Monkey Bread – Balls of sweet bread dough coated in sugar and cinnamon, baked in a bundt pan and drizzled with a creamy glaze!

Monkey Bread | Marsha's Baking Addiction @marshasbakeblog

Raise your hand if you love Monkey Bread! *Raises both hands.*

I love Monkey Bread for breakfast AND dessert, it fits both perfectly. If you’ve never heard of Monkey Bread before, think cinnamon rolls in ball form. Monkey Bread is little balls of sweet bread dough rolled in melted butter then sugar and cinnamon, baked in a bundt pan and drizzled with a glaze. Sounds perfect, right? 😉

Monkey Bread | Marsha's Baking Addiction @marshasbakeblog

Monkey Bread | Marsha's Baking Addiction @marshasbakeblog

Monkey Bread is a lot easier to make than cinnamon rolls because there’s no rolling and slicing, and it’s more fun to eat, too! Who doesn’t love pull-apart bread?

To make this, simply combine all the dough ingredients together in a food processor or stand mixer to form a dough ball. You could also do this by hand. Let the dough rise for 2 hours in a lightly greased bowl covered with clingfilm. At this time you could also keep it in the fridge overnight. Prepare the coating ingredients, then form small balls from the dough. Roll them in the coating and place them in a greased bundt pan. Leave to rise for another hour then bake for about 30 minutes. Easy peasy!

Monkey Bread | Marsha's Baking Addiction @marshasbakeblog

Monkey Bread | Marsha's Baking Addiction @marshasbakeblog

You’ll probably have leftovers (really?) which can be covered and stored at room temperature or in the fridge or up to 3 days. Whenever I fancy a piece, I like to warm it up in the microwave to get it back to that just-baked goodness. Mmmm…

Monkey Bread | Marsha's Baking Addiction @marshasbakeblog


Monkey Bread

Balls of sweet bread dough coated in sugar and cinnamon, baked in a bundt pan and drizzled with a creamy glaze. Perfect for breakfast AND dessert!

30 minPrep Time

30 minCook Time

1 hrTotal Time

Save Recipe


    For the Dough
  • 1 cup (240ml) milk, warm
  • 1/2 cup (100g) caster/granulated sugar
  • 2 and 1/4 teaspoons instant yeast
  • 1/4 cup (56g) unsalted butter, melted
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 4 cups (500g) plain/all-purpose flour
  • For the Coating
  • 3/4 cup (170g) unsalted butter
  • 3/4 cup (150g) caster/granulated sugar
  • 3/4 cup (150g) brown sugar
  • 2 teaspoons ground cinnamon
  • For the Glaze
  • 1 cup (125g) icing/powdered sugar
  • 1 teaspoon vanilla extract
  • 3 - 4 tablespoons heavy cream


    For the Dough
  1. In a small bowl, add the milk and sugar, and sprinkle the yeast over the top. Leave for 5 - 10 minutes until the mixture is foamy.
  2. Using a stand mixer fitted with the dough hook attachment, mix together the butter, egg, vanilla extract, and salt. Add 2 cups (250g) of the flour, and the yeast mixture, and mix until combined. Gradually add the remaining 2 cups of flour, and mix until a soft dough forms - about 5 minutes.
  3. Transfer the dough to a lightly floured surface, and knead for about 1 minute. Form the dough into a ball and place in a greased bowl. Cover with clingfilm and leave to rise (double in size) in a warm place for about 2 hours.
  4. Grease a 10-inch bundt pan and set aside.
  5. For the Coating
  6. Melt the butter in a bowl. In another bowl, mix together the sugars, and cinnamon.
  7. Pull apart pieces of the dough and roll into about 1-inch balls. Dip each ball in the melted butter, and then roll them in the sugar mixture. Place the balls of dough into the prepared bundt pan. Mix together any remaining butter and sugar together, and pour over the dough balls. Cover the pan with clingfilm and allow the dough to rise in a warm place for about 1 hour.
  8. Preheat the oven to 180C/350F/Gas 4. Bake for 30 - 35 minutes until golden brown. Cool for 5 - 10 minutes, then remove to a serving plate.
  9. For the Glaze
  10. Whisk together the icing sugar, vanilla, and cream until smooth and combined. Drizzle over the warm bread, and serve.


Bread stays fresh covered at room temperature or in the fridge for 3 days.

Monkey Bread | Marsha's Baking Addiction @marshasbakeblog

Monkey Bread | Marsha's Baking Addiction @marshasbakeblog

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16 Comments on Monkey Bread

  1. Demeter | Beaming Baker
    July 30, 2016 at 1:02 pm (6 months ago)

    LOVE this!!! Marsha, so funny, I was looking for a monkey bread recipe last weekend! I wanted to make something super special for my sister, and since she LOVES monkey bread, I was sure that was the thing!! Wish I had found this sooner! Saving this recipe for a future special occasion. 😉 Pinning, of course! xo

    • Marsha
      July 30, 2016 at 2:58 pm (6 months ago)

      Thanks, Demeter! 🙂 xo

  2. Thalia @ butter and brioche
    July 31, 2016 at 12:27 am (6 months ago)

    I love monkey bread! Though I never have made it myself before though – thanks for the idea! Xx

    • Marsha
      July 31, 2016 at 7:10 am (6 months ago)

      It’s so fun to make! 🙂

  3. Yigit - Swanky Recipes
    July 31, 2016 at 2:03 pm (6 months ago)

    Photography and recipe looks just awesome !. I will make this recipe for my weekend visitors. It will be great idea ! thank you.

    • Marsha
      July 31, 2016 at 4:25 pm (6 months ago)

      Thanks, Yigit!

  4. Dannii @ Hungry Healthy Happy
    July 31, 2016 at 5:06 pm (6 months ago)

    This bead looks so moist and sugary – the perfect treat. The cinnamon in it makes me think that it would be ideal for Christmas.

  5. Bintu | Recipes From A Pantry
    July 31, 2016 at 5:44 pm (6 months ago)

    I really like th eidea of making monkey bread – esp now that I know no slicing is necessary. Saving this for later.

  6. Aish
    July 31, 2016 at 6:40 pm (6 months ago)

    Lovely pics and I love monkey bread though never tried making it. Time to make monkey bread. Thanks for the recipe.

    • Marsha
      July 31, 2016 at 6:56 pm (6 months ago)

      Thanks, Aish!

  7. christina conte
    July 31, 2016 at 6:43 pm (6 months ago)

    Yummy! i have always wanted to make monkey bread! Maybe this will inspire me as soon as the heat goes away! 🙂

    • Marsha
      July 31, 2016 at 6:57 pm (6 months ago)

      Thanks, Christina! 🙂

  8. Shelby @ Go Eat and Repeat
    July 31, 2016 at 7:57 pm (6 months ago)

    Ok, now you really have found my weakness. I’m obsessed with monkey bread and sticky buns! Looks amazing!

    • Marsha
      August 1, 2016 at 8:11 am (6 months ago)

      Thanks, Shelby! 🙂

  9. Miranda
    August 2, 2016 at 2:21 pm (6 months ago)

    I love monkey bread, it is so fun to pull it apart! It’s such a wonderful item to have for holiday brunches!

    • Marsha
      August 2, 2016 at 4:18 pm (6 months ago)

      It really is, Miranda!


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