Ultimate Homemade Cinnamon Pull-Apart Monkey Bread with Cream Cheese Glaze
There are some culinary delights that simply transcend the ordinary, and homemade Monkey Bread is undeniably one of them. This incredible cinnamon-flavored, pull-apart bread isn’t just a dessert or a breakfast item; it’s an experience. Imagine waking up to the intoxicating aroma of warm cinnamon, caramelized sugar, and freshly baked bread wafting through your kitchen, drawing everyone irresistibly to the table. That’s the magic of Monkey Bread.
More than just a dish, Monkey Bread is a celebration, a decadent treat reserved for those special moments that deserve something truly extraordinary. Forget the mundane everyday pastries; this is the showstopper you crave for Christmas morning, a birthday brunch, or any grand gathering. It’s versatile enough to grace your breakfast, brunch, snack time, or even dessert spread, always guaranteed to be a crowd-pleaser.
While crafting Monkey Bread from scratch demands a little patience, the journey is just as rewarding as the destination. The satisfaction of transforming simple ingredients into a warm, gooey, cinnamon-laden masterpiece is unparalleled. And when you crown it with a luscious, tangy cream cheese icing? That’s when this humble bread reaches a state of pure, unadulterated bliss.
If your heart sings for cinnamon-infused breakfast treats, you’ll also adore Biscuit Cinnamon Rolls, Cinnamon Bun Scones, and Cinnamon Breakfast Cake. But for truly memorable indulgence, this homemade Monkey Bread stands in a league of its own.
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What Exactly is Monkey Bread?
Monkey bread is a delightful baked confection characterized by small, individual balls of yeast dough that are coated in a sweet (or sometimes savory) mixture and then baked, most commonly in a Bundt pan. The magic happens after baking: the individual dough balls stick together, forming a pull-apart loaf that allows eager eaters to pluck off pieces with their fingers, much like monkeys might pick at their food – hence the charming name!
This interactive and fun-to-eat bread is known by several other endearing aliases, reflecting its unique nature. You might hear it called “pull-apart bread” due to its distinctive eating method, “bubble bread” because of its puffy, rounded pieces, or even “pinch-me cake” and “puzzle bread.” Regardless of its name, the essence remains the same: a warm, tender, cinnamon-sugar coated dough that creates a wonderfully gooey and sticky crust, making it an irresistible treat for sharing.
Mastering Homemade Monkey Bread: What You’ll Need
Crafting this incredible pull-apart bread from scratch requires a few key ingredients, each playing a vital role in achieving that perfect texture and flavor. Below is a comprehensive list, with helpful notes to ensure your Monkey Bread turns out perfectly. For precise quantities, refer to the detailed recipe card at the end of this article.
Essential Bread Ingredients:
- All-purpose flour: The foundation of our dough. For the most consistent and best results, measure your flour by weight using a digital kitchen scale. If you don’t have one, use the “spoon and sweep” method: lightly spoon flour into your measuring cup and then level it off with a straight edge, avoiding packing it down. Learn more: How to Measure Flour.
- Salt: A crucial ingredient that enhances flavor and regulates yeast activity.
- Milk: Opt for whole milk for richness. Ensure it’s warm (around 110°F/43°C) but not hot, which could kill the yeast. An instant-read thermometer is your best friend here.
- Water: Like the milk, warm water is necessary to activate the yeast properly.
- Granulated Sugar: Feeds the yeast and adds sweetness to the dough itself.
- Yeast: You can use active dry, rapid, or instant yeast. Active dry yeast typically needs to be proofed (activated in warm liquid), while rapid or instant yeast can often be mixed directly with the dry ingredients.
- Unsalted butter: Adds tender texture and rich flavor to the dough.
- Egg: Contributes to the dough’s structure, richness, and golden color.
Decadent Coating Ingredients:
- Unsalted butter: Melted butter is essential for dipping the dough balls, creating a rich base for the cinnamon-sugar mixture to adhere to.
- Granulated Sugar: Provides crisp sweetness.
- Light Brown Sugar: Adds a deeper, more complex caramel-like flavor and contributes to the signature gooey texture of Monkey Bread. Ensure it’s firmly packed when measuring.
- Ground Cinnamon: The star spice! Always check its freshness by smelling it – a strong, fragrant aroma indicates it’s ready to bring warmth to your bread.
Creamy Icing Ingredients:
- Cream cheese: Full-fat cream cheese is highly recommended for the best texture and flavor. Make sure it’s at room temperature for a lump-free, smooth icing.
- Confectioners’ sugar (Powdered Sugar): Essential for a smooth, sweet icing. Sifting it before use will prevent any lumps and ensure a velvety consistency.
- Milk: Used to adjust the icing’s consistency to your preference.
- Vanilla extract: Adds a warm, aromatic depth that beautifully complements the cream cheese and cinnamon.
How to Make Homemade Monkey Bread: A Step-by-Step Guide
While the process of making Monkey Bread from scratch involves some downtime for the dough to rise, the hands-on time is quite manageable. Dedicate sufficient time to each rising stage; rushing this crucial process can compromise the final texture of your bread.
Phase 1: Crafting the Perfect Bread Dough
1. Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour and salt. Set this aside for later incorporation.
2. Activate Yeast: In the bowl of your stand mixer, equipped with the dough hook attachment, combine the warm milk, warm water, granulated sugar, melted butter, and yeast. Allow this mixture to sit undisturbed for about 5 minutes. You should observe a foamy layer forming on the surface, which indicates that your yeast is active and ready to work its magic. (Note: If you’re using rapid or instant yeast, you can alternatively mix it directly with your flour in the previous step and bypass this proofing stage.)
3. Form the Dough: With the mixer running on medium speed, gradually add the reserved flour and salt mixture to the wet ingredients. Once partially combined, incorporate the large egg. Continue mixing until a cohesive ball of dough forms, pulling away from the sides of the bowl.
4. Knead to Perfection: Continue kneading the dough in the stand mixer for approximately 5 minutes. The goal is to achieve a smooth, supple, and elastic dough. It should feel slightly tacky but not overly sticky.
5. First Rise: Gently remove the dough from the bowl, lightly oil the bowl, and return the dough, turning to coat. Cover the bowl snugly with a clean kitchen towel or plastic wrap. Place it in a warm, draft-free spot (such as a slightly warmed oven that’s turned off, or a sunny windowsill) and allow it to rise until it has visibly doubled in size. This process typically takes about 1 hour, depending on the warmth of your environment.
Phase 2: Assembly and Baking
1. Prepare Your Pan: Generously grease a 10-cup Bundt pan. This is crucial to ensure your beautiful Monkey Bread releases easily after baking.
2. Create the Coating: In a shallow bowl, combine the granulated sugar, light brown sugar, and ground cinnamon, mixing well to create your fragrant cinnamon-sugar coating. In a separate shallow bowl, pour the melted butter.
3. Portion and Coat Dough: Gently punch down the risen dough to deflate it. Divide the dough into 36 equal portions. For precision, you can weigh the entire dough and divide by 36 to determine the weight of each piece. Roll each portion into a smooth, small ball. Dip each dough ball first into the melted butter, ensuring it’s fully coated, then roll it thoroughly in the cinnamon-sugar mixture until all sides are covered. Arrange the coated dough balls evenly in your prepared Bundt pan.
4. Finishing Touches Before Second Rise: Once all the dough balls are in the pan, combine any remaining melted butter and cinnamon-sugar mixture. Drizzle this delectable concoction over the arranged dough balls in the pan. This will ensure every inch of your Monkey Bread is drenched in sticky goodness.
5. Second Rise: Cover the Bundt pan with a clean towel and return it to a warm, draft-free location for its second rise. Allow it to rise until the dough has again doubled in size, which should take approximately 1 hour.
6. Preheat Oven: Towards the end of the second rising period, preheat your oven to 375°F (190°C).
7. Bake: Carefully place the risen Monkey Bread in the preheated oven. Bake for about 25 minutes, or until the bread is beautifully golden brown on top and thoroughly baked through. To confirm doneness, an instant-read thermometer inserted into the center should register 200°F (95°C).
8. Cool and Invert: Once baked, remove the pan from the oven and place it on a wire rack to cool for about 10 minutes. This cooling period helps the bread set and prevents it from sticking. After 10 minutes, carefully invert the Bundt pan onto a large serving plate or platter, allowing the Monkey Bread to release gracefully.
Phase 3: Whipping Up the Cream Cheese Icing
1. Cream the Base: In a mixing bowl, using an electric mixer on medium speed, beat together the room temperature cream cheese and sifted confectioners’ sugar until the mixture is thoroughly combined and smooth. Ensure there are no lumps of cream cheese remaining.
2. Finish the Icing: Add the milk and vanilla extract to the cream cheese mixture. Continue mixing until the icing is completely smooth, creamy, and has reached your desired consistency. If it’s too thick, add a tiny bit more milk; if too thin, add a little more sifted confectioners’ sugar.
3. Glaze and Serve: Lavishly drizzle the prepared cream cheese icing over the still-warm Monkey Bread. The warmth of the bread will allow the icing to slightly melt and seep into every crevice, creating an even gooier experience. For those who love extra indulgence, place some of the icing in a small bowl on the side for dipping individual pieces!
Expert Tips for Monkey Bread Success
- In a Hurry? Speedy Shortcut: While homemade is undeniably superior, sometimes time is of the essence. For a quick version, you can substitute three 8-ounce cans of refrigerated biscuit dough. Quarter each biscuit, and then proceed with the recipe starting from making the coating. The flavor and texture won’t be identical to scratch-made, but it’s still a delicious and convenient alternative.
- Plan Ahead: Make it Overnight! Monkey Bread can be a bit of an undertaking from start to finish on a busy morning. Good news: you can assemble the bread in the Bundt pan, cover it tightly with plastic wrap, and refrigerate it overnight. The next morning, simply remove it from the refrigerator and let it sit at room temperature for about 15-30 minutes while your oven preheats, then bake as directed. This allows for a fresh, warm treat without the early morning hustle.
- Efficient Dough Portioning: To achieve consistently sized dough balls, and thus even baking, a digital kitchen scale is invaluable. Weigh the entire dough mass in grams, then divide that number by 36 (for 36 portions) to determine the exact weight each individual ball should be. This method ensures uniformity.
- Confirm Doneness: The visual cues of a golden-brown exterior and bubbling syrup are great, but the most reliable way to know your Monkey Bread is fully cooked through is by checking its internal temperature. Insert an instant-read thermometer into the center of the bread; it should read 200°F (95°C) when thoroughly baked. Don’t solely rely on visual cues, especially if your oven bakes unevenly.
- The Right Pan Matters: A 10-cup Bundt pan is ideal for this recipe, providing the classic fluted shape and allowing the heat to circulate evenly. Ensure your pan is well-greased, especially in all the nooks and crannies, to prevent sticking. Non-stick pans are excellent, but an extra layer of butter or baking spray never hurts.
- Warmth for Optimal Rising: Yeast dough loves warmth! If your kitchen is cool, find a warm spot for your dough to rise. This could be near a sunny window, on top of a preheated (but turned off) oven, or even in the oven with just the light on (which often provides enough gentle warmth).
- Icing Consistency: The cream cheese icing should be smooth and pourable, yet thick enough to cling to the bread. If your icing is too thick, add milk a teaspoon at a time until desired consistency is reached. If it’s too thin, add more sifted confectioners’ sugar.
How to Store Leftovers and Enjoy Later
While Monkey Bread is undeniably at its peak of gooey deliciousness the day it’s baked, any leftovers can be stored and enjoyed for a few days:
Once your Monkey Bread has completely cooled, cover it tightly with plastic wrap or aluminum foil. Alternatively, transfer it to an airtight container to prevent it from drying out. Store any remaining cream cheese icing in a separate airtight container. Both the bread and the icing should be refrigerated for up to 3 days. Although the texture may not be quite as soft as freshly baked, the flavors remain wonderful.
To reheat individual servings, simply place a piece in the microwave and warm it in 20-second increments until it reaches your desired warmth and gooiness. A toaster oven can also work to crisp it up slightly.
How to Freeze Monkey Bread for Future Indulgence
Monkey Bread is an excellent candidate for freezing, allowing you to enjoy this delightful treat long after baking. For the best results, it’s generally recommended to freeze it without the cream cheese icing.
To Freeze Baked Monkey Bread: Allow the baked and cooled Monkey Bread to cool completely. Transfer it to a freezer-safe container or wrap it tightly in multiple layers of plastic wrap, followed by aluminum foil. It can be frozen for up to 3 months. When you’re ready to enjoy it, thaw it overnight in the refrigerator, and then reheat individual servings in the microwave or a warm oven as directed above.
To Freeze Unbaked Dough: You can also prepare the shaped dough balls and freeze them before adding the butter and cinnamon-sugar coating. Arrange the raw dough balls in a single layer on a rimmed baking sheet and freeze until solid (this usually takes about 3 hours). Once solid, transfer the frozen dough balls to a freezer-safe zip-top bag or container and store in the freezer for up to 3 months. To bake, thaw the dough balls overnight in the refrigerator, then proceed with the recipe from the step where you dip them in melted butter and cinnamon-sugar coating.
Frequently Asked Questions About Monkey Bread
Here are some common questions about making and enjoying this beloved pull-apart bread:
- Can I make Monkey Bread without a Bundt pan? Yes, you can! A large (10-12 cup) oven-safe tube pan, a large cast-iron skillet, or even a deep 9×13 inch baking dish can work. The shape will be different, but the delicious taste and pull-apart fun will remain. Adjust baking time as needed, as flatter pans may cook faster.
- What if my dough isn’t rising? Several factors can affect yeast activity. Ensure your milk and water are warm (105-115°F / 40-46°C) but not too hot, as excessive heat kills yeast. Check the expiry date of your yeast; old yeast won’t activate. Also, make sure your rising environment is warm and draft-free. Patience is key!
- Can I add nuts or chocolate chips to my Monkey Bread? Absolutely! For an extra layer of flavor and texture, you can toss in chopped pecans, walnuts, or even chocolate chips along with the coated dough balls into the Bundt pan before the second rise. This creates delicious variations.
- How can I make my Monkey Bread extra gooey? The combination of brown sugar and butter in the coating is what gives Monkey Bread its signature gooeyness. Ensuring you have enough of this mixture to drizzle over the dough balls before baking will maximize the sticky, caramelized goodness. Baking until just done (using a thermometer) rather than overbaking also helps retain moisture and gooiness.
- Is Monkey Bread traditionally served for breakfast or dessert? Monkey Bread is incredibly versatile and can be served for both! Its sweet, cinnamon-laced flavor profile makes it perfect for a special breakfast or brunch, much like cinnamon rolls. However, topped with its sweet cream cheese icing, it also makes an impressive and comforting dessert.
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Ingredients
For the bread:
- 3 ½ cups (420 g) all-purpose flour, 420g all-purpose flour
- 1 teaspoon salt
- 1 cup (240 ml) whole milk, warm (110°F/43°C)
- ¼ cup (60 ml) water, warm (110°F/43°C)
- ¼ cup (50 g) granulated sugar
- ¼ cup (56 g) unsalted butter, melted
- 2 ¼ teaspoons yeast*
- 1 large egg
For the coating:
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) firmly packed light brown sugar
- 1 tablespoon ground cinnamon
- ½ cup (113 g) unsalted butter, melted
For the cream cheese icing:
- 4 ounces (113 g) cream cheese, at room temperature
- 1 cup (110 g) confectioners’ sugar, sifted
- 2 tablespoons (30 ml) whole milk
- 1 teaspoon vanilla extract
Recommended Products
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KitchenAid Classic Plus 4.5-Qt. Tilt-Head Stand Mixer
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Nordic Ware 10-15 Cup Bundt Pan
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Instant Read Thermometer
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Escali Kitchen Scale
Instructions
To make the bread:
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Combine the flour and salt, and set aside.
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Combine the milk, water, sugar, butter, and yeast in the bowl of a stand mixer fitted with a dough hook attachment. Allow to sit for 5 minutes, or until foamy.
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With the mixer on medium speed, gradually add the flour mixture. Then add the egg, and continue mixing until a ball of dough forms.
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Continue kneading for 5 minutes. The dough will be smooth and elastic. Cover with a towel and let rest in a warm spot for 1 hour or until doubled in size.
To make the coating, assemble, and bake:
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Grease a 10-cup Bundt pan.
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Combine the sugar, brown sugar, and cinnamon. Place the melted butter in a shallow bowl. Set aside.
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Divide the dough into 36 equal portions. Gently roll each portion into a ball.
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Dip each dough ball in the melted butter, and then roll in the cinnamon-sugar mixture until thoroughly coated. Arrange the dough in the prepared pan.
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Once all the dough is coated and in the pan, combine the remaining butter and cinnamon-sugar. Pour over the bread in the pan.
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Cover with a towel, and allow to rise in a warm spot until it has doubled in size. This should take about an hour.
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Preheat oven to 375°F (190°C).
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Bake for 25 minutes, or until browned and thoroughly baked.** Then set the pan on a wire rack to begin cooling. After about 10 minutes, invert the pan onto a large plate to remove the bread from the pan.
To make the cream cheese icing:
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Using an electric mixer on medium speed, beat the cream cheese and confectioners’ sugar until thoroughly mixed.
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Add the milk and vanilla, and mix until smooth.
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Drizzle the icing over the warm bread.
Video
Notes
- *You can use active dry yeast, rapid yeast, or instant yeast. If using rapid or instant, you can mix it with the flour instead if you want to skip the proofing step.
- **The bread is done when the internal temperature reaches 200°F (95°C).
- Store tightly covered in the refrigerator up to 3 days. Reheat for serving.