"Bubble Bread" Is the Delicious Brunch Treat Everyone Goes Wild For
Monkey bread, also referred to as bubble bread or plucking cake, is a sweet-cinnamony bread that I’m convinced is what dessert dreams are made of. Picture this: buttery, soft dough balls drenched in butter, coated with a sweet cinnamon-sugar mix, and then baked to golden perfection all in a Bundt pan. It’s like a cross between a cinnamon roll and pull-apart bread. Need I say more?
While you may have had monkey bread made with the convenience of canned biscuit dough, I believe that makes it a bit too dense and that making it with a fresh, homemade dough takes it to a whole new level (and is even easier than you might think!).
The key to this monkey bread lies in all of the butter and cinnamon-sugar coating. The two not only coats each individual dough ball, but the remaining butter and sugar are sprinkled over the dough and bakes down into a very light caramel coating that makes the bread lightly glisten and oh-so delicious.
Why You’ll Love It
A cross between a cinnamon roll and pull-apart bread. It’s full of cinnamon-sugar flavoring that is reminiscent of a cinnamon roll with the convenience of a pull-apart bread.
The dough is so easy to work with. It comes together seamlessly, and is easy to roll out and work with after the first rise.
It’s great for sharing. Monkey bread yields plenty of snack-sized bites that are the perfect centerpiece for a brunch or party.
Key Ingredients in Monkey Bread
All-purpose flour: Since all-purpose flour has a lower protein content compared with bread flour, it yields a tender dough that allows it to rise while still maintaining its soft, pliable texture for rolling balls.
Yeast: Active dry or instant yeast allows the dough to rise and contributes to the monkey bread’s light, soft texture.
Butter: This recipe uses butter in the dough itself to stick the cinnamon-sugar to the dough balls, and on top of the dough to yield a light caramelization.
Dark brown sugar: Using dark brown sugar in lieu of light brown sugar gives the monkey bread its iconic almost amber-like hue and deep-caramel flavor.
Ground cinnamon: This monkey bread gets a bulk of its lightly spiced flavor and brown color from ground cinnamon.
How to Make Monkey Bread
Activate the yeast. Whisk the yeast with warm milk, sugar, and butter and let sit for a few minutes to activate in a stand mixer bowl.
Knead the dough. Add the flour, salt, and egg, and knead into a soft, smooth dough.
First rise. Cover the dough and let rise in a warm spot until doubled in size, about 1 1/2 hours.
Make the cinnamon-sugar mixture. Mix granulated sugar, dark brown sugar, and ground cinnamon in a medium bowl. Place the warm, melted butter in a small bowl.
Assemble the dough balls. Gently punch down the dough and cut into small pieces and roll into smooth balls. Coat the balls in the butter and then the cinnamon-sugar and transfer to the bundt pan until filled. Cover and let rise.
Sprinkle and bake. Sprinkle the dough with the remaining cinnamon-sugar mixture and melted butter and bake until golden brown. Let cool for a few minutes, then flip the pan over onto a serving plate and serve.
Helpful Swaps
The dough can be kneaded by hand. Combine the yeast mixture in Step 1 with the remaining dough ingredients and stir together until a dough forms. Transfer onto a lightly floured work surface and knead with your hands until the dough is soft and supple, about 10 minutes.
You can use light brown sugar in place of dark brown, but it will be lighter in color.
Storage and Make-Ahead Tips
The monkey bread can be assembled in the Bundt pan through Step 4. Cover and refrigerate for up to 12 hours. Let sit at room temperature for about 30 minutes before topping with the remaining cinnamon sugar and melted butter and baking.
Leftover monkey bread can be stored in an airtight container at room temperature for up to 2 days.
Monkey Bread Recipe
Making your own dough is 1,000% worth it.
Prep time 45 minutes
Cook time 30 minutes to 35 minutes
Serves 8 to 10
Ingredients
For the dough:
1 cup warm whole milk (100 to 110ºF)
1/3 cup granulated sugar
4 tablespoons (1/2 stick) unsalted butter, melted
1 (1/4-ounce) packet instant or active dry yeast (2 1/4 teaspoons)
4 cups all-purpose flour
1 large egg
1 1/2 teaspoons kosher salt
Butter or cooking spray
For the coating:
1/2 cup granulated sugar
1/2 cup packed dark brown sugar
1 tablespoon ground cinnamon
10 tablespoons unsalted butter, melted and warm to the touch
Instructions
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Make the dough:
Place 1 cup warm whole milk, 1/3 cup granulated sugar, and 4 tablespoons melted unsalted butter in a stand mixer. Sprinkle with 1 (1/4-ounce) packet instant yeast and stir to combine. Let sit for a few minutes until foamy (if the yeast doesn't foam, it has expired and you should get new yeast and start over).
Add 4 cups all-purpose flour, 1 large egg, and 1 1/2 teaspoons kosher salt. Mix with the hook attachment on the lowest speed until just combined, 1 to 1 1/2 minutes. Increase the speed to medium and mix until the dough is smooth and supple, 5 to 6 minutes more.
Take the dough out of the bowl. Lightly coat the bowl with butter or cooking spray. Return the dough to the bowl. Cover and let rise in a warm place until doubled in bulk, about 1 1/2 hours.
Make the coating and monkey bread:
Gently punch down the dough and transfer to a work surface. Press the dough into a thick rectangle. Use a bench scraper or pizza cutter to cut the dough into 40 small dough balls (about 25 grams each). Roll each piece into a smooth ball.
Coat a 12-cup, 10-inch bundt pan generously with butter or cooking spray.
Stir 1/2 cup granulated sugar, 1/2 cup packed dark brown sugar, and 1 tablespoon ground cinnamon together in a medium bowl. Place 10 tablespoons warm, melted unsalted butter in a small bowl.
Coat the dough balls one at a time: Dip in the melted butter and transfer to the cinnamon sugar with one hand, then use the other hand to toss until evenly coated. Use the second hand to transfer to the Bundt pan. Stagger the coated dough balls so they aren’t stacked on top of each other. Reserve the remaining butter and cinnamon sugar.
Cover the pan and let the dough rise in a warm place until an inch or two from the top of the pan, about 30 minutes. Meanwhile, heat the oven to 350ºF.
Uncover the dough. Sprinkle the remaining cinnamon sugar evenly over the top. Pour the remaining butter (melt again if needed) evenly over the cinnamon sugar, saturating as much of it as you can. Bake until golden-brown and the center registers at least 200ºF, 30 to 35 minutes.
Let cool for 5 minutes (do not cool longer or the bread will stick and harden). Invert a serving plate over the Bundt pan. Grasping both the plate and the pan at the same time (careful, hot!), flip both over in one motion. Remove the Bundt pan. Let cool for at least 5 minutes more before serving warm.
Recipe Notes
General tip: Don't crowd the Bundt pan. If you find that after the second rise there is less than 1 inch of space between the top of the dough and the top of the Bundt pan, take out the excess and bake in a separate greased baking vessel.
Equipment variation: The dough can be kneaded by hand. Combine the yeast mixture in Step 1 with the remaining dough ingredients and stir together until a dough forms. Transfer onto a lightly floured work surface and knead with your hands until the dough is soft and supple, about 10 minutes.
Make ahead: The monkey bread can be assembled in the Bundt pan through Step 4. Cover and refrigerate for up to 12 hours. Let sit at room temperature for about 30 minutes before topping with the remaining cinnamon sugar and melted butter and baking.
Storage: Leftover monkey bread can be stored in an airtight container at room temperature for up to 2 days.
Further Reading
Why People Are Ditching Their Seltzer After a Disturbing Study
Tuscan Chicken Is the "Most Delicious" Dinner of All Time, Says Everyone Who's Tried It
Ball Just Dropped the Most Beautiful Mason Jars for Its 140th Anniversary ("So Iconic!")
