I made Cinnamon Monkey Bread—a soft pull-apart loaf built from homemade dough balls coated in cinnamon sugar and baked into a gooey, caramel‑sweet bundt of comfort food magic.
Why I’ll Love This Recipe
I love how this bread combines fluffy, tender dough with deeply buttery cinnamon sugar. Each bite is a little piece of indulgence—simple ingredients, and yet it feels festive and nostalgic. Making it entirely from scratch (no canned biscuits!) gives it superior texture and flavor, and pulling it apart by hand is half the fun.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- active dry yeast
- whole milk (warmed)
- melted butter
- granulated sugar + light brown sugar + ground cinnamon
- all‑purpose flour
- salt
- extra melted butter for coating
directions
I begin by whisking warm milk, melted butter, sugar, and yeast. Then I combine flour and salt in my mixer and knead in the wet mixture using a dough hook until the dough is smooth, shiny, and sticky—it takes about 7–10 minutes.
I transfer the dough to a greased bowl, cover it, and let it rise in a warm spot until doubled in size (~1 hour).
Next, I divide that dough into about 64 pieces and roll each into a small ball. I dip each ball into melted butter, then coat thoroughly in a warm mixture of bittersweet brown sugar, granulated sugar, and cinnamon. I layer the coated balls into a well‑greased 10‑cup bundt pan, filling it about three-quarters full.
I cover and allow another rise until the loaf puffs up again (~1 hour). Then I pour any remaining butter over the top and bake at 350 °F (175 °C) for 30–35 minutes, until golden and caramelized. Once it’s out of the oven and rested 5 minutes, I invert the pan onto a platter so the caramel sauce drips beautifully over the top.
Servings and timing
- Yield: about 12 servings, depending on slice size
- Prep time: ~30 minutes (including dough mixing and ball shaping)
- Proofing/Rise time: two rises, each ~1 hour
- Bake time: ~30–35 minutes
- Total time: approximately 3 hours including rising and mixing
Variations
I sometimes customize by:
- folding chopped pecans or raisins between layers for added texture
- sprinkling sanding sugar for sparkle and crunch on top before baking
- adding orange zest or pumpkin pie spice to deepen the flavor
- substituting instant yeast to shorten the rise by 15–20 minutes
storage/reheating
I store leftovers covered tightly at room temperature for up to 2 days. I reheat individual servings in a 250 °F (120 °C) oven for about 5–7 minutes to revive the sticky caramel texture. I avoid microwaving larger pieces—because that can make it soggy and collapse the structure.
FAQs
How can I tell when the dough balls are ready for the second rise?
I usually pause once the dough has visibly puffed to about 3/4 of the pan height and feels soft and springy to the touch—it should almost double again.
Can I make this with instant yeast instead of active dry?
Yes—using instant yeast often reduces rise time to about 30–45 minutes each rise, which is a helpful shortcut.
What pan should I use for this bread?
A 10‑cup Bundt or tube pan gives the best browning and structure. Other shapes might require longer bake time or result in uneven rising.
Is this bread too sweet?
The sweetness comes from the cinnamon sugar coating and caramel sauce—doubling the brown sugar gives richness. To adjust, I sometimes reduce the sugar coating slightly or omit nuts if desired.
Can I make dough ahead of time?
Absolutely—I’ve mixed and risen the dough, then refrigerated it overnight to bake fresh in the morning. It still rises well and delivers the same tender crumbs.
Conclusion
I absolutely love this Cinnamon Monkey Bread for its comforting, buttery flavor, warm caramel cinnamon coating, and pull‑apart enjoyment. Making it from scratch means incredible texture and flavor—and assembling the little coated dough balls is oddly therapeutic. It’s perfect for brunch or cozy mornings, and I’m excited to experiment next time with nuts, spices, or even mini individual monkey breads.
Print
Cinnamon Monkey Bread
- Total Time: ~3 hours 5 minutes
- Yield: 12 servings
Description
Pillowy pieces of homemade sweet dough reminiscent of cinnamon rolls, rolled in melted butter and cinnamon-sugar, layered in a Bundt pan and surrounded by caramelized goodness—this pull‑apart bread is gooey, aromatic, and irresistibly nostalgic.
Ingredients
For the dough:
1⅓ cups (320 ml) warm whole milk (105–115 °F)
3 tablespoons unsalted butter, melted
¼ cup granulated sugar
2¼ teaspoons active dry yeast (one packet)
3½ cups (≈455 g) all‑purpose flour
1¾ teaspoons salt
For the coating:
1 cup (227 g) unsalted butter, melted
1 cup packed light brown sugar
½ cup granulated sugar
1 tablespoon ground cinnamon
Instructions
In a large measuring cup, whisk the warm milk with melted butter, sugar, and yeast. Let rest briefly.
In the bowl of a stand mixer fitted with a dough hook, combine flour and salt. With the mixer on low, slowly pour in the milk mixture. Once dough forms, increase speed to medium and mix for 7–10 minutes until smooth and shiny—the dough will be sticky; avoid adding flour unless it’s overly wet.
Place dough in a lightly greased bowl, cover, and let rise in a warm spot until doubled in size (about 1 hour).
Punch down dough and divide into about 64 pieces. Roll each into a ball.
Prepare the coating bowls: one with melted butter; another with a mix of brown sugar, granulated sugar, and cinnamon. Dip each dough ball first in butter, then in sugar mix to coat fully.
Layer the coated balls in a well‑greased 10‑cup Bundt pan, filling about three‑quarters full. Cover and let rise again until nearly doubled.
Preheat oven to 350 °F (175 °C). Reheat any remaining butter and pour over the top evenly. Bake 30–35 minutes until golden brown.
Allow to cool in pan for ~5 minutes, then invert onto a serving plate. The caramelized coating will ooze beautifully. Serve warm and pull apart.
- Prep Time: 30 minutes
- Additional Time (includes two rises):: ~2 hours
- Cook Time: 35 minutes
- Category: Bread
