Irresistible Monkey Bread Recipe – Soft Pull-Apart Cinnamon Bundt Bread with Vanilla Gaze

Monkey Bread Recipe

This monkey bread recipe is a warm, gooey, pull-apart Bundt bread coated in cinnamon sugar and finished with a sweet vanilla glaze. Featured on Flour Power and created by host Jessica McGovern, this comforting baked treat is perfect for brunch tables, holiday mornings, and family gatherings.

Each bite delivers soft, fluffy dough coated in buttery cinnamon sugar, making it an irresistible dessert-style bread that is meant to be shared straight from the pan.

The Inspiration

Monkey bread has long been a beloved comfort bake in North American kitchens, known for its playful pull-apart texture and sweet cinnamon coating. This version from Flour Power highlights traditional yeast dough techniques while elevating the flavor with a rich buttery base and smooth vanilla glaze.

The inspiration behind this recipe comes from classic bakery-style breakfast breads and festive holiday baking traditions. The combination of warm cinnamon sugar and soft enriched dough creates a nostalgic dessert that feels both homemade and celebratory.

Host Jessica McGovern focuses on approachable baking with impressive results, and this monkey bread is a perfect example. While it uses yeast dough that requires rising time, the shaping process is simple and fun, making it a great baking project for families or weekend baking sessions.

Ingredients

Dough

• 2 ¼ teaspoons (11.25 ml) yeast
• ¼ cup (60 ml) warm water
• 2/3 cup (160 ml) butter, divided
• 1 cup (240 ml) milk
• 2 eggs
• 2/3 cup (160 ml) sugar, divided
• 4 cups (1 L) bread flour
• 1 cup (240 ml) brown sugar
• 2 ½ teaspoons (12.5 ml) cinnamon

Glaze

• 2 tablespoons (30 ml) melted butter
• 1 cup (240 ml) icing sugar
• 2 tablespoons (30 ml) milk
• ½ teaspoon (2.5 ml) vanilla

Method

• Let’s get baking!
• To the bowl of a stand mixer, add yeast and warm water and agitate.
• Let sit 10 minutes until mixture is bubbly.
• In a saucepan, melt 1/3 cup (80 ml) butter with the milk.
• Remove from heat and let cool.
• Pour into bowl with yeast mixture and mix.
• Add eggs and whisk in.
• Add 1/3 cup (80 ml) sugar and mix in.
• Slowly add flour with the dough hook running.
• Stop adding flour when dough is tacky.
• Cover and let rise 1 hour, or until doubled.
• Melt the remaining butter in a saucepan.
• In a small bowl, mix together remaining sugar, brown sugar, and cinnamon.
• Pull off small pieces of dough and roll into a ball. Repeat until dough has been used up.
• When all dough balls have been formed, dip each one in the melted butter, then in the sugar mixture, and place in a buttered Bundt pan.
• Cover and let rise about 40 minutes.
• Bake at 350 F (175 C) for 30 minutes.
• Remove from oven.
• Let cool until just warm.
• Flip over onto a platter.
• To make the glaze, mix together melted butter, icing sugar, milk, and vanilla.
• Pour glaze over top of monkey bread. Let cool slightly.
• Share.

Serving Suggestions

Serve alongside coffee, hot chocolate, chai lattes, or spiced tea for a comforting breakfast or dessert experience. It also pairs beautifully with fresh fruit, scrambled eggs, or savory breakfast dishes to balance the sweetness.

For special occasions, place the monkey bread at the center of the table and let guests pull apart pieces directly from the Bundt shape for a fun, interactive serving style. The warm glaze and soft layers make it a crowd-pleasing centerpiece for any casual celebration.

Final Thoughts

This monkey bread recipe is the definition of cozy comfort baking, combining soft enriched dough with buttery cinnamon sugar and a smooth vanilla glaze. Every bite delivers warmth, sweetness, and nostalgia in a pull-apart format that makes it perfect for sharing.

Featured on Flour Power with host Jessica McGovern, this recipe showcases how simple ingredients and classic techniques can create something truly irresistible.

Whether served at breakfast, brunch, or dessert, this monkey bread brings people together around the table with its warm aroma, soft texture, and sweet, sticky finish.