Monkey Bread Loaf: Homemade Sticky Pull-Apart Bread Recipe

This monkey bread baked in a loaf pan makes a wonderfully indulgent treat for holidays or any special occasion. Soft, fluffy rolls are coated in a sticky cinnamon-caramel sauce that pulls apart beautifully. Serve it by itself or with a scoop of vanilla ice cream for an extra decadent dessert.

Why You’ll Love This Homemade Monkey Bread

• Made with only a few simple, pantry-friendly ingredients.
• Ready in under two hours from start to finish.
• An easy, mostly hands-off method that’s tidy and straightforward.
• No store-bought dough—this recipe is made from scratch for fresher flavor.
• Results in gooey, cinnamon-infused pull-apart rolls with a soft, fluffy interior.

Ingredients for Pull-Apart Monkey Bread

For the Bread Dough

1. Flour: 325 g (about 2 1/2 cups)
2. Slightly warm milk (not hot): 190 ml (3/4 cup + 2 tsp)
3. Butter: 50 g (3 1/2 tbsp), softened or melted
4. Yeast (instant or active dry): 3 g (1 tsp)
5. Sugar: 30 g (2 1/2 tbsp)
6. Salt: 6 g (1 tsp)

For the Filling

1. Granulated sugar: 67 g (1/3 cup)
2. Brown sugar: 56 g (1/3 cup)
3. Cinnamon powder: 1 tsp (3 g)
4. Melted butter: 57 g (1/4 cup or 1/2 stick)

For the Vanilla Icing (optional)

• Heavy cream or thick cream: 3 tbsp
• Icing sugar: 2 tbsp
• Vanilla extract: 1/2 tsp

How to Make Monkey Bread in a Loaf Pan

Quick overview: the recipe is made in five main steps—prepare the dough, make the cinnamon-sugar filling, divide the dough, proof the shaped rolls, and bake.

1. Prepare the Dough

Combine the milk, sugar, salt, yeast, softened butter and flour in a bowl and mix until you form a shaggy dough. The milk should be lukewarm—around 95°F (warm to the touch but not hot)—so the yeast can activate without being damaged. Room-temperature butter is fine, or you can use an equal amount of melted butter or oil.

Turn the dough out onto a lightly floured surface and knead until it becomes smooth, soft and elastic. Proper kneading is key to achieving a tender, fluffy crumb.

2. Make the Cinnamon-Sugar Filling

Whisk together the brown sugar, granulated sugar and cinnamon until evenly combined. Grease the inside of a loaf pan with butter to prevent sticking.

3. Divide the Dough and Coat with Cinnamon-Sugar

Roll the dough into a roughly 2 cm thick rectangle on a lightly floured surface. Cut the dough into small pieces—about 64 pieces works well, but they don’t need to be perfectly uniform. Separate the pieces so they don’t stick together.

Working in batches, toss each piece in the cinnamon-sugar mixture so each roll is evenly coated. This helps create a caramelized, cinnamon-sweet surface when baked.

4. Proof the Shaped Monkey Bread

Arrange half the coated rolls in the prepared loaf pan, then drizzle 1–2 tablespoons of melted butter over them. Add the remaining rolls, sprinkle any leftover cinnamon-sugar on top, and drizzle another 1–2 tablespoons of melted butter. Reserve any extra melted butter for later.

Cover the pan with cling film and let the rolls rise in a warm place for about 1 hour, until puffy and risen.

5. Bake the Loaf Pan Monkey Bread

Preheat the oven to 350°F (180°C). Before baking, pour any remaining melted butter over the rolls to encourage the sticky caramel sauce and easy pulling apart after baking.

Bake for 36–40 minutes, until the top is golden and the interior is fully cooked. Undercooked monkey bread will feel doughy and smell overly yeasty, so be sure it’s baked through.

Let the loaf cool for 5–6 minutes, then invert the pan and release it slowly so the sticky sauce coats the rolls. Serve warm for the best texture and flavor.

Optional: top with a drizzle of caramel or butterscotch sauce, a simple vanilla icing, or a scoop of vanilla ice cream.

Storage Tips

Store leftovers in an airtight container at room temperature for a day or two. For longer storage, wrap tightly and refrigerate for up to 3 days.

To freeze: once cooled, wrap the whole loaf or portions in plastic wrap, then foil, place in a freezer bag and freeze up to 3 months. Thaw before reheating.

Variations and Substitutions

Egg: If you prefer to add an egg, reduce the milk by about 45–50 ml (the volume of one egg) and add 1 egg to the dough for a richer crumb.

Milk alternative: You can substitute equal parts lukewarm water for the milk if desired.

Recipe Summary