Delicious, buttery monkey bread is as fun to make as it is to eat.
What is Monkey Bread?
Monkey bread is either a sweet or savory bread that is made with balls of dough baked together in a pan. It is called monkey bread because you pull it apart and eat it with your fingers, just like a monkey eats!
I’ve had this recipe for monkey bread in my recipe collection for over 30 years.
How to Make Monkey Bread
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, make one pan full today and another tomorrow. That way you get to enjoy two days of fresh baked bread goodness. The dough will last in the refrigerator for a few days.
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 ( I use my grandma’s old 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!
Allow to raise. Don’t you just love it when this happens….
All ready to pop in the oven. Just sit back now and enjoy the amazing aroma coming from the direction of your oven!!
Allow the bread to cool for a few minutes in the pan and then loosen the edges and slide onto a pretty serving dish.
Now, go for it! Just peel off a piece or two or three and enjoy the yummy, buttery goodness that is Monkey Bread!
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Monkey Bread Recipe
- 2 cups lukewarm water
- 2 1/4 tsp yeast
- 1/2 cup sugar
- 2 eggs
- 4 Tbsp butter melted
- 7 cups flour
- 1 Tbsp salt
- 1/2 cup butter melted
- 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, 4 Tbsp 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, will last 2-3 days
- 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
If you’ve tried this Monkey Bread or any other recipe on Your Homebased Mom, then don’t forget to rate the recipe and let me know how it went in the comments below, I love hearing from you!