Irresistible Homemade Cinnamon Sugar Monkey Bread: Your Go-To Recipe for a Sweet, Pull-Apart Treat
Imagine the aroma of warm cinnamon filling your kitchen, promising a treat that’s both comforting and utterly delicious. Our homemade cinnamon sugar monkey bread delivers exactly that! This recipe guides you through crafting a soft, fluffy dough from scratch, coating each delightful piece in a generous layer of cinnamon sugar, and baking it into a golden, pull-apart masterpiece. Crowned with a luscious cinnamon roll icing, this bread isn’t just a dessert; it’s an experience. Get ready to bake a family favorite that disappears almost as quickly as it’s made!
Why Everyone Loves This Homemade Cinnamon Sugar Monkey Bread
There’s something uniquely special about monkey bread. For many, it’s a nostalgic treat, reminiscent of lazy Sunday mornings or festive holiday gatherings. Our homemade cinnamon sugar monkey bread takes that feeling and elevates it to new heights. If you’re a fan of gooey, sweet cinnamon rolls, prepare to fall in love with this recipe. It offers all the classic flavors you adore but in an exciting, shareable, pull-apart form that’s incredibly fun to eat.
Unlike traditional cinnamon rolls, where the icing often just tops each individual pastry, monkey bread allows the sweet glaze to seep into every nook and cranny, ensuring a burst of flavor with every tender bite. In my house, a loaf of this homemade goodness rarely survives the day – it’s simply too irresistible!
Many home bakers find the idea of making bread from scratch intimidating, but I promise you, this monkey bread recipe is incredibly beginner-friendly. We’ll walk you through each step, making the process enjoyable and rewarding. Plus, you have the freedom to customize it! Want a bolder cinnamon flavor? Add more spice! Craving an extra-thick and creamy icing? Adjust the milk in the glaze to your liking. This recipe empowers you to create your ultimate cinnamon roll monkey bread experience.
What is Monkey Bread? A Sweet, Pull-Apart Delight
Monkey bread, also known as “bubble bread,” “pull-apart bread,” or “sticky bread,” is a sweet, yeasted bread that’s baked in a Bundt pan (or in our case, loaf pans) from small pieces of dough. These dough pieces are typically coated in butter and cinnamon sugar before being arranged in the pan. As the bread bakes, the sugar mixture caramelizes, creating a rich, gooey crust and a moist, tender interior. The magic lies in its design: once baked, the individual pieces can be easily pulled apart by hand, making it a perfect communal dessert or breakfast treat that encourages sharing and playful eating.
The name “monkey bread” is thought to come from the way people eat it – picking off the individual pieces with their fingers, much like a monkey. Regardless of its whimsical name, this treat has earned its place as a beloved comfort food across many households, cherished for its unique texture, irresistible flavor, and the sheer joy it brings.
The Magic of Baking Monkey Bread From Scratch
While many quick monkey bread recipes call for canned biscuit dough, there’s an undeniable charm and superior taste that comes from baking it entirely from scratch. Taking the time to prepare your own yeast dough might seem like an extra step, but the rewards are immense:
- Unrivaled Flavor and Texture: A homemade dough yields a much softer, fluffier, and more flavorful bread than anything from a can. You control the quality of ingredients, resulting in a richer, more nuanced taste that simply can’t be replicated with pre-packaged dough.
- A Rewarding Experience: There’s immense satisfaction in watching your dough rise, knowing you’ve nurtured it from basic ingredients into something delicious. It’s a therapeutic process that connects you to the art of baking.
- Customization at Your Fingertips: When you make your dough, you can adjust everything. Want to add a hint of vanilla? Go for it. Prefer whole wheat flour? Experiment! This flexibility is key to personalizing your monkey bread.
- No Preservatives or Artificial Flavors: You know exactly what goes into your bread, ensuring a wholesome treat free from unnecessary additives often found in canned products.
Don’t be daunted by yeast! Our recipe is designed to be straightforward, making the homemade dough process approachable even for those new to yeast baking. The effort is minimal, and the payoff – a truly exceptional cinnamon sugar monkey bread – is absolutely worth it.
Essential Tips for Perfect Monkey Bread Every Time
Achieving that perfect golden, gooey, and fluffy monkey bread is easier than you think with a few key tips:
- Activate Your Yeast Properly: Ensure your milk is warmed to the correct temperature (120°F / 49°C). Too cold, and the yeast won’t activate; too hot, and it will kill the yeast. This is crucial for a good rise.
- Don’t Rush the Rise: Patience is a virtue when working with yeast dough. Allow the dough to double in size in a warm, draft-free place. This ensures a light and airy final texture. If your kitchen is cool, you can place the covered bowl in a slightly warm (but turned off) oven or near a sunny window.
- Evenly Coat Each Piece: This is where the magic happens! Make sure every piece of dough is thoroughly dipped in melted butter and then generously rolled in the cinnamon sugar mixture. This ensures every pull-apart piece is flavorful and sticky.
- Vary Dough Piece Size: While golf-ball to quarter-sized pieces are suggested, don’t worry about perfect uniformity. Slightly varied sizes create interesting textures and pockets of gooey goodness within the loaf.
- Grease Your Pans Well: Monkey bread can be very sticky! Ensure your loaf pans are thoroughly greased to prevent sticking and make for easy removal after baking. A non-stick spray or buttering and flouring works well.
- Don’t Overbake: Bake until golden brown. Overbaking can lead to dry bread. The internal temperature should be around 200-205°F (93-96°C).
- Cool Slightly Before Inverting: Let the bread cool in the pan for about 10 minutes. This allows the caramelized sugar to set slightly, preventing it from sticking to the pan and making the bread easier to invert without losing its shape.
- Icing is Key: Don’t skip the icing! Drizzle it generously while the bread is still warm (but not hot) for the best absorption and ultimate indulgence.
FAQs About Cinnamon Sugar Monkey Bread
A: You absolutely can! While this recipe focuses on the joy and superior taste of making monkey bread from scratch, using canned dough is a fantastic shortcut if you’re short on time. Simply separate the canned biscuits, tear each one into smaller, golf-ball-sized pieces, and then proceed with dipping them in melted butter and rolling them in the cinnamon sugar mixture as stated in steps 7 and 8 of the instructions. The baking time might need slight adjustment, so keep an eye on it until golden brown.
A: Yes, definitely! The beauty of monkey bread is its versatility. While the classic cinnamon roll icing is divine, feel free to experiment. You could whip up a rich caramel icing for a deeper, more decadent flavor, or even a chocolate glaze for a completely different kind of sweet treat. A cream cheese frosting would also be an excellent addition!
A: That’s a brilliant idea! You can absolutely make this recipe seasonal and perfect for autumn by substituting the cinnamon in the sugar coating with pumpkin pie spice. This simple swap will infuse your monkey bread with those warm, cozy fall flavors, making it a delicious and festive twist on the original recipe. Enjoy the autumnal delight!
A: Certainly! To elevate your monkey bread even further, consider adding mix-ins. Chocolate chips, chopped nuts (pecans or walnuts are excellent), or even dried cranberries can be sprinkled between the dough pieces when layering them in the loaf pan. This adds extra texture and flavor dimensions to your delicious treat.
Serving Suggestions for Your Homemade Monkey Bread
This cinnamon sugar monkey bread is incredibly versatile and perfect for a variety of occasions:
- Breakfast or Brunch: Serve it warm with a cup of coffee or tea for a decadent start to your day.
- Dessert: A perfect ending to any meal, especially when still slightly warm from the oven.
- Potlucks and Gatherings: Its pull-apart nature makes it ideal for sharing.
- Special Occasions: Holidays, birthdays, or any celebration can be made sweeter with this treat.
It’s best enjoyed warm, allowing the gooey sugar and icing to be at their prime. Don’t be afraid to pull it apart with your fingers – that’s part of the fun!
Storage and Reheating
If by some miracle you have leftovers, storing your monkey bread properly will help maintain its deliciousness. Store cooled monkey bread in an airtight container at room temperature for up to 2-3 days. For longer storage, you can refrigerate it for up to a week.
To reheat, simply place individual pieces or a small portion in the microwave for 15-30 seconds until warm and gooey. You can also warm a larger portion in an oven preheated to 300°F (150°C) for about 10-15 minutes, or until heated through. This will help crisp up the exterior slightly and bring back that fresh-baked aroma.
More Cinnamon Roll Recipes To Try
If you love the warm, comforting flavors of cinnamon, be sure to explore these other fantastic recipes:
- Homemade Cinnamon Rolls – The classic that started it all!
- Cinnamon Twists – A fun, twisted take on cinnamon pastry.
- Cinnamon Roll Muffins – All the flavor, in a convenient muffin form.
- Bacon Maple Cinnamon Rolls – A savory-sweet combination for the adventurous palate.
- Pumpkin Cinnamon Rolls with Cream Cheese Frosting – Perfect for fall!
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Cinnamon Sugar Monkey Bread
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Ingredients
- DOUGH
- 1 c milk warmed to 120°F (49°C)
- 1 pkg active dry yeast
- 1/4 c granulated sugar
- 1 tsp salt
- 1/4 c softened unsalted butter
- 2 large eggs
- 3 1/2 c flour I prefer bread flour for extra chewiness, but all-purpose flour works well too
- CINNAMON SUGAR COATING
- 3/4 c granulated sugar
- 3/4 c light brown sugar packed
- 1 tsp ground cinnamon
- 6 TBSP unsalted butter melted
- CINNAMON ROLL ICING
- 1 c powdered sugar
- 1 TBSP milk (add more if a thinner icing is desired)
Instructions
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PREPARE THE DOUGH
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In a large mixing bowl, combine 1 1/2 cups of flour, the active dry yeast, granulated sugar, and salt. Add the warm milk (ensure it’s around 120°F / 49°C for yeast activation) and beat at a low speed until all ingredients are well combined and a shaggy dough forms.
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Stir in the softened butter and eggs. Gradually add the remaining 2 cups of flour, mixing until a soft, slightly sticky dough forms.
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Turn the dough out onto a lightly floured surface and knead for about 10 minutes until smooth and elastic. Alternatively, if using a stand mixer with a dough hook, knead for 3 minutes on medium speed.
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Place the kneaded dough in a lightly oiled bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm, draft-free place until it has doubled in size (this usually takes about 45 minutes to 1 hour, depending on your room temperature).
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While the dough is rising for the first time, prepare your cinnamon sugar coating. In a small bowl, whisk together the granulated sugar, brown sugar, and ground cinnamon until thoroughly combined. Melt the 6 tablespoons of butter in a separate small bowl.
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Generously grease two standard loaf pans with butter or non-stick spray.
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Once the dough has doubled, gently punch it down to release the air. Divide the dough in half. Take one half and begin to cut or tear off small pieces of dough. Aim for pieces that are roughly golf-ball to quarter-sized – they don’t need to be perfectly uniform. Dip each piece entirely into the melted butter, ensuring it’s fully coated, then roll it generously in the cinnamon sugar mixture. Place these coated pieces into one of the prepared loaf pans. Repeat this process with the other half of the dough and the second loaf pan.
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Cover the filled loaf pans and let the dough rise a second time in a warm place until it has doubled in size again (approximately 45 minutes to 1 hour). This second rise will ensure a super fluffy monkey bread.
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Preheat your oven to 350°F (175°C). Bake the monkey bread loaves for 25-30 minutes, or until they are beautifully golden brown on top and cooked through. A toothpick inserted into the center (avoiding gooey spots) should come out clean.
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Remove from the oven and let the monkey bread cool in the pans for at least 10 minutes before carefully inverting them onto a wire rack or serving plate to cool completely. This cooling period is crucial for the caramelized sugar to set.
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While the bread is cooling, prepare the icing. In a small bowl, combine the powdered sugar and 1 tablespoon of milk. Whisk until smooth and creamy. If the icing is too thick, add more milk a teaspoon at a time until you reach your desired consistency. Drizzle the luscious icing generously over the still-warm (but not hot) monkey bread loaves. Serve immediately and enjoy the pull-apart goodness!
Notes
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