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Homemade Monkey Bread Recipe

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4.1 from 3 reviews

This Homemade Monkey Bread recipe is a deliciously sweet, pull-apart bread perfect for breakfast or dessert. Soft, fluffy dough balls coated in cinnamon sugar and baked in a Bundt pan, then drizzled with a vanilla glaze for an irresistible treat. The step-by-step instructions guide you through mixing, kneading, rising, shaping, and baking this classic comfort food, resulting in a golden, gooey bread everyone will love.

Ingredients

Dough

  • 1 and 1/2 cups (360ml) whole milk, warmed to about 110°F (43°C)
  • 2 and 1/4 teaspoons Platinum Yeast from Red Star (1 standard packet)
  • 1/4 cup (50g) granulated sugar
  • 2 large eggs
  • 1/3 cup (5 Tbsp; 71g) unsalted butter, melted and slightly cooled
  • 1 teaspoon salt
  • 5 cups (625g) all-purpose flour (spooned & leveled)

Coating and Filling

  • 3/4 cup (12 Tbsp; 170g) unsalted butter, divided
  • 1 and 1/4 cups (250g) granulated sugar
  • 1 Tablespoon ground cinnamon
  • 2/3 cup (130g) packed light or dark brown sugar
  • 1 teaspoon pure vanilla extract

Icing

  • 1 cup (120g) confectioners’ sugar
  • 3 Tablespoons (45ml) whole milk
  • 1/2 teaspoon pure vanilla extract

Instructions

  1. Prepare the dough: Whisk the warm milk, yeast, and granulated sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to sit for 5 minutes to activate the yeast.
  2. Mix dough ingredients: Add eggs, melted butter, salt, and 1 cup of flour to the yeast mixture. Beat on low speed for 30 seconds, scrape down the sides of the bowl, then add the remaining flour. Beat on medium speed until the dough comes together and pulls away from the sides, about 2 minutes.
  3. Knead the dough: Continue beating the dough in the mixer for 5-7 minutes or knead by hand on a lightly floured surface for 5-7 minutes. Add small amounts of flour if the dough is too sticky, aiming for a soft, slightly tacky dough. When done, it should bounce back slowly when poked and pass the windowpane test.
  4. First rise: Lightly grease a large bowl and place the dough inside, turning to coat with oil. Cover and let rise in a warm place for 1-2 hours until doubled in size.
  5. Prepare the Bundt pan: Generously grease a 10-12 cup Bundt pan with butter or nonstick spray to prevent sticking.
  6. Prepare the coating: Melt 1/2 cup (113g) unsalted butter in a medium bowl. In another bowl, mix granulated sugar and cinnamon. Set these aside for coating the dough balls.
  7. Shape dough balls: Punch down the risen dough. Pinch off small pieces and roll into balls about 1.25 inches in diameter, making 40-45 balls. Dip each ball in melted butter, then roll in the cinnamon-sugar mixture to coat. Arrange the balls evenly in the prepared Bundt pan.
  8. Rest the dough balls: Cover the pan and let the shaped dough rest for 20 minutes so the balls slightly rise.
  9. Preheat oven: Adjust oven rack to a lower position and preheat to 350°F (177°C) to ensure even baking without burning the top.
  10. Finish the coating: Melt the remaining 1/4 cup (60g) butter. Whisk in brown sugar and vanilla extract, then pour evenly over the dough balls in the pan.
  11. Bake: Bake for 35-45 minutes until the top is golden brown. If browning too fast, loosely cover with foil. Let cool for 5-10 minutes before inverting onto a serving plate.
  12. Make the icing: Whisk together confectioners’ sugar, milk, and vanilla extract. Drizzle over the monkey bread once inverted.
  13. Serve and store: Serve the monkey bread warm the same day for best taste. Store leftovers tightly covered at room temperature for 1 day or refrigerate for up to 4 days.

Notes

  • Ensure milk is warmed to about 110°F (43°C) to properly activate the yeast without killing it.
  • Do not add too much flour during kneading to keep dough soft and fluffy.
  • Use nonstick spray in the Bundt pan for easy removal of sticky monkey bread.
  • If the top browns too quickly, loosely cover with foil while baking.
  • Monkey bread is best enjoyed the same day but can be stored properly for a few days.
  • For an extra touch, add chopped nuts or raisins to the coating mixture if desired.
  • Watch the dough balls’ size carefully to make about 40-45 uniform pieces for even baking.

Find it online: https://recipefeastful.com/homemade-monkey-bread-recipe/