Monkey bread is a fun, irresistible pull-apart bread that’s perfect for breakfast, brunch, or a sweet snack. Using a bread machine simplifies the process, ensuring soft, fluffy dough every time while reducing hands-on prep. This recipe yields a warm, gooey, caramelized treat that’s sure to become a family favorite.
Ingredients
- 1 cup warm milk (110°F / 43°C)
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast (1 packet)
3 1/2 cups all-purpose flour
1 teaspoon salt
1/4 cup unsalted butter, melted
1 teaspoon vanilla extract
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 cup unsalted butter, melted (for coating)
1/2 cup powdered sugar (optional, for glaze)
1-2 tablespoons milk or cream (optional, for glaze)
Instructions
- Activate the yeast: In the bread machine’s baking pan, combine warm milk, sugar, and yeast. Select the dough setting and start. Let it activate for about 10 minutes until foamy.
- Add ingredients: Once activated, add the flour, salt, melted butter, and vanilla extract to the bread machine pan. Select the dough cycle and run it until the dough is smooth and elastic, about 1.5 hours.
- Prepare the filling: While the dough is mixing, combine brown sugar and cinnamon in a small bowl. Set aside.
- Shape the dough: When the cycle completes, remove the dough from the machine and turn it onto a lightly floured surface. Punch down gently and divide into 24 equal pieces. Roll each piece into a small ball.
- Coat the dough balls: Dip each dough ball into the melted butter, then roll in the cinnamon-sugar mixture until well coated. Place coated balls in a greased bundt pan or a large round baking dish, layering as you go.
- Let it rise: Cover the pan loosely with plastic wrap or a damp cloth. Allow the dough to rise in a warm, draft-free area for about 30-45 minutes, until puffed and nearly doubled in size.
- Bake: Preheat your oven to 350°F (175°C). Remove the cover and bake the monkey bread for 30-35 minutes, or until golden brown and cooked through. A toothpick inserted in the center should come out clean.
- Cool and serve: Let the bread cool for about 10 minutes. If desired, prepare a glaze by mixing powdered sugar with milk or cream and drizzle over the warm bread before serving. Serve warm for the best gooey texture.
Tips
- Substitutions: For a richer flavor, substitute half of the milk with heavy cream. You can also use honey instead of sugar in the dough for a different sweetness profile.
- Storage: Store leftover monkey bread in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat in the microwave for about 20 seconds or until warm.
- Common mistakes: Overbaking can make the bread dry; keep an eye on the baking time. Also, ensure the dough is properly kneaded and rested to achieve a soft, airy texture.
- Additional flavor: Add chopped nuts, raisins, or mini chocolate chips between layers for added texture and flavor.
Serving Suggestions
Monkey bread is best served warm, straight from the oven. Pair it with a glass of cold milk, a cup of coffee, or a hot tea for a delightful breakfast or brunch. It also makes an excellent sharing dessert at parties or family gatherings, especially when topped with a drizzle of icing or caramel sauce.
Variations
For a savory twist, replace the cinnamon-sugar coating with grated cheese, herbs, and garlic powder. You can also incorporate chopped cooked bacon or sautéed vegetables between layers. For a healthier version, try using whole wheat flour or reducing the sugar and butter, adjusting the recipe accordingly.
Storage and Reheating
Store leftovers in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. Reheat slices in the microwave for 15-20 seconds or until warm. To reheat the entire bread, wrap it in foil and warm in a 350°F (175°C) oven for about 10 minutes. Keep in mind that reheating may slightly alter the texture, so it’s best enjoyed warm or at room temperature.
Frequently Asked Questions
Can I make monkey bread without a bread machine?
Yes, you can prepare the dough by hand or with a stand mixer. Mix the ingredients, knead until smooth and elastic, then let it rise covered in a warm place until doubled in size. The bread machine simplifies the process, but traditional methods work just as well.
How do I prevent the monkey bread from sticking to the pan?
Grease your bundt pan thoroughly with butter or non-stick spray before layering the dough balls. You can also dust it lightly with flour or use a silicone baking mold for easier release. Allow the baked bread to cool for about 10 minutes before inverting to prevent breaking.
Can I freeze monkey bread?
Yes, you can freeze unbaked or baked monkey bread. Wrap it tightly in plastic wrap and place in a freezer-safe container or bag. Freeze for up to 3 months. To serve, thaw overnight in the fridge and reheat in the oven or microwave until warm.
What if I don’t have brown sugar?
You can substitute light or dark brown sugar with an equal amount of granulated sugar combined with a teaspoon of molasses per cup, or simply use more granulated sugar if you prefer a less caramelized flavor. The brown sugar adds richness and moisture, so consider adding a small amount of honey or maple syrup as an alternative.
Is it necessary to let the dough rise twice?
The initial rise in the bread machine develops gluten and creates a soft, airy texture. The second rise after shaping allows the dough to puff up again, resulting in a light, fluffy pull-apart bread. Skipping the second rise may lead to denser bread, so for best results, follow the steps closely.
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