Cakes, Breads, Muffins & Scones/ Recipes

Homemade Monkey Bread

Homemade Monkey Bread from @kitchenmagpie

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.

OUR LATEST VIDEOS

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.

Homemade Monkey Bread from @kitchenmagpie

Like this! Homemade Monkey Bread from @kitchenmagpie

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

Homemade Monkey Bread from @kitchenmagpie

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.

Homemade Monkey Bread from @kitchenmagpie

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.

Homemade Monkey Bread from @kitchenmagpie

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.

Homemade Monkey Bread from @kitchenmagpie

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

Homemade Monkey Bread from @kitchenmagpie

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!

5 from 1 vote
Monkey Bread
Prep Time
1 hr
Cook Time
20 mins
Total Time
1 hr 20 mins
 
Monkey Bread made with a homemade sweet dough, easy, delicious and wonderful for weekend brunches.
Course: Breakfast
Cuisine: bread
Servings: 64 squares
Calories: 66 kcal
Author: Karlynn Johnston
Ingredients
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
Instructions
  1. 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. 2. In large measuring cup, mix together milk, water, melted butter, sugar, and yeast.
  3. 3. This recipe is as easy to do by hand as it is by mixer, so pick your poison.
  4. 4. If you would like to use a stand mixer, mix flour and salt into the mixer bowl that is fitted with an 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. 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. 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. 7. Take the ball of dough and place in a well oiled bowl, covering it up. Put it in the oven and let the dough rise until doubled in size, anywhere from 45-60 minutes.

  8. 8. When that is done, grease your bundt pan and set aside.
  9. 9. Take out the dough and on a lightly floured work surface roll it into a 8 inch by 8 inch square.
  10. 10. Once you have that 8x8 square, mark off 8 sections, each way, so you are ending up with 64 lovely little squares.
  11. 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. 12. Melt the 1/2 cup of butter in a bowl.
  13. 13. In a larger bowl combine the brown sugar and 2 1/2 tsp of cinnamon.
  14. 14. Roll 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. 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. 16. In about 45-50 minutes the dough will rise almost to the top of the pan.
  17. 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. 18. This took about 22-25 minutes in my oven.
  19. 19. The bread will look slightly dark so watch out, you can overcook this!- and crisp on the outside.
Nutrition Facts
Monkey Bread
Amount Per Serving (6 g)
Calories 66 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Saturated Fat 1g 5%
Cholesterol 4mg 1%
Sodium 91mg 4%
Potassium 31mg 1%
Total Carbohydrates 10g 3%
Sugars 4g
Vitamin A 1.3%
Vitamin C 0.1%
Calcium 1.1%
Iron 2.1%
* Percent Daily Values are based on a 2000 calorie diet.

 

Homemade Monkey Bread from @kitchenmagpie

Newsletter

67 Comments

  • https://www.thekitchenmagpie.com/wp-content/themes/genesis/images/avatar.png
    Reply
    Mr. Kitchen Magpie
    May 26, 2017 at 8:31 am

    This is one of my all time favourites for breakfast!

  • Reply
    Heather Penberthy
    December 12, 2016 at 3:02 am

    I make this with apples inside. roll it like cinnamon roll cut down the middle then cross way then put into bundt pan. that has brown sugar butter and whipping cream.. when baked turn over and the caramel runs down the sides,. yummy

  • Reply
    Brian Adams
    December 12, 2016 at 2:47 am

    I’ve made this several times, and will do it again soon! Wonderful recipe, thank you!

    • Reply
      Karlynn Johnston
      December 12, 2016 at 8:13 pm

      You are welcome! Glad you like it!

  • Reply
    Kristin Kawecki Greenwood
    December 21, 2015 at 2:48 pm

    Making this for a play date this morning (and mostly for the moms!)

  • Reply
    Aliza Woodcock
    December 4, 2015 at 4:07 pm

    Wade Woodcock did you put this on as a reminder for your mother?

  • Reply
    RuthMEtienne
    June 5, 2015 at 7:23 pm

    I made this recipe twice now and for reason my dough is not rising. Idk what I’m doing wrong

    • Reply
      thekitchenmagpie
      June 8, 2015 at 7:37 am

      RuthMEtienne It’s your yeast for sure. Buy a fresh jar and make sure the water is as warm as I specify.

    • Reply
      PennyFawver
      October 1, 2015 at 12:30 am

      RuthMEtienne Or your house is told cold. Bread will not raise in a cold house. No matter if the yeast is new or not.

  • Reply
    talia_teeger9
    May 11, 2015 at 9:25 pm

    mine was amazing

    • Reply
      thekitchenmagpie
      June 8, 2015 at 7:38 am

      talia_teeger9 That looks incredible!!! I’m drooling!

  • Reply
    Mel
    March 6, 2015 at 4:36 am

    Just made this delicious recipe. My roommate was not planning on eating any of the bread, but guess who popped into the kitchen when I was taking the bread out of the oven? My roommate is a very picky eater. He took one little piece….next thing I know it was half gone…lol glad he didn’t plan on eating any or there wouldn’t have been any left for me to try!  Thanks for the great recipe

    • Reply
      thekitchenmagpie
      March 6, 2015 at 4:07 pm

      @Mel LOL! How can you resist the smell of this bread? I’m not

      surprised he popped in to snack!

  • Reply
    Virginia
    November 30, 2014 at 8:54 pm

    I have made this several times already it`s such a sin!!! It goes in minutes, people can’t stop eating it. I usually don’t have raisins but I do have dried apricots, I plump them in hot water, and my oh my!!! Thank you so much for a wonderful recipe, all the way from Montreal.

  • Reply
    marlab31
    November 23, 2014 at 6:22 pm

    I am doing this recipe right now, has anyone done individual ones?  I am going to put 3 balls in each cup of a muffin tin.

    • Reply
      thekitchenmagpie
      November 24, 2014 at 12:34 am

      @marlab31 That will work!

  • Reply
    Bart
    October 8, 2014 at 8:40 am

    Ive made this a few time, got one doing a final rise right now! GREAT Recipe. Ive been working on a savory version Garlic/Parmesean. Made it twice, the first wasnt quite right,  but MUCH better second time. Add 1/4 cup parm and 1T garlic powder to dough. Then combine parmesan, garlic salt and finely chopped rosemary. Dip in butter and coat with mixture. Awesome on a family lasagna night =)

    • Reply
      thekitchenmagpie
      October 8, 2014 at 1:01 pm

      @Bart That sounds AMAZING! I will try to make it when I get home!

  • Reply
    Bart
    October 8, 2014 at 8:36 am

    ive made this a few times and ive gone one covered and doing a final rise now. only thing ive added was a little bit of orange zest. Ive been experimenting with a savory version of this using garlic and parmesean and it works just as well. 1/4 cup grated parm and a tablespoon garlic powder in the dough, then dip in butter and roll in more parm, garlic salt and rosemary. Thank you for the great recipe to start from! #Yeastieboy

  • Reply
    Travis Dean
    September 27, 2014 at 2:34 am

    Has any any one tried making in it is a stack-cooker from Tupperware in the microwave??!!!

  • Reply
    Rachael
    March 26, 2014 at 7:30 am

    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 =]

    • Reply
      thekitchenmagpie
      March 26, 2014 at 4:30 pm

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

    • Reply
      technosauruspunk
      January 15, 2016 at 4:40 pm

      @Rachael  could you tell us what substitutions you made? I have a friend in Japan I would love to introduce this recipe to, but most people in Japan don’t have ovens either.

  • Reply
    EmmaRWallace
    December 18, 2013 at 10:19 pm

    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!!

  • Reply
    mldingler
    November 26, 2013 at 9:36 pm

    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!

    • Reply
      thekitchenmagpie
      November 27, 2013 at 1:42 am

      mldingler So glad that you liked it! Funny enough I made it this past weekend as well.

      • Reply
        mldingler
        December 5, 2013 at 10:55 pm

        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! 

  • Reply
    SharonThomas
    November 17, 2013 at 12:25 am

    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!

    • Reply
      thekitchenmagpie
      November 27, 2013 at 1:42 am

      SharonThomas  Oh, I just baked that up! I’ll blog it soon! Thanks for the idea?

  • Reply
    big_E
    April 24, 2013 at 4:52 am

    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.

  • Reply
    Al
    April 9, 2013 at 4:09 pm

    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

  • Reply
    Rachael Jane Willie
    April 3, 2013 at 5:16 am

    Courtney Willie. For you in case you don’t have a recipe yet.

  • Reply
    kbieschk
    March 26, 2013 at 2:49 am

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

  • Reply
    KerenE
    March 9, 2013 at 2:56 am

    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.

  • Reply
    Karlynn Johnston
    February 20, 2013 at 12:46 am

    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!!

  • Reply
    Cayla
    February 19, 2013 at 8:16 am

    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!

  • Reply
    sandyc
    February 13, 2013 at 1:00 am

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

     

  • Reply
    grammyof4boys
    December 31, 2012 at 12:21 am

    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!

    • Reply
      thekitchenmagpie
      December 31, 2012 at 4:46 pm

      @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!

  • Reply
    Wave59
    October 25, 2012 at 5:34 am

    Recently, domestic bread machines that automate the process of making bread have become popular.

  • Reply
    Karlynn
    August 2, 2012 at 12:08 am

    Thank you!! That’s great to hear!

  • Reply
    Becky
    July 29, 2012 at 2:22 pm

    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!!!

  • Reply
    Emily
    December 23, 2011 at 9:49 pm

    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 🙂

    • Reply
      Karlynn
      December 23, 2011 at 11:39 pm

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

  • Reply
    Sarah Galvin (All Our Fingers in the Pie)
    December 11, 2011 at 2:19 am

    This is something I will be making for Christmas this year. Thank you for this great recipe.

    • Reply
      Karlynn
      December 12, 2011 at 2:40 pm

      We make it for Christmas brunch!

  • Reply
    yummy killingspree
    April 24, 2011 at 2:03 am

    awesome recipe. i must say i enjoyed it very much. =D

    • Reply
      Karlynn
      April 27, 2011 at 4:42 pm

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

  • Reply
    Priscilla
    April 2, 2011 at 9:01 am

    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

    • Reply
      Karlynn
      April 2, 2011 at 11:54 pm

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

  • Reply
    Cheri Witmer
    February 20, 2011 at 1:39 am

    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!

    • Reply
      Karlynn
      February 20, 2011 at 1:44 am

      I am jealous…send some to my work 😉 I could use some on a Saturday night!

  • Reply
    Karlynn
    February 16, 2011 at 5:13 pm

    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.

  • Reply
    Kendyl
    February 16, 2011 at 4:51 pm

    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?

  • Reply
    John Schneider
    February 6, 2011 at 2:57 am

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

  • Reply
    polwig
    February 1, 2011 at 7:27 pm

    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.

  • Reply
    Mary @ Delightful Bitefuls
    January 27, 2011 at 11:17 pm

    Ohhhh my! Thanks for the great directions – this is definitely a must try!!

    Great blog; happy I found you!

  • Reply
    Stephanie Calvin
    January 27, 2011 at 11:53 am

    If you love this then you should try Gorilla Bread. It is to die for!

    Here is the link for the recipe I use:

    http://thecreativekitchen.wordpress.com/2009/07/30/gorilla-bread/

  • Reply
    Susan from Colorado
    January 27, 2011 at 6:54 am

    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!!

  • Reply
    foodies at home
    January 27, 2011 at 5:13 am

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

  • Reply
    Jenn {Cookies Cupcakes Cardio}
    January 27, 2011 at 5:06 am

    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.

  • Reply
    Claudie
    January 26, 2011 at 11:54 pm

    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 😀

  • Reply
    Vicki @ Wilde in the Kitchen
    January 26, 2011 at 11:43 pm

    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!

    • Reply
      Karlynn
      January 26, 2011 at 11:46 pm

      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!

  • Reply
    A Canadian Foodie
    January 26, 2011 at 5:42 pm

    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

    • Reply
      Karlynn
      January 26, 2011 at 11:47 pm

      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!

    Leave a Reply