Homemade Monkey Bread Recipe

Pull-apart monkey bread has gooey caramel sauce. I made monkey bread dough from scratch instead of packaged biscuits! 

– ¼ cup warm water 110°F-115°F plus 1 teaspoon granulated sugar – 1 (0.25-ounce) package active dry yeast (2 ¼ teaspoons or 21 grams) – 5 tablespoons granulated sugar (62 grams) – 3 tablespoons unsalted butter at room temperature (45 grams) – 1 ¼ teaspoons salt – 1 cup whole milk (240 ml) – 1 large egg at room temperature – 4 to 5 cups all-purpose flour spooned & leveled (500-625 grams)



To dissolve monkey bread dough sugar, mix warm water and teaspoon of sugar. Gently whisk yeast into water. Wait 5–10 minutes for yeast froth.


In a heat-proof basin or stand mixer bowl, mix 5 tablespoons granulated sugar, butter, and salt. In a small pot, heat milk on medium and stir regularly. Milk bubbles around borders. 


Remove milk from flames when it bubbles before boiling. Mix scalded milk with sugar, butter, and salt. Let cool to 110°F/43°C.


After the scalded milk cools, stir in 2 cups (250 grams) of flour by hand or with a dough hook. Blend the yeast mixture before adding the egg.


After 2 cups (250 grams), add 1–2 teaspoons flour for manageable dough. Make smooth, elastic dough by hand or with a stand mixer dough hook on low speed for 5–10 minutes. 


Form a ball of dough and place it in a lightly greased bowl. Leave covered in a warm spot for one hour to double in size.


Also See: 

Boston Cream Pie Recipe