Monkey Bread

 

Ooooh baby.

If you are dieting in the New Year -  and who isn’t at least just trying to eat healthier after the wonderful excesses of Christmas- LOOK AWAY NOW.

I mean it. Go away. Please.  I don’t want to be mean and taunt you with goodies.

I have heard of this bread time and time again, but really didn’t want to make it with canned biscuit dough.  That just seems wrong. If I am going to indulge in something this amazingly bad for me, I want it to be homemade and the best it can be.

You need a lovely homemade sweet dough to start and please do not let that scare you away. This is SO easy, I promise that it only takes one run through of the recipe and the second time you are a pro!

Sweet Dough
2 tablespoons melted butter
1 cup of milk, warmed to 115 degrees
1/3 cup water, warmed to 115 degrees
1/4 cup white  sugar
2 1/4 teaspoons of bread machine yeast or rapid rise
3 1/4 cups all-purpose flour, plus extra for your work surface
2  tsp of salt
1/2 cup of toasted pecans
1/2 cup of plumped up raisins ( boiled or soaked in water)

Brown Sugar Coating
1 cup packed brown sugar
2 1/2  teaspoons ground cinnamon
1/2 cup of melted butter

Preheat your oven for rising, turn it on to 175 degrees  then turn it off when it’s heated, this is as warm as it should get.

In large measuring cup, mix together milk, water, melted butter, sugar, and yeast.

This recipe is as easy to do by hand as it is by mixer, so pick your poison.

Especially when it’s my mom’s hands making the dough the first time. I just arrived in time to cut and dip and have all the fun on Christmas morning. I have made it at home with my mixer and other than my arms not tiring out, it is successful both ways.

If you would like to use a stand mixer, mix flour and salt into the mixer bowl that is fitted with a oiled dough hook.  Oiling the hook makes sure the dough doesn’t climb the hook and go all crazy on you. Works like a charm!

Using the lowest setting, start the dough hook going and slowly add the milk mixture. After dough comes together, increase speed to medium and  let your dough hook do the work until the dough is shiny and smooth, about 6 to 7 minutes. The dough should be slightly sticky but if it is too wet to come together into a ball, add an additional 2 tablespoons flour. It should just barely stick to your hands, nothing more. Turn dough onto lightly floured counter and knead briefly to form a smooth, round ball.

If you are ready for a workout and want to do this by hand, mix flour and salt in large bowl. Make a well in the flour, then add the milk mixture, pouring into the well. Using a wooden spoon, stir until the dough is difficult to stir and it’s almost a ball in the middle of the bowl. Turn out onto lightly floured work surface and begin to knead, incorporating any loose scraps back into the dough. Knead until dough is smooth and satiny, about 10 minutes, giving those arms a workout and a half! Shape into a round ball.

Take the ball of dough and place in a well oiled bowl, covering it up. Put it the oven and let the dough rise until doubled in size, anywhere from 45-60 minutes.

When that is done, grease your bundt pan and set aside.

Take out the dough and on a lightly floured work surface roll it into a 8 inch by 8 inch square.

Yes, I measured. With a measuring tape.

I get like that sometimes.

Retentive beyond belief.

Once you have that 8×8 square, mark off 8 sections, each way, so you are ending up with 64 lovely little squares.

Like this!

Cut the squares apart,making sure to separate them as you cut, they love to stick back together which defeats the purpose entirely.

Melt the 1/2 cup of butter in a bowl.

In a larger bowl combine the brown sugar and 2 1/2 tsp of cinnamon.

Rolls a dough square into a ball, dip it in the butter, dip it in the sugar mix then place it in the bundt pan.

Stagger the layers until it looks like this. Build like you would build a brick wall, staggering the “bricks” so that the seams are not in the same place ever, building a lovely wall of dough. Sprinkle a few raisins and pecans between each of the layers, however you want.

Ok, not quite like this, this is AFTER it rose, but you get the point. To get to this literal point now, you have to once again place the dough somewhere warm, the oven works perfectly.

In about 45-50 minutes the dough will rise almost to the top of the pan.

Time to bake! After you remove the pan from the oven preheat it to 350 then get those babies back in there to bake.

This took about 22-25 minutes in my oven.

The bread will look slightly dark – watch out, you can overcook this!- and crisp on the outside.

Flip onto a beautiful plate and serve to very grateful recipients!

You can frost this with plain icing, cream cheese icing or anything you want, however serving it without makes it less cinnamon bun- like.

It’s like one, big, amazing pile of homemade doughnut holes this way, NOT a cinnamon bun. We don’t ice it in the slightest, if I wanted cinnamon buns I would just make them.

This is a new family favorite, perfect for Sundays at home with the kids, I can’t wait to make it again!

 

Monkey Bread
 
Author: 
Prep time: 
Cook time: 
Total time: 
Monkey Bread made with a homemade sweet dough, easy, delicious and wonderful for weekend brunches.
Ingredients
  • Sweet Dough
  • 2 tablespoons melted butter
  • 1 cup of milk, warmed to 115 degrees
  • ⅓ cup water, warmed to 115 degrees
  • ¼ cup white sugar
  • 2¼ teaspoons of bread machine yeast or rapid rise
  • 3¼ cups all-purpose flour, plus extra for your work surface
  • 2 tsp of salt
  • ½ cup of toasted pecans
  • ½ cup of plumped up raisins ( boiled or soaked in water)
  • Brown Sugar Coating
  • 1 cup packed brown sugar
  • 2½ teaspoons ground cinnamon
  • ½ cup of melted butter
Instructions
  1. Preheat your oven for rising, turn it on to 175 degrees then turn it off when it’s heated, this is as warm as it should get.
  2. In large measuring cup, mix together milk, water, melted butter, sugar, and yeast.
  3. This recipe is as easy to do by hand as it is by mixer, so pick your poison.
  4. If you would like to use a stand mixer, mix flour and salt into the mixer bowl that is fitted with a oiled dough hook. Oiling the hook makes sure the dough doesn’t climb the hook and go all crazy on you. Works like a charm!
  5. Using the lowest setting, start the dough hook going and slowly add the milk mixture. After dough comes together, increase speed to medium and let your dough hook do the work until the dough is shiny and smooth, about 6 to 7 minutes. The dough should be slightly sticky but if it is too wet to come together into a ball, add an additional 2 tablespoons flour. It should just barely stick to your hands, nothing more. Turn dough onto lightly floured counter and knead briefly to form a smooth, round ball.
  6. If you are ready for a workout and want to do this by hand, mix flour and salt in large bowl. Make a well in the flour, then add the milk mixture, pouring into the well. Using a wooden spoon, stir until the dough is difficult to stir and it’s almost a ball in the middle of the bowl. Turn out onto lightly floured work surface and begin to knead, incorporating any loose scraps back into the dough. Knead until dough is smooth and satiny, about 10 minutes, giving those arms a workout and a half! Shape into a round ball.
  7. Take the ball of dough and place in a well oiled bowl, covering it up. Put it the oven and let the dough rise until doubled in size, anywhere from 45-60 minutes.
  8. When that is done, grease your bundt pan and set aside.
  9. Take out the dough and on a lightly floured work surface roll it into a 8 inch by 8 inch square.
  10. Once you have that 8×8 square, mark off 8 sections, each way, so you are ending up with 64 lovely little squares.
  11. Cut the squares apart,making sure to separate them as you cut, they love to stick back together which defeats the purpose entirely.
  12. Melt the ½ cup of butter in a bowl.
  13. In a larger bowl combine the brown sugar and 2½ tsp of cinnamon.
  14. Rolls a dough square into a ball, dip it in the butter, dip it in the sugar mix then place it in the bundt pan.
  15. Stagger the layers.Build like you would build a brick wall, staggering the “bricks” so that the seams are not in the same place ever, building a lovely wall of dough. Sprinkle a few raisins and pecans between each of the layers, however you want.
  16. In about 45-50 minutes the dough will rise almost to the top of the pan.
  17. Time to bake! After you remove the pan from the oven preheat it to 350 then get those babies back in there to bake.
  18. This took about 22-25 minutes in my oven.
  19. The bread will look slightly dark – watch out, you can overcook this!- and crisp on the outside.

 

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44 comments
Rachael
Rachael

I am a fellow with Teach for China and used your recipe (with substitutions) to make this using a rice cooker in rural china!  My local teachers loved it! Thank you =]

EmmaRWallace
EmmaRWallace

What size pan did you use? I am making this for Christmas and my pan is 27cm so bit worried mines too big for this recipe!!

mldingler
mldingler

We just finished having a hot cocoa tea party with this, and it's AMAZING! I didn't add in the nuts or raisins ( I didn't have nuts and i don't like raisins!) My husband said it was the best monkey bread he had ever had, and I agree! Simply perfect!

SharonThomas
SharonThomas

I've been looking for this recipe for awhile, found others but they didn't quite seem the same or as close to my Mum's. As a child, we had this on the table Christmas morning to nibble on while we waited for everyone to get up.  The only difference ~ Mum would put mixed peel, red & green cherries as well as pecans instead of the raisins! I can hardly wait to have this on my table Christmas morning ~ Thank you!

big_E
big_E

Just made this last night. It was absolute perfection. My family ate the whole thing. Not a piece made it till morning. Thanks for the recipe.


Al
Al

Hi Karlynn.

The recipe looks great. I just have 1 small correction in your instructions.

In your step about brown sugar 

'In a larger bowl combine the brown sugar and 2 1/2 tsp of brown sugar' 

- as you can see, the 2 1/2 tsp should be cinnamon. This slight error is obviously not a problem since many have made your Monkey cake without any issue.

I'll have to try this.


Regards: Al

kbieschk
kbieschk

how would you store this for, like the next morning?

KerenE
KerenE

this is incredible!  I have long been making cinnamon rolls and my family loves them.  But this is the new request!  these are so good and such fun to make together.

Karlynn Johnston
Karlynn Johnston

Oh man...send some my way! I am so glad you like the recipe, and isn't the oven warming the best? I use it all the time too, everything rises so lovely! Thanks for the kind words Cayla and welcome!!

Cayla
Cayla

Hi Karlynn! I adore your Monkey Bread recipe! I've made it four times since finding it, um, two months ago...I might be a little addicted. :) But I wanted to thank you specifically for the oven-warming tip at the beginning of the recipe; I now use this method any time I need a warm place to store a yeasted dough (monkey bread, regular sandwich bread, pizza dough) for its first rise. Thank you, thank you!

sandyc
sandyc

What size Bundt pan is used?  I think mine is 12 cups; this looks smaller.  Thanks.

 

grammyof4boys
grammyof4boys

Another great looking recipe I need to try! I was also very, very excited when you said to grease the dough hook so it doesn't creep up and over the top. I will definitely do this, as it can drive a person quite mad!! I stand there with a rubber spatula and hold it flat against the top of where the hook goes into and try to catch it before it comes up and over! Thanks a million for the tip and your blog is really wonderful!

Karlynn
Karlynn

Thank you!! That's great to hear!

Becky
Becky

I made this for a brunch with some girlfriends yesterday morning - hands down, BEST monkey bread I've ever made. My goodness - UNREAL! There was 4 of us. We consumed the entire thing. Thank you!!!

Emily
Emily

No egg in the dough, correct? I know it doesn't have one in the recipe, but I've just seen similar recipes with the egg.. Just wanted to make sure :)

Priscilla
Priscilla

I live a way over in New Zealand .. never ever heard of this yummy bread, we love home made baking .. this will certainly be my next family "Treat" A thousand thanks for your recipe ..Priscilla

Cheri Witmer
Cheri Witmer

Yummmmm! In my oven now... So can't wait. Never tried rolling it in the brown sugar mixture. Can't wait till it is out of the oven and in my mouth!

Karlynn
Karlynn

I would try more butter and make sure you get a good layer of sugar on each one. The raisins sorta stick, sorta don't, they can be hit or miss. I was thinking of attempting a remake of this that has raisins IN the dough, actually. But for the shine, definitely make sure you coat each little ball very well.

Kendyl
Kendyl

This is an awesome find! I made some, bagged it up and handed it around, everyone was commenting on it. However, I'm not sure if I did the last part right (rolling them in butter and brown sugar), because all of my nuts and raisins basically just fall off, and it doesn't have that amazing yummy sticky shine to it that yours has throughout. Any suggestions? More butter perhaps?

John Schneider
John Schneider

monkey bread rules! I cannot wait to try this out. It looks amazing. Thank you so much for sharing.

polwig
polwig

I love the step by step tutorial. I have made Monkey bread before but never ever by starting it from scatch. Looks very easy and delicius.

Mary @ Delightful Bitefuls
Mary @ Delightful Bitefuls

Ohhhh my! Thanks for the great directions - this is definitely a must try!!Great blog; happy I found you!

Susan from Colorado
Susan from Colorado

I'm drooling all over my computer desk! This looks sinfully deelicious! I'm printing this out as I write. Thanks so much for posting!!

foodies at home
foodies at home

Oh no... I didn't listen to your warning...and now I'm hooked....I MUST MAKE NOW!!!

Jenn {Cookies Cupcakes Cardio}
Jenn {Cookies Cupcakes Cardio}

Look away? No way! It is too beautiful not to stare at. I have been meaning to make monkey bread since before Christmas thanks for the reminder :) I hope it looks (and tastes) as good as yours.

Claudie
Claudie

Oh my. Look away? After spotting that pic on tastespotting? That's impossible! I've never had monkey bread in my life, but if it tastes just half as good as it look, it must be really really good. I will try it out as soon as I start training for half-marathons again :D

Vicki @ Wilde in the Kitchen
Vicki @ Wilde in the Kitchen

I LOVE monkey bread! A friends mom made it years ago and I was amazed. I've never tried making it myself, it seems pretty straightforward. Thanks for sharing your recipe!

A Canadian Foodie
A Canadian Foodie

This is the most detailed and most tantalizing tutorial I have ever seen about monkey bread. You are breakin' my heart. YUMMMM!! It is the season for bread making, for sure, and I have been doing quite a lot of that lately. You make me want to drive my little mini over these crusty rut infested frozen lethal roads just to get to some of that monkey bread... YUMMERS! Lucky kidlets! Valerie

thekitchenmagpie
thekitchenmagpie moderator

@Rachael  That is a seriously awesome life hack using a rice cooker! Good job!! 

thekitchenmagpie
thekitchenmagpie moderator

@grammyof4boys  thanks for the lovely words! I am so glad you found my little nest on the web ;) Welcome and hope you enjoy the recipes!

Karlynn
Karlynn

Nope, no egg! But you are right, some recipes are an eggy dough.

Karlynn
Karlynn

We make it for Christmas brunch!

Karlynn
Karlynn

It's one of my favorites, glad you enjoyed it!

Karlynn
Karlynn

Oh Priscilla, this is the tastiest bread for a weekend morning ever. It's our family favorite, for sure. I hope you enjoy it!

Karlynn
Karlynn

I am jealous...send some to my work ;) I could use some on a Saturday night!

Karlynn
Karlynn

Make it Vicki! I can't stress how once you do it the first time, you are a PRO the second time around! This is honestly something that I think everyone should have in their back cooking pocket to pull out for weekend brunches. The ingredients are almost always on hand and it's super easy AND fun to do with the kids.Thanks for visiting!

Karlynn
Karlynn

Valerie, winter just calls for bread, doesn't it? The carbs, the heat of it, it's all good. This has to be my favorite new recipe by far and will remain in rotation!

mldingler
mldingler

@thekitchenmagpie is there any way you can make this in advance? I am hosting an Origami Owl party on Saturday, and I am having a monkey bread bar for the food. I would like not be rushing around last minute, but I really want to make this amazing bread! 

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