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two images of homemade monkey bread

Ultimate Homemade Monkey Bread from Scratch

Pull-apart cinnamon sugar bread with a gooey caramel glaze
Prep Time 20 mins
Cook Time 35 mins
Rising Time 2 hrs
Total Time 2 hrs 55 mins
Course Breakfast
Cuisine American
Servings 8

Ingredients
  

Dough

  • 2 TBSP butter melted
  • 1 cup milk warmed to 110°F
  • 1/2 cup water warmed to 110°F
  • 1/4 cup granulated sugar
  • 2 1/4 tsp instant or dry active yeast
  • 3 1/4 cups flour
  • 1 tsp salt

Coating

  • 1 cup granulated sugar
  • 2 TBSP ground cinnamon

Caramel Sauce

  • 1/2 cup butter 1 stick
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar

Instructions
 

  • Spray a bundt pan with cooking spray or smear softened butter into every nook and cranny.

Dough Instructions

  • In a large measuring cup mix together warm milk, warm water, melted butter, yeast, and sugar.
  • In the bowl of a stand mixer fitted with a dough hook, mix together flour and salt.
  • Turn the mixer on to low and slowly add the wet ingredients. Allow it to knead for 6-7 minutes (it may take longer) to form a single dough ball that is smooth and shiny. If the dough is too wet and sticking to the bowl, add more flour, 1-2TBSP at a time. The dough should be sticky but not overly wet
  • Coat a large bowl with non-stick cooking spray and place the dough inside. Turn the dough to coat all sides then cover with a sprayed piece of plastic wrap.
  • Let the dough rise until doubled, about 1-2 hours. You can also preheat the oven to 200°F, turn it off after preheating, and set the covered bowl inside to speed up the rising time.

Caramel Sauce Instructions

  • While the dough is rising, prep the caramel sauce. Melt together a stick of butter and the two types of sugar. Cook on low until all the sugar has dissolved. Try not to let the caramel boil. It will still taste good but it will be a little on the crunchy side.
  • Pour ¼ of the caramel sauce into the bottom of the prepared bundt pan.

Monkey Bread Assembly Instructions

  • In the medium bowl (best to use a container with a lid) mix together 1 cup of sugar and 2 TBSP cinnamon.
  • When the dough has doubled in size, flour your work surface and gently press the dough out into a large square. I typically go for about 12x12.
  • Using a knife, bench scraper, or pizza cutter (my personal choice), cut the dough into 64 pieces. I cut it in half, then each of those in half again, and again. Then from the other direction to create a grid.
  • Add dough chunks, about 8 at a time, to the cinnamon-sugar mixture. I like to use a container with a lid so I can close it and shake. You can also just roll each piece in the mixture.
  • Place the coated dough chunks into the prepared bundt pan until you’ve used half the dough.
  • Add half the remaining caramel on top of the first half of coated dough chunks.
  • Repeat with remaining dough chunks and top with remaining caramel sauce.

To bake now

  • Let the monkey bread rise for 1-2 hours until it is 1-2 inches from the top of the pan, or use the speed method with a warm oven. Once risen, heat the oven to 350°F and bake for 30-35 minutes or until dough is cooked through and caramel is hot and bubbly. Let the monkey bread cool for 5 minutes in the pan then invert onto a large plate or platter. Serve warm.

To bake later

  • Place a large plate on top of the bundt pan and place in the fridge. In the morning set the pan on the counter and let rise for 30-45 minutes while the oven preheats. Follow above baking directions and enjoy!

Keyword baked goods