Moist Pull Apart Monkey Bread

Looking for the perfect weekend breakfast treat that’ll bring the whole family running to the kitchen? If you’ve got active mornings with soccer games and errands to run, finding time to make something special can feel impossible. Between getting everyone ready and out the door, elaborate breakfast recipes usually end up on the back burner.

That’s where this pull apart monkey bread comes in handy – it’s a crowd-pleasing recipe that’s surprisingly simple to put together, and you can even prep most of it the night before. Plus, the sweet, cinnamon-sugar coating makes it an instant hit with both kids and adults alike.

What Kind of Flour Should I Use?

For monkey bread, plain all-purpose flour is your best friend. While bread flour will work too, it’s not necessary – all-purpose flour has just the right amount of protein content (around 10-12%) to create those soft, pillowy layers we’re after. If you happen to have pastry or cake flour in your pantry, skip those for this recipe – they’re too low in protein and won’t give you the right texture. Just make sure your all-purpose flour is fresh (check the expiration date!) and store it in an airtight container to prevent it from absorbing any funky odors from your pantry. When measuring, use the spoon-and-level method rather than scooping directly with your measuring cup to avoid using too much flour.

Options for Substitutions

This monkey bread recipe can handle some ingredient swaps, though a few items are key to getting that perfect pull-apart texture:

• Plain flour: You can use bread flour for a chewier texture, or swap up to 1 cup of the plain flour with whole wheat flour. Just note that using whole wheat will make the bread slightly denser.
• Fast-acting yeast: Regular active dry yeast works too – just let it proof for about 5-10 minutes longer. If using instant yeast, you can mix it directly with the dry ingredients.
• Light brown sugar: Dark brown sugar can be used for a deeper molasses flavor, or swap with white sugar mixed with a teaspoon of molasses. In a pinch, plain white sugar works too.
• Milk: For the dough, you can use any type of milk – whole, 2%, or even non-dairy options like almond or soy milk. For the glaze, stick to regular milk for the best consistency.
• Butter: While butter gives the best flavor, you could use margarine or coconut oil. However, I really recommend sticking with real butter for the coating – it’s what makes monkey bread so good!
• Powdered sugar: For the glaze, if you’re out of powdered sugar, blend regular white sugar in a food processor until fine, then measure and use as directed.

Watch Out for These Mistakes While Baking

The temperature of your liquids is crucial when making monkey bread – if your milk and water are too hot (over 110°F), they’ll kill the yeast, but if they’re too cool, the dough won’t rise properly, so use a kitchen thermometer for accuracy. The second common mistake is rushing the rising process – your dough needs two full rises to develop those fluffy, tender layers, so plan ahead and give it the time it needs (about 1 hour for each rise). When coating the dough balls, make sure each piece is evenly covered with the cinnamon-sugar mixture, as uneven coating can lead to some pieces being too sweet while others lack flavor. For the best texture, avoid overbaking – the bread should be golden brown on top and feel set but still slightly soft when gently pressed, typically around 30-35 minutes at 350°F.

What to Serve With Monkey Bread?

This sweet, pull-apart treat is perfect for breakfast or brunch, and pairs wonderfully with a hot cup of coffee or tea to balance out its sweetness. Since monkey bread is quite rich, I like to serve it alongside some fresh fruit – berries, sliced apples, or orange segments work great and add a nice fresh element to the plate. For a more substantial breakfast spread, consider adding some savory items like scrambled eggs or crispy bacon to create a nice contrast with the sweet, cinnamon-sugar coating. If you’re serving this as a dessert, a scoop of vanilla ice cream or a dollop of whipped cream makes it even more indulgent!

Storage Instructions

Keep Fresh: Your monkey bread stays fresh at room temperature for up to 2 days when stored in an airtight container. For the best taste and texture, I recommend covering it with plastic wrap or aluminum foil to keep it from drying out.

Refrigerate: Want to keep it longer? Pop it in the fridge in an airtight container for up to 5 days. Just know that the texture might become a bit firmer, but it’s still totally enjoyable!

Freeze: This pull-apart treat freezes really well! Once it’s completely cool, wrap it tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. When you’re ready to enjoy it, let it thaw overnight in the fridge.

Warm Up: To bring back that fresh-baked goodness, warm individual portions in the microwave for 15-20 seconds, or pop the whole thing in a 300°F oven for about 10 minutes. The glaze might get a bit melty, but that just makes it extra delicious!

Preparation Time	30-60 minutes
Cooking Time	30-35 minutes
Total Time	90-120 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2800-3200
• Protein: 25-30 g
• Fat: 160-180 g
• Carbohydrates: 350-400 g

Ingredients

• 2 tablespoons butter at room temperature
• 2 tablespoons butter, melted
• 1 cup milk, warmed (approximately 105 to 110°f)
• 1/3 cup water, warmed (about 105 to 110°f)
• 1/4 cup white sugar
• 2 1/4 teaspoons fast-acting yeast
• 3 1/4 cups plain flour
• 2 teaspoons salt
• 1 cup light brown sugar, packed
• 2 teaspoons cinnamon powder
• 1/2 cup butter, melted
• 1 cup powdered sugar
• 2 tablespoons milk

Step 1: Prepare the Milk Mixture

In a large measuring cup or bowl, mix together milk, water, melted butter, sugar, and yeast.

Allow the yeast to sit for a few minutes until it becomes foamy, indicating it is activated and ready to use.

Step 2: Mix and Knead the Dough

In a stand mixer fitted with the dough hook, add flour and salt.

With the mixer on low speed, gradually pour in the milk mixture.

Increase the speed to medium and knead until the dough is smooth and elastic, approximately 5 to 7 minutes.

If necessary, add additional flour a couple of tablespoons at a time if the dough sticks to the sides or bottom of the bowl.

The dough should be soft, supple, and slightly sticky, avoiding excess residue on your fingers.

Step 3: First Rise

Transfer the dough to a lightly greased bowl.

Cover it with plastic wrap or a clean kitchen towel and allow it to rise in a warm, draft-free location until it doubles in size.

This typically takes about 1 to 2 hours.

Step 4: Prepare the Bundt Pan and Shape the Dough

Spread softened butter evenly in a 12-cup Bundt pan, ensuring all areas are well-coated using a pastry brush or wax/parchment paper.

Once the dough has risen, lightly punch it down.

On a lightly floured or greased surface, press the dough into a thick rectangle, approximately 8 or 9 inches across.

Utilize a bench scraper or pizza cutter to slice the dough into 64 small pieces and roll each into a round, ball shape.

Step 5: Coat Dough and Assemble in Bundt Pan

In a bowl or shallow dish, combine brown sugar and cinnamon.

Dip each dough ball in melted butter, then roll evenly in the sugar mixture.

Place the coated dough balls in the prepared Bundt pan, ensuring they are staggered and not stacked directly on top of each other.

Cover the Bundt pan and let the dough rise until it becomes noticeably puffy and nearly doubled, about 1 to 2 hours.

Step 6: Bake and Glaze

Preheat the oven to 350 degrees F.

Uncover the Bundt pan and bake for 30 to 35 minutes, or until the bread is golden brown and thoroughly cooked.

An instant-read thermometer should read between 190 to 200 degrees F.

Allow the monkey bread to cool in the pan for no longer than 5 minutes.

Turn the bread onto a platter for serving.

Step 7: Add the Glaze and Serve

In a small bowl, whisk together confectioners’ sugar and milk until smooth to create a glaze.

Drizzle this over the warm monkey bread, ensuring you cover the top and sides.

Serve the monkey bread warm for the best taste and texture.