Enjoy this cinnamon sugar monkey bread made entirely from scratch! Whip up a simple dough and season it with plenty of cinnamon-sugar. Let the dough bake into a fluffy pull-apart loaf, then drizzle with a sweet icing for the ultimate cinnamon-roll inspired treat.
Why We Love Cinnamon Sugar Monkey Bread
Cinnamon rolls are a classic favorite, and cinnamon sugar monkey bread takes everything you love about a cinnamon roll and turns it into a fun, shareable pull-apart loaf. The individual coated dough pieces give lots of surface area for the cinnamon-sugar and icing to cling to, so each bite delivers gooey, spiced sweetness. It’s perfect for breakfasts, brunches, holidays, or whenever you want an indulgent treat that’s easy to pull apart and share.
Many people feel intimidated by homemade bread, but this recipe is straightforward and forgiving. The dough is simple to make, and you can easily adjust the cinnamon level or make the icing thicker or thinner to suit your preference. Whether you prefer a lightly spiced loaf or a caramel or chocolate variation, the basic method works well with a range of flavors.
Frequently Asked Questions
Yes. Using canned dough can save time and still produces a delicious monkey bread. Simply tear the canned dough into pieces, dip them in melted butter, roll in the cinnamon-sugar mixture, and proceed with the rising and baking steps.
Absolutely. A simple powdered sugar and milk glaze is classic, but you can substitute caramel, maple, or chocolate icing to change the flavor profile. Adjust consistency by adding more powdered sugar to thicken or a little more milk to thin the glaze.
A pumpkin spice twist is a great seasonal variation. Replace or augment the cinnamon with a pumpkin pie spice blend and consider adding a touch of pureed pumpkin to the icing or the dough for extra autumn flavor.
Cinnamon Roll Recipes To Try
- Homemade Cinnamon Rolls
- Cinnamon Twists
- Cinnamon Roll Muffins
- Bacon Maple Cinnamon Rolls
- Pumpkin Cinnamon Rolls with Cream Cheese Frosting
Hungry for more? Follow recipe blogs and social accounts for new ideas, seasonal variations, and tips to improve your baking techniques.
Cinnamon Sugar Monkey Bread
Ingredients
- DOUGH
- 1 c milk, warmed to 120°F
- 1 pkg active dry yeast
- 1/4 c sugar
- 1 tsp salt
- 1/4 c soft butter
- 2 eggs
- 3 1/2 c flour (bread flour preferred; all-purpose works)
- CINNAMON SUGAR
- 3/4 c granulated sugar
- 3/4 c packed brown sugar
- 1 tsp ground cinnamon
- 6 TBSP butter, melted (for dipping)
- ICING
- 1 c powdered sugar
- 1 TBSP milk (adjust for desired consistency)
Instructions
- DOUGH:
- In a medium bowl, combine 1 1/2 cups of the flour, the yeast, 1/4 cup sugar, and salt. Add the warm milk and beat at low speed until combined.
- Stir in the soft butter and eggs. Add the remaining flour and mix until a soft dough forms.
- Turn the dough out onto a lightly floured surface and knead about 10 minutes by hand, or use a stand mixer with a dough hook for about 3 minutes on medium speed, until smooth and elastic.
- Place the dough in a lightly greased bowl, cover, and let rise in a warm, draft-free place until doubled in size, about 45 minutes to 1 hour.
- When the dough has risen, combine the cinnamon sugar ingredients (granulated sugar, brown sugar, and cinnamon) in a small bowl. Melt the 6 tablespoons of butter in a separate small bowl.
- Grease two loaf pans.
- Punch down the dough and divide it in half. Tear or cut the dough into small pieces—sizes can range from golf ball to quarter-sized. Dip each piece into the melted butter, then toss in the cinnamon-sugar until well coated. Arrange the coated pieces into the prepared loaf pans, packing them gently but not tightly. Repeat with the remaining dough in the second pan.
- Cover the loaf pans and let the dough pieces rise again until doubled in size, about 30–45 minutes depending on room temperature.
- Preheat the oven to 350°F (175°C). Bake the loaves for 25–30 minutes, or until they are golden brown and cooked through. If the tops brown too quickly, tent with foil for the last 5–10 minutes.
- Remove the pans from the oven and cool in the pans for about 10 minutes. Turn the loaves out onto a wire rack to cool completely.
- For the icing, whisk the powdered sugar with the tablespoon of milk until smooth. Add more powdered sugar to thicken or a touch more milk to thin as needed. Drizzle over the cooled loaves and serve.
Notes
You can leave the loaves in the pans and drizzle with icing once cooled for a different presentation. For a richer glaze, add a teaspoon of vanilla extract or a tablespoon of cream cheese to the icing. If using canned biscuit dough, follow the same butter-and-sugar coating and baking instructions but reduce rise times since the dough is already proofed.
Storage: Store leftover monkey bread in an airtight container at room temperature for 2–3 days. Reheat gently in a low oven or microwave to restore softness. For longer storage, freeze cooled loaves wrapped tightly for up to 1 month; thaw before glazing.
Share a picture of your loaf on social media and tag your baking posts so others can enjoy your results.