Monkey bread

Total Time
1 hr 15 min
30 min
45 min
Monkey bread is always a welcome sight at the breakfast or brunch table, or even for dessert. While this version includes a homemade dough, it is made less complicated because the yeast is simply mixed into the dough—no need to check the temperature. After a 10-minute rest, the dough is divided into balls, shaped, and gets rolled in the traditional way: first dunked in melted butter, and then coated in a cinnamon-sugar mixture that also includes ground nutmeg and cloves for a warming touch. Keep the butter warm while rolling. It’s thinner and will coat the dough balls more evenly.


All-purpose flour

3½ cup(s)


¾ cup(s)


¼ oz, active dry variety

Table salt

1 tsp

1% low-fat milk

1 cup(s), warm (105°F – 115°F)

Unsalted butter

½ cup(s), (1 stick) softened


1 large egg(s)

Ground cinnamon

1 tsp

Ground nutmeg

¼ tsp

Ground cloves



  1. Combine 1 1⁄2 cups of the flour, 1⁄4 cup of the sugar, the yeast, and salt in a large bowl. With an electric mixer on medium speed, gradually beat in the milk and 1⁄4 cup of the butter. Continue beating until smooth, about 1 1⁄2 minutes. Add the egg and 1⁄2 cup of the remaining flour; beat on high speed 2 minutes more. Using a spoon, stir in the remaining 1 1⁄2 cups flour.
  2. Turn the dough onto a floured counter and knead until smooth and elastic, 6 – 7 minutes. Cover with plastic wrap and let rest 10 minutes.
  3. Spray a 10-inch tube pan with nonstick spray. Melt the remaining 1⁄4 cup butter. Combine the remaining 1⁄2 cup sugar, the cinnamon, nutmeg, and cloves in a small, shallow bowl.
  4. Divide the dough into 24 equal balls, each about the size of a Ping-Pong ball. Dip each ball first into the melted butter, then roll it in the sugar-cinnamon mixture, and place it in the tube pan. Repeat with the remaining balls of dough. Cover with plastic wrap and refrigerate at least 3 hours or up to 24 hours.
  5. Preheat the oven to 375°F. Remove the tube pan from the refrigerator and let stand 10 minutes. Bake until puffy and golden, 40 – 45 minutes. Cool in the pan on a rack 15 minutes; invert and serve the bread warm or at room temperature. Yields one roll per serving.