Gooey Monkey Bread
This from-scratch monkey bread is ultra soft, insanely gooey, and drenched in cinnamon sugar, then finished with a thin vanilla glaze that melts into every crack and crevice- you will be OBSESSED!! I was going to simplify it by using cans of biscuits, but decided to make my own dough and it was definitely worth it!
About This Gooey Monkey Bread Recipe
This gooey monkey bread is completely from scratch, using a soft, lightly sweetened dough that bakes up fluffy and tender. Instead of biscuit dough, the homemade base creates a cinnamon-roll-like texture that soaks up the brown sugar butter sauce. A vanilla glaze is poured over the warm bread so it melts into every nook and cranny, making this monkey bread rich, gooey, and beyond delicious.
Why You’ll Love This Recipe
Made with soft homemade dough, not canned biscuits
Ultra-gooey
Vanilla glaze- yummm
Perfect for holidays, brunch, or dessert
Pull-apart texture that stays soft even after cooling
Ingredients You’ll Need
Milk
Instant yeast
Granulated sugar
Salt
Egg and egg yolk
Butter
All-purpose flour
Cinnamon
Brown sugar
Heavy cream
Vanilla extract
Powdered sugar
(Exact measurements are listed in the recipe card below.)
How to Make Gooey Monkey Bread
A soft yeast dough is mixed and kneaded until smooth, then risen until fluffy. The dough is cut into bite-size pieces, dipped in butter, and coated in cinnamon sugar before being layered into a bundt pan with a rich brown sugar butter sauce. After a short second rise, the monkey bread is baked until deeply golden and bubbling, then flipped and finished with a vanilla glaze while still warm.
Tips for Success
Keep the dough soft and slightly tacky, not dry
Don’t rush the second rise — puffiness equals pull-apart texture
Bake until the sauce is actively bubbling to ensure the center is cooked
Drizzle the glaze while the bread is warm, not cooled, so it melts properly
Let rest 10 minutes before flipping
Frequently Asked Questions
Can I make this ahead of time?
Yes. The dough can be refrigerated overnight after a short initial rise, then assembled and baked the next day.
How do I know it’s fully baked in the center?
The monkey bread should be deeply golden and bubbling, and the internal temperature in the center should read 190–195°F.
Can I use active dry yeast instead of instant?
Yes, but you’ll need to bloom it in warm milk before mixing the dough.
Why is my monkey bread gooey but not raw?
Monkey bread is meant to be soft and sticky from the sauce. As long as the dough is fluffy and not wet or glossy, it’s fully cooked.
Can I use canned biscuit dough instead of homemade dough?
Yes. You can substitute 2 (16–17 oz) cans refrigerated biscuit dough. Cut each biscuit into quarters, coat in butter and cinnamon sugar, layer with the brown sugar sauce, and bake as directed. The texture will be more biscuit-like and slightly less soft than the homemade version.
What to Serve With Monkey Bread
Fresh fruit or berries
Coffee or espresso drinks
Bacon or breakfast sausage
A simple brunch spread with eggs and yogurt
More Recipes You’ll Love
Gooey Monkey Bread Recipe with Vanilla Glaze
This gooey homemade monkey bread is made with soft, from-scratch dough coated in cinnamon sugar, baked in a rich brown sugar–butter sauce, and finished with a thin vanilla glaze that melts into every crack for an ultra-soft, pull-apart texture.
Ingredients
- 1 cup warm milk (105–110°F)
- 2¼ tsp instant yeast (1 packet)
- 2 tablespoons granulated sugar
- 2 teaspoons salt
- 1 large egg
- 1 large egg yolk
- 4 tablespoons butter, melted
- 3½ cups all-purpose flour
- 1 cup granulated sugar
- 2 tablespoons cinnamon
- Pinch of salt
- 6 tablespoons butter, melted (for dipping)
- 1 cup packed light brown sugar
- 12 tablespoons salted butter (1½ sticks) *you can use unsalted- I just prefer salted
- ⅓ cup heavy cream
- 2 teaspoons vanilla extract
- Pinch of salt
- 1 cup powdered sugar
- 4 tablespoons heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- In a large bowl or stand mixer, combine 3½ cups flour, sugar, instant yeast, and salt.
- Add warm milk, egg, egg yolk, and melted butter.
- Mix until a shaggy dough forms.
- Knead 8–10 minutes until smooth, elastic, and slightly tacky. *It took me 10 minutes but I'm a slow knead-er
- Cover and let rise 60–90 minutes, until doubled.
- Mix sugar, cinnamon, and salt in a bowl.
- Melt butter in a saucepan over medium heat.
- Stir in brown sugar and heavy cream.
- Simmer 1–2 minutes until smooth and glossy.
- Remove from heat and stir in 2 tsp vanilla and salt.
- Grease bundt pan very well.
- Punch down dough and cut into ~1-inch pieces (about 45–55 pieces).
- For each piece: Dip in melted butter, Roll in cinnamon sugar, Drop into pan
- Pour ⅓ of the sauce into the bottom
- Add half the dough pieces
- Drizzle ⅓ sauce
- Add remaining dough
- Pour remaining ⅓ sauce on top
- Cover and let rise 30–45 minutes, until noticeably puffy.
- Bake at 350°F for 35–40 minutes, until deeply golden and bubbling. (Internal temp in the center should be 190–195°F.) If browning too quickly, tent loosely with foil.
- Cool in pan 10 minutes, then invert onto a serving plate or stand.
- Whisk glaze ingredients until very pourable.
- Drizzle over monkey bread while warm so it melts into the seams and pools underneath.
- Serve & enjoy!!
