Monkey bread, the beloved pull-apart treat, holds a uniquely nostalgic place in American kitchens. Simple yet incredibly satisfying, it’s a recipe that comes with a history of warmth and togetherness, making every bite taste like a joyful family gathering. Although its exact origins remain somewhat mysterious, most food historians trace monkey bread back to mid-20th-century America, when convenience and versatility reigned supreme in home cooking.
The name “monkey bread” is said to come from the way the bread is eaten—much like monkeys pick at their food. Its inviting, pull-apart structure encourages diners to gather at the table and share in the experience of peeling off soft, sticky chunks of dough with their fingers. In this way, monkey bread isn’t just food; it’s an activity, a symbol of togetherness that turns any meal into an interactive experience.
The foundational charm of monkey bread lies in its simplicity: small balls of yeasted dough are dipped in melted butter, coated in a mixture of cinnamon and sugar, and layered in a Bundt pan. As it bakes, the sugar caramelizes to create a sticky-sweet crust, while the interior stays soft, tender, and laced with cinnamon flavor. The result is a beautifully comforting dish that straddles the line between breakfast and dessert—ideal for leisurely weekend mornings, holiday brunches, or even as an indulgent addition to the dinner table.
Historically, monkey bread took off in popularity in the 1950s and 1960s, a post-war era when recipes featuring accessible ingredients and straightforward techniques were especially prized. Pillsbury further popularized the dish by promoting it as a creative way to use refrigerated biscuit dough. Over time, monkey bread became an emblem of the approachable, family-friendly baking style that many Americans still associate with home kitchens today.
While traditional monkey bread recipes rely on premade dough, this version elevates the classic by using homemade yeasted dough for a fresh-baked flavor that can’t be beaten. The dough, enriched with a touch of butter and sugar, serves as the perfect base for the cinnamon-sugar coating, which caramelizes beautifully in the oven. Meanwhile, the final drizzle of powdered sugar glaze ties everything together, creating a visually stunning dessert that practically begs to be shared.
Monkey bread has also proven to be wonderfully adaptable. Variations abound, ranging from savory versions filled with cheese and herbs to indulgent takes featuring chocolate chips, nuts, or caramel. Adding spices like nutmeg or cardamom to the cinnamon-sugar coating can infuse warmth and depth of flavor, while using seasonal fruits like diced apples or cranberries introduces a fresh and festive spin.
At its core, monkey bread is more than just a culinary creation; it’s an experience of connection. Preparing and eating it are as much about sharing time and warmth with loved ones as they are about enjoying its meltingly tender layers of cinnamon sweetness. Whether served at a holiday breakfast, a casual brunch, or just because the craving strikes, monkey bread remains a deliciously timeless treat.
Cinnamon-Sugar Monkey Bread
Ingredients
Dough
- 3 ¼ cups all-purpose flour plus extra for dusting
- 2 teaspoons instant yeast high quality like SAF
- ¼ cup granulated sugar
- 1 teaspoon salt
- 1 cup warm milk lukewarm, about 38C/100F
- 2 tablespoons unsalted butter melted
Coating
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
- ½ cup unsalted butter melted
Glaze
- ½ cup powdered sugar
- 1-2 tablespoons milk as needed for desired consistency
Instructions
- Make the Dough: In a large mixing bowl, combine 3 1/4 cups of all-purpose flour, 2 teaspoons of instant yeast, 1/4 cup of granulated sugar, and 1 teaspoon of salt. Stir in 1 cup of warm milk and 2 tablespoons of melted unsalted butter until a soft dough forms. Knead the dough for about 8 minutes, until smooth and elastic. If the dough is too sticky, add small amounts of flour as needed.
- Rest the Dough: Place the dough in a lightly greased bowl, cover, and let rise for about 1 to 1.5 hours, until doubled in size.
- Prepare the Coating: In a small bowl, mix 1 cup of granulated sugar with 2 teaspoons of ground cinnamon. Melt 1/2 cup of butter in a separate bowl.
- Form the Balls: 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.
- Assemble for Baking: Arrange the coated dough balls in a greased Bundt pan, layering as needed. Cover and let rise for another 20-30 minutes.
- Bake: Preheat the oven to 180°C/350°F. Bake the monkey bread for 30-35 minutes, until golden and set.
- Prepare the Glaze: Mix 1/2 cup of powdered sugar with 1-2 tablespoons of milk, stirring until smooth.
- Serve: Once the bread has cooled slightly, drizzle with the glaze. Serve warm.
Notes
- For an extra burst of flavor, try adding a pinch of nutmeg or cardamom to the sugar coating.
- If you don’t have a Bundt pan, a round springform pan lined with parchment can work.
