This pull-apart monkey bread features soft, fluffy dough balls coated in cinnamon sugar and drenched in a gooey brown sugar caramel sauce.
It tastes just like the center of a warm cinnamon roll in every single bite!
Baking the dough balls stacked together in a Bundt pan allows the butter and brown sugar to melt down into every layer, creating a sticky, caramelized glaze throughout.
For more cinnamon recipes, check out my homemade cinnamon rolls, apple cinnamon rolls with apple pie filling, and cinnamon bundt cake.
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Why this recipe works
- Fluffy Scratch-Made Dough: Making yeasted dough from scratch yields an ultra-soft, melt-in-your-mouth crumb that canned biscuit dough cannot match.
- Flavor in Every Bite: Dipping each dough ball individually guarantees every piece is fully coated in butter and cinnamon sugar.
- Gooey Caramel Glaze: Combining melted butter and dark brown sugar creates a rich, sticky coating that thickens naturally as it bakes.
- Easy Portioning: Rolling the dough into a sheet and slicing it with a pizza cutter makes shaping quick and uniform.
Ingredients
For the most accurate baking results, weigh your ingredients in grams using a digital kitchen scale. Exact measurements are in the recipe card at the bottom of this post.
For the Dough
All-Purpose Flour (or Bread Flour): Provides structure. Bread flour yields a slightly chewier texture, while all-purpose flour keeps it soft and tender.
Instant Yeast: Ensures a quick, reliable rise.
Granulated Sugar: Sweetens the dough and feeds the yeast. You can use caster sugar as well.
Large Eggs: Room temperature. Adds richness, color, and structure.
Unsalted Butter: Melted and cooled to enrich the dough. If using salted butter, remove the salt from the recipe.
Vanilla Extract: Enhances the warm cinnamon flavor base.
Kosher Salt: Balances the sweetness and strengthens gluten development.
Whole Milk: Warm to 100°F–110°F (38°C–43°C) to activate the yeast without damaging it.
For the Coating & Sauce
Dark Brown Sugar: Melts with butter to build a deep, molasses-infused caramel glaze. Light brown sugar will work too.
Ground Cinnamon: The primary warm spice for the sugar coating.
Granulated Sugar: Blends with the cinnamon to coat each dough ball.
Unsalted Butter: Divided between dipping the dough balls and forming the caramel sauce.
Instructions
Make the Dough & First Rise
In the bowl of a stand mixer fitted with the dough hook, combine the flour, instant yeast, granulated sugar, and kosher salt.
Add the room-temperature eggs, warm milk, vanilla extract, and cooled, melted butter. Mix on low speed until a cohesive dough forms.
Increase speed to medium and knead for 8 to 10 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl.
Cover the bowl tightly with plastic wrap and let rise at room temperature for 1 to 2 hours, or until doubled in size.
Shape & Layer
Generously grease a 12-cup Bundt pan with softened butter. Punch down the dough and transfer it to a lightly floured surface. Roll into a ¼-inch-thick rectangle.
Use a pizza cutter or bench scraper to slice the dough into small, 1-inch squares. Roll each square between your palms into a smooth ball.
Melt the coating butter in one bowl and whisk the granulated sugar and cinnamon in a second bowl. Dip each dough ball into the melted butter, roll in cinnamon sugar, and layer evenly into the prepared Bundt pan.
Cover the pan loosely with a towel and rest for 20 minutes. Preheat your oven to 180°C (350°F).
Add Sauce & Bake
Whisk the melted butter and brown sugar together in a small bowl until smooth. Pour evenly over the layered dough in the pan.
Bake for 30 to 40 minutes, until the top is deep golden brown and the center is baked through.
Invert & Serve
Remove from the oven and cool in the pan for exactly 5 minutes. Place a large serving platter upside down over the bundt pan, carefully invert both together, and gently tap the pan to release the bread. Serve warm.
Expert Tips
- Invert Within 5 Minutes: Do not leave the bread in the pan past the 5-minute mark. As the brown sugar sauce cools, it hardens into sticky caramel that will lock the bread inside the pan.
- Slice Dough with a Pizza Cutter: Cutting the rolled dough into equal squares with a pizza cutter is much faster than tearing off individual pieces by hand and keeps the balls uniform.
- Check Milk Temperature: Keep warm milk between 100°F–110°F (38°C–43°C). Milk over 110°F degrades yeast activity, leading to a flat rise.
- Weigh Your Flour in Grams: Scooping flour directly with measuring cups packs excess flour into the cup, resulting in heavy, dense dough.
Troubleshooting
Why did my monkey bread stick to the bundt pan?
The bread rested in the pan for longer than 5 minutes after baking, causing the sugar glaze to cool and set against the metal, or the pan was not thoroughly greased before adding the dough.
Why are the dough balls dense instead of fluffy?
The flour was measured by volume instead of weight, or the yeast was expired/scalded by hot milk during mixing.
Frequently Asked Questions
Yes. Stir the ingredients in a large bowl until a shaggy dough forms, then knead by hand on a floured surface for 10–12 minutes.
The baked brown sugar sauce creates a rich caramel glaze, so additional icing is optional. If desired, whisk ½ cup powdered sugar with 1 tablespoon milk and ½ teaspoon vanilla extract to drizzle over the top after inverting.
Storing
Keep cooled monkey bread in an airtight container at room temperature for up to 3 days.
Freezing
Freezing Unbaked (Up to 1 Month): Layer coated dough balls in the pan without the sauce or second rise. Wrap tightly in plastic and foil, then freeze. Thaw overnight in the fridge, rest at room temperature for 1 hour until puffy, pour brown sugar sauce over top, and bake as directed.
Freezing Baked (Up to 3 Months): Cool completely, then wrap the bread (or individual portions) in plastic wrap and foil. Thaw at room temperature. Reheat wrapped in foil at 180°C (350°F) for 10–12 minutes, or microwave single dough balls for 15–20 seconds.
Reheating
- Microwave (Single Servings): Heat individual dough balls on a plate for 15 to 20 seconds until soft.
- Oven (Whole Bread or Large Portions): Wrap loosely in foil and bake at 180°C (350°F) for 10 to 12 minutes until warmed through.
- Air Fryer: Place dough balls on parchment paper and heat at 160°C (325°F) for 3 to 4 minutes.
Substitutions
Bread Flour: Swap the all-purpose flour 1:1 with bread flour for a chewier texture and higher rise.
Dairy-Free: Replace whole milk 1:1 with unsweetened oat or soy milk, and swap butter 1:1 with high-quality vegan stick butter (such as Country Crock Plant Butter or Earth Balance sticks).
Active Dry Yeast: Substitute instant yeast 1:1 with active dry yeast. Whisk it into the warm milk with a pinch of sugar and rest for 5 to 10 minutes until foamy before combining with the dry ingredients.
Variations
Brown Butter: Brown the butter for the coating dip and caramel sauce in a saucepan over medium heat until golden and nutty before using.
Pecan Crunch: Sprinkle ½ cup of toasted, chopped pecans between the dough layers in the bundt pan.
Chocolate Chip: Layer ½ cup of mini semi-sweet or dark chocolate chips alongside the cinnamon-sugar-coated dough balls.
Apple Cinnamon: Toss 1 cup of finely diced, sautéed apples in with the dough balls as you layer them into the pan.
Cream Cheese Drizzle: Whisk 2 oz softened cream cheese, ½ cup powdered sugar, 1 tablespoon milk, and ½ teaspoon vanilla extract together to drizzle over the warm bread after inverting.
How to Scale This Recipe for Different Pans
- 10-Inch Cast-Iron Skillet (100% Recipe): Pack the coated dough balls into a greased skillet. Bake at 180°C (350°F) for 28 to 32 minutes.
- Two 9x5-Inch Loaf Pans: Divide dough balls and sauce evenly between two greased pans. Bake at 180°C (350°F) for 25 to 30 minutes.
- 12-Cup Muffin Pan (100% Recipe): Place 3 to 4 dough balls into each greased muffin cup and top with sauce. Bake at 180°C (350°F) for 15 to 18 minutes.
- Half Batch (50% Recipe): Halve all ingredients (use 1 egg and ¾ cup milk). Bake in a single 9x5-inch loaf pan or 6-cup bundt pan at 180°C (350°F) for 20 to 25 minutes.
Equipment
- 12-cup bundt pan
- Digital kitchen scale
- Stand mixer with dough hook attachment
- Pizza cutter or bench scraper
- Small heat-proof mixing bowls
- Whisk and rubber spatula
- Large rimmed serving platter (for inverting)
More Delicious Breakfast Recipes
Coffee cake muffins- Bakery-style muffins topped with a thick streusel crumb.
Chocolate chip banana bread- Extra moist banana bread made with brown butter and Greek yogurt.
Pecan banana bread- Soft, fluffy banana bread packed with toasted pecans and brown butter.
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📖 Recipe
Pull Apart Monkey Bread (From Scratch)
Ingredients
- 5 cups Flour AP, plain flour
- 1 tablespoon Instant yeast
- ¼ cups Granulated sugar
- 1 teaspoon Kosher salt
- 2 Eggs
- 5 tablespoon Butter melted and cooled, unsalted
- 1 ½ cups Milk room temperature
- 1 teaspoon Vanilla extract
Cinnamon sugar coating
- 1 tablespoon Cinnamon
- 1 cup Granulated sugar
- ½ cup Butter unsalted, melted and cooled
Brown sugar sauce
- ½ cup Butter unsalted
- ½ cup Brown sugar light or dark brown sugar
Instructions
Make the Dough & First Rise
- In the bowl of a stand mixer fitted with the dough hook, combine the flour, instant yeast, granulated sugar, and kosher salt.
- Add the room-temperature eggs, warm milk, vanilla extract, and cooled, melted butter. Mix on low speed until a cohesive dough forms.
- Increase speed to medium and knead for 8 to 10 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl.
- Cover the bowl tightly with plastic wrap and let rise at room temperature for 1 to 2 hours, or until doubled in size.
Shape & Layer
- Generously grease a 12-cup Bundt pan with softened butter. Punch down the dough and transfer it to a lightly floured surface. Roll into a ¼-inch-thick rectangle.
- Use a pizza cutter or bench scraper to slice the dough into small, 1-inch squares. Roll each square between your palms into a smooth ball.
- Melt the coating butter in one bowl and whisk the granulated sugar and cinnamon in a second bowl. Dip each dough ball into the melted butter, roll in cinnamon sugar, and layer evenly into the prepared Bundt pan.
- Cover the pan loosely with a towel and rest for 20 minutes. Preheat your oven to 180°C (350°F).
Add Sauce & Bake
- Whisk the melted butter and brown sugar together in a small bowl until smooth. Pour evenly over the layered dough in the pan.
- Bake for 30 to 40 minutes, until the top is deep golden brown and the center is baked through.
Invert & Serve
- Remove from the oven and cool in the pan for exactly 5 minutes. Place a large serving platter upside down over the bundt pan, carefully invert both, then gently tap the pan to release the bread. Serve warm.
Notes
- Invert Immediately: Invert the bundt pan onto a serving platter within 5 minutes of coming out of the oven. If left longer, the brown sugar caramel glaze cools and hardens, sticking the bread to the pan.
- Milk Temperature: Keep the milk warm between 100°F–110°F (38°C–43°C). Milk above 110°F will kill the yeast, resulting in dense, flat dough.
- Weigh Ingredients: For accurate results, weigh flour and liquids in grams with a digital scale rather than measuring by volume.
- Overnight Proofing: Assemble dough balls in the greased bundt pan without the brown sugar sauce. Cover tightly with plastic wrap and refrigerate for up to 12 hours. The next morning, let rest at room temperature for 45 to 60 minutes until puffy, pour brown sugar sauce over top, and bake.
- Storage & Reheating: Store at room temperature in an airtight container for up to 3 days. Reheat single portions in the microwave for 15 to 20 seconds to soften the bread and remelt the caramel sauce.
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