Homemade Monkey Bread

Close up of homemade monkey bread with raisins and brown sugar coating

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This Homemade Monkey Bread Recipe is so good and so easy that it made it into my cookbook! Throw away the cans of dough you guys and make this from scratch! My 14 year old son just made the actual monkey bread that you see in the updated photos, so if he can do it, so can you! This is a great recipe for those bakers that are just beginning to bake with yeast breads and anyone that is wanting a sweet, carb-loaded treat! I have a monkey bread recipe roundup if you are looking for more monkey bread recipes!

Homemade Monkey Bread with raisins in a cooling rack
Homemade Monkey Bread

Homemade Monkey Bread  From Scratch

Listen, I LOVE a good canned dough recipe. I have no problem using them in camping foods or in a pinch. But this Monkey bread is so easy that just seems wrong to use a canned dough. 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!

Close up of homemade monkey bread with raisins and brown sugar coating
Close up of homemade monkey bread

How To Make Monkey Bread

I am going to go step by step through this recipe for you guys, with some photos to show you what’s going on as well! Like I said, my son made this and while you would think he’s a super baker and cook because I’m his Mama, he’s still learning! Onward, bakers!

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.

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 5-6 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 or don’t own a stand mixer, mix the 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.

 

Step by Step Photos for Making Monkey Bread

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

8x8 square of monkey bread dough ready to be cut
8×8 square of monkey bread dough ready to be cut

See? It’s easier than it looks! I know that I sound crazy that I cut the dough into 64 pieces, but it works!

8x8 square of monkey bread dough cut into 62 pieces
8×8 square of monkey bread dough cut into 62 pieces

Cut the squares apart,making sure to separate them as you cut, they love to stick back together which defeats the purpose entirely. I usually just scoot them to the side of the cutting board so that they are out of the way.

Homemade Monkey Bread dough in wooden board being cut into squares
Homemade Monkey Bread being cut into squares

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. 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.

Dipping monkey bread dough into butter, then sugar, then placing in a bundt pan
Dipping monkey bread dough into butter, then sugar, then placing in a 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.

Monkey dough fully risen in a blue bundt pan
Monkey dough fully risen in a bundt 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.

Monkey bread baked in a blue bundt pan
Monkey bread baked in a blue bundt pan

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.

Homemade Monkey Bread with raisins on a black wire rack
Homemade Monkey Bread on a black wire rack

Karlynn’s Tips & Tricks for Making Monkey Bread

  • I said 64 squares, but the monkey bread pictured had 54 or so. It’s really a flexible recipe, what you are aiming for is pieces that aren’t too thick and are about an inch wide and roll into an inch wide ball of dough. That size bakes up nicely!
  • You can add pecans, walnuts, anything that your heart desires into your monkey bread. We love raisins the best, so this one pictured is plain raisins.
  • If you are looking for an icing recipe, try my Buttery Vanilla Glaze, it works perfectly!

More Monkey Bread Recipes for You to Try

I have a ton of monkey bread recipes on this site! Try some of these:

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

Happy Baking!

Love,

Karlynn

Pin This Recipe to Your Dessert Board & Remember to Follow Me On Pinterest!

Homemade sweet dough rolled in sugar/cinnamon makes a homemade monkey bread so fast,easy and delicious, you'll never used canned dough again. #monkeybread #sweet #dessert #baking #delicious #bread #cinnamon #raisin

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Monkey Bread Recipe

Monkey Bread made with a homemade sweet dough, easy, delicious and wonderful for weekend brunches.
5 from 61 votes
Close up of homemade monkey bread with raisins and brown sugar coating
Prep Time
1 hour
Cook Time
20 minutes
Total Time
1 hour 20 minutes
Course
Breakfast
Cuisine
American
Servings
6
Calories
703
Author
Karlynn Johnston

Ingredients

Sweet Dough

  • 2 tablespoons melted butter
  • 1 cup milk warmed to 115 °F
  • 1/3 cup water warmed to 115 °F
  • 1/4 cup white sugar
  • 2 1/4 tsp bread machine yeast or rapid rise
  • 3 1/4 cups all-purpose flour plus extra for your work surface
  • 2 tsp salt
  • 1/2 cup toasted pecans
  • 1/2 cup plumped up raisins boiled or soaked in water

Brown Sugar Coating

  • 1 cup packed brown sugar
  • 2 1/2 tsp ground cinnamon
  • 1/2 cup 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 a 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 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. 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 in 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 8x8 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 1/2 cup of butter in a bowl.

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

  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. 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 degrees 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 so watch out, you can overcook this!- and crisp on the outside.

Recipe Notes

This will last on the counter for 1-2 days ( as if! Who has leftover Monkey bread??)

Nutrition Information

Serving: 6g, Calories: 703kcal, Carbohydrates: 110g, Protein: 10g, Fat: 26g, Saturated Fat: 13g, Cholesterol: 52mg, Sodium: 977mg, Potassium: 328mg, Fiber: 4g, Sugar: 46g, Vitamin A: 665IU, Vitamin C: 0.7mg, Calcium: 114mg, Iron: 4.1mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Please rate this recipe in the comments below to help out your fellow cooks!

 

Homemade Monkey Bread from @kitchenmagpie

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

Site Index Breakfast and brunch Monkey bread Raisins

Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. SharonThomas says

    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!

    5 stars

    • thekitchenmagpie says

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

      5 stars

  2. big_E says

    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.

    5 stars

  3. Al says

    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

    5 stars

  4. Rachael Jane Willie says

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

    5 stars

  5. kbieschk says

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

    5 stars

  6. KerenE says

    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.

    5 stars

  7. Karlynn Johnston says

    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!!

    5 stars

  8. Cayla says

    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!

    5 stars

  9. sandyc says

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

     

    5 stars

  10. grammyof4boys says

    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!

    5 stars

    • thekitchenmagpie says

      @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!

      5 stars

  11. Wave59 says

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

    5 stars

  12. Becky says

    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!!!

    5 stars

  13. Emily says

    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 🙂

    5 stars

    • Karlynn says

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

      5 stars

  14. Sarah Galvin (All Our Fingers in the Pie) says

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

    5 stars

  15. yummy killingspree says

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

    5 stars

    • Karlynn says

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

      5 stars

  16. Priscilla says

    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

    5 stars

    • Karlynn says

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

      5 stars

  17. Cheri Witmer says

    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!

    5 stars

    • Karlynn says

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

      5 stars

  18. Karlynn says

    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.

    5 stars

  19. Kendyl says

    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?

    5 stars

  20. John Schneider says

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

    5 stars

  21. polwig says

    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.

    5 stars

  22. Mary @ Delightful Bitefuls says

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

    Great blog; happy I found you!

    5 stars

  23. Susan from Colorado says

    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!!

    5 stars

  24. foodies at home says

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

  25. Jenn {Cookies Cupcakes Cardio} says

    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.

  26. Claudie says

    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 😀

  27. Vicki @ Wilde in the Kitchen says

    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!

    • Karlynn says

      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!

  28. A Canadian Foodie says

    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

    • Karlynn says

      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!

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