Monkey Bread from Scratch

Homemade monkey bread is an easy Bundt pan dessert made with soft, yeast-risen dough baked with caramelized cinnamon sugar and served pull-apart style.

• Preparation Time: 25 mins
• Cooking Time: 35 mins
• Total Time: 60 mins
• Calories: 427 Calories

Ingredients

• 1 teaspoon salt
• 3 tablespoons white sugar
• 1 large egg
• 1 teaspoon white sugar
• 2 tablespoons melted butter
• 1 teaspoon vegetable oil, or as needed
• 0.5 cup butter, melted
• 0.5 teaspoon vanilla extract
• 3.5 cups all-purpose flour
• 1.5 cups brown sugar
• 1.5 teaspoons ground cinnamon
• 0.25 cup warm water
• 2.5 teaspoons active dry yeast
• 0.75 cup milk, warmed

Recipe Instructions

Step 1

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

Step 2

Lightly grease a fluted tube pan (such as Bundt) with vegetable oil; set aside.

Step 3

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

Step 4

Stir in 1 cup flour, warm milk, egg, 3 tablespoons sugar, butter, salt, and vanilla extract until combined. Add 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.

Step 5

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

Step 6

Make coating: Mix together brown sugar and cinnamon in a small bowl. Dip each dough ball in melted butter, remove with a fork, then roll in cinnamon sugar mixture until well coated.

Step 7

Arrange coated dough balls in the prepared pan. Cover with plastic wrap or a damp cloth and let rise until almost doubled in size, about 45 minutes.

Step 8

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