Homemade Monkey Bread from Scratch (Pull-Apart Cinnamon Sugar Breakfast Bread)

Why you’ll love it

• From scratch: soft, fluffy homemade dough instead of canned biscuits, for real bakery flavor.
• Gooey caramel in every bite: butter, brown sugar and cinnamon soak into each piece.
• Make-ahead friendly: assemble it the night before and bake it fresh for a holiday breakfast.

Quick facts

Ingredients

For the dough

• 1 cup (240 ml) whole milk, warmed to about 110°F (43°C)
• 1/4 cup (60 ml) warm water
• 1/4 cup (50 g) granulated sugar
• 1 packet (2 1/4 tsp / 7 g) instant or active dry yeast
• 4 tbsp (56 g) unsalted butter, melted and slightly cooled
• 1 large egg, at room temperature
• 3 1/2 to 3 3/4 cups (440 to 470 g) all-purpose flour, plus more for the counter
• 1 tsp fine salt

For the cinnamon sugar coating

• 1 cup (200 g) granulated sugar
• 1 tbsp ground cinnamon
• 1/2 cup (1 stick / 113 g) unsalted butter, melted, plus more for the pan

For the caramel

• 6 tbsp (85 g) unsalted butter
• 1/2 cup (100 g) packed light brown sugar
• 1 tsp pure vanilla extract
• 1 pinch fine salt

For the glaze (optional)

• 1 cup (120 g) powdered sugar
• 2 tbsp (30 ml) milk
• 1/2 tsp pure vanilla extract

Step-by-step method

1. Activate the yeast. In the bowl of a stand mixer, stir the warm milk, warm water, 1/4 cup sugar and yeast. Let stand 5 minutes, until foamy. (Instant yeast does not strictly need this step, but it confirms the yeast is active.)

2. Make the dough. Add the melted butter, egg, 3 1/2 cups (440 g) flour and salt. Mix with the dough hook on low speed until combined, then knead on medium-low 6 to 7 minutes, until the dough is smooth, soft and elastic and pulls away from the sides of the bowl. Add more flour 1 tablespoon at a time only if it is very sticky. (By hand, knead 10 minutes on a floured counter.)

3. First rise. Shape the dough into a ball, place it in a greased bowl, cover and let it rise in a warm place about 1 hour, until doubled in size.

4. Prepare the pan and coating. Generously butter a 10- to 12-cup Bundt pan, including the center tube. Stir the 1 cup sugar and cinnamon together in a medium bowl and put the 1/2 cup melted butter in a small bowl.

5. Shape the balls. Punch down the dough, turn it out onto a lightly floured counter and pat it into an 8-inch (20 cm) square. With a bench scraper or knife, cut it into 8 strips, then cut each strip into 8 pieces, for 64 pieces. Roll each piece into a rough ball.

6. Coat and layer. Working a few at a time, dip each ball in the melted butter, then roll it in the cinnamon sugar and drop it into the pan, staggering the balls in loose layers.

7. Make the caramel. In a small saucepan over medium heat, melt the 6 tbsp butter with the brown sugar, any leftover coating butter and the remaining cinnamon sugar, stirring until smooth and bubbling, about 2 minutes. Remove from the heat, stir in the vanilla and salt and pour the caramel evenly over the dough balls.

8. Second rise. Cover the pan loosely and let it rise 40 to 45 minutes, until the dough is puffy and about 1 inch (2.5 cm) below the rim. Meanwhile, place a rack in the lower third of the oven and preheat to 350°F (175°C).

9. Bake. Set the pan on a foil-lined baking sheet to catch drips and bake 30 to 35 minutes, until the top is deep golden brown. If it browns too quickly, cover it loosely with foil for the last 10 minutes.

10. Turn out and serve. Cool in the pan 5 to 10 minutes, no longer, or the caramel will set and stick. Place a large plate over the pan and carefully flip it over; lift off the pan and scrape any caramel left inside over the bread. Whisk the glaze ingredients, if using, and drizzle over the top. Serve warm and pull apart.

How to know it is done

The monkey bread is done when the top is a deep golden brown, the caramel is bubbling around the edges of the pan and the dough balls in the center look set and dry, not doughy, when you gently pull one apart. An instant-read thermometer inserted into the thickest part of the bread, near the center tube, should read 190°F (88°C). If it is browned but not yet at temperature, cover it with foil and bake 5 minutes more.

Tips for the best result

• Check the milk temperature: 105 to 115°F (40 to 46°C) is ideal; hotter milk can kill the yeast.
• Keep the dough soft and slightly tacky; too much flour makes the bread dry and dense.
• Cut the dough into even pieces so all the balls bake at the same speed.
• Butter the Bundt pan very well, especially the center tube, so the bread releases cleanly.
• Turn the bread out after 5 to 10 minutes while the caramel is still warm and runny.

Variations and substitutions

• Pecan caramel: scatter 3/4 cup (85 g) chopped pecans in the bottom of the buttered pan and between the layers.
• Pumpkin spice: use 2 tsp cinnamon and 1 tsp pumpkin pie spice in the coating for a fall twist.
• Cream cheese glaze: beat 2 oz (57 g) softened cream cheese with 1 cup (120 g) powdered sugar and 2 tbsp (30 ml) milk.
• Apple: tuck 1 cup (120 g) finely diced peeled apple between the layers of dough balls.
• Shortcut: replace the homemade dough with 2 cans (16 oz / 454 g each) refrigerated biscuits, each biscuit cut into quarters; skip the first rise and bake 35 to 40 minutes.
• Chocolate chip: sprinkle 1/2 cup (85 g) mini chocolate chips between the layers.

Make ahead

Assemble the monkey bread through the caramel step, cover the pan tightly with plastic wrap and refrigerate overnight, up to 16 hours, instead of the second rise. In the morning, let it stand at room temperature 1 hour, until puffy, then bake as directed, adding 5 minutes if needed. You can also make the dough, let it rise once and refrigerate it overnight; shape it the next morning.

Storage and reheating

Monkey bread is best the day it is baked. Store leftovers tightly wrapped or in an airtight container at room temperature for up to 2 days. Rewarm pieces in the microwave for 10 to 15 seconds, or wrap the bread in foil and reheat it in a 300°F (150°C) oven for 10 to 15 minutes. To freeze, wrap the cooled bread tightly and freeze up to 2 months; thaw at room temperature and rewarm before serving.