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Delicious, buttery monkey is bread is as fun to make as it is to eat. Best enjoyed fresh out of the oven. Just grab a piece and enjoy!
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.
Can Monkey Bread Be Made In A Loaf Pan?
The recipe actually makes two bundt pans full of bread. So if you only have one bundt pan you can use two loaf pans for the other half of the dough. The dough also holds up well in the refrigerator when store in an airtight container. It will last for a few days so you can make one loaf later.
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!
How to Make Monkey Bread
The process is a little bit more involved than regular loaf of bread but it makes the bread more fun to eat.
- Mix together dough according to directions below, cover and allow to rise until doubled, about 1 hour.
- 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….
- Bake in a 400 degree F oven for about 20 minutes or until bread is golden brown.
- 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
Ingredients
- 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
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, 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
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,,
Leigh Anne says
I am referring to dry active yeast that is granular. One package is equal to 2 1/4 tsp. Yes it is the yeast generally used for braed
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!
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.
Leigh Anne says
Love the idea of the sliced apple covered in cinnamon sugar!
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!
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.