This Cinnamon Monkey Bread, from scratch, is going to become your sinful go to brunch treat to wow the pants off your guests. Fluffy pull apart sweet bread rolls dipped in butter, rolled in cinnamon and sugar and drizzled with a vanilla glaze. This is THE perfect brunch treat. All you need is now is a mimosa to wash it down with.
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Excuse me while I lick my fingers as I type. They are covered in brown sugar cinnamon buttery goodness.
Believe it or not, when it comes to breakfast I’m a salty girl all the way. Bring on the crispy bacon. Everything bagels topped with a fried egg. Dripping in cheese as the yolk runs down my chin kind of salty girl. There are a few breakfasts that will make me stop dead in my tracks and put down that breakfast sandwich.
Cinnamon monkey bread is one of them.
The warm fluffy pull apart little rolls that are covered in cinnamon and sugar wonderfulness. A vanilla glaze poured over them to send me into breakfast nirvana. Yes for this I will put down my bagel. I will skip over the bacon as I reach for one of these rolls.
Wait let’s pause and reflect. I said. I will skip over the bacon. There are a few things that can tear me away from a plate of bacon. I mean I’m going to back the bacon eventually. Don’t get me wrong. But first, I need to get my hands on this cinnamon monkey bread. Yes it’s that good.
So let’s stop drooling and let’s start baking.
How To Make This Cinnamon Monkey Bread
First off, yes we are going to need to work with yeast on this. Now I know there are easier ways to make monkey bread by using frozen bread dough. But this is not that kind of recipe. So yes yeast. Yes you can do it. And yes I’ll help you every step of the way.
Yeast is a living thing. However, it is not a scary thing. Promise.
You might want to give my Ultimate Guide To Making Homemade Bread Recipes a read. It covers everything you want to know. And includes a video on how to proof your yeast. Besides every single thing else you ever wanted to know about making homemade bread recipes.
This recipe for the dough comes from Bake From Scratch. Basically my most favorite magazine on the planet. I mean an entire magazine dedicated to my very favorite thing in the world. You know I’m going to love that. I used this dough to make this braided Nutella bread as well. It’s a super easy dough to work with. I recommend using Red Star Yeast if you can find it. It’s a premium yeast that will yield premium results.
To make the dough, start by combining warm milk (I recommend using whole), sugar and your active dry yeast into the bowl of your stand mixer. You want to let the yeast proof for about 10 minutes until it’s foamy.
Pro Tip: If the yeast doesn’t foam, your milk was either too hot or your yeast was expired. Check the dates and expiration and try again!
To this you will add in 1 cup of your properly measured flour. Then some melted butter, more flour and then your eggs. This is a going to be a rich dough due to the addition of the butter and eggs, which will slow down the yeast activity. Basically, have patience little one. This will take some to rise. But again, totally worth it. (see above about skipping bacon)
Once the flour has been added its time to let the dough rise for about an hour in a greased covered bowl. Go do some dishes. Catch up on Netflix. Maybe run a couple miles in anticipation of the deliciousness that will hit your lips. Yea, I vote for Netflix too.
Ok phase two: time to get your hands dirty.
In one corner of the arena: cinnamon + brown sugar. And in the other corner. Always a crowd favorite. Butter.
Basically get your bundt pan ready by spraying with non-stick cooking spray. Punch down your dough. And then take about 1-inch size balls of dough and roll them into a nice circle. Then it’s time to dip! Dip first in melted butter, then roll in the brown sugar and cinnamon mixture. If you’re smarter than me, you will keep one hand for dipping in butter. And the other for the brown sugar and cinnamon so you don’t end looking like you went for some weird spa treatment in the end. Oh well. Moving on.
Place these around in your bundt pan. Don’t worry if it seems like you have open spots in the end where you can still see the bottom of your bundt pan. You are going to let the dough rise one more time again and before you know it you will have a entire pan filled with dough.
Now before you get ahead of yourself and bake this cinnamon monkey bread, you should have some leftover brown sugar and butter. Don’t worry you didn’t measure wrong. That’s suppossed to happen. Simply combine what’s left and then drizzle that over your dough before baking. You should have about one cup left of mixture to drizzle. Unless you got seriously dip happy and used it all up.
Then bake for about 30 minutes and allow it to cool in the pan for about 5 minutes before turning it upside down onto a plate. Of course then it’s time for the glaze….
Drizzle. Lick. Repeat.
Pour a mimosa. Invite some friends over. And start pulling it apart.
Oh then grab a slice of bacon too if you aren’t too stuffed full of this cinnamon monkey bread.
To Make This Cinnamon Monkey Bread You Will Need:
Cinnamon Monkey Bread
Pull-Apart Cinnamon Monkey Bread made from scratch and drizzled in a vanilla glaze! Perfect brunch treat!
For the dough:
- ⅔ cup warm whole milk 105°F to 110°F
- 1 tablespoon granulated sugar
- 1 0.25-ounce package (8 grams) active dry yeast
- 3¼ cups all-purpose flour, divided
- ¼ cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon kosher salt
For the coating:
- 1 1/4 cups brown sugar
- 1 1/2 Tablespoons cinnamon
- 3/4 cup (12 Tbs.) butter, melted
For the glaze:
- 1 cup powdered sugar
- 1 Tbs. whole milk or heavy cream
- 1/2 teaspoon vanilla extract
- To Make The Dough: In the bowl of a stand mixer fitted with the paddle attachment, combine warm milk, sugar, and yeast. Let stand until mixture is foamy, about 10 minutes.
- With mixer running on low speed, add 1 cup (125 grams) flour, beating just until combined. 2. Add melted butter and ½ cup (63 grams) flour, beating until combined. Beat in eggs. Gradually add salt and remaining 1¾ cups (218 grams) flour, beating until a soft dough forms. (Dough will be sticky.)
- Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Loosely cover and let rise in a warm, draft-free place (75°F) until doubled in size, about 1 hour.
- To make the coating: In one small bowl, combine the brown sugar and cinnamon. Stir to combine. In a second bowl, melt the butter.
- Spray a 10-inch bundt pan with cooking spray.
- Punch dough down very gently to release the gasses to release. Then remove small amounts of dough to form into about 1-inch balls. Dip each ball of dough into melted butter first, then roll into the brown sugar- cinnamon mixture. Place each ball of dough into the prepared pan arranging them as you go. You will get about 30 balls of dough. You may still see some of the bottom of the bundt pan in the end, but these will double in size. Once you have used all the dough, then cover the pan with a towel and allow to rise for another 45 minutes in a warm draft free place.
- Pre-heat the oven to 350oF. Combine the rest of the brown sugar/cinnamon mixture and butter. You may need to re-melt the butter. Then pour the mixture over the monkey bread before baking. Bake in your pre-heated oven on the middle rack for 30-35 minutes. Insert a digital thermometer into the center. The internal temperature should read 190oF. Allow to cool in the pan for 5 minutes, before inverting onto a plate.
- To make the glaze: In a bowl, whisk together the powdered sugar, milk and vanilla. Drizzle over the monkey bread and serve while warm.
This monkey bread is best served warm. But it can be kept at room temperature, covered, for up to 3 days or in the refrigerator. You can also make the dough and refrigerate it overnight before allowing it to go through the first rise. Then continue on with the rest of the recipe as followed!
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