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    Home » Recipes » Cake

    Homemade Monkey Bread Recipe (No Yeast!)

    August 21, 2019 By Sam 91 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
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    Monkey bread on silver platter

    An easy homemade Monkey Bread recipe with no rising or yeast required. You’re going to love this classic favorite, remade entirely from scratch!

    Glazed monkey bread on metal platter

    Homemade Monkey Bread

    I am guessing you’re no stranger to monkey bread.

    If you’re lucky, your childhood was like mine and you spent many mornings cutting up pre-made biscuit dough, rolling it through cinnamon and sugar, and all-but drooling in front of the oven while it baked. Let’s not forget the scalding burns from dripping hot oozing caramel sauce all over yourself because you just can’t wait another second for that first bite.

    Close-up shot of bubbly baked monkey bread in bundt pan

    As much as I campaign for from-scratch recipes, I really can’t knock the original Pillsbury monkey bread version. Not too much, anyway. It’s genius, quick, easy, and it just tastes like nostalgia. But… if I’m being honest, nostalgia doesn’t always taste quite as good as from-scratch. And while there’s a time and place for the quick & easy version, you know I’m here to tell you that homemade is the way to go.

    A lot of homemade monkey bread versions use yeast to make the dough, but considering the OG Monkey Bread recipe is made with biscuit dough (which does NOT use yeast), that just didn’t seem right to me. Instead, I set about modifying my own popular biscuit recipe to work as the base for this monkey bread.

    Much easier than using yeast, and the results did a better job of mimicking the texture and buttery flavor of the original (but, you know, better).

    How to make monkey bread, step-by-step

    How to Make Monkey Bread from Scratch

    1. Whisk together dry ingredients in a large bowl, then use a grater to grate butter into the dry ingredients (alternatively you can use a pastry cutter!). Stir so all butter pieces are evenly distributed through the flour.
    2. Add milk and stir well
    3. Stir until dough is cohesive and clings together. Once I’ve worked the majority of the ingredients together with a spoon, the dough is usually a bit dry and shaggy still and I’ve found it’s often easiest to briefly use my hands to work the dough together until it clings together.
    4. Transfer dough to a lightly flattened surface and flatten to ½″ thick. Use a knife to cut into pieces smaller than 1″.
    5. Roll each square of dough in cinnamon/sugar mixture then layer into a lightly greased bundt pan or tube pan.
    6. In a saucepan, cook together butter and brown sugar until boiling, then pour over monkey bread pieces. This sauce is like a caramel sauce and it’s going to work its way through our pan and smother every bite of our monkey bread!
    7. Bake until dough is cooked through, then serve warm!

    Monkey bread baked in bundt pan before being inverted

    How Can I Tell if My Monkey Bread is Done Baking?

    There’s a lot of dough in your bundt pan, so it can be tricky knowing for sure whether all of your monkey bread pieces are cooked all the way through. Personally I like to use a long wooden skewer and pierce through a few pieces to the bottom, making sure my skewer doesn’t come out doughy.

    Since the monkey bread is much too hot to actually remove a piece and test it at this point, it’s sometimes helpful to use the skewer (or a toothpick, or even a knife) to move a few pieces around a bit to check that they don’t seem under-baked or too doughy.

    Monkey Bread cooling on cake platter

    Enjoy!

    More Recipes You Might Like:

    • Easy Cinnamon Rolls (no yeast)
    • French Toast Casserole
    • No Yeast Donut Holes
    • One Hour Cinnamon Rolls

    Let’s bake together! Check out my how to make Monkey Bread video at the bottom of the recipe! If you enjoy watching, make sure to subscribe to my YouTube channel!

    Monkey bread on silver platter

    From-Scratch Monkey Bread, No Yeast

    An easy homemade Monkey Bread recipe with no rising or yeast required.  You're going to love this classic favorite remade entirely from scratch!
    Be sure to check out the how-to VIDEO below the recipe!
    4.73 from 40 votes
    Print Pin Rate
    Prevent your screen from going dark
    Course: Breakfast, Dessert
    Cuisine: American
    Prep Time: 30 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 1 hour hour
    Servings: 10 servings
    Calories: 640kcal
    Author: Sam Merritt
    YouTube video

    Ingredients

    • 4 cups (500 g) all-purpose flour
    • ¼ cup (50 g) granulated sugar
    • 2 Tablespoon cornstarch
    • 4 teaspoons baking powder
    • 1 ½ teaspoons salt
    • 12 Tablespoons unsalted butter cold
    • 1 ¼ cup (295 ml) whole milk

    For Rolling

    • ½ cup (100 g) granulated sugar
    • 2 ½ teaspoons ground cinnamon

    Glaze

    • 18 Tablespoons salted butter
    • 1 cup (225 g) + 2 Tablespoons light brown sugar firmly packed

    Instructions

    • Preheat oven to 350F and lightly grease the inside of a bundt pan or tube pan with butter. Set aside.
    • In a large bowl, whisk together flour, sugar, cornstarch, baking powder, and salt.
      4 cups (500 g) all-purpose flour, ¼ cup (50 g) granulated sugar, 2 Tablespoon cornstarch, 4 teaspoons baking powder, 1 ½ teaspoons salt
    • Use a grater¹ to shred butter over flour mixture and then stir butter pieces into the flour mixture.
      12 Tablespoons unsalted butter
    • Add milk and stir until you have a cohesive dough. Usually I will have to use my hands to work the dough together.
      1 ¼ cup (295 ml) whole milk
    • Transfer dough to a clean, lightly floured surface. Form into a ball and then flatten dough to ½” thick.
    • Using a sharp knife and pressing straight down into the dough (don’t “saw” the dough), cut dough into pieces smaller than 1”.
    • Prepare cinnamon/sugar mixture by whisking together ½ cup granulated sugar and 2 ½ teaspoons ground cinnamon. Roll each piece of dough through cinnamon/sugar then layer into prepared bundt pan.
      ½ cup (100 g) granulated sugar, 2 ½ teaspoons ground cinnamon
    • Sprinkle remaining cinnamon/sugar over dough. Set aside and prepare glaze.

    GLAZE

    • In a small saucepan, combine butter and brown sugar over medium heat and cook until butter is melted. Bring to a boil then remove from heat.
      18 Tablespoons salted butter, 1 cup (225 g) + 2 Tablespoons light brown sugar
    • Drizzle butter/sugar glaze evenly over dough.
    • Transfer bundt pan to 350F (175C) oven and cook 30 minutes or until dough pieces are cooked through.
    • Allow to cool for 10 minutes then carefully invert onto serving platter. Enjoy warm.

    Notes

    ¹Alternatively you can use a pastry cutter to cut the butter into the dry ingredients! I've just found the grater to be quicker and easier.
    I've found that this Monkey bread is best served warm the day it is made.

    Nutrition

    Serving: 1serving | Calories: 640kcal | Carbohydrates: 73g | Protein: 6g | Fat: 36g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 94mg | Sodium: 710mg | Potassium: 63mg | Fiber: 2g | Sugar: 36g | Vitamin A: 23IU | Vitamin C: 1mg | Calcium: 114mg | Iron: 1mg

    Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

    I originally published this Monkey Bread recipe 10/19/2015. Since then I have updated the recipe and photos to improve them and have also added a video and notes that I hope are helpful. My original recipe also used a splash of bourbon in the glaze (hence why the url is “drunken monkey bread”). Feel free to add a bit of bourbon (to taste) if you’d like!

    Drunken Monkey Bread
    « Homemade Brownies from Scratch
    Frosted Animal Cookies »

    Reader Interactions

    Comments

    1. Kristin Gamble

      April 17, 2025 at 6:22 pm

      5 stars
      Made this two times now and is amazing! My only problem is, it never comes out in one piece….it comes out in pieces. Any suggestions to make it hold together?

      Reply
      • Sam

        April 21, 2025 at 10:15 pm

        Hi Kristin! Is it sticking to the pan? Does this happen when you invert it?

        Reply
    2. Leslie

      March 04, 2025 at 9:58 pm

      5 stars
      Crowd pleaser! I made this to share at a group dinner and everyone demolished it. Rave reviews all around and being relatively quick to make, it’s a winner in my book too. This one’s showing up in my house again for sure!

      Reply
      • Sam

        March 05, 2025 at 4:15 pm

        I’m so glad everyone enjoyed it so much, Leslie! 🙂

        Reply
    3. Wanda Ramirez

      February 20, 2025 at 2:39 pm

      5 stars
      The very best monkey bread ever. My family loved it I thought my husband was going to eat it all

      Reply
      • Sam

        February 20, 2025 at 4:13 pm

        I’m so glad everyone enjoyed it so much, Wanda! 🙂

        Reply
    4. Soe

      September 12, 2024 at 11:17 pm

      Hi! I make this all the time for events at work or potlucks and people love it! Would all the instructions be the same if I made the monkey bread in a cupcake tray instead of a bunt cake. I want to use a cupcake tray so it’s less of a mess for people to grab (and less germs) and overall looks nicer. Any suggestions or changes?

      Reply
      • Emily @ Sugar Spun Run

        September 13, 2024 at 1:47 pm

        Hi Soe! We think it will work, but we aren’t sure of the exact bake time. If you try it, we’d love to know how it goes for you! 🙂

        Reply
    5. Wendy

      August 20, 2024 at 3:50 pm

      5 stars
      I just tried this for first time and it turned out amazing. A bit saucy but i like sauce. Thank you for the recipe
      Next up pizza dough

      Reply
      • Emily @ Sugar Spun Run

        August 21, 2024 at 10:36 am

        So glad you enjoyed it, Wendy! Hope you like the pizza dough just as much 😊

        Reply
    6. janis

      January 13, 2024 at 1:28 pm

      hi… i just saw this video and you make it look so easy to make this bread. i have a couple of questions for you. how do you know when the bread is fully cooked… because of all the liquidy topping and with the butter measurements… do you have another standard measure instead of tbsps…. like 1/4 cup or 1/2lb or?? thanks

      Reply
      • Sam

        January 14, 2024 at 10:18 pm

        Hi Janis! You can pierce the dough with a knife to look and see if it’s done. 12 TBSP butter is going to be 3/4 cup. 18 TBSP is 1c + 2 TBSP. 🙂

        Reply
    7. Eirill

      February 04, 2023 at 9:03 am

      This looks so incredibly delicious, and I feel the need, the need to bake🙏🏻🙄 Anyways, we are only two people who will be consuming this glorious treat, and I don’t think we’ll be able to eat it all.. I was wondering if it could be frozen? And if it can’t, is there a different container (sorry, I don’t know the English word for it) I can bake it in so I can maybe halve the recipe? Hope my question made sense. Lots of love from Norway🙋🏼‍♀️

      Reply
      • Sam

        February 07, 2023 at 9:12 pm

        Hi Eirill! You should be able to freeze this without any issue. 🙂

        Reply
    8. Madeline

      November 28, 2022 at 11:58 am

      5 stars
      Absolutely delicious. Everyone loved it. It was pretty easy to make. I thought I was going to have issues when it wasn’t sticking together in the bowl, but once I molded it on the floured surface, it came together nicely. I will definitely make it again. Yup loads of calories, so just eat small portions for several days, lol.

      Reply
      • Emily @ Sugar Spun Run

        November 28, 2022 at 1:33 pm

        We’re so happy it turned out so nicely for you, Madeline! 😊

        Reply
    9. Terry

      January 16, 2022 at 11:18 am

      Dear Sam,
      I think I hate you. 😂
      It’s Sunday morning and this just popped up on my notification screen.
      Haven’t eaten yet – & am now drooling all over my phone.
      Definitely looks like a keeper, especially after reading the comments. Something tells me I’ll be making it soon for the old geezers/geezerette (? 🥴) coffee klatch.
      Thanks for another great one!

      Reply
      • Sam

        February 01, 2022 at 11:47 am

        🤣 I hope you love it! 🙂

        Reply
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    4.73 from 40 votes (19 ratings without comment)

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    The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

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