This Homemade Monkey Bread Recipe (No Yeast!) is a gooey, pull-apart delight that’s as fun to make as it is to eat. With a golden, caramelized exterior and soft, buttery layers inside, every bite is a perfect balance of sweet and indulgent. Ready in just 1 hour, it’s a quick treat that feels like a labor of love without the fuss. The rich cinnamon sugar coating and sticky glaze create a symphony of flavors that’s impossible to resist.
Perfect for sharing, this recipe serves 10 and fills your kitchen with the warm, comforting aroma of freshly baked goodness. Its no-yeast simplicity means you can whip it up anytime, whether for breakfast, dessert, or a cozy snack. The soft, pillowy texture paired with the crunchy, sugary crust makes it a crowd-pleaser every time. Dive into this irresistible treat and savor the joy of homemade baking at its finest!
Ingredients for Homemade Monkey Bread (No Yeast!)
- For the Dough:
- 4 cups (500 g) all-purpose flour
- ¼ cup (50 g) granulated sugar
- 2 Tablespoons cornstarch
- 4 teaspoons baking powder
- 1 ½ teaspoons salt
- 12 Tablespoons unsalted butter, cold (use a grater to shred)
- 1 ¼ cups (295 ml) whole milk (can substitute with buttermilk for added tang)
- For Rolling:
- ½ cup (100 g) granulated sugar
- 2 ½ teaspoons ground cinnamon
- For the Glaze:
- 18 Tablespoons salted butter
- 1 cup (225 g) + 2 Tablespoons light brown sugar, firmly packed
Step-by-Step Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Lightly grease a bundt pan or tube pan with butter and set aside.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, cornstarch, baking powder, and salt.
- Add Butter: Use a grater to shred the cold butter over the flour mixture. Stir the butter pieces into the flour until evenly distributed.
- Form the Dough: Add the milk and stir until a cohesive dough forms. Use your hands to gently work the dough together if needed.
- Shape and Cut: Transfer the dough to a lightly floured surface. Form it into a ball, then flatten it to ½” thickness. Cut into small pieces (less than 1”) using a sharp knife, pressing straight down (avoid sawing).
- Cinnamon Sugar Coating: In a small bowl, whisk together the sugar and cinnamon. Roll each dough piece in the mixture, then layer them in the prepared bundt pan. Sprinkle any remaining cinnamon sugar over the top.
- Make the Glaze: In a small saucepan, combine the butter and brown sugar over medium heat. Cook until the butter melts, then bring to a boil. Remove from heat and drizzle evenly over the dough in the pan.
- Bake: Place the pan in the preheated oven and bake for 30 minutes, or until the dough pieces are cooked through and golden brown.
- Cool and Serve: Allow the monkey bread to cool for 10 minutes, then carefully invert it onto a serving platter. Enjoy warm!
Perfect Pairings: Sauce and Topping Ideas
While the cinnamon-sugar glaze is delicious on its own, you can elevate your monkey bread with a drizzle of cream cheese glaze (mix 4 oz cream cheese, 1 cup powdered sugar, and 2-3 tbsp milk) or a dollop of vanilla ice cream for a warm-and-cool contrast. For a nutty twist, sprinkle chopped pecans or walnuts between the dough layers before baking.
Serve It Right: Presentation Tips
Monkey bread is best served warm and fresh from the oven. Let it cool for 10 minutes in the pan, then invert it onto a large platter for a stunning centerpiece. Pull apart the pieces for a fun, interactive dessert or breakfast. Pair it with a cup of coffee or hot chocolate for a cozy treat!
Keep It Fresh: Storage and Reheating Tips
Store leftover monkey bread in an airtight container at room temperature for up to 2 days. To reheat, place individual pieces in the microwave for 10-15 seconds or warm the entire loaf in the oven at 300°F for 5-10 minutes. For longer storage, freeze slices in a freezer-safe bag for up to 1 month.
Mix It Up: Recipe Variations
Try swapping the cinnamon-sugar mixture for pumpkin spice or apple pie spice for a seasonal twist. For a savory version, skip the sugar and cinnamon, and instead toss the dough pieces in garlic powder, grated Parmesan, and herbs like rosemary or thyme. Bake as usual and serve as a pull-apart bread appetizer.
Quick Tips for Success
Use a box grater to shred cold butter quickly and evenly into the flour mixture. If the dough feels sticky, lightly flour your hands and work surface. Don’t overwork the dough—just mix until it comes together. For easy cleanup, line your bundt pan with parchment paper before greasing it.
Homemade Monkey Bread Recipe (No Yeast!)
Ingredients
- 4 cups all-purpose flour (500 g)
- ¼ cup granulated sugar (50 g)
- 2 Tablespoon cornstarch
- 4 teaspoons baking powder
- 1 ½ teaspoons salt
- 12 Tablespoons unsalted butter cold
- 1 ¼ cup whole milk (295 ml)
For Rolling
- ½ cup granulated sugar (100 g)
- 2 ½ teaspoons ground cinnamon
Glaze
- 18 Tablespoons salted butter
- 1 cup light brown sugar (225 g) + 2 Tablespoons 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.
- Use a grater¹ to shred butter over flour mixture and then stir butter pieces into the flour mixture.
- Add milk and stir until you have a cohesive dough. Usually I will have to use my hands to work the dough together.
- 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.
- 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.
- 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.