Pull-Apart Monkey Bread (Bread Machine Dough Recipe)

This soft and tender pull-apart Monkey Bread starts with dough made in your bread machine. After shaping and coating each piece in melted butter (with or without cinnamon sugar), it’s layered into a bundt pan and baked until golden. A classic comfort food with sweet and savory possibilities.

16 servings

uncut bread machine monkey bread on a plate with butter on the side.

Prep Time 45

Cook Time 35

Mix & Rise Time 2 15

Total Time 3 35

Ingredients

¾ cup + 1 tablespoon (184 g) milk - (cool)
1½ teaspoon (1½ teaspoon) salt
1 large (50 g) egg - (cool)
3 tablespoons (36 g) sugar
½ cup (114 g) butter (divided--half for dough, half for dipping)
3 cups (360 g) unbleached all-purpose flour
2 teaspoons (2 teaspoons) bread machine or instant yeast

Instructions

Add ingredients to pan: ¾ cup + 1 tablespoon milk, 1½ teaspoon salt, 1 large egg, 3 tablespoons sugar, ½ cup butter (divided--half for dough, half for dipping), 3 cups unbleached all-purpose flour, and 2 teaspoons bread machine or instant yeast in the bread machine pan.
Select the DOUGH cycle and start.
First Peek (1 Minute In): Lift the lid to ensure the paddle(s) are moving and the dough is starting to clump.
Second Peek (15–18 Minutes In): The dough should stick to the sides, then pull away cleanly.
If it sticks without releasing, add 1 spoonful of flour at a time until it holds its shape. If it’s too dry (bouncing around or riding the paddle), add 1 spoonful of water at a time until it sticks briefly to the sides before releasing. Wait 1–2 minutes between additions to let the dough adjust. Read more about this surprising secret to success with a bread machine here.
Let dough finish rising: Transfer the dough to a floured surface. (It should be doubled in size. If not, leave it in the machine until it doubles.)
Roll and cut dough: Roll to ½-inch thick and cut into 1-inch squares or diamonds.
Dip pieces in butter: Use the remaining butter (¼ cup, melted). For a sweet version, roll in cinnamon-sugar after dipping.
Layer in bundt pan: Place dipped dough into a well-greased bundt pan.
Let rise until puffy: Cover and let rise until almost doubled (about 30–45 minutes or longer if kitchen is chilly).
Bake at 350˚F (177˚C) for 30-35 minutes or until golden brown and/or the temperature registers 190˚F(88˚C). Cover with foil after 10 minutes to prevent the top from over-browning.
Cool and invert: Cool slightly, then invert onto a serving plate.

Notes

Heads-up: Avoid doubling this recipe. Most bread machines cannot adequately knead more than 4½–5 cups of flour and may overheat. More details here.

Make Ahead: Dough can be refrigerated after the DOUGH cycle or shaped first and chilled overnight. Let rise until soft and puffy before baking.

Freezing Options:

Unbaked dough: Freeze after the DOUGH cycle or after shaping (before final rise). Defrost in the fridge overnight.
Baked: Double-wrap and freeze up to one month. Reheat gently.

Alternative Mixing Methods:

Stand Mixer: Mix until moistened, then knead with a dough hook (speed 2–3) until smooth and elastic (5–10 minutes). Let rise, deflate, and shape as directed.
By Hand: Mix to a shaggy dough, knead on a floured surface until smooth and elastic (10–20 minutes). Let rise, deflate, and shape as directed.

Yeast Notes: Active dry yeast may be substituted. Use about ¼ teaspoon more than instant yeast. Dissolving first is optional.

Storage tips: Cool completely before storing. Keep unsliced in a plastic bag or bread box. Avoid refrigerating—bread molds faster in humid cold.

Nutritional Information