Sticky and sweet, cinnamony goodness is the way I describe this Monkey Bread from scratch.
Monkey bread is a fun treat or delicious breakfast and making it from scratch means you know exactly what goes into it!!
Why you’ll love this recipe
This Monkey Bread from scratch is a wonderful sweet bread that is make with small balls of yeasted dough dipped in butter and cinnamon sugar before baking. If that sounds amazing to you, that’s because it is!!
Many recipes for monkey bread use store bought dough which certainly has its place. However if you really want to know what’s in the food you feed your family then you’ll want to make your own.
While this recipe isn’t quick most of the time is waiting for the dough to prove. Yeasted breads aren’t difficult because you don’t have to be delicate and gentle when handling the dough. In fact, quite the opposite. As well as this yeasted recipe for monkey bread, my family loves to munch on Focaccia Genovese and Caramel Cinnamon Rolls.
You’ll just need simple ingredients for this sweet and tasty monkey bread made from scratch. Some important ones are:-
- active dried yeast – though I have substituted instant yeast with good results
- butter – for best flavor
- eggs – add richness to the dough
- cinnamon – I like cinnamon but you can play with other spices
- Warm the milk.
- Proof the yeast with a little sugar in warm water.
- Combine warm milk, yeast mixture with remaining dough ingredients to form a dough.
- Rise for 2 hours.
- Deflate and rise a second time for 1 hour.
- Cut the dough into 64 even pieces.
- Dip balls of dough into melted butter and combined sugar and cinnamon then layer into prepared angel food pan.
- Allow to rise for 1 hour then bake until golden brown.
Tips for Success
I reduced the flour a bit because I wanted a soft dough. The quantity of water in a dough recipe really depends on so many factors – such as the type of flour you are using or the moisture in the air around you or the lack of moisture in the air.
Adjust the cinnamon to your taste. Add other spices – Greg Patent’s original recipe for Monkey Bread from scratch uses freshly ground nutmeg, as well.
This makes a large cake, consider making little individual buns by putting 3 or 4 balls in paper lined muffin pans.
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Monkey Bread Recipe From Scratch
- ¾ cup milk
- ½ cup plus ½ teaspoon granulated sugar
- 2¼ teaspoons (7 grams) active dry yeast
- ¼ cup warm water see note
- 3 cups plain flour
- ¾ teaspoon salt
- 1 large egg
- 1 large egg yolk
- 3 oz (85 grams) unsalted butter at room temperature
- 5 oz (140 grams) butter melted
- 1¼ cups granulated sugar
- 3 teaspoons ground cinnamon
Make the dough
- Scald the milk in a small saucepan over medium heat until you see steam rising up over the surface. Remove from the heat, add ½ cup sugar and stir to dissolve. Allow to cool until it feels warm to touch (see note).
- While the milk is cooling, mix the yeast with ½ teaspoon sugar and the warm water in a small bowl. Allow to stand 10 minutes until frothy and bubbly.
- In a stand mixer bowl, place the flour, salt, egg, egg yolk, butter, warm milk and yeast/water mixture. Attach the flat beat and mix slowly until ingredients are incorporated. Increase speed and beat for 5 minutes until dough is smooth. Switch to a dough hook and knead for a further 3 minutes. It is correct for the dough to be soft but not excessively sticky. Add a little more flour if it is too sticky. I didn’t need any extra flour.
- Wash and dry the bowl and coat it with a little oil. Form the dough into a ball and turn it around in the bowl until all sides are coated with a little oil. Cover with plastic wrap and set in a warm place to rise for 2 hours or until it triples in volume.
- Deflate the dough and form into a ball again. Cover with plastic and allow the dough to rise a second time for 1 hour or until it doubles in volume.
To shape the dough
- Pat the dough into an 8 inch (20cm) square. Cut 8 strips across then cut 8 strips down making 64 even pieces. Roll each into a rough ball.
- Prepare a two piece angel food pan by coating well with cooking spray. Have the melted butter in a small bowl and mix the sugar and cinnamon together on a large plate.
Assemble the cake
- Put a few ball of dough into the butter, use a spoon to turn them around to be well coated with butter. Remove each piece with a spoon, draining the butter back into the bowl then toss the butter coated balls in the cinnamon sugar.
- Arrange the balls evenly in the base of the prepared pan. Continue with of the balls of dough until all coated and arranged in the pan.
- Cover the pan with plastic wrap and allow to rise for 1 ½ to 2 hours.
- In the meantime, preheat the oven to 350ºF/180ºC ensuring the racks are adjusted to accommodate the pan.
- Remove the plastic wrap. Put the pan in the oven and bake for 50-60 minutes or until a skewer inserted in the cake comes out clean.
- Allow to stand for 5 minutes then turn out onto a wire rack to cool. Don’t leave the cake too long in the pan as the sugar will harden and make the cake impossible to remove.