Easy Monkey Bread

This sweet, soft, sticky cinnamony Monkey Bread features a yeasted dough flavored with vanilla and a thick caramel-like coating. We drizzled a simple glaze over the warm Monkey Bread for an extra special finishing touch.

Prep Time 15

Cook Time 35

Resting plus Cooling Time 2 15

Total Time 3 5

Tools

Ingredients

▢ 1 cup whole milk, heated to 110 F degrees
▢ ⅓ cup water, heated to 110 F degrees
▢ 4 tablespoons unsalted or salted butter divided * (2 melted and 2 softened for the bundt pan)
▢ 2 tablespoons light brown sugar
▢ 2 tablespoons granulated sugar
▢ 2-¼ teaspoons Instant dry yeast or rapid rise
▢ 15 ml (1 tablespoon) pure vanilla extract
▢ 438 g (3-½ cups) unbleached flour, spooned, leveled, and sifted
▢ 1 teaspoon kosher salt

For the Coating:

▢ 200 g (1 cup) light brown sugar or brown sugar
▢ 1 tablespoon Saigon cinnamon
▢ 1 stick (113g / 8 tablespoons) unsalted butter, melted

For the Glaze:

▢ ½ cup powdered sugar
▢ ½ teaspoon powdered Milk , optional
▢ 1 tablespoon half and half, heavy cream, evaporated milk, or whole milk , adjust consistency as needed
▢ 1 tablespoon unsalted butter melted and cooled
▢ ½ teaspoon pure vanilla

Instructions

For the Dough:

Grease a 12-cup nonstick bunt pan with 2 tablespoons softened butter set aside. In a 2-cup liquid measuring cup, combine the milk, water, yeast, and the remaining 2 tablespoons of cooled melted butter.
Using a stand mixer fitted with a dough hook attachment. Mix the flour, salt, and both types of sugars on low speed.
Slowly add the milk mixture and vanilla, and knead on medium speed until the dough comes together and pulls away from the sides of the bowl for about 6 to 7 minutes.
Place the dough onto a lightly oiled or floured counter and knead briefly to form a smooth, round dough. Place dough onto a large greased bowl, coat the surface with vegetable oil spray, cover with a clean kitchen towel and transfer to the oven or in a relatively warm environment. Allow the dough to rise until it doubles in size for 50 minutes to 1 hour.

For the Light Brown Sugar Coating:

While the dough rises, combine light brown sugar and cinnamon in a small bowl. In a second small bowl, place the melted butter. Set aside. When the dough is ready, gently punch it down to release the air, then remove the dough from the bowl and pat it into a rough 8" rectangle. Using a bench scraper or knife, cut squares into quarters, then cut each quarter into 16 pieces. (You should have approximately 64 balls.)Roll each piece of dough into a ball.
Working with one at a time, dip each ball into the melted unsalted butter allowing excess to drip off the roll in sugar mixture—layer dough balls in the prepared pan, staggering seams where the dough balls meet. (You may need more cinnamon sugar depending on how heavy you coat each piece).
Sprinkle any extra cinnamon sugar mixture and melted butter on top. Cover the pan tightly with plastic wrap and let it rest in the oven or in a relatively warm environment until it doubles in size for 50 minutes to 1 hour and 10 minutes.
Remove the bundt pan and adjust the oven rack to medium-low position, and heat the oven to 350 degrees F. Remove Plastic wrap and bake until the top of the dough is deeply browned and caramel-like begins to buddle around the edges, 30 to 35 minutes or until the internal temperature reaches 190 ºF on an instant-read thermometer, rotating halfway through baking.
Let the Monkey Bread cool in the pan for 5 minutes, then turn it out onto a serving platter; use hot pads to hold the pan, as it will still be hot, and let it cool slightly for about 10 minutes.

For the Simple Glaze:

Whisk all the glaze ingredients together in a small bowl until smooth and pourable. Using a spoon, drizzle the glaze over the Monkey Bread, letting it run over the top and sides. Serve warm.

Notes

How to Store & Reheat

These homemade Monkey Bread can be refrigerated airtight for up to 3 days. Reheat in the microwave until heated through, about 10 seconds.

Make Ahead

After the first rise, the dough can be deflated, covered tightly, and refrigerated for up to 24 hours. The assembled Monkey bread can be covered tightly and refrigerated for up to 12 hours. Bring to room temperature before baking.

The Glaze can be refrigerated for up to 1 week. Warm to room temperature, whisking to emulsify before using.

How to Freeze

We don't recommend freezing Monkey Bread because they taste best when freshly made. However, if desired, here's how: After baking, wrap tightly in plastic wrap and then foil and freeze for up to 3 months. Thaw overnight in the fridge before serving; warm it up in the microwave; do not overheat, or the Monkey Bread will get tough.

All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.

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