Easy Homemade Monkey Bread Recipe: The Ultimate Make-Ahead Christmas Morning Treat

Unleash the magic of a warm, homemade monkey bread on your next special morning! This easy-to-follow recipe crafts the BEST caramelly cinnamon roll pull-apart bites from a simple yeast dough, butter, cinnamon, and brown sugar. Perfect for a memorable Christmas morning tradition, or simply to elevate any weekend brunch, this recipe offers both same-day baking and a convenient overnight make-ahead option that rises beautifully in the fridge. Prepare for a truly irresistible sweet treat that will fill your home with an intoxicating aroma and your family with joy.

close up of monkey bread on green plate, showing gooey cinnamon sugar coating — A close-up of our delicious homemade monkey bread, glistening with its rich caramel sauce and cinnamon sugar. Truly a delightful start to any day!

For over 30 years, Christmas brunch has been a cherished tradition in our home. After years of over-complicating holiday meals – preparing elaborate dishes that, frankly, only I seemed to fuss over – I made a conscious effort to simplify our festive brunch. With the main savory dishes, like eggs and bacon, now streamlined, the search began for that one special sweet bread to complete our holiday feast.

Given that The Best Cinnamon Rolls in The World are a highlight of our extended family’s celebration the weekend before Christmas, I yearned for something distinct for Christmas morning itself. It needed to be equally beloved and anticipated each year, fitting perfectly into our growing collection of cherished family traditions. The goal was to find a sweet bread that felt special and unique, without adding extra stress to an already busy holiday morning.

Over the years, I experimented with various sweet breads: cranberry cane-shaped pastries, fluffy scones, rich sour cream coffee cakes, and single-pan sticky buns. While each was enjoyed in its own right, none quite captured the “one” — that elusive, perfect sweet treat that everyone would eagerly look forward to every Christmas. The search continued for a recipe that could be prepared ahead of time, used wholesome ingredients, and delivered that undeniable holiday magic.

glazed monkey bread above on green platter, ready to be served — Our beautiful glazed monkey bread, freshly baked and ready to be pulled apart and enjoyed.

Then, I finally perfected my homemade brown sugar-cinnamon monkey bread. It was an instant hit! Fun to make, incredibly delicious, and undeniably special – it became the undisputed star of our Christmas morning sweet bread lineup. It complements our other easy brunch recipes perfectly, creating a harmonious and stress-free holiday meal that everyone, from young to old, adores. The pull-apart nature makes it a joyous, communal dish, encouraging sharing and laughter around the table.

Note: If you’re curious to see what else makes up our easy, low-stress Christmas morning brunch, I’ve compiled all our favorite Christmas brunch recipes here and even created a charming menu printable to make your holiday table even more festive and special!

But do you know how incredibly challenging it was to find a truly authentic monkey bread recipe that champions real ingredients—no instant pudding mixes or pre-made canned biscuits in sight—AND offered a genuine make-ahead option for baking fresh on Christmas morning?

It was surprisingly difficult. After countless searches and disappointing results, I realized such a recipe simply didn’t exist in a way that met my standards. I was determined not to revert to the complicated, exhausting brunches of the past. So, I took matters into my own hands and developed my very own easy, real food, make-ahead monkey bread recipe. I started by adapting a trusted Cook’s Illustrated recipe, known for its emphasis on quality ingredients, then meticulously experimented with overnight refrigeration and morning baking techniques. My goal was to create a foolproof method that guaranteed fresh, warm monkey bread with minimal effort on the big day.

The result was absolutely perfect! The monkey bread turned out incredibly moist, with a rich, gooey caramel coating and a delicate cinnamon flavor. I’m so thrilled to share this tried-and-true recipe with you, saving you the exhaustive search and ensuring a delightful, stress-free baking experience. This recipe simplifies your holiday planning, allowing you to focus on enjoying precious family moments while a delicious aroma fills your kitchen.

starting to mix the monkey bread dough in stand mixer with dough hook — The dough beginning to come together in the stand mixer, the first step to delicious monkey bread.

Essential Ingredients for Your Homemade Monkey Bread

Crafting the perfect monkey bread starts with high-quality, real ingredients. Here’s what you’ll need to create this delectable sweet bread:

Milk – I typically use whole or 2% milk for richness and tenderness in the dough. If you’ve successfully used milk substitutes in other yeast bread recipes, feel free to experiment here. The fat content in whole milk contributes to a softer, more flavorful crumb.
Butter – Essential for both enriching the dough and providing that irresistible melted coating for the dough balls. For the best flavor, use good quality unsalted butter, or adjust salt if using salted.
Sugar – A small amount of granulated sugar or honey goes into the dough to feed the yeast and add a touch of sweetness. The majority of the sweetness comes from the brown sugar coating.
Yeast – Either instant or active dry yeast will work perfectly. Ensure your yeast is fresh for a good rise. Check the expiration date to guarantee success!
Unbleached flour – All-purpose unbleached flour yields a tender crumb. While I usually stick to unbleached for this once-a-year treat, I’ve successfully substituted up to 1 cup of whole wheat flour for a slightly nuttier flavor and added fiber.
Salt – Regular sea salt is ideal. It balances the sweetness and enhances the overall flavor of the bread. Don’t skip it!
Brown sugar – The star of the caramel coating! Dark or light brown sugar can be used, with dark brown sugar offering a deeper molasses flavor. This creates the signature gooey, sweet sauce.
Cinnamon – Ground cinnamon provides the warm, aromatic spice that pairs perfectly with the brown sugar and butter. Make sure your cinnamon is fresh for maximum impact.
Optional: Powdered sugar and a splash of milk for a simple, sweet glaze. This adds an extra layer of sweetness and a beautiful finish.

Equipment You’ll Need

Having the right tools makes the monkey bread baking process smooth and enjoyable:

Stand Mixer – A stand mixer with a dough hook makes kneading the yeast dough effortless. It ensures thorough mixing and proper gluten development, leading to a perfectly textured bread. Check our FAQ section for instructions on making the dough by hand or with a bread machine if you don’t have one.
Bundt pan – A classic bundt pan is essential for achieving the iconic monkey bread shape. Crucially, avoid removable-bottom angel food cake pans, as the delicious caramel sauce will inevitably leak out during baking. A solid bundt pan with a central tube is key for capturing all that gooey goodness. You might also be able to use a large loaf pan, though the quantity for this recipe would likely require two loaf pans.
Measuring cups, spoons, and small bowls – Standard kitchen essentials for accurately measuring ingredients and for holding the melted butter and cinnamon-sugar mixture for coating the dough balls.

How to Make Homemade Monkey Bread: A Step-by-Step Guide

Creating this delicious homemade monkey bread is a rewarding process, made even easier with these detailed steps and helpful tips. While specific quantities are provided in the full recipe box below, these instructions offer additional guidance to ensure your success.

monkey bread dough after kneading in mixer bowl, looking smooth and elastic — The perfectly kneaded dough, smooth and ready for its first rise.

Step 1: Prepare and Knead the Dough. Begin by gently warming your milk to approximately 110-115 degrees Fahrenheit (43-46°C); this temperature is crucial for activating the yeast without killing it. In a large measuring cup, combine the warmed milk, 2 tablespoons of melted butter, granulated sugar (or honey), and your yeast, stirring well. In the bowl of your stand mixer fitted with a dough hook, mix the 3¼ cups of unbleached flour and salt on low speed. Gradually add the milk-yeast mixture to the dry ingredients, mixing until a shaggy dough forms. Increase the mixer speed to the next level and continue to knead the dough for about 6 minutes. During kneading, the dough should start to pull away from the sides of the bowl but still stick slightly to the bottom. If it’s too sticky, add 2-3 tablespoons of flour, one tablespoon at a time, until the desired consistency is achieved. Proper kneading develops the gluten, giving your monkey bread its wonderful chewy texture.

rising monkey bread dough in mixing bowl, covered with plastic wrap — Dough happily rising, anticipating its transformation into monkey bread.

Step 2: First Rise. Once your dough is kneaded, remove it from the mixing bowl and shape it into a smooth ball. Lightly coat the same mixing bowl with a little oil – this saves on washing extra dishes! Place the dough back into the oiled bowl, turning it once to ensure it’s fully coated. Cover the bowl tightly with plastic wrap to prevent the dough from drying out. Let it rise in a warm place for approximately one hour, or until it has visibly doubled in size. A warm kitchen or a slightly warmed (then turned off) oven can provide the perfect environment for this crucial rise, ensuring a light and airy texture.

monkey bread dough cut into small pieces on a floured surface — Dough divided into small pieces, ready to be coated.

Step 3: Prepare and Cut the Dough Balls. After the first rise, gently transfer the dough onto a lightly floured surface. I find a clean tea towel works wonders for easy cleanup and preventing sticking. Pat the dough out into a rough rectangle, approximately 8×9 inches. Using a long, sharp knife or a pizza cutter, carefully cut the dough into 64 roughly equal pieces. Don’t stress too much about perfect uniformity; the beauty of monkey bread lies in its rustic, pull-apart nature. Embrace the charming irregularities!

first coated dough balls layered in a buttered bundt pan — The initial layers of butter and cinnamon-sugar coated dough balls in the bundt pan.

Step 4: Coat and Layer the Dough Balls. Generously coat your bundt pan with softened butter, ensuring every crevice is covered to prevent sticking and add to the rich caramelization. Set up two small bowls: one with the 6 tablespoons of melted butter and the other with the combined brown sugar and cinnamon. Take each small piece of dough, quickly shape it into a rough ball, then dip it completely in the melted butter. After its butter bath, roll the dough ball thoroughly in the brown sugar-cinnamon mixture until well coated. Start layering these coated dough balls into your buttered bundt pan, staggering them for an even distribution. This step is a fantastic opportunity for younger helpers to get involved in the kitchen!

TIP: The wonderful charm of monkey bread is that the individual dough balls don’t need to be perfectly uniform in size or shape. They’re designed to be piled on top of one another, which makes this recipe incredibly forgiving and perfect for involving children. My daughter and I particularly enjoy this step together – one of us dips the dough balls in the melted butter, and the other then rolls them in the fragrant brown sugar-cinnamon mixture. We then take turns carefully layering them into the well-buttered bundt pan. Working as a team, we can typically get all the dough balls coated and layered in about 15 minutes, transforming it into a fun, hands-on activity!

full bundt pan with sugar coated dough balls, ready for rising — The bundt pan filled with all the coated dough balls, ready for its final rise or refrigeration.

Step 5: Choose Your Baking Timeline – Same Day or Make Ahead. This recipe offers fantastic flexibility, allowing you to bake your monkey bread on the same day or prepare it in advance for a fresh morning treat.

To Bake Today: After layering the dough balls in the bundt pan, cover the pan loosely with plastic wrap. Allow it to rise for another hour. If your kitchen is on the cooler side, you can create a warm environment by heating your oven to 150-200 degrees Fahrenheit, then turning it off and placing the covered pan inside with the door slightly ajar. Once risen, preheat your oven to 350 degrees Fahrenheit (remember to remove the pan if it was rising in the oven!). Bake for 30-40 minutes, or until the bread is deeply golden brown on top and the edges are bubbling with delicious caramel.
To Bake The Next Morning (Make-Ahead Option): This is the ideal choice for stress-free mornings! Simply cover the pan tightly with plastic wrap after layering the dough balls and place it directly into your refrigerator. The cold temperature will slow down the yeast activity, allowing the dough to slowly rise overnight. This sweet and simple method means less work on your busy morning!

When using the make-ahead option, the monkey bread will undergo a slow rise in the refrigerator. For the best results, remove the pan from the fridge approximately 45 minutes to an hour before you plan to bake it, allowing it to come closer to room temperature. This brief rest period encourages a final boost in rise and ensures even baking. Then, bake it according to the instructions above, reveling in the fresh-baked aroma that fills your kitchen.

adding glaze to baked monkey bread, still in the bundt pan — Drizzling a sweet glaze over the warm monkey bread – a perfect finishing touch.

Once baked, let the monkey bread cool in the bundt pan for about 5 minutes. This cooling period allows the caramel to set slightly, making it easier to invert and preventing it from sticking. Carefully place a large platter over the top of the bundt pan and, using oven mitts, quickly and confidently flip the pan over onto the platter. The monkey bread should slide out beautifully, revealing its golden, caramel-coated glory.

Drizzling the warm loaf with a simple powdered sugar and milk glaze is entirely optional, but trust us, it adds an extra layer of sweetness and a beautiful sheen that truly elevates the experience. We wouldn’t consider serving it without this delightful finishing touch!

glazed loaf of monkey bread on Christmas table, with festive decorations — The star of the Christmas morning table: freshly baked and glazed monkey bread.

Storage Tips for Your Delicious Monkey Bread

While fresh monkey bread is undeniably at its best straight from the oven, you might find yourself with a few precious pieces left over. Here’s how to store and enjoy them:

If there’s any leftover (a rare occurrence!), it can be covered tightly with plastic wrap or stored in an airtight container and left at room temperature for up to a day. For longer storage, refrigerate it for a few days. The caramel may firm up when cold, so reheating is highly recommended.

To revive leftover monkey bread, a quick warm-up in an air fryer or toaster oven works wonders. While it’s generally not as gooey as when freshly baked, a gentle toasting helps to re-soften the dough and re-liquefy the caramel, making it much more enjoyable.

For even longer preservation, you can freeze individual sections of baked monkey bread for 1-2 months. Wrap pieces tightly in plastic wrap and then in aluminum foil to prevent freezer burn. When you’re ready to enjoy, thaw them at room temperature, then toast briefly in an oven or air fryer before serving. If you plan to glaze frozen pieces, do so after reheating.

pulling a piece of monkey bread from loaf, showing its soft texture — The satisfying moment of pulling apart a warm, sticky piece of homemade monkey bread.

Frequently Asked Questions (FAQs) About Homemade Monkey Bread

Here are some common questions and helpful answers regarding this delightful homemade monkey bread recipe:

How do I make this without a stand mixer?

Absolutely! If you don’t have a stand mixer, you can still achieve fantastic results. Begin by mixing the ingredients with a sturdy wooden spoon until they come together to form a cohesive dough. Then, transfer the dough to a lightly floured surface and knead it by hand for approximately 8-10 minutes. Continue adding small amounts of flour as needed to prevent sticking, aiming for a smooth, elastic dough. Once kneaded, you can proceed with the rest of the recipe as written. It requires a bit more effort, but the homemade goodness is definitely worth it!

Can this be made with a bread machine?

Yes, a bread machine can be a great asset for the dough-making process. Use your bread machine on the “dough” cycle to mix and complete the first rise. Once the cycle finishes, remove the dough and then proceed with shaping, coating, and layering the balls as described in the recipe. Alternatively, a clever reader shared this tip: use the bread machine and pause it just after the knead and first rise. Take the dough out, dip and roll the balls, and then place them back into the bread machine loaf pan. Restart the machine from the beginning of the second rise cycle, and it often comes out beautifully baked directly in the machine!

How early can this be put in the fridge the day before baking?

The beauty of the make-ahead option is its flexibility! You can place the prepared monkey bread in the refrigerator up to 24 hours before you plan to bake it. This means you can assemble it early in the morning the day before you want to serve it. In our home, we typically get it into the fridge around 3 in the afternoon on Christmas Eve, which works perfectly for Christmas morning baking.

Can this be made ahead and frozen?

Yes, like most baked goods, you can freeze baked monkey bread for longer storage, although I personally haven’t tested this method extensively. I would recommend baking the monkey bread completely and allowing it to cool before freezing. Do not glaze it before freezing. Once cooled, wrap it tightly in plastic wrap and then in aluminum foil. To serve, thaw at room temperature, then warm it gently in a low oven (around 275-300°F) for a few minutes until heated through before drizzling with fresh glaze.

What about freezing the dough after coating the balls, then thaw and bake?

While you can certainly experiment with freezing the dough balls after coating them, I personally haven’t been entirely satisfied with the results when freezing raw yeast dough, whether for this monkey bread or my favorite cinnamon rolls. The texture of the dough can sometimes change upon thawing, and it doesn’t always rise as much or as beautifully as fresh dough. For the best flavor and texture, the overnight refrigerator rise or same-day baking is generally preferred.

Can you double the dough, coating, and glaze amounts to make two Bundt pans at once?!

Yes, you absolutely can! While I haven’t personally doubled this recipe, it’s a common practice for larger gatherings. Just ensure your stand mixer (or your arms, if kneading by hand) can handle the increased volume of dough. A 6-quart KitchenAid mixer, for instance, should comfortably accommodate a double recipe. As a helpful tip from a reader: if you’re making two batches, avoid using an angel food cake pan with a removable bottom for one of them, as the delicious caramel is prone to leaking out during baking!

Can you make this gluten-free?

I believe this recipe can be successfully adapted to be gluten-free. I would recommend using a high-quality 1:1 gluten-free all-purpose flour blend that you have previously used with success in other yeast-baked goods. Since different gluten-free blends behave differently, choosing one you trust will give you the best chance for a good rise and tender crumb here as well.

More Easy Sweet Bread Recipes to Love

If you’ve enjoyed this monkey bread, you might also love exploring these other delightful sweet bread recipes, perfect for brunch or any special occasion:

The Best Cinnamon Rolls, Period. – A classic for a reason, these are truly exceptional!
Frosted Maple-Oat Scones – A comforting and satisfying scone with a hint of maple.
Cranberry Crumb Muffins – Perfect for a quick breakfast or afternoon treat.
Sticky Bun Sourdough Coffee Cake – A unique twist on two favorites, offering complex flavors and a wonderful texture.

We truly LOVE this homemade monkey bread, and every guest who joins us on Christmas day raves about it. Its irresistible caramel, soft texture, and comforting cinnamon aroma make it an instant favorite. I’m confident it’s destined to become a beloved staple in your family’s traditions, too. There’s something truly special about the communal act of pulling apart those warm, sticky pieces, sharing smiles and creating lasting memories. It fills our home with the most wonderful cinnamony goodness, all while we are relaxing together and enjoying precious family time – absolutely no stress required!

A Few Rave Reviews

“We all loved this recipe! My kids all lost their minds!! I’ve made it now for friends as well! Rave reviews!” -Gillian

“FABULOUS. Utterly scrumptious………*pausing Christmas morning to get a few more gooey bubbly bites* too good not to comment right away!” -Pam

“This is an excellent and reliable recipe. It’s the perfect make-ahead brunch treat and it comes out perfect every time.” -Dina

pulling a piece of monkey bread from loaf

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4.66 from 66 votes

Homemade Monkey Bread Recipe – From Scratch with Make Ahead Option

An easy, yeast dough monkey bread that you can make right away or keep overnight in the fridge to bake in the morning. Everyone’s favorite recipe and fun to do with the kids!

Prep Time45 minutes

Cook Time40 minutes

Total Time40 minutes

Yield: 12 servings

Author: Jami Boys

Equipment

stand mixer
bundt pan

Ingredients

For Dough:

1 ⅓ cup milk warmed to 110-115 degrees
4 tablespoons butter divided (2 melted and 2 softened for pan)
1/4 cup granulated sugar
1 tablespoon yeast (both instant or active dry work)
3 ¼ cup unbleached flour* may need up to 1/4 cup more when kneading
1 ½ teaspoons salt

For Coating & Glaze:

1 cup brown sugar
1 tablespoon cinnamon
6 tablespoons butter, melted
1/2 cup powdered sugar, optional
1 tablespoon milk, optional

Instructions

Make Dough:

Add milk, 2 tablespoons melted butter, sugar and yeast to a large measuring cup and stir to combine. Mix 3¼ cup flour and salt in the bowl of a standing mixer with a dough hook on low.** Slowly add the milk-yeast mixture and stir until dough comes together. Increase speed to next level and knead the dough for abut 6 minutes, adding 2-3 tablespoons of flour (a tablespoon at a time) as needed for dough to clear sides of bowl (the dough should still be sticking to the bottom of the bowl, though).
Remove dough from mixing bowl to a lightly floured surface and shape into a ball. Coat bowl with oil (I simply use the bowl I mixed in), replace dough in bowl and turn to coat with oil. Cover bowl with plastic wrap and leave to sit until doubled in size, about 1 hour.
Use the 2 tablespoons of softened butter to liberally coat a Bundt pan.
Remove dough to a lightly floured surface (I use a tea towel for easy clean up) and pat into about an 8×9″ rough rectangle. Use a long knife to cut into 64 pieces – it doesn’t matter if they’re even or not.

Coat Dough:

Place the melted butter in one small bowl and combine brown sugar and cinnamon in another bowl.
Roll each piece of dough into a rough ball, dip in melted butter and then roll in the brown sugar coating. Place in buttered pan, layering and staggering dough balls as needed to make an even loaf. Sprinkle any extra sugar-cinnamon mixture on the top.

To Bake Today:

Cover pan with plastic and set in a warm place to rise for an hour. Preheat oven to 350 during the last 15 minutes of rise time.
Remove cover, place in heated oven and bake 30-40 minutes until the bread is very browned and the sides are bubbling. Cool for 5 minutes in pan before turning out onto a serving platter (use hot pads to hold the pan, as it will still be hot).

Make Ahead to Bake In The Morning:

Cover pan with plastic and leave out on counter for 30 minutes before placing in the refrigerator to finish rising slowly overnight.
Remove pan from refrigerator abut 2 hours before you want to serve it. Leave at room temperature, still covered, 45 minutes to 1 hour and preheat oven to 350 degrees the last 15 minutes.
Remove cover, place in heated oven and bake 30-40 minutes until the bread is very browned and the sides are bubbling. Cool for 5 minutes in pan before turning out onto a serving platter (use hot pads to hold the pan, as it will still be hot).

Make Optional Glaze:

Whisk together powdered sugar and milk to a pouring consistency. Use a spoon to drizzle the glaze over the warm monkey bread and serve while still warm.

Notes

*You can use up to 1 cup of whole wheat flour in place of 1 cup of unbleached flour.

**No stand mixer? You can mix with a wooden spoon until the ingredients come together and then knead on a floured surface, adding more as needed, for about 8-10 minutes, then continue with the recipe as written.

Storage: IF there’s any leftover, it can be covered and left on the counter for a day or refrigerated for a few days. Heat in an air fryer or toaster oven for a bit (to be honest, it’s not great leftover, but toasting helps a lot).

Nutrition

Did you make this recipe?Mention @anoregoncottage or tag #anoregoncottage!

This recipe has been thoughtfully updated and refined – it was originally published in January 2014, with subsequent updates in 2016 and 2023 to ensure the best possible results for your homemade monkey bread.