Monkey Bread: 4 Easy Ways
Monkey Bread: 4 Easy Ways
Monkey Bread: 4 Easy Ways
There is something undeniably comforting about the smell of cinnamon and butter filling the kitchen. Monkey bread, with its pull-apart pieces coated in sweet glaze, offers that nostalgic treat without requiring advanced baking skills. This roundup brings together four distinct ways to enjoy this classic dessert, ranging from traditional oven-baked versions to modern shortcuts using refrigerated dough or an Instant Pot. Whether you are planning a holiday gathering, need a quick weekend breakfast, or simply want a warm snack for a rainy afternoon, these recipes provide reliable results every time. Each method has been refined to ensure the texture is soft, the flavor is rich, and the preparation is straightforward. For more sweet treats and seasonal favorites, be sure to Follow me on HaileeRecipes on Pinterest. Below, you will find detailed instructions for Classic Monkey Bread, Cinnamon Roll Monkey Bread, Christmas Monkey Bread, and Instant Pot Monkey Bread, ensuring you have the perfect option for any occasion.
1. Classic Monkey Bread
This traditional version features bite-sized dough balls rolled in cinnamon sugar and baked until golden brown. The result is a tender, pull-apart loaf with a crispy caramelized exterior and a soft, yeasty interior. It is an ideal choice for Sunday brunches or as a sweet accompaniment to morning coffee.
Why You Will Love It
- The dough comes together quickly using simple pantry staples like flour, yeast, and milk.
- Baking in a bundt pan creates those signature sticky pockets between the layers.
- The recipe scales easily to feed a crowd or a small family.
Ingredients
- 1 package (2.25 tsp) active dry yeast
- 1/4 cup warm water (110°F)
- 1/4 cup granulated sugar
- 1/2 cup whole milk, warmed
- 1 large egg
- 1/4 cup unsalted butter, melted
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- For coating:
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
- For Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk or heavy cream
- 1/2 teaspoon vanilla extract
How To Make It
- In a small bowl, dissolve yeast and 1/4 cup sugar in warm water. Let sit for 5-10 minutes until foamy. In a large bowl, combine the yeast mixture, warm milk, egg, and melted butter. Stir in flour and salt until a soft dough forms.
- Knead the dough on a floured surface for 5 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 45-60 minutes or until doubled in size.
- Punch down the dough and divide it into 24 equal pieces. Roll each piece into a smooth ball. In a separate bowl, mix the melted butter, sugar, and cinnamon. Toss the dough balls in the mixture until evenly coated.
- Grease a 10-inch tube or bundt pan. Arrange the coated dough balls tightly inside the pan, filling any gaps. Cover and let rise again for 30 minutes.
- Preheat oven to 350°F (175°C). Bake for 30-35 minutes until the top is deep golden brown and the internal temperature reaches 190°F. Let cool in the pan for 5 minutes before inverting onto a serving plate.
- Whisk together powdered sugar, milk, and vanilla for the glaze. Drizzle over the warm bread while still in the pan or after flipping it out.
Variations And Substitutions
For a dairy-free version, substitute the milk and butter with almond milk and coconut oil. You can also add 1/2 cup of chopped pecans or walnuts to the dough balls before rolling them in the cinnamon sugar for added crunch.
Tips
If the bread browns too quickly before the center is cooked, tent loosely with aluminum foil during the last 10 minutes of baking. Ensure your water is warm but not hot to avoid killing the yeast.
2. Cinnamon Roll Monkey Bread
This variation utilizes store-bought refrigerated cinnamon rolls to create a dessert that tastes homemade but requires minimal effort. The pre-made dough is already spiced and filled, resulting in a gooey, swirled texture that is perfect for busy weeknights when you want a special treat without the long wait times.
Why You Will Love It
- Eliminates the need for mixing, kneading, and waiting for dough to rise.
- Delivers a rich, swirl-filled interior similar to a giant cinnamon roll.
- Ready in under an hour from start to finish.
Ingredients
- 2 cans (16 oz each) refrigerated cinnamon rolls with icing
- 1/2 cup unsalted butter, melted
- 1 cup packed light brown sugar
- 1 tablespoon ground cinnamon
- 1/2 cup chopped pecans (optional)
- 1/2 cup mini chocolate chips (optional)
How To Make It
- Preheat oven to 350°F (175°C). Grease a 10-inch bundt pan or a 9×13 inch baking dish thoroughly.
- Separate the cinnamon roll dough into individual rolls. If the rolls are large, cut each one in half to create smaller pieces. In a medium bowl, whisk together the melted butter, brown sugar, and cinnamon.
- Dip each piece of dough into the butter mixture, ensuring it is well-coated. Place the pieces into the prepared pan, stacking them slightly if necessary. Sprinkle pecans and chocolate chips over the top if using.
- Cover the pan with foil and bake for 20 minutes. Remove the foil and bake for another 10-15 minutes until the tops are bubbly and golden brown.
- Let the bread cool in the pan for 5 minutes. Invert onto a serving platter. Warm the reserved icing from the cinnamon rolls and drizzle generously over the top.
Variations And Substitutions
While the canned icing is standard, you can make a fresh cream cheese frosting by beating 4oz of softened cream cheese with 1/2 cup powdered sugar and 1 teaspoon vanilla. For a nut-free version, simply omit the pecans.
Tips
Do not skip the initial covered baking step; it helps steam the dough so it cooks through without burning the sugar topping. Serve immediately while the icing is still runny.
3. Christmas Monkey Bread
This festive take transforms the classic recipe into a holiday centerpiece by incorporating red and green sprinkles and a vibrant glaze. The addition of crushed candy canes adds a delightful minty crunch that pairs beautifully with the warm spices, making it a standout dessert for Christmas parties.
Why You Will Love It
- Visually striking with holiday colors that appeal to children and adults alike.
- Combines the warmth of cinnamon with the refreshing taste of peppermint.
- Easy enough to prepare ahead of time for holiday gatherings.
Ingredients
- 1 pound frozen bread dough, thawed (or use the classic yeast dough recipe above)
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1/2 cup crushed candy canes (coarse chunks)
- 1/2 cup red and green holiday sprinkles
- For Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon peppermint extract
- Red food coloring (optional)
How To Make It
- Preheat oven to 350°F (175°C). Grease a 10-inch bundt pan. Cut the thawed dough into 24 small cubes or tear into bite-sized pieces.
- In a large bowl, combine melted butter, sugar, and cinnamon. Add the dough pieces and toss to coat. Gently fold in the crushed candy canes and sprinkles, being careful not to crush the sprinkles too much.
- Arrange the coated dough pieces in the bundt pan, pressing them gently together. Bake for 30-35 minutes until golden brown and cooked through.
- While the bread bakes, whisk together powdered sugar, milk, and peppermint extract. Add a drop of red food coloring if desired for a festive pink hue.
- Remove the bread from the oven and let it rest for 5 minutes. Invert onto a serving plate. Pour the peppermint glaze over the warm bread immediately.
Variations And Substitutions
If you prefer a milder mint flavor, reduce the peppermint extract to 1/4 teaspoon or replace it with vanilla. You can also use white chocolate chips instead of candy canes for a sweeter, less intense profile.
Tips
Wrap the candy canes in a clean kitchen towel and crush them with a rolling pin to achieve uniform chunk sizes. Avoid using fine dusting sugar on the outside, as it may melt into the glaze.
4. Instant Pot Monkey Bread
For those who want a warm treat without heating up the kitchen, this Instant Pot version delivers soft, fluffy results in just 20 minutes. Using a trivet and a parchment sling allows the bread to steam and bake simultaneously, creating a moist texture that is distinct from the oven-baked variety.
Why You Will Love It
- Significantly faster cooking time compared to traditional methods.
- Requires no preheating and uses minimal cleanup.
- Ideal for small apartments or summer months when ovens are undesirable.
Ingredients
- 1 can (16 oz) refrigerated biscuit dough (8 biscuits)
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 cup chopped walnuts or pecans
- 1/2 cup semi-sweet chocolate chips
- 1 cup water (for the pot)
How To Make It
- Prepare the Instant Pot by adding 1 cup of water to the inner pot. Place the trivet inside. Cut each biscuit into quarters to create smaller pieces.
- In a bowl, mix the melted butter, sugar, and cinnamon. Toss the biscuit pieces in the mixture until coated. Layer the coated pieces into a heat-safe 6-inch round cake pan or silicone mold. Sprinkle nuts and chocolate chips over the top.
- Create a sling using a long strip of aluminum foil. Lower the pan into the Instant Pot using the sling, ensuring it rests on the trivet and does not touch the water.
- Secure the lid and set the valve to sealing. Cook on High Pressure for 15 minutes. Allow a natural pressure release for 10 minutes, then carefully release any remaining pressure.
- Use the foil sling to lift the pan out of the pot. Let it cool for 5 minutes before inverting onto a plate. Serve warm.
Variations And Substitutions
You can substitute the biscuit dough with the classic yeast dough mentioned in Recipe #1, but increase the cooking time to 20 minutes under high pressure. For a vegan version, use plant-based butter and dairy-free chocolate chips.
Tips
Ensure the pan used fits comfortably inside your specific Instant Pot model without touching the sides. Do not open the lid immediately after cooking, as the bread needs the residual heat to finish setting.
Final Thoughts
These four variations prove that monkey bread is incredibly versatile, fitting seamlessly into both elaborate holiday menus and quick weekday snacks. Whether you choose the hands-on approach of the classic yeast dough or the convenience of the Instant Pot, the result is always a delicious, shareable treat. Save this article for your next baking session and pick one recipe to try first based on your available time and equipment.
Monkey Bread: 4 Easy Ways
Ingredients
Method
- Classic Monkey Bread: Dissolve yeast and 1/4 cup sugar in warm water for 5-10 minutes; combine with milk, egg, and melted butter, then stir in flour and salt to form dough. Knead for 5 minutes, let rise for 45-60 minutes, punch down, and divide into 24 pieces. Toss balls in a mixture of melted butter, sugar, and cinnamon. Arrange tightly in a greased bundt pan, let rise again for 30 minutes, then bake at 350°F (175°C) for 30-35 minutes until internal temperature reaches 190°F. Whisk powdered sugar, milk, and vanilla for glaze and drizzle over warm bread.
- Cinnamon Roll Monkey Bread: Preheat oven to 350°F (175°C) and grease a bundt pan. Separate canned rolls into individual pieces, cutting larger ones in half. Dip pieces in a mixture of melted butter, brown sugar, and cinnamon, then stack in the pan. Sprinkle with optional pecans and chocolate chips, cover with foil, and bake for 20 minutes. Remove foil and bake another 10-15 minutes until bubbly and golden. Cool for 5 minutes, invert, and drizzle with warmed reserved icing.
- Christmas Monkey Bread: Preheat oven to 350°F (175°C) and grease a bundt pan. Cut thawed dough into 24 small cubes or tear into pieces. Toss with melted butter, sugar, and cinnamon, then gently fold in crushed candy canes and sprinkles. Arrange in the pan and bake for 30-35 minutes until golden brown. While baking, whisk powdered sugar, milk, and peppermint extract (add food coloring if desired). Invert bread onto a plate after 5 minutes and pour peppermint glaze over immediately.
- Instant Pot Monkey Bread: Add 1 cup water to the Instant Pot inner pot and place trivet inside. Cut biscuit dough into quarters and toss with melted butter, sugar, and cinnamon. Layer coated pieces into a heat-safe 6-inch pan, sprinkle with nuts and chocolate chips, and create a foil sling to lower the pan onto the trivet without touching water. Secure lid, set valve to sealing, and cook on High Pressure for 15 minutes. Allow natural pressure release for 10 minutes, then release remaining pressure. Lift pan out, cool for 5 minutes, and invert to serve.
Notes
Cinnamon Roll Monkey Bread Tips: Do not skip the initial covered baking step; it helps steam the dough so it cooks through without burning the sugar topping. Serve immediately while the icing is still runny.
Christmas Monkey Bread Tips: Wrap the candy canes in a clean kitchen towel and crush them with a rolling pin to achieve uniform chunk sizes. Avoid using fine dusting sugar on the outside, as it may melt into the glaze.
Instant Pot Monkey Bread Tips: Ensure the pan used fits comfortably inside your specific Instant Pot model without touching the sides. Do not open the lid immediately after cooking, as the bread needs the residual heat to finish setting.
