Monkey Bread Recipe

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Monkey Bread

cyndy ladas


This was a tradition in our house that my grandmother made for me during the Christmas and Easter holidays. It usually calls for chopped pecans or walnuts, but being allergic to tree nuts this was the one treat she could make omitting them and it didn't alter the flavor or consistency too much. I know there are other recipes that call for using canned biscuits, but making it all from scratch is SOOOO much better, I hope you agree. Happy eating and let me know what you think.

☆☆☆☆☆ 0 votes
2 Hr 20 Min
35 Min


1 c
whole milk
1/2 c
1/4 c
1 tsp
1 pkg
active dry yeast
3 1/2 c
all purpose flour
1/4 c
butter melted for dipping
1/2 c
1/2 c
1 tsp
cinnamin mixed with the afore mentioned 1/2 cup of sugar
1 c
brown sugar, firmly packed


1Over medium heat, combined the first four ingredients, until butter melts.
2Cool to 105-115 degrees. Add the yeast and let stand 5 minutes.
3Combined the flour and milk mixture in a large bowl, stirring until well blended. Cover and let stand in a warm place for 1 hour and 20 minutes.
4Combined the brown sugar and 1/2 cup melted butter and coat a sprayed 10 inch bundt pan.
5Punch down the dough and shape into 1 1/2 inch balls.
6Dip the balls into the 1/4 cup of melted butter and roll in the 1/2 cup sugar and cinnamon mixture.
7Alternate layers of the dough balls and brown sugar and 1/2 cup of butter mixture.
8Cover and repeat rising procedure for 45 minutes. Bake at 375 for 35 minutes. Let cool for 10 minutes in the pan, then invert on to a cake plate

About this Recipe

Course/Dish: Sweet Breads
Main Ingredient: Flour
Regional Style: American
Other Tags: For Kids, Heirloom