Easy Monkey Bread Easy Homemade Version
This Homemade Easy Monkey Bread is sweet and sticky and packed with cinnamon flavor!
Easy Monkey Bread is a favorite holiday morning treat for many families! It pairs perfectly with a slow cooker hash brown casserole, asparagus quiche or breakfast egg cups for a delicious breakfast.
I have such a fun and delicious recipe to share with you today! This cinnamon monkey bread is so addicting and delicious, and so easy to make. It’s sweet and sticky, ooey-gooey cinnamon good!
If you haven’t had monkey bread before, it’s made from bread dough, dipped in a cinnamon-sugar mixture (and lots of butter, of course!), and baked into a delicious gooey caramel treat. I absolutely loved it as a kid, but somehow I never made it as an adult.
It always seems too hard and too messy. I recently realized my kids never even tried it! We needed to rectify the situation right away, so I tweaked my favorite quick and easy burrito recipe and had fresh cinnamon monkey bread on the table in just over an hour. My kids loved it and it was fun watching them tear apart every sticky and gooey piece and savor every bite.
How to Make Baobab
mix. The dough is simple and quick to mix. I like to use a stand mixer, but you can easily mix by hand or use a hand mixer with a dough hook instead. Once the dough is mixed, let it rise in a warm place for about 30 minutes.
Divide. After the dough has risen, pat it into squares and cut into 64 pieces. I’ve found the easiest way to do this is to use a pizza cutter to cut it into quarters, then cut each quarter into sixteen pieces.
shape. Next, you’ll roll all the little doughs into a ball (they don’t have to be perfect!). Dip each dough ball in the butter, then roll them in the cinnamon sugar, and place them in a buttered pan.
rise. Once all the dough is soaked, cover and proof for 30 minutes. When the dough rises and puffs up, they’re ready to bake!
bake. Toast the monkey bread until the top is dark brown, then remove from the oven and let cool for 5 minutes. Place a plate on top of the Bundt pan and turn it upside down so the baobab will slide out. It’s important not to leave it in the pan longer than this, as the caramel will start to harden and the bread will get stuck in the pan.
This cinnamon monkey bread is best taken out of the oven. We had so much fun taking it apart piece by piece and enjoying all the stickiness! The cinnamon sugar and butter combine for a caramel-like coating, and the bread is soft and tender. My girls can’t take it anymore!
Your whole family will love this delicious dish. Here are some tips you might want to try while making:
- for a super fast and easy bread substitute Uses 2 cans of 16.3 oz. Frozen cookies from the dough in this recipe. Cut each cookie into quarters.
- use Butter-flavored cooking spray Instead of buttering it to save a little time.
- if you only have RapidRise or instant yeast You can replace it with this recipe if you have it on hand. In this case, you would use ¾ tablespoon of yeast and add it to the flour before mixing everything together.
- add some chopped nuts Such as walnuts or pecans.
- stir in fruit, golden raisins or even diced ripe apples would be delicious.
- Make a more festive holiday treat add some pumpkin spice lAdd the ginger and nutmeg to the cinnamon sugar mixture before dipping the bread slices.
Make the monkey bread ahead of time
This monkey bread is a treat any time of year, but it’s especially fun for a holiday breakfast, and the good news is that it’s easy to prepare the night before! Here’s what you want to do:
- Put the dough in the pan, cover it tightly with foil, and put it in the fridge overnight (even a few hours ahead). Remove it when you’re ready to put it in the oven.
- If you add nuts or fruit to your bread, be sure not to add them ahead of time. You’ll end up with better results if you wait until you’re ready to toast to sprinkle them on top.
shop Leftover loaves keep on the counter for 24 hours, or a few days in the refrigerator.
arrive freeze, Wrap the cooled bread tightly in plastic wrap, then in foil. If you’re storing smaller pieces, you can store them in an airtight container or Ziploc freezer bag and freeze for up to 3 months. When you’re ready to eat bread, simply thaw it in the refrigerator or on the counter. Once thawed, place it on a parchment-lined baking sheet and heat at 250 degrees for about 5-10 minutes, until it’s hot.
For more cinnamon bun recipes, check out:
Prep time 45 minutes
Cook Time 30 minutes
Total time 1 hour 15 minutes
Calories 402 kcal
by Lil’ Luna
- 4 tablespoons butter, softened and divided
- 1 1/2 cups warm water
- 1 tablespoon yeast
- 2 tablespoons sugar
- 1 tablespoon salt
- 4 cups flour more or less as needed
- 1 cup brown sugar
- 2 teaspoons cinnamon
- 8 tablespoons melted butter
Butter a pan with 2 tablespoons butter, carefully coating each surface, and set aside.
In a large bowl or the bowl of a stand mixer, dissolve yeast and sugar in warm water and let stand for five minutes, or until foamy. Add the remaining two tablespoons butter, salt, and 3 cups flour, and whisk until combined.
Add additional flour, ¼ cup at a time, until the dough pulls away from the sides of the bowl and is slightly sticky to the touch (be careful not to add too much flour!). Knead for 3-5 minutes until smooth. Cover and ferment for 30 minutes.
Preheat oven to 350 degrees. In a small bowl, whisk together brown sugar and cinnamon and set aside. Gently punch the dough down and pat into a large square. Cut into 64 equal pieces with a pizza cutter. Form each piece of dough into a ball, dip in melted butter, then add cinnamon sugar mixture and place in prepared pan.
Repeat with the remaining dough, then cover and proof for 30 minutes. Bake for 30-35 minutes, or until the top is dark brown. Cool for five minutes, then pour onto a plate. Serve hot.
Thanks Alicia from Baker Upstairs