April 15, 2024

Monkey Bread

Better Batter Buddy Erin Kaley requested this popular Christmas-time treat, and I was happy to oblige. Sweet globs of dough doused with sticky cinnamon scented caramel syrup – this dish is best served warm directly from the oven!

Monkey Bread

Monkey Bread


  • 1 recipe Bread Dough – we recommend one recipe of our Dinner Rolls  made to the end of first rise step. Do not shape! Use unsalted butter, or reduce the amount of salt in the recipe to 4 grams.  
  • 1 cup white sugar
  • 1 Tbsp cinnamon
  • 1 cup packed brown sugar
  • 1 1/2 sticks butter or margarine (3/4 cup)
  • Raisins or nuts, optional (2 c)



Preheat oven to 375 degrees F and heavily grease or butter a 9-10 inch tube pan or Bundt pan  -you want something with a hole in the middle, preferably non stick.

Mix white sugar and cinnamon in a ziploc bag.

Roll the dough into tubes about 1 inch thick and then cut into 1 inch pieces to make the individual dough pieces.

Place the 1 inch pieces of dough into the cinnamon sugar mixture and shake it up to coat all of the sides. Once coated, add the cinnamon sugar dough pieces into your bundt pan.

Arrange and Sprinkle Pieces. Working quickly and gently, Arrange pieces in the bottom of the greased pan. Sprinkle with a very light layer of the cinnamon sugar mixture. Continue layering until all the bread globs are coated and in the pan. If you are using raisins or nuts, you may place them among the bread globs as you are layering.

Rise. Allow to rise for 20-30 minutes or if in a cold room up to an hour.

Melt. In a small saucepan, melt the butter or margarine with brown sugar over medium heat. Bring to a boil, and boil for 1 minute. Immediately pour over the layered bread globs.

Place in Oven. Immediately place in the oven and bake for 30-45 minutes, or until puffed and golden brown on the surface. Let bread cool in pan for 10 minutes, then turn out onto a large plate or platter with a lip.

Pull apart and enjoy!

This recipe was originally tested and adapted from a recipe published by Naomi Poe in November 2022. Original photo of food by Jennifer Bigler.