Pull-Apart Cinnamon Monkey Bread Recipe (From Scratch!)

There’s something absolutely magical about monkey bread – those tender, pull-apart pieces coated in cinnamon sugar that practically melt in your mouth. While you could certainly use store-bought biscuit dough, making this beloved treat completely from scratch elevates it to something truly special.

This homemade version features a soft, pillowy yeast dough that’s rolled into bite-sized balls, dunked in butter, and tossed in a heavenly cinnamon-sugar mixture. As it bakes in your Bundt pan, the sugar caramelizes into a sticky-sweet coating that binds everything together into one glorious pull-apart masterpiece.

Perfect for weekend brunches, holiday mornings, or anytime you want to fill your kitchen with the most incredible aroma, this monkey bread recipe is surprisingly straightforward. Yes, it requires a bit of rising time, but the hands-on work is minimal – and trust me, the results are absolutely worth the wait!

Ingredients

• 1 teaspoon vegetable oil (for greasing the pan)
• ¼ cup warm water (around 110°F)
• 2½ teaspoons active dry yeast
• 1 teaspoon granulated sugar (for activating yeast)
• 3½ cups all-purpose flour, divided
• ¾ cup whole milk, warmed to room temperature
• 1 large egg, room temperature
• 3 tablespoons granulated sugar
• 2 tablespoons unsalted butter, melted
• 1 teaspoon fine sea salt
• ½ teaspoon pure vanilla extract
• 1½ cups packed light brown sugar
• 1½ teaspoons ground cinnamon
• ½ cup unsalted butter, melted (for coating)

Instructions

1. Prepare your workspace by lightly coating a 10-12 cup Bundt pan with vegetable oil, making sure to get into all the grooves. Set aside.
2. Create the yeast mixture by combining warm water, active dry yeast, and 1 teaspoon of granulated sugar in a large mixing bowl. Whisk gently and let stand for 5-8 minutes until the mixture becomes frothy and bubbly – this means your yeast is active and ready.
3. Build the dough by stirring 1 cup of flour into the yeast mixture, followed by the warm milk, egg, 3 tablespoons of sugar, 2 tablespoons melted butter, salt, and vanilla extract. Mix until well combined, then gradually add the remaining 2½ cups of flour.
4. Knead the mixture in the bowl (or turn out onto a floured surface) for 3-4 minutes until it forms a smooth, slightly sticky ball. The dough should be soft and pliable. Cover tightly with plastic wrap and let rise in a warm, draft-free spot for 30 minutes.
5. Once risen, turn the dough onto a lightly floured surface and gently punch down to release air. Divide into 24-30 pieces and roll each piece into a smooth ball about the size of a large marble.
6. Prepare the coating station by mixing brown sugar and cinnamon in a shallow bowl, and placing the ½ cup of melted butter in another bowl. Working with one ball at a time, dip each piece in melted butter, allowing excess to drip off, then roll thoroughly in the cinnamon-sugar mixture.
7. Arrange the coated dough balls in your prepared Bundt pan, layering them evenly. Cover with plastic wrap or a damp kitchen towel and let rise again for 45 minutes to 1 hour, until the dough has nearly doubled and fills most of the pan.
8. Meanwhile, preheat your oven to 350°F (175°C). Remove the covering and bake for 32-38 minutes, until the top is deep golden brown and the internal temperature reaches 190°F.
9. Cool in the pan for exactly 5 minutes, then carefully invert onto a large serving plate. Allow to cool for another 5-10 minutes before serving warm – the caramelized coating will be extremely hot initially!

Tips & Variations

Pro tip: Make sure your liquids are the right temperature – too hot will kill the yeast, while too cool won’t activate it properly. Aim for around 110°F, which should feel just slightly warm to your wrist. For extra indulgence, drizzle with a simple vanilla glaze made from powdered sugar, milk, and vanilla extract while the bread is still warm. Store any leftovers covered at room temperature for up to 2 days, and reheat individual portions in the microwave for 15-20 seconds to restore that fresh-baked texture.