America’s Test Kitchen Monkey Bread: A Sticky, Sweet Adventure

I still remember the first time I encountered monkey bread. It was at a neighborhood potluck, and the aroma of cinnamon and caramelized sugar wafted through the air, beckoning me closer. The sight of that gooey, pull-apart mountain of dough instantly transported me back to childhood memories of baking with my grandmother. Each sticky bite was a burst of pure comfort, a reminder of simpler times and shared joy. It was love at first bite, and I’ve been searching for the perfect recipe ever since.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 30-35 minutes
• Total Time: 3 hours
• Servings: 6-8
• Yield: 1 cake
• Dietary Type: Vegetarian

Ingredients

For the Dough:

• 2 tablespoons unsalted butter, softened
• 2 tablespoons unsalted butter, melted
• 1 cup milk, warm (about 110 degrees)
• 1/3 cup water, warm (about 110 degrees)
• 1/4 cup granulated sugar
• 2 1/4 ounces fast rise yeast (1 envelope)
• 3 1/4 cups all-purpose flour, plus extra for work surface
• 2 teaspoons table salt

For the Sugar Coating:

• 1 cup light brown sugar, packed
• 2 teaspoons ground cinnamon
• 8 tablespoons unsalted butter, melted (1 stick)

For the Glaze:

• 1 cup confectioners’ sugar
• 2 tablespoons milk

Equipment Needed

• Bundt pan
• Large measuring cup
• Standing mixer fitted with dough hook (optional)
• Large bowl
• Bench scraper or knife
• Whisk

Instructions

1. Prepare the Oven and Bundt Pan: Adjust oven rack to medium-low position and heat oven to 200 degrees Fahrenheit. Once the oven reaches 200 degrees, immediately turn it off. Generously butter a Bundt pan with 2 tablespoons of softened butter. Set aside.

2. Activate the Yeast: In a large measuring cup, combine the warm milk, warm water, 2 tablespoons of melted butter, granulated sugar, and fast rise yeast. This mixture creates the perfect environment for the yeast to bloom, ensuring a light and airy dough.

3. Combine Dry and Wet Ingredients: In a standing mixer fitted with the dough hook (or in a large bowl for the no-mixer method—see below), mix together the flour and salt. With the mixer on low speed, slowly add the milk mixture to the flour.

4. Knead the Dough: After the dough comes together, increase the mixer speed to medium and mix until the dough is shiny and smooth, about 6 to 7 minutes. If making by hand, continue to the next step.

5. Knead Dough (Without a Mixer): If you’re making monkey bread without a mixer, mix the flour and salt in a large bowl. Create a well in the center of the flour and add the milk mixture to the well. Using a wooden spoon, stir until the dough becomes shaggy and difficult to stir. Turn the dough out onto a lightly floured work surface and begin to knead, incorporating any shaggy scraps back into the dough. Knead until the dough is smooth and satiny, about 10 minutes. This hands-on approach gives you a real feel for the dough’s texture.

6. First Rise: Turn the dough onto a lightly floured counter and knead briefly to form a smooth, round ball. Coat a large bowl with nonstick cooking spray. Place the dough in the bowl and coat the surface of the dough with cooking spray to prevent it from drying out. Cover the bowl tightly with plastic wrap and place it in the turned-off oven until the dough doubles in size, approximately 50 to 60 minutes. The warmth of the oven creates the perfect environment for the dough to rise.

7. Prepare the Sugar Coating: While the dough is rising, prepare the sugar coating. In a bowl, mix together the light brown sugar and ground cinnamon. In a separate bowl, place the 8 tablespoons of melted butter. Set both bowls aside.

8. Shape the Dough Balls: Gently remove the risen dough from the bowl and pat it into a rough 8-inch square. Using a bench scraper or knife, cut the dough into 64 equally sized pieces.

9. Coat and Arrange the Dough Balls: Roll each dough piece into a ball. Working one at a time, dip the dough balls in the melted butter, allowing any excess butter to drip back into the bowl. Then, roll the buttered dough balls in the brown sugar mixture. Layer the coated balls in the prepared Bundt pan, staggering the seams where the dough balls meet as you build the layers. This staggering ensures even baking and creates those delightful pull-apart pockets.

10. Second Rise: Cover the Bundt pan tightly with plastic wrap and place it back in the turned-off oven until the dough balls are puffy and have risen 1 to 2 inches from the top of the pan, approximately 50 to 70 minutes. This second rise is crucial for achieving a light and airy texture.

11. Bake the Monkey Bread: Remove the pan from the oven and preheat the oven to 350 degrees Fahrenheit. Unwrap the pan and bake until the top is deep brown and caramel begins to bubble around the edges, about 30 to 35 minutes. The bubbling caramel is a sign that the sugars have melted and caramelized beautifully.

12. Cool and Invert: Cool the monkey bread in the pan for 5 minutes, then invert it onto a platter and allow it to cool slightly, about 10 minutes, before glazing. Cooling it briefly helps the bread release from the pan without falling apart.

13. Prepare the Glaze: While the bread is cooling, whisk the confectioners’ sugar and milk in a small bowl until smooth and all lumps are gone.

14. Glaze and Serve: Using a whisk, drizzle the glaze generously over the warm monkey bread, allowing it to run over the top and sides. Serve warm and enjoy!

Expert Tips & Tricks

• Yeast Activation: Ensure your milk and water are warm (around 110 degrees Fahrenheit) to activate the yeast properly. Too hot, and you’ll kill the yeast; too cold, and it won’t activate.
• Even Distribution: When layering the dough balls in the Bundt pan, try to distribute them evenly to ensure the monkey bread bakes uniformly.
• Caramel Control: Keep a close eye on the monkey bread during baking. If it starts to brown too quickly, tent it loosely with foil to prevent burning.
• Glaze Consistency: Adjust the amount of milk in the glaze to achieve your desired consistency. Add more milk for a thinner glaze or more confectioners’ sugar for a thicker glaze.
• Prevent Sticking: A well-buttered Bundt pan is essential for easy release. You can also dust the buttered pan with flour for extra insurance.

Serving & Storage Suggestions

Serve your warm monkey bread immediately for the best experience. The sticky, sweet aroma and pull-apart texture are irresistible when freshly baked.

To store leftovers, wrap the cooled monkey bread tightly in plastic wrap or place it in an airtight container. It will keep at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, warm individual portions in the microwave for a few seconds or bake the entire loaf in a preheated oven at 300 degrees Fahrenheit for about 10 minutes, or until heated through.

Monkey bread can also be frozen. Wrap it tightly in plastic wrap and then in aluminum foil. It will last for up to 2 months in the freezer. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	765.5 kcal	N/A
Calories from Fat	235 g	31%
Total Fat	26.2 g	40%
Saturated Fat	15.8 g	79%
Cholesterol	67.5 mg	22%
Sodium	818.7 mg	34%
Total Carbohydrate	123.2 g	41%
Dietary Fiber	5.2 g	20%
Sugars	63.7 g	254%
Protein	13.1 g	26%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Spice It Up: Add a pinch of nutmeg or cardamom to the cinnamon-sugar mixture for a warm, festive twist.
• Nutty Delight: Incorporate chopped pecans or walnuts into the layers for added texture and flavor.
• Savory Monkey Bread: Swap the brown sugar and cinnamon for grated Parmesan cheese, garlic powder, and Italian herbs for a savory version. Use melted garlic butter instead of plain melted butter.
• Caramel Sauce: Drizzle the baked monkey bread with homemade caramel sauce for an extra decadent treat.
• Citrus Zest: Add orange or lemon zest to the dough or sugar mixture for a bright, citrusy flavor.

FAQs (Frequently Asked Questions)

Q: Can I use active dry yeast instead of fast-rise yeast?

A: Yes, but you’ll need to proof the active dry yeast in warm water for about 5-10 minutes before adding it to the other ingredients. The rising times may also be slightly longer.

Q: My monkey bread is browning too quickly. What can I do?

A: Tent the Bundt pan loosely with aluminum foil during the last 10-15 minutes of baking to prevent the top from burning.

Q: Can I make this monkey bread ahead of time?

A: You can prepare the dough and assemble the monkey bread up to the second rise stage. Then, cover it tightly and refrigerate it overnight. Let it come to room temperature for about 30 minutes before baking.

Q: How do I prevent the monkey bread from sticking to the pan?

A: Make sure to grease the Bundt pan very well with butter, ensuring you get into all the nooks and crannies. You can also dust the buttered pan with flour for extra insurance.

Q: Can I use a different type of sugar?

A: While light brown sugar is recommended for its molasses flavor, you can substitute it with dark brown sugar or even granulated sugar, although the flavor will be slightly different.

Final Thoughts

This America’s Test Kitchen monkey bread recipe is more than just a collection of ingredients and instructions; it’s an invitation to create memories, share joy, and experience the simple pleasure of homemade baking. Don’t be intimidated by the multi-step process – each stage is straightforward, and the end result is well worth the effort. Gather your ingredients, put on some music, and embark on this sticky, sweet adventure. I encourage you to try it out, experiment with different variations, and share your creations with loved ones. Pair it with a scoop of vanilla ice cream or a cup of hot coffee for the ultimate indulgence. Happy baking!