Monkey Bread Recipe

The only monkeys here will be the little ones pinching off pieces of this cinnamony, buttery, sweet bread with their fingers and popping it into their mouths. The Vanilla Glaze drizzled over the Bundt in a carefree way makes this sweet treat approachable for any skill level.

☕️ Monkey Bread (makes one 9 1/2 x 3-inch bundt) ☕️

Monkey Bread:
3 1/2 cups all-purpose flour
3 tablespoons granulated sugar
1 1/4 teaspoons instant yeast
3/4 teaspoon salt
1 cup whole (3.25%) milk
3 tablespoons + 1/2 cp unsalted butter, divided
2 eggs

Cinnamon Sugar:
1/2 cup granulated sugar
2 tablespoons cinnamon

Vanilla Syrup:
1 1/4 cups whipping (35%) cream
1/2 cup packed brown sugar
1/4 cup unsalted butter
1 teaspoon pure vanilla extract
1/4 teaspoon cinnamon

Vanilla Glaze:
1 cup icing sugar
3 tablespoons whole (3.25%) milk
1/2 teaspoon vanilla bean paste
1/2 teaspoon JRC Liquid Sugar Cookie, optional

Method:
Start The Monkey Bread:

1. In the bowl of a stand mixer fitted with the whisk attachment, combine approximately half of the flour, and the sugar, yeast, and salt on low speed, until just combined. Replace the whisk attachment with the dough hook attachment.
2. In a small saucepan over medium heat (or in a heat-resistant bowl in the microwave), heat the milk and 3 tablespoons of the butter until the butter is completely melted and the temperature is between 90℉ and 95℉.
3. With the mixer on medium-low speed, slowly pour in the warm milk mixture, followed by the eggs. Knead until the dough starts to come together. Increase the speed to medium. Gradually add the remaining flour. The dough should begin to pull away from the sides of the bowl. If the dough still seems too wet, add another 1/4 to 1/2 cup flour, 1/4 cup at a time. Continue kneading the dough for 6 to 8 minutes, or until the dough is shiny and unified and a gluten window has formed.
4. Spray a medium bowl with a cooking spray. Transfer the dough to the bowl. Cover with plastic wrap or a tea towel. Let rest in a warm place until the dough has doubled in size, about 1 hour.

Cinnamon Sugar:

1. In a medium bowl, whisk the sugar and cinnamon to combine.

Vanilla Syrup:

1. In a medium saucepan over the medium heat, stir the cream, brown sugar, butter, vanilla, and cinnamon until the mixture is smooth and the butter and sugar have melted. Remove from the heat. The syrup will be thin and light in colour, but will thicken and harden while baking.

Finish The Monkey Bread:

1. Grease a 9-inch Bundt pan.
2. In a medium heat-resistant bowl, melt the remaining 1/2 cup butter in the microwave.
3. Uncover the bowl with the Monkey Bread dough. Punch it down. Transfer the dough to a lightly floured counter and cut into 10 equal portions. Cover them with a tea towel.
4. Roll one portion of dough into a rope about 1/2 inch in diameter. Using a bench scraper, cut the rope into 1/2-inch pieces. Place them under the tea towel and repeat with the remaining portions of dough. Maintaining one "wet" hand for the butter and one "dry" hand for the Cinnamon Sugar, toss the dough pieces in the melted butter with your "wet hand, then transfer the dough to the bowl with the Cinnamon Sugar and toss to coat with your "dry" hand. Use your "dry" hand to transfer the dough to the prepared Bundt pan.
5. Cover the Bundt pan with a tea towel or plastic wrap. Let rest in a warm place until the dough has doubled in size, about 30 minutes.
6. Meanwhile, place the oven rack in the lower position and preheat the oven to 350℉. Line a baking sheet with parchment paper and place it on a cooling rack.
7. Uncover the Bundt pan. Gently pour the Vanilla Syrup over the Monkey Bread. Bake for 35 to 45 minutes, or until dark golden brown and the bread bounces back when pressed gently. Check the bread after 30 minutes. If the top of the Monkey Bread is already golden brown, loosely cover with foil and continue baking. Let the Monkey Bread cool for 5 minutes in the pan before flipping it onto the prepared baking sheet. Do not wash the Bundt pan.

Vanilla Glaze:

1. In a medium bowl, whisk the icing sugar, milk, vanilla, and flavouring (if using), until smooth.

Assembly:

1. Cover the Monkey Bread with the Bundt pan and flip it to return to the bread to the pan. Turn it onto your desired serving plate.
2. Using a spoon, drizzle the Vanilla Glaze over the Monkey Bread. Serve immediately. Monkey Bread is best enjoyed fresh.
3. Store leftovers in an airtight container at room temperature for up to 3 days.

Baker's Tip: Make mini monkey bread by baking the dough pieces in the wells of a lined cupcake pan for 10 to 12 minutes, or until golden brown and the pieces spring back when pressed gently.

Find more recipes in our cookbook, Jenna Rae Cakes and Sweet Treats, over 100 recipes for the modern baker, and Jenna Rae Cakes At Home, featuring our favourite recipes to make for family and friends.