Simple Recipe for Monkey Bread | Dairy Farmers of Manitoba

Monkey Bread


25 min.


35 min.

Serving Size

12 servings

This bread tastes like a cinnamon bun, but is way more fun to make and to share with friends and family!



  • 1 cup (250 mL) milk
  • 4 cups (1 L) flour, divided
  • 1 pkg (2 1/4 tsp) instant quick rise yeast
  • 1/3 cup (75 mL) butter, at room temperature
  • 1/3 cup (75 mL) sugar
  • 2 eggs, beaten
  • 1/2 tsp (3 mL) salt



  • 1/3 cup (75 mL) butter, melted
  • 1/3 cup (75 mL) brown sugar
  • 1 1/2 tsp (8 mL) cinnamon



  • 1 cup (250 mL) icing sugar
  • 2-3 tbsp (30-45 mL) milk


1. In a small pot, heat milk over medium low heat until it is warm (not hot) to the touch. In the bowl of a stand mixer fitted with the dough hook, combine 1 cup of flour and yeast. Add warm milk, butter, sugar, eggs, and salt, and mix on low speed. Gradually add the remaining 3 cups of flour.
2. Continue mixing for approximately 5 minutes or until the dough pulls away from the sides of the bowl.  Dough should feel soft and moist – not sticky. Transfer dough to a lightly oiled bowl and turn to coat. Cover with plastic wrap or a damp towel and allow dough to rise in a warm place until approximately doubled in size, about 2 hours*.
3. Preheat the oven to 350˚F.  Grease the inside of a 10″ bundt pan. Melt 1/3 cup butter in a small shallow bowl. Mix brown sugar and cinnamon in a medium shallow bowl. Tear small pieces of dough and shape into 1″ balls.  Roll ball in butter, then coat in sugar mixture.  Stack dough balls in bundt pan, staggering each layer like bricks. Sprinkle any remaining butter and sugar over dough and pat down. Bake for 30 minutes. When done, remove from oven and let stand 5 minutes. Flip monkey bread upside down onto a plate.



1. Measure icing sugar into a medium bowl. Add milk 1 tbsp at a time and mix until smooth.  Drizzle glaze over warm monkey bread. Serve immediately.



  • The dough can be prepared a day ahead of time.
  • Mix the dough ingredients, cover with plastic wrap, and allow to rise in the fridge overnight (8 hours).
  • The next day, allow the dough to come to room temperature before shaping into balls and rolling in butter and sugar mixture.
  • Bake immediately before serving.
  • If you’re not ready to serve the Monkey Bread, it can be covered and refrigerated up to one more day.
  • Remove the unbaked Monkey Bread from the fridge and allow it to come to room temperature while pre-heating the oven.
  • Bake, ice, serve, and enjoy!