Table of Contents
- Why I Love This Warm Cinnamon Pull-Apart Bread
- How to Get Soft, Gooey Monkey Bread
- Easy Variations
- Extra Cinnamon Finish
- More Glaze on Top
- Troubleshooting Soft, Gooey Monkey Bread
- What to Serve with Monkey Bread
- Frequently Asked Questions
- Can I make monkey bread ahead of time?
- How do I store leftover monkey bread?
- Can I reheat monkey bread?
- Why is my monkey bread dense?
- Why did my monkey bread stick to the Bundt pan?
- Can I use canned biscuit dough for monkey bread?
- Can I freeze monkey bread?
- What is the best pan for monkey bread?
- Jump to Recipe
Why I Love This Warm Cinnamon Pull-Apart Bread
Pull-apart monkey bread is the kind of bake I make when I want something warm, sweet, and easy to share. The dough rises until soft and puffy, then each piece gets coated in melted butter, brown sugar, and cinnamon. As it bakes, the coating turns into a bubbling caramel around the edges.
I love the way this fills the kitchen with the smell of cinnamon and warm sugar. The outside becomes deep golden, while the inside stays soft and fluffy. Every piece pulls away with a sticky cinnamon coating and a little drizzle of sweet glaze.
The Bundt pan gives this bread its tall, rounded shape, and the small dough balls make it easy to serve. There is no need to slice it. Everyone can pull away a piece while it is still warm.
I always pay attention to the second rise because it helps the texture stay light. When the dough has risen close to the top of the pan, it is ready to bake into a soft, gooey centerpiece.
How to Get Soft, Gooey Monkey Bread
The texture of this bread depends on giving the dough enough time to rise. The first rise lets the dough double in size before shaping. It should look smooth, soft, and slightly shiny after mixing, then become fuller and lighter as it rests.
The second rise is just as important. After the dough balls are coated and layered in the Bundt pan, they need time to become puffy again. This helps the finished bread bake up soft instead of dense. The visual cue is clear. The dough should rise close to the top of the pan before it goes into the oven.
The coating also does more than add sweetness. Each dough ball is dipped in melted butter, then rolled in brown sugar and cinnamon. This gives every piece its own layer of flavor. As the bread bakes, the sugar and butter bubble around the edges and create a sticky caramel finish.
A stand mixer with a dough hook makes the dough easier to mix until smooth. Cut the pieces evenly so they bake at the same pace. If the top browns too quickly, loosely cover it with foil.
Easy Variations
Extra Cinnamon Finish
Add a little extra ground cinnamon to the brown sugar coating. This keeps the same soft bread and caramel texture, but gives each piece a stronger cinnamon flavor.
More Glaze on Top
Make the glaze as written, then drizzle it generously over the warm bread. This gives the top a sweeter finish while keeping the pull-apart texture the same.
Troubleshooting Soft, Gooey Monkey Bread
If the dough feels dense, it may not have risen enough. Let it double during the first rise, then rise close to the top of the Bundt pan before baking. If the pieces bake unevenly, cut the dough into similar-sized pieces next time. If the top browns too fast, loosely cover it with foil. If the bread sticks, make sure the Bundt pan is lightly greased before layering the coated dough balls. Let it cool for 5 minutes before inverting.
What to Serve with Monkey Bread
This bread is best served warm, while the cinnamon sugar coating is still soft and gooey. I always serve it with freshly brewed coffee. In my opinion, this is the best way to enjoy it. Set it in the center of the table and let everyone pull away pieces by hand. The glaze adds enough sweetness, so it does not need extra toppings.
Pull Apart Monkey Bread
Equipment
- Stand Mixer with dough hook (or mixing bowl for hand mixing)
- Wooden spoon or spatula
- Bench scraper or knife
- Pastry brush (optional)
Ingredients
For the Dough
- 1 cup milk warm
- 2â…” fl oz water warm
- 1¾ oz granulated sugar
- 2 tablespoons unsalted butter melted
- 2¼ teaspoons instant yeast
- 3â…” cups all-purpose flour plus extra for dusting
- 2 teaspoons salt
For the Brown Sugar Coating
- 7 oz light brown sugar
- 2 teaspoons ground cinnamon
- 4¼ oz unsalted butter melted
For the Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
Instructions
- Lightly grease a 12-cup Bundt pan with butter and set aside.
- In a large jug or bowl, combine the milk, water, sugar, melted butter, and yeast. Stir gently and set aside for a few minutes.1 cup milk, 2⅔ fl oz water, 1¾ oz granulated sugar, 2 tablespoons unsalted butter, 2¼ teaspoons instant yeast
- In the bowl of a stand mixer fitted with a dough hook, mix the flour and salt. Turn the mixer to low speed and slowly pour in the milk mixture. Once the dough starts to come together, increase the speed to medium and mix for 6-7 minutes, until the dough is smooth, soft, and slightly shiny.3â…” cups all-purpose flour, 2 teaspoons salt
- Shape the dough into a ball and place it in a lightly greased bowl. Cover with plastic wrap and leave in a warm place for 50-60 minutes, or until doubled in size.
- While the dough is rising, prepare the coating by mixing the brown sugar and cinnamon in one bowl. Place the melted butter in a separate bowl.7 oz light brown sugar, 2 teaspoons ground cinnamon, 4¼ oz unsalted butter
- Once the dough has risen, gently turn it out onto a lightly floured surface and pat it into a rough square. Cut the dough into small, even pieces (about 60-64 pieces).
- Roll each piece into a ball. Dip each ball into the melted butter, letting any excess drip off, then roll it in the cinnamon sugar mixture until fully coated.
- Layer the coated dough balls into the prepared Bundt pan, staggering them to create an even shape.
- Cover the pan loosely with plastic wrap and let the dough rise again for 50-70 minutes, or until the dough is puffy and has risen close to the top of the pan.
- Preheat the oven to 350°F (175°C).
- Remove the cover and bake for 30-35 minutes, until the top is deep golden brown and caramel is bubbling around the edges.
- Allow the monkey bread to cool in the pan for 5 minutes, then carefully invert it onto a serving plate. Let it cool slightly for about 10 minutes.
- To make the glaze, whisk together the powdered sugar and milk until smooth. Drizzle over the warm monkey bread before serving.1 cup powdered sugar, 2 tablespoons milk
Notes
- Use warm, not hot, liquids. This helps activate the yeast without killing it.
- Don't skip the second rise. It ensures a light, fluffy texture.
- Cut evenly sized pieces. This helps the bread bake evenly.
- Coat thoroughly. Make sure each dough ball is well covered in butter and sugar for the best flavor.
- Watch the baking time. If it browns too quickly, loosely cover with foil.
- Serve warm. Monkey bread is best enjoyed fresh and warm for that gooey texture.
- Easy to pull apart. No slicing needed-just pull and enjoy!
Nutrition
Frequently Asked Questions
Can I make monkey bread ahead of time?
Yes. Assemble the coated dough balls in the Bundt pan, cover the pan tightly, and refrigerate overnight. Before baking, let it sit at room temperature until the dough looks puffy and has risen close to the top of the pan.
How do I store leftover monkey bread?
Store leftover monkey bread in an airtight container at room temperature for up to 2 days. It is best served warm, so reheat individual pieces before serving to bring back the soft, sticky texture.
Can I reheat monkey bread?
Yes. Reheat individual pieces in the microwave for 10 to 15 seconds, or warm a larger portion in a low oven until soft. Avoid overheating it, as the bread can dry out.
Why is my monkey bread dense?
Monkey bread usually turns out dense when the dough has not risen enough. Let the dough double during the first rise, then allow it to rise again in the Bundt pan until it looks light and puffy.
Why did my monkey bread stick to the Bundt pan?
Monkey bread can stick if the Bundt pan is not greased well enough or if the bread cools too long before being turned out. Grease every curve of the pan thoroughly, then let the bread rest for about 5 minutes before inverting it onto a plate.
Can I use canned biscuit dough for monkey bread?
Yes, canned biscuit dough can be used for a quicker version of monkey bread. The texture will be slightly different, though. Homemade yeast dough gives a softer, fluffier bread, while biscuit dough creates a faster, more shortcut-style version.
Can I freeze monkey bread?
Yes. Freeze baked monkey bread pieces in an airtight container or freezer bag. Thaw them at room temperature or in the refrigerator, then reheat gently before serving so the bread becomes soft again.
What is the best pan for monkey bread?
A Bundt pan is best for monkey bread because it helps the dough bake evenly and creates the classic pull-apart ring shape. Make sure the pan is well greased so the sticky cinnamon sugar coating releases cleanly after baking.
