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Cinnamon Monkey Bread

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Easy cinnamon and sugar pull-apart rolls. A favorite at Halloween time or any other time of the year.


  • 1 Tablespoon yeast
  • 1 1/2 cup warm water (about 120 degrees)
  • 2 Tablespoons sugar
  • 1 Tablespoon oil
  • 1 1/2 tsp. salt
  • 3-5 cups flour (all white or half white/half whole wheat)


  1. Proof yeast in water. Do this by sprinkling yeast into water and let it soak 5 minutes. Mix to ensure proper yeast growth.
  2. Add sugar, oil, and salt to yeast.
  3. Stir in 3 cups flour; add flour as you mix with your hands. Stop adding flour when dough is not sticky  to the touch.
  4. Cover bowl with a dish cloth and let rise 10-20 minutes. If it rises longer, no problem. It will just be fluffier.
  5. Melt 1/2 cup butter (1 cube).
  6. In a seperate bowl, mix 1 cup brown sugar and 1 teaspoon cinnamon.
  7. Break off roll size dough pieces and roll in butter and then sugar mixture.
  8. Place in a greased bundt pan (*aff. link)  . Cover with a dish towel. Let dough rise until it reaches the top of the pan.
  9. Bake at 375 for about 25 minutes until golden brown.
  10. Glaze with a light powdered sugar glaze.