Monkey Bread

Yield: 12 servings
Sadly no monkey is included in monkey bread. The bread does, however, pull apart charmingly and has a lovely crust. The basic recipe requires a bundt pan or ring mold: the outside requires the pan be pretty narrow to ensure the maximum amount of exposed space on the bread. I'd imagine while pie pans would generally be out, anything with a width around 2.5-3" might work as well (think small loaf pans, brioche pans, etc). A good, but not truly extraordinary bread, it does appear to have other legs: coating the balls in cinnamon sugar and topping with cream cheese icing allegedly tastes "just like a Cinnabon!", not that I'd know either way.


  • 1 cup milk
  • 2 pkg dry yeast
  • 4 Tbl sugar
  • 1 tsp salt
  • 3/4 melted butter, divided
  • 3 1/2 cup sifted flour
  • 1 egg slightly beaten
  • 1/4 cup melted butter
  • 1/4 cup oil


Scald milk and allow to cool to lukewarm. Dissolve yeast in scalded milk in a large bowl. Beat in sugar, salt, 1/2 cup of the melted butter, flour and egg.

Let double in a warm place and punch down. On a floured board, divide and form dough into 1 1/2" to 2" balls.

Mix remaining 1/4 cup melted butter with oil and dip each piece in a Arrange in a a 9-inch ring mold or bundt pan and let rise until almost double. Bake 400F for 18-30 minutes or until golden brown. Turn hot pan over a plate and allow ring to drop out.