, this version is made completely from scratch, resulting in a superior flavor and texture that is truly worth the effort. Perfect for breakfast, brunch, or dessert, this homemade treat is designed for sharing and savoring!

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Ingredients

Servings: 8 servings

Monkey Bread Dough

• ▢ ¼ cup warm water 110°F-115°F (43°C-46°C) plus 1 teaspoon granulated sugar
• ▢ 1 (0.25-ounce) package active dry yeast (2 ¼ teaspoons or 7 grams)
• ▢ 5 tablespoons granulated sugar (62 grams)
• ▢ 3 tablespoons unsalted butter at room temperature (45 grams)
• ▢ 1 ¼ teaspoons salt
• ▢ 1 cup whole milk (240 ml)
• ▢ 1 large egg at room temperature
• ▢ 4 to 5 cups all-purpose flour spooned & leveled (500-625 grams)

Cinnamon Sugar Coating

• ▢ ½ cup unsalted butter (115 grams)
• ▢ 1 cup granulated sugar (200 grams)
• ▢ 1 Tablespoon ground cinnamon

Caramel Sauce

• ▢ ½ cup unsalted butter sliced (115 grams)
• ▢ ½ cup packed light brown sugar (100 grams)

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Instructions

 

• To make the monkey bread dough: Whisk the warm water (110°F-115°F or 43°C-46°C) and the teaspoon of sugar together until the sugar is dissolved. Sprinkle the active dry yeast on top and gently stir it into the water. Set aside for 5 to 10 minutes or until the yeast is foamy and active.
• Add the 5 tablespoons of granulated sugar, the room temperature unsalted butter, and the salt to a heat-proof mixing bowl or the bowl of a stand mixer. Set aside.
• Pour the whole milk into a small saucepan and place it over medium heat, stirring often. Heat until the milk starts to steam and small bubbles form around the edges, just before it comes to a boil. Remove it from the heat immediately.
• Pour the scalded milk on top of the sugar, butter, and salt mixture and whisk until well combined and the butter has melted completely. Set aside and allow to cool until it’s comfortably warm to the touch (about 110°F or 43°C). Do not add yeast if it’s hotter.
• Once the scalded milk mixture has cooled to the correct temperature, mix in 2 cups (250 grams) of all-purpose flour by hand or using the dough hook attachment on a stand mixer. Add the proofed yeast mixture and mix until well combined, then mix in the large egg.
• Mix in 2 more cups (250 grams) of flour until fully combined. Continue to mix in 1 to 2 tablespoons of flour at a time until the dough is easy to handle and slightly tacky but not overly sticky. Knead the dough by hand on a lightly floured surface or using the dough hook on a stand mixer on low speed for 5 to 10 minutes until the dough is smooth, elastic, and springs back when lightly pressed.
• Once the dough is kneaded, form it into a ball and place it into a lightly greased bowl. Cover the bowl with plastic wrap or a damp towel and allow to rise in a warm, draft-free place for about 1 hour or until doubled in size.
• To make the cinnamon sugar coating: Melt the ½ cup (one stick) of unsalted butter in a microwave-safe bowl in the microwave or in a small pot over medium-low heat. Set aside, allowing it to cool slightly.
• In a separate mixing bowl, stir together the 1 cup of granulated sugar and 1 tablespoon of ground cinnamon until thoroughly combined.
• To assemble the monkey bread: Gently punch down the risen dough to release any excess air. Pat the dough into a rough square shape, then cut the square into 8 equal size pieces. Cut each of these 8 pieces into 6 smaller, roughly equal pieces. You should now have 48 pieces of dough total. Roll each small piece into a neat ball.
• Grease a 12-cup bundt pan with a generous amount of non-stick cooking spray or thoroughly butter and flour it. Set aside.
• Dip each dough ball into the melted butter, ensuring it’s completely coated, then roll it in the cinnamon sugar mixture until evenly covered. Place each coated ball into the prepared bundt pan, layering them as you go.
• Cover the assembled bundt pan with a damp towel or plastic wrap and allow it to rise for another 30 minutes in a warm place.
• Preheat the oven to 350°F (180°C) while the dough is undergoing its second rise.
• To make the caramel sauce: Combine the sliced ½ cup of unsalted butter and ½ cup packed light brown sugar in a small saucepan. Place over medium heat, stirring constantly, until the mixture comes to a full boil.
• Once the mixture is boiling, remove it from the heat and immediately pour it evenly all over the top of the monkey bread dough in the bundt pan, ensuring it coats all the pieces.
• Bake in the center rack of the preheated oven for 30 to 45 minutes, or until golden brown and bubbly. If the top starts to brown too much, cover loosely or tent with aluminum foil. For easy cleanup, place a baking sheet lined with parchment paper on the bottom oven rack to catch any potential caramel spills.
• Remove from the oven and allow to cool in the pan for 5 to 10 minutes. This cooling period is important for the caramel to set. Use a butter knife to carefully loosen any stuck parts of the monkey bread from around the edges of the pan and the center tube. Then, place a large serving plate over the bundt pan and, using oven mitts, carefully flip the pan onto the serving plate to release the monkey bread. If it’s stubborn, a firm tap on the bottom of the pan or a gentle shimmy might help it release. Serve warm and enjoy!

Notes

Storage Instructions: Monkey bread is truly best served the day it’s baked, while it’s warm and gooey. Leftovers can be wrapped tightly in plastic wrap or placed in an airtight container and stored in the refrigerator for up to 4 days.

Reheating Instructions: To warm up refrigerated monkey bread, simply microwave individual portions for a few seconds until heated through and the caramel is softened again.

Freezing Instructions: Once the monkey bread has cooled completely to room temperature, you can wrap it tightly in several layers of plastic wrap, followed by aluminum foil, and freeze it for up to 3 months. To thaw, place the wrapped bread in the refrigerator overnight or on the counter for several hours until fully defrosted. Reheat gently in the microwave or a low oven (covered with foil) until warm.

Cuisine: American

Course: Dessert, Breakfast

Author: Danielle Rye

Did you make this recipe?Mention @livewellbakeoften on Instagram or tag #livewellbakeoften.

Adapted from my homemade cinnamon rolls and monkey bread muffins