Mix and knead the dough, rise until doubled, divide into 48 pieces, coat with cinnamon sugar and butter, proof until puffy and bake in a 10–12-cup Bundt pan. Allow approximately 3 hours 30 minutes including proofing and cooling.
Editorial status: Tested by the Saucy Recipe editorial team. Yield and timings are estimates.
This homemade cinnamon monkey bread uses yeast dough rather than refrigerated biscuits. Small dough balls become a pull-apart loaf with cinnamon sugar and a brown-sugar butter sauce. Allow time for two rises: a quick assembly does not make this a quick bake.
How to plan the bake
Use a 10–12-cup metal Bundt pan. The central tube helps the inner dough bake; a smaller pan may overflow. Prepare all coating ingredients before dividing the dough, and place a tray beneath the pan to catch drips.
Proof by appearance
Look for roughly doubled dough in the first rise and noticeably puffy pieces in the second. A cool room can extend both waits. If the dough feels sticky, rest it for five minutes before adding flour; excessive flour can make the finished loaf dense.
Serve and release carefully
Cool in the pan for about 15 minutes before inverting onto a rimmed platter. Protect your hands from hot syrup. Serve warm and pull off small portions.
Testing and safety
The exact pan fit, final baked weight and rise times remain unverified. Do not taste raw dough. See FDA flour-handling guidance. No nutrition or ratings have been calculated.
Ingredients
Check off each ingredient as you get it ready.
Ingredient notes
Weigh flour for consistency. Use instant yeast; do not substitute pie or biscuit dough. This recipe contains wheat, milk and egg.
How to make it
Mix flour, yeast, dough sugar and salt. Add milk, egg and softened dough butter. Knead 8–10 minutes by hand or 6–8 minutes in a mixer until smooth and elastic, slightly tacky.
Cover in a lightly greased bowl and rise 60–90 minutes until roughly doubled.
Grease a 10–12-cup metal Bundt pan thoroughly. Combine coating sugar and cinnamon; cool melted coating butter until warm.
Deflate dough and divide into 48 roughly equal pieces. Round lightly, dip into coating butter, roll in cinnamon sugar and layer loosely in pan.
Melt sauce butter with brown sugar over low heat until combined. Remove from heat, stir in vanilla and drizzle over dough.
Cover and rise about 30 minutes until noticeably puffy, keeping below the pan rim. Preheat conventional oven to 350°F / 175°C.
Bake on a tray 35–40 minutes until browned and the thickest inner dough is set, not gummy. Tent with foil if browning early. A center reading around 190–195°F / 88–91°C is a texture cue, not a safety guarantee; check the center for doneness.
Cool 15 minutes in pan; invert carefully onto a rimmed platter, protecting hands from hot syrup. Serve warm.
Pro tips
Use a metal tube pan with 10–12-cup capacity.
Use doubled and puffy cues rather than the clock alone.
Tent browned surfaces if inner pieces need more time.
Record pan capacity, rise times and finished loaf weight during testing.
Variations & substitutions
Active dry yeast: follow its package activation directions and recheck rising.
Whole-wheat or gluten-free flour: not a verified one-for-one substitution.
Cream-cheese glaze: not included; would change storage guidance.
Storage & reheating
Best served on baking day. Cool fully before covering. No extended room-temperature shelf life or recipe-specific freeze/reheat quality has been validated. Do not taste raw dough.
Keep this recipe
Homemade Cinnamon Monkey Bread from Scratch
A pull-apart cinnamon loaf made with homemade yeast dough and brown-sugar butter sauce. Timings and yield are estimates pending kitchen testing.
Prep
35 min
Cook
40 min
Total
3 hr 30 min
Servings
12 servings (estimated)
Ingredients
Instructions
Notes
Use a metal tube pan with 10–12-cup capacity.
Use doubled and puffy cues rather than the clock alone.
Tent browned surfaces if inner pieces need more time.
Record pan capacity, rise times and finished loaf weight during testing.
Storage & safety
Best served on baking day. Cool fully before covering. No extended room-temperature shelf life or recipe-specific freeze/reheat quality has been validated. Do not taste raw dough.
Nutrition estimate
Nutrition has not been calculated for this recipe.
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