This is a from-scratch monkey bread made with homemade yeasted dough, coated in cinnamon sugar, baked in a Bundt pan, and finished with a simple powdered sugar glaze. It takes about an hour and a half start to finish, most of which is hands-off rise time. The homemade dough makes a real difference over canned biscuits — softer, more tender, and it holds up better under all that butter and sugar.
Shopping notes
- Instant yeast: The recipe calls for high-quality instant yeast like SAF. Generic instant yeast works fine — just make sure the package isn’t old. Stale yeast is the most common reason this dough doesn’t rise.
- Milk temperature: Lukewarm means around 100°F (38°C). Too hot kills the yeast; too cold slows it down significantly. A kitchen thermometer takes the guesswork out.
- Bundt pan: A standard 10–12 cup Bundt pan is what you need. Don’t use a smaller one — the dough balls need room to expand or they’ll push over the top.
What makes this version work
Two things matter most here. First, the dough needs a full knead — 8 minutes by hand or about 5 in a stand mixer. Under-kneaded dough won’t develop enough structure, and the balls will turn out dense instead of pillowy. Second, don’t rush the second rise after you’ve assembled the pan. That 20–30 minutes lets the dough balls puff up and close the gaps between them, which is what gives you that soft, pull-apart interior rather than a tight, bready texture. Both rises are doing real work, so plan around them rather than cutting them short.
If something goes sideways
- The dough didn’t rise at all: Your yeast is likely dead or your milk was too hot. Check the yeast expiration date and use a thermometer next time. There’s no fixing this batch — start fresh.
- The bottom is burning before the top is done: Your oven runs hot, or the pan is too close to the bottom element. Move the rack to the center and tent loosely with foil for the last 10 minutes.
- The bread sticks in the pan: Greasing the Bundt pan thoroughly — including every ridge — is non-negotiable. Use softened butter or a baking spray with flour. Skip the glaze on the pan sides — not worth the extra dish, just grease it well.
- The glaze soaks in and disappears: The bread was too hot when you drizzled it. Let it cool for at least 10 minutes before glazing so the glaze sits on top rather than melting straight in.
- The dough balls are uneven sizes: Uneven balls bake unevenly — some will be doughy, others overdone. Weigh the dough and divide it evenly before rolling, or at least eyeball them carefully against each other before coating.
Make-ahead notes
You can assemble the coated dough balls in the greased Bundt pan, cover tightly with plastic wrap, and refrigerate overnight — up to 14 hours. Pull it out of the fridge about 45 minutes before baking to let it come to room temperature and finish its second rise. Baked monkey bread keeps well at room temperature, covered, for up to 2 days. To reheat, wrap individual portions in a damp paper towel and microwave for 20–30 seconds, or warm the whole loaf in a 300°F oven for about 10 minutes. You can also freeze the fully baked bread, unglazed, for up to 1 month — thaw overnight in the fridge and reheat in the oven before adding the glaze.
Homemade Monkey Bread With Cinnamon Sugar Glaze
Equipment
- 10-cup Bundt pan
- Stand mixer with dough hook (or large mixing bowl for hand kneading)
- Small saucepan or microwave-safe bowl for melting butter
- Instant-read thermometer
- Plastic wrap
- Wire cooling rack
Ingredients
Dough
- 3 ¼ cups all-purpose flour 405g, plus extra for dusting
- 2 teaspoons instant yeast high quality like SAF
- ¼ cup granulated sugar 50g
- 1 teaspoon salt
- 1 cup warm milk 240ml, lukewarm, about 100°F / 38°C
- 2 tablespoons unsalted butter 28g, melted
Coating
- 1 cup granulated sugar 200g
- 2 teaspoons ground cinnamon
- ½ cup unsalted butter 113g, melted
Glaze
- ½ cup powdered sugar 60g
- 1-2 tablespoons milk as needed for desired consistency
- nonstick cooking spray or additional butter for greasing the bowl and Bundt pan
Instructions
- In a large mixing bowl, whisk together the flour, instant yeast, sugar, and salt. Add the warm milk and melted butter, stirring until a shaggy dough forms. Turn out onto a lightly floured surface and knead for about 8 minutes until the dough is smooth, elastic, and springs back when poked. If the dough is too sticky, add flour 1 tablespoon at a time.3 1/4 cups all-purpose flour, 2 teaspoons instant yeast, 1/4 cup granulated sugar, 1 teaspoon salt, 1 cup warm milk, 2 tablespoons unsalted butter
- Place the dough in a lightly greased bowl, cover, and let rise for about 1 to 1.5 hours, until doubled in size.nonstick cooking spray or additional butter
- In a small bowl, stir together the granulated sugar and ground cinnamon until evenly combined. Melt the butter in a separate bowl and set both aside.1 cup granulated sugar, 2 teaspoons ground cinnamon, 1/2 cup unsalted butter
- Once the dough has risen, punch it down and form it into 1-inch balls. Dip each ball into the melted butter, then roll in the cinnamon-sugar mixture.1/2 cup unsalted butter, 1 cup granulated sugar, 2 teaspoons ground cinnamon
- Arrange the coated dough balls in a well-greased 10-cup Bundt pan, staggering them so the second layer sits in the gaps of the first — this helps them bake together into an even pull-apart ring. Cover with plastic wrap and let rise for 20–30 minutes until the balls look puffy and have expanded to nearly fill the pan.nonstick cooking spray or additional butter
- While the dough balls are on their second rise, preheat the oven to 350°F / 175°C (180°C fan-forced). Remove the plastic wrap and bake for 30–35 minutes until the top is deep golden brown and an instant-read thermometer inserted into the centre reads 190–200°F (88–93°C).
- In a small bowl, whisk together the powdered sugar and milk until smooth and pourable. Add the milk 1 teaspoon at a time — you want it thick enough to cling but thin enough to drizzle.1/2 cup powdered sugar, 1-2 tablespoons milk
- Let the monkey bread cool in the pan for 5 minutes, then place a serving plate over the top and carefully invert. Lift the pan away, drizzle the glaze over the warm bread, and serve immediately — it’s best enjoyed warm and fresh from the oven.
Notes
Nutrition
Your questions, answered
Can I use canned biscuit dough instead of making the dough from scratch?
Yes, you can — two standard cans of refrigerated biscuit dough cut into quarters will work in a pinch. The texture will be noticeably different though: canned dough tends to be a bit denser and more bready, and it won’t absorb the cinnamon-sugar coating quite as well as the homemade version.
How do I know when the monkey bread is fully baked?
The top should be deep golden brown and the bread should feel set — not jiggly — when you gently shake the pan. If you have an instant-read thermometer, the internal temperature should be around 190–200°F; anything lower and the center is likely still doughy.
My kitchen is cold — will the dough still rise properly?
It will rise, just more slowly. A cold kitchen (below 68°F) can easily double the rise time, so budget for up to 2–2.5 hours for the first rise instead of 1–1.5. A simple trick is to place the covered bowl in your oven with just the oven light on — the gentle warmth is usually enough to keep things moving.
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- Fluffy Cinnamoroll Milk Bread Cinnamon Rolls
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