Monkey Bread by Gloria P

Monkey Bread by Gloria P (Classic Pull-Apart Bread)

Monkey Bread by Gloria P is a beloved homemade classic—soft, buttery dough pieces coated in cinnamon sugar and baked in a rich caramel sauce until golden and irresistible. This pull-apart bread is warm, gooey, and comforting, making it perfect for family gatherings, holidays, or weekend baking.

This recipe reflects traditional home baking at its best: simple ingredients, generous flavor, and a dessert (or sweet breakfast) meant to be shared. Each piece pulls apart easily, drenched in buttery brown sugar syrup, with a tender interior and caramelized exterior.

Why You’ll Love This Recipe

Soft, fluffy, pull-apart texture
Rich cinnamon-sugar coating
Gooey caramel sauce baked right in
Perfect for sharing
Easy, nostalgic comfort food

Ingredients

Dough

3½ cups (440 g) all-purpose flour
2¼ tsp (7 g) active dry or instant yeast
¼ cup (50 g) sugar
1 tsp salt
¾ cup (180 ml) warm milk
1 large egg
¼ cup (60 g) unsalted butter, melted

Cinnamon Sugar Coating

¾ cup (150 g) granulated sugar
2 tsp ground cinnamon
½ cup (115 g) unsalted butter, melted

Caramel Sauce

¾ cup (150 g) brown sugar
½ cup (115 g) unsalted butter
2 tbsp heavy cream or milk

Instructions

Step 1: Make the Dough

In a large bowl, combine flour, yeast, sugar, and salt. Add warm milk, egg, and melted butter. Mix until a soft dough forms.

Knead for 8–10 minutes until smooth and elastic. Place in a lightly greased bowl, cover, and let rise for 1–1½ hours, or until doubled in size.

Step 2: Prepare Coating & Sauce

Mix granulated sugar and cinnamon in a bowl. Set aside.

In a small saucepan, melt butter with brown sugar and cream over medium heat. Stir until smooth. Remove from heat and set aside.

Step 3: Shape the Dough

Punch down the dough and divide into small bite-size pieces (about 30–35).

Dip each piece into melted butter, then roll in cinnamon sugar.

Step 4: Assemble

Grease a bundt pan generously.

Layer the coated dough pieces evenly in the pan. Pour the warm caramel sauce over the dough.

Step 5: Second Rise

Cover loosely and let rise for 25–30 minutes, until puffy.

Step 6: Bake

Preheat oven to 180°C (350°F).

Bake for 35–40 minutes, until deep golden brown. If browning too fast, cover loosely with foil.

Step 7: Unmold

Let rest for 10 minutes, then carefully invert onto a serving plate.

Serving Suggestions

Serve warm and enjoy by pulling apart pieces by hand. Delicious on its own or with:

Coffee or tea
Vanilla ice cream
A drizzle of extra caramel sauce

Tips for Perfect Monkey Bread

Don’t overpack the bundt pan
Grease the pan very well
Serve warm for best texture
Let rest slightly before unmolding

Variations

Nutty Version: Add chopped pecans or walnuts
Apple Monkey Bread: Add small diced apples
Orange Glaze: Drizzle with orange icing
Shortcut Version: Use store-bought biscuit dough

Storage & Reheating

Store covered at room temperature for 1 day
Refrigerate up to 3 days
Reheat gently in oven or microwave

Final Thoughts

Monkey Bread by Gloria P is a timeless, crowd-pleasing recipe that brings warmth and joy to any table. Soft, sticky, cinnamon-sweet, and meant to be shared, it’s the kind of recipe that becomes a family tradition.