Homemade Monkey Bread from Scratch

I love monkey bread, but I don’t love bread dough from a can.  After many attempts, I finally managed to nail down a homemade monkey bread that is made entirely from scratch  – no tubes or cans!  This is easy and the kids love to help make it.

Homemade Monkey Bread from Scratch

I really enjoy a good monkey bread, but I really don’t like my bread products to come from a tube.  So homemade monkey bread was on my “to make” list for years.  The problem I ran in to was that most of the homemade monkey bread recipes I found required yeast and thus rising time. I wanted a recipe that was as quick and easy as using tubed biscuit dough.  After many failed attempts, I finally got it right!

Homemade Monkey Bread

A note about the buttermilk – you can use yogurt in lieu of the buttermilk.  Just thin it out a bit by adding some milk.  I used about a cup of vanilla yogurt once and added a 1/4 cup of milk to thin it a tad and worked great!

Monkey Bread Muffins

And if you want individual servings – check out my Monkey Bread Muffins!


Homemade Monkey Bread from Scratch
  • ¾ cup butter
  • 1½ cup brown sugar
  • ½ cup brown sugar
  • 1 teaspoon of cinnamon
  • 4 cups all purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ¾ cup butter (1½ sticks)
  • 1¼ cup buttermilk
  1. In a small pan melt together 1½ cups brown sugar and ¾ cup butter, stirring constantly. Remove from heat and set aside.
  2. In a small bowl combine ½ cup brown sugar and cinnamon. Stir well and set aside.
  3. In a large bowl, whisk together flour, baking powder and soda, and salt.
  4. Cut in ¾ cup butter to the flour mixture.
  5. Add buttermilk and stir. Knead mixture to work in all flour and make a dough.
  6. Put half the butter/brown sugar mixture in your pot in the bottom of a Bundt pan.
  7. Divide dough in half.
  8. Tear off 1 inch chunks of half the dough and roll in to balls. Place the balls in a layer in your pan.
  9. Cover layer with half the brown sugar/cinnamon mixture and ½ of the rest of the butter/brown sugar mixture.
  10. Use the rest of the dough to make another layer of dough balls on top of the bottom layer.
  11. Cover the top layer with the rest of the brown sugar/cinnamon mixture and the rest of the butter/brown sugar mixture.
  12. Bake at 350 degrees for around 25-30 minutes.
  13. Allow bread to cool for about 1 minute and then invert on to a serving platter.



  1. Jessica says

    Thank you so much for this quick recipe. instead of cooking the brown sugar and butter I just rolled my dough balls in the butter and then the brown sugar cinnamon mixture. To make it quicker I cooked three dough balls in each muffin tin. Cooked in the muffin pan at 350 it took 10 min. I had some leftover Wilton’s almond crisco frosting which was good too. these ended up like Hardee’s cinnamon raisin buns very yummy thank you.

  2. JenZ says

    Thank you for this recipe! My oldest son requested monkey bread for breakfast, but I didn’t want to make yeast bread and also didn’t want to use canned biscuits. My kids are all happily eating it right now! The texture is softer than I expected but possibly because I used melted butter – the dough was stiff enough to roll into balls, but I’m sure the melted butter affected the texture. Worth it though for the ease of making it. I also used a mixture of sour cream and milk in place of buttermilk.

    Happy Thanksgiving!

  3. alexis says

    I want to try this recipe as it sounds great and doesn’t call for canned biscuits! we live overseas and want a special treat for Christmas that reminds us of home. however, we don’t have an oven. Have you ever tried to cook it in a crock pot?

    • says

      Hi Alexis! I have not tried it in a slow cooker, but I have made dinner rolls in a slow cooker and it works great! I do usually brown the rolls in the oven so this just may not get as crunchy and browned in the slow cooker, but they still taste the same. Let me know if you try it and how it turns out.

  4. Amy says

    Thank you for the recipe. It was very good but it was more cake- like than bread. Tasted like a donut, which is never bad. the only think is that the butter/br. sugar mixture was a bit grainy and didn’t melt over the whole monkey bread. Do you think I just didn’t cook it long enough in the pan after the brown sugar and butter melted together? I will keep this recipe. It was yummy!!

    • says

      Hi Amy! Interesting – I always get more of biscuit texture with it. I would let the sugar and butter melt more over the heat if it was grainy. My problem is usually that I don’t have enough of the mix!

  5. Alexandria says

    Thank you for this wonderful recipe! It’s become a family favorite! I mixed the milk with danactive vanilla and it worked out great.

  6. Teresa Davis says

    Thank you sooo much for this!! I have just put my first attempt into the oven, and I have high hopes! :)

    • says

      Enjoy! You can make buttermilk — just put 1 teaspoon vinegar in to 1 cup milk and let it sit for 5 minutes. It sours the milk right up. You could also use plain yogurt (or vanilla!) or even sour cream. :-)


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