15 Monkey Bread From Scratch Recipes Made Easy — a simple, gooey and sweet collection you can make tonight. Below are our favorite monkey bread from scratch ideas for slow weekend mornings, from quick classics to fresh twists, each easy to make and easy to save.
Part of our Brunch Bakes collection.
Start with biscuit or bread dough, butter, brown sugar, cinnamon, vanilla, pecans and a cream cheese glaze. From there, each idea below is a simple swap or add-in — mix and match to suit your taste and what's in your kitchen.
Exact quantities are in the recipe card below.
Pillowy homemade dough balls rolled in cinnamon sugar, baked into a golden pull-apart loaf, and drenched in warm buttery caramel.
In a large bowl, stir the warm milk (110°F, warm to the touch but not hot) with 1 tablespoon of the granulated sugar and the yeast. Let it sit for 5 to 10 minutes until foamy on top. If it does not foam, your yeast is dead or the milk was too hot; start over with fresh yeast.
Add the remaining granulated sugar, the egg, 6 tablespoons melted butter, salt, and 3 cups of the flour. Stir until a shaggy dough forms, then add the remaining 1/2 cup flour a little at a time until the dough pulls away from the bowl but is still slightly sticky.
Turn the dough onto a lightly floured surface and knead for 6 to 8 minutes until smooth and elastic. It should spring back when poked and pass the windowpane test (a small piece stretches thin without tearing). Place in a greased bowl, cover with plastic wrap, and let rise in a warm spot for about 1 hour, until doubled in size.
While the dough rises, make the coating: in a medium bowl, whisk together the brown sugar and cinnamon. Melt the 1/2 stick (1/2 cup) of butter for coating in a separate bowl. Generously grease a 10- to 12-cup Bundt pan with butter, coating all the grooves so nothing sticks.
Punch down the risen dough and divide it into about 40 pieces (roughly 1 tablespoon each). Roll each piece into a ball. Dip each ball in the melted butter, then roll in the cinnamon-brown-sugar mixture until fully coated.
Layer the coated balls evenly in the prepared Bundt pan, staggering them so they nestle together. Sprinkle any leftover cinnamon sugar over the top. Cover loosely and let rise a second time for 30 to 45 minutes, until the dough balls look puffy and have risen about three-quarters up the pan.
Meanwhile, preheat the oven to 350°F. Make the caramel: in a small saucepan over medium heat, combine the remaining 1 stick (1/2 cup) butter with any leftover brown sugar plus 1/2 cup fresh brown sugar if none remains. Stir until melted and bubbling, then whisk in the heavy cream and simmer 2 minutes until smooth. Remove from heat.
Pour about half of the warm caramel evenly over the risen dough balls in the pan, reserving the rest for serving.
Bake in the center of the oven for 30 to 35 minutes, until the top is deep golden brown and an instant-read thermometer inserted into the center dough reads 190°F. If the top browns too fast, tent loosely with foil after 20 minutes.
Let the monkey bread cool in the pan for 10 minutes (no longer, or it will stick). Place a serving plate over the pan and carefully invert it. Lift off the pan and drizzle the reserved warm caramel over the top. Serve warm and let everyone pull it apart by hand.
Nutrition is an estimate and will vary with brands, substitutions and portion size.
This is the one that started it all: pillowy homemade dough balls rolled in cinnamon sugar and drenched in a warm brown butter caramel. The yeasted dough bakes up soft and tender inside a golden crackly shell. Let the shaped dough do a slow overnight rise in the fridge so you can bake it fresh for a lazy weekend breakfast.
A grown-up take that trades plain sugar syrup for a deep, buttery caramel finished with flaky sea salt. The salt cuts the sweetness and keeps every bite interesting right down to the last sticky piece. Cook the caramel a shade darker than usual for a slightly bitter edge that balances the soft dough beautifully.
Tender dough tossed with cinnamon sugar and layered with tiny cubes of tart apple that soften into jammy pockets as it bakes. It tastes like apple pie you can tear apart with your hands, no fork required. Toss the apples in a little lemon juice and flour first so they release just enough juice without turning the bottom soggy.
Pumpkin puree folded right into the yeasted dough gives it a golden color and a soft, moist crumb with cozy warm spice in every bite. It is the ultimate fall breakfast centerpiece and fills the kitchen with the smell of the season. Roll the balls in a pumpkin pie spice sugar and finish with a simple maple glaze.
Bright lemon zest in the dough and bursts of juicy blueberry make this a fresh, spring-forward pull-apart. A tangy lemon glaze poured over the top ties the whole thing together with a sweet-tart finish. Use frozen berries straight from the freezer so they hold their shape and do not bleed into the dough.
Each dough ball hides a hidden pocket of chocolate hazelnut spread that melts into a molten center as it bakes. Rolled in sugar and drizzled with more chocolate, it is pure dessert-for-breakfast indulgence. Freeze small spoonfuls of the spread before wrapping the dough around them so they are easy to seal and do not leak out.
All the flavor of cinnamon rolls in a make-ahead form: shape it the night before, let it rise slowly in the fridge, and bake straight from cold in the morning. A tangy cream cheese glaze poured over the warm bread makes it feel like a special-occasion treat. Pull it out of the fridge while the oven preheats so the dough takes off the chill and rises evenly.
This savory version skips the sugar entirely and rolls the dough balls in garlic butter, herbs, and a generous shower of Parmesan. It pulls apart into cheesy, garlicky bites that make a perfect side for soup or pasta night. Brush a little extra garlic butter between the layers and finish with fresh parsley the moment it comes out of the oven.
A hearty savory pull-apart loaded with crispy bacon, sharp cheddar, and a kick of fresh jalapeno tucked between soft dough balls. It is the kind of bread that disappears fast at game day or brunch. Cook the bacon until very crisp and pat it dry so the extra grease does not weigh down the tender dough.
Inspired by sticky buns, this one lines the pan with a maple caramel and toasted pecans that cling to the dough as it bakes. Flip it out warm so the glossy, nutty topping cascades down the sides. Toast the pecans first to deepen their flavor and keep them from turning soft in the syrup.
Fragrant cardamom and fresh orange zest give this pull-apart a warm, slightly exotic aroma that fills the whole house. The citrus keeps it bright while the spice makes it feel special and a little unexpected. Grate the orange zest directly into the sugar and rub it together with your fingers to release the oils before rolling the dough.
A campfire favorite gone indoors, with graham cracker crumbs in the sugar coating, pockets of chocolate, and gooey marshmallow tucked inside. It bakes into a melty, toasty treat that kids and adults fight over. Add the marshmallows in the last ten minutes of baking so they melt and puff without burning.
Soft dough balls brushed with butter and rolled in everything bagel seasoning for a snackable, savory pull-apart with all the flavor of a fresh bagel. Serve it warm with a bowl of whipped cream cheese for dipping. Add a handful of shredded cheese between the layers for extra richness and a golden, crisped edge.
A festive treat that swaps some of the dough liquid for eggnog and leans into warm nutmeg for a rich, holiday flavor. Topped with a spiced eggnog glaze, it is a showstopping addition to a Christmas morning spread. Use full-fat eggnog for the softest crumb and grate the nutmeg fresh for the boldest aroma.
Fresh diced strawberries and a vanilla cream cheese glaze turn this into a light, dessert-like pull-apart that feels like summer. The berries soften into sweet, jammy pockets while the glaze adds a cool, tangy finish. Toss the diced strawberries in a spoonful of sugar and let them sit briefly, then drain the juices so the dough stays soft rather than wet.
Monkey Bread pairs beautifully with fresh coffee, scrambled eggs, fruit salad and mimosas. Round out the table with ideas from our other collections for an easy, crowd-pleasing spread.
Try it alongside 25 Dreamy Acai Bowl Recipes for Breakfast or 25 Easy Hawaiian Roll Sliders for a Crowd.
Yes. Most monkey bread in this list can be assembled or fully prepped ahead, then covered and refrigerated. Bake or reheat just before serving so everything tastes fresh.
Cool monkey bread completely, then store in an airtight container in the fridge for up to 3–4 days. Reheat in the oven, microwave or air fryer until warmed through.
Many of these monkey bread freeze well. Wrap tightly or use a freezer-safe container for up to 2–3 months, thaw overnight in the fridge, and reheat until hot in the center.
Monkey Bread pairs beautifully with fresh coffee, scrambled eggs, fruit salad and mimosas. Mix and match to build a full meal or a simple spread depending on the occasion.
Skim the 15 ideas above and choose by time, skill level and what's in your kitchen. Start with the simplest one, then work up to the more loaded, dressed-up versions.
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