Monkey bread

Prep 10 min
Total 35 min
Serves 12



3 cups
all-purpose flour
2 1/4 tsp
quick-rise instant yeast
1 tsp
1/2 cup
hot milk, 120 to 130F
2 tbsp
unsalted butter, at room temperature
egg, at room temperature


1/3 cup
unsalted butter, melted
3/4 cup
packed brown sugar
1 1/2 tsp
1 cup
1 to 2 tbsp


  • To make sweet dough:
    Whisk 1 cup flour with 1/4 cup granulated sugar, yeast and salt in a large bowl. Whisk in milk, 1/3 cup hot water, 2 tbsp butter and egg. Using a wooden spoon, stir in 1 3/4 cups flour and continue stirring until dough starts to come together. Knead dough in bowl until smooth and not sticky, adding remaining flour as needed, 3 to 4 min. Cover loosely with a damp kitchen towel and let rest until dough is doubled in size, about 1 hour.
  • To make Monkey Bread:
    Preheat oven to 350F. Spray a 10-in. Bundt pan lightly with oil.
  • Pour butter in a shallow dish. Stir brown sugar with cinnamon in a medium bowl. Shape Sweet Dough into 1-in. balls. Dip each ball in butter, then coat in sugar mixture. Stack in Bundt pan, staggering each layer like bricks. Pat down. Sprinkle any remaining butter and sugar over dough.
  • Bake in centre of oven until deep golden brown, about 25 min. Transfer to a rack. Let stand 5 min, then flip onto a plate.
  • Sift icing sugar into a medium bowl. Stir in milk, 1 tbsp at a time, until smooth. Drizzle glaze over warm Monkey Bread. Serve immediately.


Calories 201, Protein 4 g, Carbohydrates 39 g, Fat 3 g, Fibre 1 g, Sodium 172 mg.

How-to video

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