Homemade Monkey Bread

from Natalie MacMaster



¼ cup warm water

2 ½ teaspoons active dry yeast

1 teaspoon white sugar

¾ cup milk, warmed

2 tablespoons butter

1 large egg

3 tablespoons white sugar

1 teaspoon salt

½ teaspoon vanilla extract

3 ½ cups all-purpose flour


1 ½ cups brown sugar

1 ½ teaspoons ground cinnamon

½ cup butter, melted


Combine water, yeast and sugar together in a bowl and set aside to rise, about 15 minutes.

In a small pot, warm your milk over the stove top then remove from heat and add the butter. Mix until melted. 

In another bowl, add your egg, sugar, salt, vanilla, then the milk mixture. Mix to combine. Then add your yeast mixture, and lastly the flour. Mix this well with a fork and then knead for 3 minutes. Set aside in a warm place for one hour, to rise,

Next, make your coating mixture by combining sugar and cinnamon in one bowl, melted butter in another. 

When the dough is ready, cut into 1 inch pieces. Dip each piece in the melted butter, then the sugar mixture, then into a Bundt pan. When all pieces have been dipped and placed evenly in the pan, put in a 350 degree oven and cook for 25-30 minutes. Remove from oven and invert onto a decorative flat serving dish.  


I strongly recommend a cream cheese frosting for dipping!! Any will do but here is one we use…

2 tablespoons melted butter

1/2 brick of softened cream cheese

1 cup icing sugar

Mix with a blender. 

Nada’s Tips & Tricks: So good and will look great on any brunch table. Kids especially like to tear apart the sections of bun…and the dip is delectable. You’ll be singing a sweet song after eating this!

Used with permission by Natalie MacMaster. https://www.natalieanddonnell.com/recipes/