Monkey Bread

This one bowl yeast dough requires virtually no kneading. Make it the night before, keep in fridge overnight, and then bake in the morning.

Monkey Bread

Photo: Gerri Photography

Monkey Bread


  • 1/4 cup warm water
  • 1- 8-gram package active dry yeast (or 2 1/4 tsp)
  • 3/4 cup milk
  • 1/4 cup white sugar
  • 1/4 cup butter
  • 1 egg
  • 1 tbsp vanilla extract
  • 3 - 3 1/2 cups flour
  • Coating
  • 2 cups brown sugar
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp nutmeg
  • 1/2 cup butter


  1. Grease a bundt pan well with butter, making sure it gets into grooves.
  2. In a large bowl, dissolve the yeast in the warm water. Scald milk in a small pan, remove from burner, and stir in sugar and butter until dissolved. Once cooled, add this mix to yeast in large bowl. Stir in egg and vanilla.
  3. Add 2 3/4 cups of the flour and stir with a wooden spoon until combined. Mixture will be sticky. Knead in more flour in small amounts just until dough is smooth and no longer sticky. (You should have some flour left over.) Cover with a damp towel and let sit for 30 minutes.
  4. Mix together brown sugar and spices in a medium sized bowl. Melt butter in a small bowl.
  5. Uncover dough, punch down, and flatten with your hands. Tear off pieces and form 1 inch balls with the palms of your hand. Dip each ball into butter, then roll in sugar mixture and place on bottom of bundt pan. Once you’ve finished your bottom row, continue piling balls on top.
  6. Cover the pan with plastic wrap and let rise for 60 minutes, until it has doubled in size. (At this point you can put in fridge well covered and bake the next morning.)
  7. Preheat oven to 350F. Bake bread for 30-35 minutes. Bread is done when it springs back when lightly pressed.
  8. Wait 5 minutes, then place upside down serving dish over pan, and flip. Bread should come out easily.
  9. Serves 6-8.

Author: Jan White

Jan White is a great chef as well as mom to two industrious little boys.

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