Monkey Bread
  • Complexity: Easy
  • Srv: 10
  • Total Time: 3 hrs



  • ¼ C unsalted butter
  • ½ C milk
  • ½ C water
  • 3¼ C all-purpose flour, divided
  • ¼ C sugar
  • 2 tsp active, dry yeast
  • 1 tsp salt
  • 1 egg

Sugar Coating


  • ½ C unsalted butter, melted
  • 2/3 C brown sugar
  • ¼ C sugar
  • 2 tsp cinnamon
  • ⅛ tsp cloves
  • ½ tsp salt


  1. In a small saucepan, melt the butter over low heat. Add the water and milk and heat to 120-130°. In an electric mixer combine the flour, sugar, yeast and salt with the paddle attachment. Pour the warm milk mixture in the flour, add the egg and mix on low speed until just combined. Switch to the dough hook and mix on low speed adding additional flour as needed until the dough clears the sides of the bowl. Increase the speed to medium-low and mix for 8-10 minutes, until the dough is smooth and elastic. Place in a greased bowl and let rise till doubled, about 60-90 minutes. Cut dough into golf ball sized pieces and lightly roll into a loose ball. Pour the melted butter into a small bowl. In a separate bowl, mix brown sugar through salt. Butter a Bundt pan. Roll each dough ball in melted butter, coat it with the cinnamon sugar mixture and place in the prepared Bundt pan. Cover and let rise till doubled. About 60 minutes. Bake at 350° for 25 minutes, until the top is golden brown. Remove from the oven and let rest for 2 minutes, then carefully invert. Remove the Bundt pan and let cool for another 2 minutes before serving.