Monkey Bread
Quick answer
- Total time
- 65 min
- Level
- Medium
- Servings
- 8 servings
- Ingredients
- 6
About this dish
Monkey bread is made by dividing a milk-and-butter yeast dough into small balls, coating each piece with melted butter and cinnamon sugar, and stacking them in a Bundt pan.
Read more
Knead the dough until it feels smooth and less sticky, then let it complete its first rise. A fingertip indentation that returns slowly indicates that the dough is ready to divide. Make the balls similar in size so pieces near the outside and center of the pan bake at a comparable rate. Dip each one lightly in butter, roll it in the cinnamon mixture, and layer the coated pieces without compressing them. Small gaps give the dough room to expand during the second proof. Once the balls look puffy and begin to touch, bake until the top is deep golden and the butter and cinnamon sugar bubble around the edges. Rest the pan only briefly after baking. Melted sugar can firm against the pan as it cools, so invert the bread onto a plate while it is still warm. The individual pieces then pull away along their joined edges, combining a sticky cinnamon-coated surface with a soft bread interior.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Mix 320 g bread flour with 180 ml warm milk, 6 g instant yeast, part of the sugar, and part of the melted butter.
Knead for 8-10 minutes, until the dough feels elastic and sticks less to your hands.
- 2Control
Place the dough in a bowl, cover it, and let it rise in a warm spot.
It is ready when it is nearly doubled and an indentation pressed with a finger rises back slowly, not immediately.
- 3Season
Stir the remaining sugar with 2 teaspoons ground cinnamon, and keep the remaining butter melted.
Divide the dough into small balls of similar size so the pieces bake evenly and pull apart cleanly.
- 4Season
Dip each dough ball lightly in melted butter, then roll it in the cinnamon sugar.
Layer the coated balls in the Bundt pan, leaving a little space instead of pressing them tightly together.
- 5Control
Cover the pan and proof the dough again at room temperature.
Wait until the balls look puffy and just start touching one another, which helps the bread stay soft after baking.
- 6Finish
Bake at 180C for 30-35 minutes, until the top is deep golden and caramel bubbles around the edges.
Let it stand for only 5 minutes, then invert onto a plate and serve warm while sticky.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Similar-sized dough balls receive an even coating of butter and cinnamon sugar
- Finish cue
- Bake at 180C for 30-35 minutes, until the top is deep golden and caramel bubbles around the edges.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
65min, 6 ingredients
Category median
55min, 8 ingredients
Based on 248 recipes
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