Monkey Bread with Frozen Bread Dough recipe

There are few things that fill my kitchen with a more universally loved aroma than warm, gooey, cinnamon-sugar-coated Monkey Bread baking in the oven. I remember the first time I tried making it using frozen bread dough – I was skeptical. Could something that easy truly deliver the same pull-apart, sticky-fingered joy as a from-scratch version? The answer was, and emphatically remains, a resounding YES! It was for a lazy Sunday brunch, and I needed something impressive but low-effort. Watching my family’s eyes light up as I inverted the Bundt pan to reveal the glistening, caramelized tower of dough balls, and then seeing them eagerly pull pieces apart, laughing and sharing, solidified this recipe as a keeper. This “cheater” version, leveraging the convenience of frozen dough, has become my secret weapon for holidays, potlucks, and any occasion demanding pure, unadulterated comfort food. It delivers all the nostalgic flavor and fun texture with significantly less fuss, making it accessible even for novice bakers. Trust me, the combination of soft, yielding bread, rich buttery coating, and sweet cinnamon spice is simply irresistible, and using frozen dough makes it practically foolproof.

The Ultimate Easy Monkey Bread: Ingredients You’ll Need

Gathering your ingredients is the first step towards creating this crowd-pleasing treat. Using frozen bread dough significantly simplifies the process. Here’s what you’ll need:

For the Dough Base:

• Frozen White Bread Dough Loaves: 2 loaves (1 lb / 450g each), thawed but still cold. (Brand examples include Rhodes, Bridgford, or store brands. Ensure it’s basic white bread dough, not flavored or enriched sweet dough unless you want that specific flavor profile).

For the Cinnamon Sugar Coating:

• Granulated Sugar: 1 cup (200g)
• Ground Cinnamon: 2 teaspoons (adjust to taste, use more if you love cinnamon!)
• Optional Spice Addition: 1/4 teaspoon ground nutmeg or cardamom for added warmth.

For the Buttery Sauce:

• Unsalted Butter: 1/2 cup (1 stick / 113g)
• Light or Dark Brown Sugar: 1 cup (packed, approx. 213g). (Dark brown sugar yields a richer, more molasses-forward flavor).

Optional Additions (Mix-ins or Toppings):

• Chopped Nuts: 1/2 – 1 cup chopped pecans or walnuts (can be sprinkled between layers or incorporated into the brown sugar sauce).
• Raisins or Dried Cranberries: 1/2 cup (can be added between layers).
• Chocolate Chips: 1/2 cup mini or regular chocolate chips (sprinkle between layers).

For the Optional Glaze/Icing:

• Powdered Sugar (Confectioners’ Sugar): 1 cup (120g)
• Milk or Cream: 2-3 tablespoons (start with 2, add more for desired consistency).
• Vanilla Extract: 1/2 teaspoon.
• Optional: Pinch of salt to balance sweetness, or 1-2 tablespoons melted butter for richness.

Equipment:

• Bundt Pan: A standard 10-12 cup Bundt pan is essential for the classic shape and even baking.
• Large Bowl: For the cinnamon-sugar mixture.
• Small Saucepan: For melting butter and making the sauce.
• Cutting Board & Knife or Kitchen Shears: For cutting the dough.
• Plastic Wrap: For covering the dough during rising.

Step-by-Step Instructions for Perfect Frozen Dough Monkey Bread

Follow these detailed steps carefully to ensure your Monkey Bread turns out perfectly soft, gooey, and delicious every time.

Part 1: Thawing and Preparing the Dough

1. Thaw the Frozen Dough: This is the most time-consuming part, requiring planning. You have two primary methods:
   • Refrigerator Thaw (Recommended for best texture): Place the frozen loaves (still in their packaging or lightly greased and covered) in the refrigerator overnight (usually 8-12 hours). The dough should be fully thawed but still cold and manageable. It shouldn’t have risen significantly yet.
   • Countertop Thaw (Faster): Leave the frozen loaves on a lightly greased surface or in their packaging on the counter for about 3-5 hours, depending on room temperature. Keep a close eye on it – you want it thawed enough to cut, but not puffy or overly risen at this stage. It should still feel cool to the touch.
   • Important: Do not use a microwave to thaw the dough, as this can cook parts of it and deactivate the yeast.
2. Prepare the Bundt Pan: Generously grease your 10-12 cup Bundt pan with butter, shortening, or non-stick cooking spray. Pay extra attention to the center tube and all the crevices. Proper greasing is critical to ensure the monkey bread releases cleanly after baking. You can lightly flour it after greasing for extra insurance, but thorough greasing is usually sufficient.
3. Prepare the Coating: In a medium-sized bowl (large enough to toss dough pieces in), whisk together the 1 cup of granulated sugar and 2 teaspoons of ground cinnamon (plus optional nutmeg/cardamom, if using). Set aside.
4. Cut the Dough: Once the dough is thawed but still cold, turn it out onto a lightly floured surface. Using a sharp knife or clean kitchen shears (often easier!), cut each loaf into small, bite-sized pieces, roughly 1-inch squares or balls. Aim for consistency in size so they bake evenly. You should get about 30-40 pieces per loaf. Don’t worry if they aren’t perfectly uniform.

Part 2: Coating and Assembling the Monkey Bread

1. Melt the Butter: Place the 1/2 cup (1 stick) of unsalted butter in a small saucepan over low heat or melt it in a microwave-safe bowl. Keep it melted but not boiling hot. Pour the melted butter into a shallow bowl or dish suitable for dipping.
2. Coat the Dough Pieces: Working in batches, take several dough pieces and dip them briefly into the melted butter, ensuring they are lightly coated. Immediately transfer the buttered dough pieces to the bowl with the cinnamon-sugar mixture. Toss gently until each piece is well coated on all sides. A fork or tongs can be helpful here to keep fingers cleaner.
3. Layer in the Bundt Pan: Place about half of the cinnamon-sugar coated dough pieces into the prepared Bundt pan, arranging them loosely to allow for rising and air circulation. Don’t pack them down tightly.
   • (Optional Add-ins): If using nuts, raisins, or chocolate chips, sprinkle about half of them over this first layer of dough balls.
4. Add Remaining Dough (and Optional Add-ins): Layer the remaining coated dough pieces on top of the first layer (and any optional add-ins). If using more add-ins, sprinkle the rest over this top layer. Again, keep the arrangement loose.

Part 3: Making the Sauce, Rising, and Baking

1. Make the Brown Sugar Sauce: To the same saucepan used for melting butter (no need to wash), add the 1 cup of packed brown sugar to any remaining melted butter (if there isn’t much butter left, add another tablespoon or two). Heat over medium-low heat, stirring constantly, until the brown sugar is melted and combined with the butter, forming a smooth sauce. This usually takes just 2-3 minutes. Don’t boil it vigorously, just melt and combine. If adding nuts directly to the sauce, stir them in now.
2. Pour Sauce Over Dough: Carefully and evenly pour the warm brown sugar sauce over the dough pieces arranged in the Bundt pan. Try to distribute it as evenly as possible, letting it seep down between the dough balls.
3. Rise the Monkey Bread: Cover the Bundt pan loosely with plastic wrap (lightly grease the side facing the dough to prevent sticking) or a clean kitchen towel. Place the pan in a warm, draft-free spot to rise. This second rise is crucial for a light and airy texture. Let it rise until the dough has puffed up significantly and nearly doubled in size, typically taking 45-90 minutes. The exact time depends heavily on the ambient temperature and the yeast’s activity. The dough should look visibly puffier and fill the pan more. Don’t rush this step!
4. Preheat Oven: Towards the end of the rising time, preheat your oven to 350°F (175°C). Position an oven rack in the middle.
5. Bake the Monkey Bread: Remove the plastic wrap or towel. Place the Bundt pan carefully into the preheated oven. Bake for 30-40 minutes. Signs of doneness include:
   • The top is deeply golden brown and looks set.
   • The edges are bubbling slightly from the caramelized sauce.
   • An instant-read thermometer inserted into the center (avoiding the sugary sauce pools if possible) should register around 190-200°F (88-93°C).
   • If the top starts browning too quickly before the center seems cooked, you can loosely tent the pan with aluminum foil for the last 10-15 minutes of baking.

Part 4: Cooling, Inverting, and Glazing

1. Cool Slightly: Once baked, carefully remove the Bundt pan from the oven and place it on a wire cooling rack. Let the monkey bread cool in the pan for only 5-10 minutes. This brief cooling allows the structure to set slightly and the molten sugar to cool just enough so it doesn’t all run off, but not so long that it hardens and sticks to the pan. This is a critical window!
2. Invert the Monkey Bread: Place a large serving plate or platter over the top of the Bundt pan. Working carefully (use oven mitts as the pan is still hot!) and confidently, quickly flip the pan and plate together. Lift off the Bundt pan. If properly greased and inverted within the correct time frame, the monkey bread should release cleanly. If a few pieces stick, gently coax them out with a spatula and place them back onto the main loaf.
3. Prepare the Optional Glaze: While the monkey bread cools slightly on the plate, prepare the glaze if desired. In a small bowl, whisk together the powdered sugar, 2 tablespoons of milk or cream, and vanilla extract. Add more milk, one teaspoon at a time, until you reach your desired drizzling consistency. Adding a pinch of salt or melted butter enhances the flavor.
4. Glaze and Serve: Drizzle the glaze over the warm (not piping hot) monkey bread, letting it drip down the sides. Serve the monkey bread warm for the best gooey, pull-apart experience.

Nutrition Facts (Approximate)

Please note that these are estimations. Actual nutritional values will vary based on the specific brands of frozen dough, butter, sugars used, the inclusion of optional add-ins (nuts, chocolate), and the final serving size.

• Servings: This recipe typically yields 10-12 servings.
• Calories per Serving (without nuts/chocolate/glaze): Approximately 350 – 450 calories.
• Calories per Serving (with nuts and/or glaze): Approximately 450 – 600+ calories.

This treat is high in carbohydrates and sugars due to the dough, sugars, and butter. Optional additions like nuts add healthy fats and protein but also increase the calorie count. Enjoy it as a special occasion indulgence!

Preparation and Cook Time

Understanding the time commitment helps plan your baking schedule effectively. Remember that thawing and rising contribute significantly to the total time, but require minimal active effort.

• Thawing Time (Inactive): 3-5 hours (countertop) OR 8-12 hours (refrigerator).
• Active Preparation Time: 20-30 minutes (Cutting dough, mixing coatings, assembling).
• Rising Time (Inactive): 45-90 minutes.
• Baking Time: 30-40 minutes.
• Cooling Time (Inactive): 5-10 minutes (in pan before inverting).
• Total Time (excluding thawing): Approximately 1 hour 40 minutes to 2 hours 40 minutes.
• Total Time (including fastest thaw): Approximately 4 hours 40 minutes to 7 hours 40 minutes (depending on thaw and rise times).

How to Serve Your Easy Monkey Bread

Monkey bread is best served warm and is delightful on its own, but here are some ways to enjoy it:

• Straight Up: Place the inverted monkey bread on a platter and let everyone pull off pieces with their fingers – that’s half the fun!
• Brunch Star: Serve alongside coffee, tea, fruit salad, scrambled eggs, or bacon for a decadent brunch centerpiece.
• Dessert Delight: Enjoy it as a warm dessert, perhaps with a scoop of vanilla ice cream melting alongside.
• Coffee Companion: A warm piece of monkey bread is perfect with a morning cup of coffee or an afternoon tea.
• Extra Drizzles: Offer small bowls of extra glaze, caramel sauce, or even a cream cheese frosting for dipping.
• Holiday Treat: Its festive appearance makes it ideal for Christmas morning, Easter brunch, or other special gatherings.

Additional Tips for Monkey Bread Perfection

Unlock the full potential of your frozen dough monkey bread with these five essential tips:

1. Don’t Rush the Thaw (or the Rise): Using dough that is still partially frozen or not allowing the assembled bread to rise sufficiently will result in dense, heavy monkey bread. Patience during the thawing stage (refrigerator method preferred for control) and the final rise in the warm spot is key to achieving that light, fluffy, pull-apart texture. Look for visual cues – the dough should be pliable after thawing and visibly puffed after rising.
2. Master the Coating Technique: Ensure each piece of dough gets a quick dip in butter before being thoroughly tossed in the cinnamon sugar. The butter helps the sugar mixture adhere properly. Don’t let the dough soak in the butter; a quick dip is enough. Make sure the cinnamon sugar coats all sides for maximum flavor in every bite.
3. Grease Like Your Life Depends On It: Seriously, Bundt pans are notorious for sticking points. Be meticulous when greasing the pan, getting into every nook, cranny, and especially the center tube. Use solid shortening or butter applied with fingers or a paper towel, or a reliable baking spray that contains flour. This step is absolutely crucial for a clean release after baking.
4. The 5-10 Minute Cooling Window is Crucial: Resist the urge to invert the monkey bread immediately out of the oven or let it cool completely in the pan. Inverting too soon means the molten sugar runs everywhere and the structure might collapse. Waiting too long allows the sugar to harden like candy, gluing the bread to the pan. That 5-10 minute cooling time on a wire rack is the sweet spot for setting and releasing.
5. Check for Doneness Properly: Relying solely on the top color can be deceiving. The top might look perfectly golden brown while the center dough balls are still raw. Use an instant-read thermometer inserted into a doughy part (aiming for 190-200°F / 88-93°C) or gently test a center piece for doughiness. Tent with foil if the top is browning too fast. Undercooked monkey bread is gummy; slightly overcooked is better than raw.

Frequently Asked Questions (FAQ) about Frozen Dough Monkey Bread

Here are answers to some common queries about this easy and delicious recipe:

1. Can I assemble monkey bread the night before?

• Yes, you can prepare it ahead with slight modifications. Assemble the monkey bread completely in the greased Bundt pan (dough pieces coated, sauce poured over). Instead of letting it rise on the counter, cover it tightly with greased plastic wrap and place it directly into the refrigerator overnight (for up to 12-15 hours). In the morning, remove it from the fridge, loosen the plastic wrap, and let it sit at room temperature for about 1-2 hours to finish rising (it needs to look puffy). Then, bake as directed. This method combines the thawing and initial rising steps effectively.

2. Can I use frozen dinner rolls or biscuit dough instead of bread loaves?

• Yes, but with adjustments:
  • Frozen Dinner Rolls (like Rhodes Rolls): These work very well! Thaw according to package directions (often involves placing them spaced apart on a greased pan). Once thawed but still cold, you can usually cut each roll into 2-4 smaller pieces before coating and assembling as directed. The texture will be very similar to using bread dough.
  • Refrigerated Biscuit Dough (Canned): This is a popular shortcut, creating a slightly different texture – often more cakey or biscuit-like than yeasty bread. Cut each biscuit into quarters, coat, and layer as usual. The rising time will be much shorter or possibly skipped (check biscuit package instructions), and baking time might be slightly less (start checking around 25-30 minutes). The flavor is good, just different from traditional yeast-based monkey bread.

3. What are some popular variations for monkey bread?

• Monkey bread is incredibly versatile! Try these ideas:
  • Caramel Pecan: Add 1/2 cup caramel sauce to the brown sugar/butter mixture or drizzle over the top. Ensure plenty of pecans are layered in.
  • Chocolate Lover’s: Mix mini chocolate chips between the layers and drizzle with chocolate sauce instead of or addition to the vanilla glaze.
  • Fruit-Filled: Add diced apples (pre-cooked slightly) or dried cranberries/cherries between the layers.
  • Orange Zest: Add the zest of one orange to the cinnamon-sugar mixture or the glaze for a bright citrus note.
  • Savory Monkey Bread: Omit cinnamon/sugar. Coat dough in melted butter, Parmesan cheese, garlic powder, and Italian herbs. Layer with shredded mozzarella or cheddar. Serve as an appetizer or side.

4. How do I store and reheat leftover monkey bread?

• Storage: Let the monkey bread cool completely. Store it in an airtight container or wrap it well in plastic wrap at room temperature for 1-2 days. Refrigerating can dry it out faster, but if your environment is very warm/humid or if it contains cream cheese glaze, refrigeration is safer (up to 4 days).
• Reheating: Monkey bread is best enjoyed warm. Reheat individual portions or larger sections gently.
  • Microwave: Heat on medium power for 15-30 seconds per piece until warm and softened. Be careful not to overheat, which can make it tough.
  • Oven/Toaster Oven: Wrap leftovers loosely in foil and heat in a 300°F (150°C) oven for 10-15 minutes, or until warmed through. This method helps retain texture better than microwaving.

5. Why is it called “Monkey Bread”?

• The exact origin of the name is debated, but the most common theories relate to how it’s eaten:
  • People pick apart the bread with their fingers, similar to how monkeys might pick at their food.
  • The baked bread, with its cluster of dough balls, somewhat resembles the bumpy look of the fruit from the monkey puzzle tree.
  • Regardless of the origin, the name perfectly captures the fun, hands-on nature of enjoying this pull-apart treat!

Enjoy the process of making – and especially eating – this incredibly easy and delicious Monkey Bread using frozen bread dough. It’s a guaranteed hit for any occasion!

Print