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Making homemade monkey bread from scratch is quick with this easy recipe! No cans and no yeast needed!

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

I really enjoy a good monkey bread, but I rarely have a tube of biscuits in the house.  Finding a quick and easy 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 needed time to rise.  I wanted a recipe that was as quick and easy as using tubed biscuit dough.  After many failed attempts, I finally got it right!

monkey bread from scratch

This recipe does call for buttermilk, which is almost as rare in my fridge as a tube of biscuits! So instead I usually use yogurt instead of the buttermilk.  Just thin it out a bit by adding some milk.  I use about a cup of vanilla yogurt and add a 1/4 cup of milk to thin it a tad and works great! You could probably also use sour cream or Greek yogurt.  I use a Bundt pan for my monkey bread unless I'm making it in to muffins.

Want some more monkey bread recipes? Check out this Monkey Bread cookbook!


Homemade Monkey Bread from Scratch


  • 3/4 cup butter
  • 1 1/2 cup brown sugar
  • 1/2 cup brown sugar
  • 1 teaspoon of cinnamon
  • 4 cups all purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 cup butter (1 1/2 sticks)
  • 1 1/4 cup buttermilk


  1. In a small pan melt together 1 1/2 cups brown sugar and 3/4 cup butter, stirring constantly. Remove from heat and set aside.
  2. In a small bowl combine 1/2 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 3/4 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 1/2 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.
Nutrition Facts
Serving Size
Amount Per Serving As Served
Calories 5502kcal Calories from fat 2554
% Daily Value
Total Fat 284g 437%
Saturated Fat 177g 885%
Transfat 11g
Cholesterol 744mg 248%
Sodium 3422mg 143%
Carbohydrate 687g 229%
Dietary Fiber 15g 60%
Sugars 298g
Protein 65g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories 2000
Total Fat Less than 65g
Sat Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g
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1 review


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22 comments on “Homemade Monkey Bread from Scratch

  1. Jessica on said:

    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. nice recipe. do you not need to let the dough rise before baking?

  3. 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!

  4. 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?

  5. 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!!

    • 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!

  6. This looks great, Camille. My family is going to love it. I am so glad you came up with a no-yeast version. I never have time to get the yeast kind right. Looking forward to making this soon.

  7. Alexandria on said:

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

  8. Teresa Davis on said:

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

  9. G’day! Monkey Bread brings back MANY wonderful childhood memories! Thanks!

    Cheers! Joanne
    Whats On The List
    Foodie Friends Friday

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  12. I am excited to try this one. I have all the ingredient in my pantry except the buttermilk. When I get that I will try it out! Looks great!

    • 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. 🙂

  13. That looks SO good! I’m on a cinnamon kick right now, I’ll have to make some!