Monkey Bread

This had been on my mind for quite sometime. Finally giving in to the demands of the kids to bake something new, I decided to give it a shot. It came out pretty well for the first attempt. The bread did not remain to see the next day’s light :p , after all it was so irresistible. The aromatic and gooey mix of cinnamon and brown sugar all over the soft and fluffy bread made it so good that I could not even wait for it to cool down. I did not use the glaze as it is sweet anyways but you may add if you wish to. Do give it a try and if you have kids at home they are surely gonna love it 😀 . The recipe I followed was from Sally’s Baking Addiction, I really love her webpage 🙂


Ingredients :

For the Dough :

  • 4+1 Cups of AP flour
  • 3 Tsp Dry Yeast
  • 1/4 Cup warm Water
  • 1 1/4 Cup warm Milk
  • 1/3 Cup unsalted Butter, melted
  • 2 large Eggs, whisked slightly
  • 1/4 Cup Castor Sugar
  • 1/2 Tsp Salt

For the Coating :

  • 3/4 Cup unsalted Butter
  • 1 Cup Castor Sugar
  • 1 Cup Dark Brown Sugar
  • 1 Tbs Cinnamon Powder

Method :

  • In a bowl of warm water add 1 tbs of sugar and the yeast and let it become frothy.


  • In another bowl sift together the salt and 4 cups flour and mix the sugar and milk.
  • Make a well in the centre of the flour and pour in the yeast, milk and sugar mix, whisked eggs and melted sugar. Bring it together using your hands or a wooden spatula.
  • Once the dough starts leaving the sides, place it on a well floured surface and keep kneading it adding more flour until you get a smooth and malleable dough. Knead it for at least 15 minutes.
  • Now place it in an oiled container and keep in a warm place for a couple of hours or till it has doubled in size.



  • Once it has doubled in size, knock out the air and knead very lightly just to bring it together.
  • Melt the butter for the coating and keep aside. In a plate mix nicely the sugars and cinnamon powder.
  • Tear small pieces from the dough and roll in your palm to make balls about the size of tennis ball. Dip them in the butter and then roll in the cinnamon sugar mix.
  • Place them neatly in a 10″ Bundt pan. Cover and let it rise for about 30-45 minutes.



  • Mix the remaining butter ( if any) and the sugar-cinnamon mix and pour over the bread.
  • Bake in a pre -heated oven at 170 C for about 35-40 minutes or till it is well browned on top. Remove and let it sit for 10 minutes before you dig in .

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