Monkey Bread

Before deciding to make this recipe, read it throughly ahead of time, the dough has to sit overnight! And by the way, it’s insanely delicious.

Ingredients Dough

  • 2 1/4 teaspoons active dry yeast
  • 1/4 cup water (110°F-115°F)
  • 1 1/4 cup warm milk (110°F-115°F)
  • 1/3 cup butter, melted
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon salt
  • 5 cup all-purpose flour

Ingredients Coating

  • 3/4 cup butter
  • 1 1/4 cup granulated sugar
  • 1 tablespoon ground cinnamon
  • 2/3 cup packed brown sugar
  • 1 teaspoon vanilla extract

Ingredients Vanilla Glaze

  • 1 cup confectioners’ sugar
  • 3 tablespoons milk
  • 1/2 teaspoon vanilla extract

Directions Dough

  1. In a large mixing bowl, dissolve yeast in warm water. Stir it around a bit and let it sit for about 2 minutes.
  2. Add the milk, melted butter, sugar, eggs, salt, and 3 cups of flour. Beat on high speed for 3 minutes (using a dough hook if you have a stand mixer or using a hand mixer). By hand add enough remaining flour to form a firm dough. About 5 cups total.
  3. Turn the dough onto a floured surface. Knead until smooth and elastic, about 5 minutes. Do not over-knead, which will yield a tough, chewy bread. The dough is ready when it is smooth and when you can poke it with a finger and it springs back. Form dough into a smooth ball and place into a large greased bowl, turning once to grease the top. I greased the bowl with cooking spray. Cover tightly with plastic wrap or aluminum foil and refrigerate for 8 hours or overnight.

Directions Coating

  1. Melt 1/2 cup of butter in a small bowl. Mix granulated sugar and cinnamon together in another small bowl. Set aside. You will use the rest of the butter, brown sugar, and vanilla later.


  1. Spray a 10-12 cup bundt pan with cooking spray. Set aside. Punch the cold dough down very gently to allow the air bubbles to release. Pull apart pieces and roll into balls, about 1.25 inches in diameter. You will need 40-45 balls total, so be modest with their size. Dip each ball, one by one, in the melted butter and then generously roll in the cinnamon-sugar mixture to coat them. You may need more cinnamon-sugar depending how heavy you coat each ball. Arrange them in the bundt pan as you go. Cover the pan and allow dough balls to rise again for about 45 minutes at room temperature.
  2. Preheat oven to 350°F. Melt the remaining 1/4 cup of butter then whisk in the brown sugar and vanilla until combined. When the oven is preheated, bake for 15 minutes, remove from oven and pour the buttery mixture over the half-baked dough balls in the bundt pan. Bake for another 20 minutes or until golden brown on top. Pour the glaze over top when completely cooled.