Monkey Bread

Monkey Bread

Note:  Only three more days until I leave for London!  Can you tell I’m excited?!?!?  I am hoping to blog on my daughter’s computer while I am there but I am also working hard to get a bunch of posts done before I go so you won’t be too lonely if posting from England and France doesn’t work out!

I am not sure why this recipe is called Monkey Bread.  I have had it in my recipe collection for over 25 years and still don’t know why?  Anyone out there know?

Well, despite its name of unknown origins it is good and it’s fun to eat!  Just peel off a piece or two and enjoy its buttery goodness.

The recipe actually makes two pans full of bread.  The dough holds up well in the refrigerator so if you only have one bundt pan like I do I make one pan full one day and another the next day.  That way you get to enjoy two days of fresh baked bread goodness.  This bread is definitely better eaten fresh and warm so if you can time it to come out of the oven right before dinner that’s the best!

The process is a little bit more involved than regular loaf of bread but it makes the bread more fun to eat.

Just roll out your dough and use a 2 inch round biscuit cutter to cut out circles of dough.  Place the circles, standing upright, into your bundt pan that has 1/2 cup of melted butter sitting in it, just waiting to surround your dough!

Monkey Bread

Allow to raise.  Don’t you just love it when this happens….

Monkey Bread

All ready to pop in the oven.  Just sit back now and enjoy the amazing aroma coming from the direction of your oven – heaven!!
Monkey Bread

Allow the bread to cool for a few minutes in the pan and then loosen the edges and slide onto a pretty serving dish.

Monkey Bread

Now, go for it!  Just peel off a piece or two or three and enjoy the yummy, buttery goodness that is Monkey Bread!

Monkey Bread

Monkey Bread

Ingredients

  • 2 C lukewarm water
  • 1 pkg yeast
  • 1/2 C sugar
  • 2 eggs
  • 3 C flour
  • 4 Tbsp butter, melted
  • 4 C flour
  • 1 Tbsp salt
  • 1 stick/cube butter, melted

Instructions

  • Add yeast to warm water and dissolve for 5 minutes
  • Add sugar to water
  • Beat eggs into water mixture
  • Add in 3 cups of flour and beat well
  • Add 4 additional cups of flour,melted butter and salt
  • Mix well and knead until all the flour is absorbed
  • Put damp cloth over dough and let rise 1 hour or until double in size
  • Punch down and put in refrigerator several hours or overnight
  • Melt 1/2 C butter and put in bundt pan
  • Divide the dough in half
  • The other half may be placed back in the refrigerator for the next day if desired
  • Roll dough out to about 1/4" to 3/8" thick, cut out using a 2 inch round biscuit or cookie cutter Place one layer of dough rounds, standing up, into the pan
  • Let rise 2 hours
  • Bake at 400 degrees until golden brown, about 20 minutes
  • Loosen edges and turn onto a plate

Comments

  1. 1
    Michele R. says:

    I make Monkey Bread but I take small nuggets of bread dough and dip them in butter and then in a cinnamon, sugar mixture, then into the bundt pan. You then let the bread rise and bake it. It’s like a sticky bun when it comes out of the oven – very tasty.

    I’m intrigued by your version also. THanks for the great recipes!

    Michele

  2. 2
    Laurie says:

    I have a recipe very similar to this. Only difference is I dip both sides of the dough in butter then press both sides into a sugar and cinnamon mixture before I line them up in the pan. This makes the edges a little crunchy with the cinnamon sugar goodness and the centers still buttery soft. The early morning seminary kids love them!

  3. 3
    Lisa says:

    I’ve always thought it was called Monkey Bread because when you eat it, you look like a monkey…

  4. 4
    Jill says:

    I have also had this recipe for years – it was a family favorite that our grandma always made. She’s gone now, but we still make this often in our families. I just thought I would mention that I have great success in freezing one of the Bundt pans and baking later. It’s nice when you’re in a hurry, or for a Sunday dinner, to pull the frozen pan out and just let rise! After arranging the discs in the bundt pan, I raise and bake one. The other, I cover with Saran wrap and tin foil, then immediately put into the freezer (before raising the second time). Just remember to pull out of the freezer several hours before needing it, as it will take 4-5 hours to unthaw and raise. It tastes delicious. I’ve always used it within a month, but it could probably go for two. Also, in trying to be a little healthier, we use one stick of butter between the two bundt pans. We dip each side of the disc in butter and line them up. There will be some butter leftover, and we just pour that over the top. We also have used whole wheat (or half and half) with delicous results. (We use white wheat.)

  5. 5
    Ann LGL says:

    This is a family favorite of ours too. I like how you put them in on edge it looks pretty- we just blop them in as balls. We also like it done several different ways- with maple sryup, or chocolate chips, or with cinamon and brown sugar, or with Italian spices. All so yummy!!! (We’ve even done it with pop and fresh biscuits- not as good, but works.)

  6. 6
    Melissa says:

    Hi There, what a great recipe…it looks so Delicious!!

    thanks for sharing and have a safe and fun trip. cant wait to hear all about it.

    Melissa from Naches, WA

  7. 7
    Vicki R. says:

    Love the bundt cake pan use for this bread – great idea! Defiitely a keeper :)

  8. 8
    erin says:

    This looks delicious! I have always seen people use canned biscuits and I am sure this is so much better.

    I will be going to London in a week (1st time). I will definitely be checking out your blog for ideas! Have you figured out an itinerary?

    • 8.1
      Leigh Anne says:

      Erin,

      Enjoy your trip to London! Since Cali has been living there for 6 weeks she is going to be my tour guide. We are also going to take a trip out to the Cotwold and to Cambridge.

  9. 9
    Jelli says:

    I also know monkey bread to involve sugar and cinnamon. This version looks perfect though for a savory bread. I imagine that it would be just excellent with a garlic butter. Yummy! I´m getting ready right now to bake your favorite sugar cookies. I can´t wait to see how they turn out. Enjoy packing for your trip. I love Europe and am a bit …okay more jealous than I should be of your trip. Hope you and your daughter enjoy the entire experience!

  10. 10
    kelly says:

    i have never seen that before. our monkey bread is all gooey and carmely with powdered pudding and cinnamon and sugar. that looks beautiful though!

  11. 11
    Melanie says:

    I love monkey bread and all the variations that are around everywhere. I have to tell you, though, that your method of slicing the dough into rounds is the most clever I’ve seen and will definitely be my method of choice next time because I think the bread will cook more evenly than when it is rolled in the balls! Love the idea.

  12. 12
    Tammy says:

    In my experience, Monkey Bread has always been a sweet treat (cinnamon, sugar, etc.) made mostly for breakfast or brunch – this is new to me. It looks wonderful…I’ll have to try it. Thanks!

  13. 13
    Lisa says:

    I love any Monkey Bread recipe…can’t wait to try this. I have read that it’s called that because “it tastes so good you rip it apart like a monkey.”

  14. 14
    Valery Bunnell says:

    Is this sweeter than an average roll? I’ve always thought monkey bread had gooey cinnamon topping on it.

  15. 15

    That looks delicious! Have a wonderful trip!

  16. 16
    Ashley says:

    The monkey bread recipe from my mother-in-law is a bit different. As a shortcut she uses Rhodes frozen dinner rolls ( the frozen balls of dough).

    The night before ,you butter a bundt pan, then combine 1 box vanilla pudding mix ( dry, not made), 1/4 c melted butter, cinnamon, chopped nuts. Sprinkle this in the botton of the bundt pan. Then add your frozen balls of dough. Let sit out overnight on the counter. In the morning, bake in the oven, flip it over on a plate and its like a sticky bun. We make it for holiday mornings.

  17. 17
    Allyson says:

    I have also made this from my grandmother’s recipe and her’s is the cinnamon and sugar recipe too. I used to make it all the time while courting my husband, but it was one of those things that you would grab and wolf down every time you walked by, so this poor recipe has been banished to the back of the box for the time being. Thank you for reminding me of fond memories and I can just about smell the monkey bread through my computer screen.

    I hope you don’t post at all while in London! It would prove that you are having too much fun and seeing too many great things to be beholden to us. Just go and have a great time and know that we will be here when you come back and you can tell us all about it! I say “London Week” on your blog when you return. You will be missed, but have your trip of a lifetime. You have earned it!

  18. 18
    Tracy says:

    This looks delicious. I want to put a thinly sliced apple round coated in cinnamon suger in between each piece of bread. YUM.
    thanks for the recipe.

  19. 19
    Bree says:

    We’ve had Monkey Bread in our family for years and years too. It’s a staple of big family dinners, thanksgiving, christmas, easter…..

    So delicious!

  20. 20
    sabrina says:

    this seems very delicious that i want to try it ;but i need to know what do you mean by
    1PKG YEAST§
    IS IT BAKING POWDER YEAST USED FOR CAKES OR INSTANT YEAST GENERALLY USED FOR BREAD?WOULD ANYONE ANSWER PLEASE,,

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