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Monkey Bread


Monkey bread is beautifully composed of pillowy soft balls of dough that are buttered, rolled in sugar and spice then soaked in gooey, sticky caramel sauce.  It goes by so many different names, it’s hard to keep track of all of them.  Monkey bread aka African coffee cake, bubble loaf, monkey puzzle bread, pinch me cake, pluck it cake, pull a part bread and so much more.  Whatever it goes by, I’ll just call it by what it is to me, my new obsession.

After I wrapped up filming, I may or may not have devoured more than half this tin all by myself in one sitting.  I had the very best intentions of sharing it with J as an entire bundt pan is more than a sizable amount {and certainly not a single serving}.  I thought I was crazy about my cinnamon rolls, so much so that I even created a cookie version of them but these are on another level.  The sticky caramel sauce drips down into every nook and cranny making this even moister and irresistable.  I mean seriously, did you check out my food porn shot there at the end?  That pretty much sums it up for me.  Every bit of surface area of this monkey bread is either covered in butter, spices, or caramel sauce.  Not a bad trio at all, if you ask me.  Each individual rolled ball also makes this the perfect sweet bread to share too {not that I had the self control to do so}.  Want to know something funny?  I lopped off a large section of this monkey bread before pictures because I couldn’t even wait that long and still, it’s forgiving enough that you can barely notice.  Well, maybe you can but it was well worth it and I would do it again.  But seriously, whatever you do, make this bread.  You’ll thank me later and so will everyone that you {hopefully} share it with.




5.0 from 5 reviews
Monkey Bread
Prep time
Cook time
Total time
Serves: 6 Servings
  • 4 oz whole milk {but please no less than 2%}
  • 2 tb + 2 ts unsalted butter
  • 1¼ ts yeast
  • 1 room temperature egg
  • 2¼ c unbleached flour
  • ½ ts fine salt
  • ¼ c sugar
Spice Mixture
  • ⅓ c sugar
  • 1½ tb freshly ground cinnamon
  • ¼ ts freshly ground cloves
  • ¼ c melted butter
Caramel Sauce
  • 1 stick unsalted butter
  • 1 c brown sugar
  • ¼ c heavy cream
  • Heavy pinch of fine salt
  1. Gently melt the butter in the milk. Make sure it's no more than 110-120*.
  2. Dissolve the yeast into the milk mixture.
  3. In a separate bowl, combine the egg, flour, salt, and sugar with the yeast/milk mixture.
  4. Work and knead this dough until it is smooth and soft, comes together and is no longer tacky on the surface. Cover with plastic and set aside to rest in an undisturbed place until doubled in size.
  5. Meanwhile, work on the spice and sauce. Simply stir the sugar, cinnamon and cloves {not the butter} in a bowl and set aside. For the sauce, place the butter, sugar, cream, and salt into a pot, melt, then set aside. It doesn't need to bubble or reach a certain temperature.
  6. When the dough has risen, flatten it out and begin cutting out chunks to roll into balls.
  7. Dunk each ball into the melted butter and roll into the spice mixture.
  8. To assemble, using a bundt pan, layer beginning with just a bit of sauce on the bottom followed by a bit of the dough balls, followed by more sauce. Repeat. {Also reference video}.
  9. Cover the pan and allow to rest for another 30-45 minutes.
  10. Bake at 400* for 14-17 minutes.
Prep does not include inactive rising time.


Your Squishy Monster

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