Monkey bread is the epitome of cozy indulgence. Its soft, pull-apart dough balls, coated in cinnamon sugar and butter, come together in a golden, gooey masterpiece, making it perfect for weekend brunches, holidays, or a sweet dessert. Topped with warm, rich caramel drizzle, this Cinnamon Sugar Monkey Bread is a treat that no one can resist! Let’s dive into this comforting recipe that’s as delicious as it sounds.
What is Cinnamon Sugar Monkey Bread with Caramel Drizzle?
Cinnamon Sugar Monkey Bread is a beloved dessert made with bite-sized pieces of dough rolled in cinnamon-sugar and baked until golden and delicious. The dough balls are often baked together in a bundt pan, which gives the bread its unique “pull-apart” texture, allowing you to easily break it into portions. This recipe takes it to the next level with the addition of caramel drizzle that melts into the bread, creating a warm, gooey finish. It’s the kind of dish that makes your taste buds sing and your house smell like heaven.
Origin of Cinnamon Sugar Monkey Bread
Monkey bread, also known as pull-apart bread, is believed to have originated in the United States, though its exact origins are unclear. It was popularized in the 1950s when Pillsbury’s refrigerated biscuit dough made it easier to create the dish at home. The name “monkey bread” is thought to come from the idea of picking apart the dough pieces with your hands, similar to how monkeys are often seen picking food. Over the years, this treat has become a beloved comfort food for families, with various twists on the classic recipe — including this version with a delicious caramel drizzle!
Ingredients
Here’s everything you’ll need to make this indulgent Cinnamon Sugar Monkey Bread with Caramel Drizzle:
For the Dough (from scratch):
- ¾ cup (180 ml) warm milk (about 100°F / 38°C)
- 2¼ tsp (1 packet) active dry yeast
- ¼ cup (50 g) granulated sugar
- 4 tbsp (55 g) unsalted butter, melted
- 1 large egg (room temperature)
- 3¼ cups (410 g) all-purpose flour (plus more for dusting)
- ½ tsp salt
Shortcut: You can use 2 cans of refrigerated biscuit dough instead of making the dough from scratch — see note below.
For the Cinnamon Sugar Coating:
- ¾ cup (150 g) granulated sugar
- 1 tbsp ground cinnamon
- ½ cup (115 g) unsalted butter, melted
For the Caramel Sauce (Drizzle):
- ½ cup (100 g) brown sugar
- ¼ cup (60 g) unsalted butter
- 3 tbsp heavy cream
- ½ tsp vanilla extract
- Pinch of salt
Step-by-Step Directions and Preparation Method
1. Make the Dough
Start by making the dough from scratch (or use the shortcut with refrigerated biscuit dough):
- In a large bowl, combine the warm milk, yeast, and 1 tsp of sugar. Let it sit for 5–10 minutes until it becomes foamy. This step activates the yeast.
- Add the melted butter, the remaining sugar, the egg, and the salt into the yeast mixture. Stir well to combine.
- Gradually add the flour, mixing until a soft dough forms. Knead the dough on a lightly floured surface for about 8–10 minutes until smooth and elastic. If you’re using a mixer with a dough hook, this process will take about the same amount of time.
- Place the dough in a greased bowl, cover with a damp cloth, and let it rise for about 1–1½ hours or until doubled in size.
2. Shape the Monkey Bread
- Grease a bundt pan generously with butter or non-stick spray.
- After the dough has risen, punch it down to release the air. Then, divide the dough into small pieces (about 1-inch balls). You should end up with 40–45 dough balls.
- In a bowl, combine the cinnamon and sugar for the coating.
- Dip each dough ball into the melted butter, then roll it in the cinnamon sugar to coat it thoroughly.
- Layer the coated dough balls evenly in the prepared bundt pan, making sure to distribute them as evenly as possible.
3. Optional: Caramel Layer (Extra Gooey!)
For an ultra-gooey texture, you can pour half of the caramel sauce over the dough balls before baking. This will soak into the bread, making it even more decadent. Reserve the other half of the caramel sauce for drizzling over the bread after baking.
4. Second Rise
Cover the bundt pan with a clean cloth and let the dough rise for another 30–45 minutes, or until it becomes puffy.
5. Bake
- Preheat your oven to 350°F (175°C).
- Bake the monkey bread for 30–35 minutes, or until golden brown and bubbly. The dough should rise and become golden on top.
- Let the bread cool in the pan for about 10 minutes. Then, carefully invert the pan onto a serving plate. You’ll be left with a beautiful, gooey monkey bread!
6. Make the Caramel Drizzle
While the bread is baking, make the caramel sauce:
- In a small saucepan, combine the brown sugar, butter, and heavy cream. Heat over medium heat, stirring constantly until the mixture is melted and smooth, about 3–4 minutes.
- Remove the saucepan from the heat, then stir in the vanilla extract and a pinch of salt.
- Once the monkey bread is baked, drizzle the warm caramel sauce generously over the top.
Variations
While the classic Cinnamon Sugar Monkey Bread with Caramel Drizzle is delicious on its own, here are a few variations you can try:
- Nutty Monkey Bread: Add toasted pecans or walnuts between the dough layers for an added crunch.
- Maple Monkey Bread: Swap the caramel sauce for a maple glaze for a different flavor profile.
- Cream Cheese Monkey Bread: Add small dollops of cream cheese between the dough balls before baking for a creamy surprise inside.
- Fruit-Filled Monkey Bread: Add small pieces of apples or pears between the dough layers for a fruity twist.
FAQs About Cinnamon Monkey Bread
How do you store leftover monkey bread?
Store any leftover monkey bread in an airtight container at room temperature for up to 2–3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 2 months. Reheat in the oven at 325°F for 10 minutes when ready to enjoy.
Can I make this recipe in advance?
Yes! You can make the dough the night before, let it rise, and refrigerate it overnight. In the morning, shape the dough balls and proceed with the second rise and baking.
Can I use refrigerated biscuit dough?
Yes, using refrigerated biscuit dough is a quick shortcut. Simply follow the same process of cutting the dough into 1-inch pieces, then dip them in butter and cinnamon sugar. This shortcut saves time but doesn’t compromise the flavor!
Can I make this dairy-free or gluten-free?
To make the bread dairy-free, use non-dairy butter and milk. For gluten-free, use a gluten-free all-purpose flour blend, though the texture may vary slightly.
Conclusion: Cinnamon Sugar Monkey Bread with Caramel Drizzle
Cinnamon Sugar Monkey Bread with Caramel Drizzle is a classic treat that brings comfort and joy to any occasion. Its pull-apart, soft dough balls coated in cinnamon sugar, combined with the gooey caramel drizzle, makes it irresistible to anyone with a sweet tooth. Whether you’re serving it for a cozy weekend brunch or as a holiday treat, this recipe is sure to be a crowd-pleaser. With the option to customize it with nuts, fruits, or cream cheese, there’s a variation for every palate. Give it a try, and experience the warm, comforting magic of this indulgent bread!
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Cinnamon Sugar Monkey Bread with Caramel Drizzle: Pure Cozy Indulgence!
- Total Time: 1 hr 15 mins (including rising time)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Cinnamon Sugar Monkey Bread is a beloved dessert made with bite-sized pieces of dough rolled in cinnamon-sugar and baked until golden and delicious. The dough balls are often baked together in a bundt pan, which gives the bread its unique “pull-apart” texture, allowing you to easily break it into portions. This recipe takes it to the next level with the addition of caramel drizzle that melts into the bread, creating a warm, gooey finish. It’s the kind of dish that makes your taste buds sing and your house smell like heaven.
Ingredients
🍩 For the Dough (from scratch):
¾ cup (180 ml) warm milk (about 100°F / 38°C)
2¼ tsp (1 packet) active dry yeast
¼ cup (50 g) granulated sugar
4 tbsp (55 g) unsalted butter, melted
1 large egg (room temperature)
3¼ cups (410 g) all-purpose flour (plus more for dusting)
½ tsp salt
(Shortcut: You can use 2 cans of refrigerated biscuit dough instead of making it from scratch — see note below.)
🧈 For the Cinnamon Sugar Coating:
¾ cup (150 g) granulated sugar
1 tbsp ground cinnamon
½ cup (115 g) unsalted butter, melted
🍮 For the Caramel Sauce (Drizzle):
½ cup (100 g) brown sugar
¼ cup (60 g) unsalted butter
3 tbsp heavy cream
½ tsp vanilla extract
Pinch of salt
Instructions
1. Make the Dough
In a large bowl, combine warm milk, yeast, and 1 tsp sugar. Let sit 5–10 minutes until foamy.
Add melted butter, remaining sugar, egg, and salt. Mix well.
Add flour gradually, mixing until a soft dough forms.
Knead on a lightly floured surface (or in a mixer) for about 8–10 minutes, until smooth and elastic.
Place in a greased bowl, cover, and let rise 1–1½ hours, or until doubled.
2. Shape the Monkey Bread
Grease a bundt pan (10–12 cup size) generously with butter or nonstick spray.
Punch down dough and divide into small pieces (about 1-inch balls — you’ll get ~40–45).
Combine cinnamon and sugar in a bowl.
Dip each ball into melted butter, then roll in cinnamon sugar to coat.
Layer coated dough balls evenly in the pan.
3. Optional: Caramel Layer (Extra Gooey!)
For an ultra-gooey texture, pour half of the caramel sauce (see below) over the dough balls before baking.
Reserve the other half for drizzling after baking.
4. Second Rise
Cover pan and let rise for 30–45 minutes, until puffy.
5. Bake
Preheat oven to 350°F (175°C).
Bake for 30–35 minutes, until golden brown and bubbling.
Cool in the pan for 10 minutes, then carefully invert onto a serving plate.
6. Make the Caramel Drizzle
While baking, combine brown sugar, butter, and cream in a small saucepan over medium heat.
Stir until melted and smooth (3–4 minutes).
Remove from heat, add vanilla and a pinch of salt, and stir to combine.
Drizzle over warm monkey bread.
Notes
Pull apart, sticky, and oh-so-indulgent, this monkey bread is perfect for brunch or dessert. Warm, gooey bites drizzled with caramel make it irresistible — ideal for sharing with family and friends.
- Prep Time: 20 mins
- Cook Time: 35 mins
- Category: Dessert, Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 350
- Sugar: 22g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: High
Keywords: Monkey Bread with Caramel Drizzle, Cinnamon Monkey Bread, Caramel Drizzle Monkey Bread, Pull-Apart Cinnamon Sugar Bread
