Soft Pull-Apart Monkey Bread Recipe with Video Tutorial

This easy monkey bread recipe uses just five ingredients: Rhodes rolls, cinnamon, sugar, butter and brown sugar. The result is sweet, sticky, soft and gooey pull-apart bread that’s perfect for breakfast, brunch, dessert or the holidays.

*This post is brought to you by Rhodes Bake-N-Serv. Thanks for supporting the brands that make Dessert Now Dinner Later possible.

If you enjoy this classic cinnamon monkey bread, try the apple monkey bread or Oreo monkey bread variations. There’s even a savory ranch pull-apart if you want an appetizer or snack.

Why do they call it monkey bread?

Monkey bread is named for how it’s eaten: you pull off small pieces with your fingers, much like the way monkeys pick things apart. Despite the quirky name, it’s an ideal shareable loaf for weekends, holiday mornings, or any time you want a special but simple treat.

Do I have to use a Bundt pan for monkey bread?

While a bundt pan is traditional, you can also use two loaf pans, a 9×13-inch pan, or make 12 mini portions in a muffin tin. Keep in mind that pans without a central hole may be harder to invert for serving; if that’s an issue, simply slice or scoop portions directly from the pan.

How do you know when monkey bread is done?

Baking time depends on your pan. If not using a bundt pan, start checking after about 20 minutes; a bundt pan typically finishes closer to 30 minutes. The top should be puffy and golden brown. Gently lift a center piece to check that the dough is cooked where the pieces meet. A skewer inserted into the center should come out clean, and an internal temperature of 190–200°F indicates the bread is fully baked.

Easy Monkey Bread Recipe

This simple recipe uses only five ingredients:

1. Rhodes Rolls – Rhodes yeast dinner rolls taste like homemade bread and are easier than working with canned biscuits. Thaw rolls until soft but still cold, about 1–2 hours at room temperature, or overnight in the refrigerator.
2. Granulated sugar – Mixed with cinnamon to coat the dough.
3. Ground cinnamon – Adds warm spice.
4. Butter – Salted or unsalted, used in the caramel sauce.
5. Brown sugar – Combines with butter and cinnamon-sugar to make a sticky caramel that coats the bread.

For the dough

To assemble:

• Cut thawed rolls into fourths.
• Mix the cinnamon and granulated sugar in a bowl and toss the dough pieces in the mixture until well coated.
• Arrange the coated pieces in a well-greased bundt pan, staggering them for even layers.

For the caramel syrup

• Combine 1/2 cup of the remaining cinnamon-sugar with the butter and brown sugar in a saucepan.
• Heat over medium until the butter melts and the mixture begins to boil, then remove immediately and stir until the sugars dissolve.
• Let the caramel cool slightly (about 3 minutes), stir again, and pour evenly over the dough in the pan.
• Cover the pan with greased plastic wrap and let the dough rise 20–30 minutes, until it doubles in size and comes within 1.5–2 inches of the top of the pan.

Baking, Serving, and Storing Monkey Bread

• Bake at 350°F for 30–35 minutes, or until the bread is cooked through. If the top browns too quickly, tent with foil for the last 10 minutes. Use the tests above (visual, skewer, or thermometer) to confirm doneness.

Tip: Place a foil‑lined baking sheet on the rack below the bundt pan to catch any syrup that bubbles over.

• When the bread is hot from the oven, carefully cover the pan with a large plate and invert the bundt to release the monkey bread. Flip the pan away from you to avoid splattering hot caramel.
• Serve warm. Leftovers keep in an airtight container at room temperature for 3–5 days. Reheat individual portions in the microwave for 10–20 seconds to refresh.

More monkey bread and pull-apart ideas

• Strawberry monkey bread
• Apple fritter monkey bread
• Cookies and cream monkey bread
• Pina colada pull-apart
• Pumpkin pull-apart bread