Gooey, caramelized monkey bread that pulls apart effortlessly when you grab a piece! Store in an airtight container in the fridge.

Recipe Summary

20 mins
35 mins
1 hr 30 mins
2 hrs 25 mins
1 10-inch Bundt(R)


Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Lightly grease a fluted tube pan (such as Bundt®) with vegetable oil.

  • Combine warm water, yeast, and 1 teaspoon sugar in a large bowl. Let stand until bubbly and foamy, about 5 minutes.

  • Stir in 1 cup flour, warm milk, egg, 3 tablespoons sugar, butter, salt, and vanilla extract. Mix well before adding remaining 2 1/2 cups flour. Mix and knead until dough comes together in a ball. Cover with plastic wrap and let rise in a warm place for 30 minutes.

  • Turn dough out onto a lightly floured surface and punch down gently to deflate. Divide dough into small or medium balls.

  • Mix brown sugar and cinnamon together in a small bowl. Dip each dough ball in melted butter, remove with a fork, and roll in sugar mixture until well coated. Arrange in the prepared pan. Cover with plastic wrap or a damp cloth and let rise until almost doubled, about 45 minutes.

  • Preheat the oven to 350 degrees F (175 degrees C).

  • Bake in the preheated oven until golden brown, about 35 minutes. Invert onto a large plate; cool for 10 minutes before serving.

Nutrition Facts

427 calories; protein 6.2g; carbohydrates 71.6g; fat 13.2g; cholesterol 48.3mg; sodium 338.8mg. Full Nutrition

Reviews (11)

Most helpful positive review

Rating: 5 stars
I didn't have a bundt pan so I used a spring-form pan. Note to anyone doing this, line the bottom with foil, or something similar before cooking! I forgot to do this and a good amount of the butter-sugar mixture leaked out of the bottom of the pan. Otherwise, beautiful recipe! It was gone within ten minutes! Read More

Most helpful critical review

Rating: 2 stars
I don't know what I did wrong. They are nothing like monk bread. They crumble when I cut into them and they're so dry. Read More
26 Ratings
  • 5 star values: 21
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
We made this a lot at the firehouse. Loved it. Read More
Rating: 5 stars
Super easy and delicious!! Read More
Rating: 5 stars
This recipe turned out great! I just had to add a bit more flour for the dough to feel right. (about 1/4 a cup). They are sweet and yummy. Read More
Rating: 5 stars
For mine iinstead of using all purpose flour I used whole wheat and it work out fine. Didnt have any all purpose Read More
Rating: 5 stars
This recipe makes a large batch of deliciousness! I like how I am able to make the bread in one day without having to keep the dough in the refrigerator over night like I had to in another recipe I used. The only minor mistake that happened was because of a fault of my own: I used truvia brown sugar instead of regular brown sugar and that makes up most of the coating. So my monkey bread was noticeably lacking in sweetness, but nevertheless, it was great! Read More
Rating: 5 stars
Incredible recipe! I did it in a bundt pan as suggested and it was great. So delicious you want to keep eating it! Read More
Rating: 5 stars
I let this rest for 4 hours, and it was AMAZING!!!! I took my time with this recipe and it turned out amazing. Read More
Rating: 5 stars
Easy and simple supper yummy! Read More
Rating: 5 stars
Made it just as recipe read but added one additional ingredient that kicked it up a notch.........caramel sauce! This was added just before I put it into the oven, about half a jar was adequate. I did have to place a cookie sheet on the bottom of the bundt pan because of overflow. It came out delicious! Read More
Rating: 2 stars
I don't know what I did wrong. They are nothing like monk bread. They crumble when I cut into them and they're so dry. Read More