Monkey Bread
This Homemade Monkey Bread recipe is easy to make and made of sweet and gooey dough balls and a simple icing. It serves 8-10, and takes 100 minutes and $3.17 to make. That’s just 40¢ per serving!
Servings: 10 people
Calories: 616kcal
Cost: $4.60
Equipment
- stand mixer
- mixing spoon
- bundt pan
- measuring cups
- Liquid measuring cup
- Measuring spoons
- small microwave-safe bowl
- rolling pin
Ingredients
MONKEY BREAD DOUGH:
- 1 ⅓ cup warm water
- 4 teaspoons instant yeast
- 4 teaspoons granulated sugar
- 1 ¼ teaspoon salt
- 2 Tablespoons vegetable oil
- 3 ½ - 4 cups all-purpose flour
BUTTER AND SUGAR MIXTURE:
- 12 Tablespoons unsalted butter
- 1 cup packed light brown sugar
- 1 Tablespoon ground cinnamon
- ¼ teaspoon ground nutmeg
ICING:
- ⅔ cup powdered sugar
- 4 teaspoons milk
Instructions
PREPARE PAN:
- Lightly grease a bundt pan with nonstick cooking spray and set aside.
MAKE DOUGH AND RISE:
- First, add the water, yeast, and sugar to the bowl of a stand mixer. Whisk the mixture together and let it sit for 3 minutes, or until it’s bubbly and frothy.
- Next, add in the oil, salt, and 3 ½ cups of flour. Attach a dough hook and mix on low until the dough comes together. Increase the speed to medium-high and knead. The dough should pull away from the sides of the bowl. If it doesn’t, add more flour, 1 Tablespoon at a time, until it does. Then, knead the dough for 2 minutes on medium-high.
- Remove the dough hook and cover the work bowl with a hot damp towel. Let the dough rise in a warm place for 30 minutes.
ROLL THE DOUGH
- Punch down dough and lightly spray countertop with nonstick cooking spray.
- Pat the dough into a 12-inch square.
- Cut the dough into 12 long strips. Then cut each strip into 6 pieces. You should have 72 pieces of dough.
- Roll each piece of dough into a ball.
MAKE BUTTER AND SUGAR MIXTURE :
- Melt the butter in a microwave-safe bowl.
- In a small bowl combine brown sugar, cinnamon, and nutmeg.
ASSEMBLE MONKEY BREAD & SECOND RISE:
- Pour ¼ of the butter mixture into the bottom of the bundt pan.
- Place half of the dough balls (36 of them) into the pan. Pour half of the remaining butter mixture over the dough balls in the pan.
- Place the remaining dough balls (36 of them) into the pan. Pour the remaining butter mixture over the dough balls.
- Cover the pan loosely with plastic wrap or a clean kitchen towel and let the dough rise for 20 minutes.
PREP OVEN AND BAKE:
- While the dough rises, preheat the oven. Move the oven rack to the lower-middle position and preheat to 375 degrees F.
- Once the dough rises for 20 minutes, move the bundt pan to a baking sheet. Bake for 30-35 minutes or until golden brown.
- Remove the monkey bread from the oven and move to a wire rack to cool for 5 minutes.
MAKE ICING:
- While the monkey bread cools, make the icing. In a small bowl whisk together powdered sugar and milk until smooth.
TO FINISH:
- Place a large plate on top of the bundt pan. Carefully flip out the monkey bread onto the plate.
- Use a spoon to drizzle the icing over the monkey bread. Serve warm.
Video
Notes
Storage Tips
SERVE: This bread is best served warm. There is simply no other way to eat it!
STORE: Cover the bread tightly with foil and keep it at room temperature for up to 24 hours. You can warm leftovers in an oven-proof pan for 20-25 minutes at 300 degrees F.
FREEZE: Unfortunately, we do not recommend freezing this bread.
Nutrition
Serving: 3 pieces | Calories: 616kcal | Carbohydrates: 105g | Protein: 12g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 36mg | Sodium: 306mg | Potassium: 179mg | Fiber: 4g | Sugar: 31g | Vitamin A: 420IU | Calcium: 48mg | Iron: 5mg