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Monkey Bread Muffins

  • Author: Elise
  • Prep Time: 30 minutes
  • Rise Time: 1 hour, 30 minutes:
  • Cook Time: 20 minutes
  • Total Time: 2 hours, 20 minutes
  • Yield: 12 muffins 1x
  • Category: Muffins, Monkey Bread, Cinnamon Rolls
  • Cuisine: American



For the Dough 

  • 1/2 cup 2% milk (warm)
  • 1/2 Tablespoon instant yeast
  • 3 Tablespoons granulated sugar
  • 1 egg, room temperature
  • 1/4 cup unsalted butter, softened
  • 1/2 teaspoon salt
  • 2-3 cups all-purpose flour

For the Filling

  • 1 cup granulated sugar
  • 2 Tablespoons cinnamon
  • 1/2 cup unsalted butter, melted

For the Glaze

  • 1 cup confectioners’ sugar
  • 3-4 Tablespoons milk/heavy whipping cream


For the Dough

  1. Heat milk to be about 115 degrees Fahrenheit. I placed mine in the microwave. If you don’t have a food thermometer handy, it should be almost too hot to touch. In a large bowl, stir yeast into warm milk until combined/ dissolved.
  2. Add granulated sugar, egg, unsalted butter, and salt to the bowl. Using an electric mixer, mix until batter is combined. There should be small chunks of butter in the batter, so it won’t be completely smooth.
  3. Using a mixer, gradually add 2 cups of flour to the bowl. If batter is extremely sticky, add more flour until you can pick up the dough without your hands becoming wet. Dough should be tacky and glossy. I added about 2 1/2 cups total, but the amount you’ll need to add will depend on your climate!
  4. On a lightly floured surface, knead dough for 7-10 minutes. Dough will become easier to work with the longer you knead. Most likely, you will need to add flour to ease the process… just make sure not to add too much that the dough becomes completely dry. Dough will be ready when you can stretch a large piece between your thumb, pointer, and middle fingers of both hands without it breaking. It will be elastic and still a bit sticky.
  5. Grease a large bowl with vegetable oil or olive oil. Place the dough in the bowl, turning it a few times to ensure it’s covered with grease. Lay a kitchen towel on top of the bowl and place the bowl in a warm place. Read recommendations above.
  6. Let the dough sit for about an hour. Dough should have grown in size. If it doesn’t look much different, you may need to move it to a warmer climate or let it sit longer.

For the Filling

  1. Right before the dough is finished rising, prepare the filling by whisking sugar and cinnamon together. In a separate bowl, melt butter in the microwave or over the stove.

For Assembly

  1. When dough has risen, push down on it slightly to deflate the bubble. Roll out the dough onto a lightly floured surface to be about 1/2 inch thick. The length and width doesn’t really matter too much as long as the thickness is correct. Mine looked like an unfinished rectangle.
  2. Using a pizza cutter, cut the dough into vertical strips that are about 1 inch wide. Then, use the pizza cutter to chop the strips into pieces that are about 1 1/2 inches long. I cut these pieces diagonally, so only one side actually hit the 1 1/2 inch recommendation. THEY DO NOT NEED TO BE EXACT. I had some pieces that were much smaller, some that were a bit bigger, and some that had a shape nowhere near a rhombus… which is what mine looked like the way I cut them. As long as they aren’t too too big or too too small, I found that it doesn’t matter too much.
  3. Dip each piece of dough into butter before rolling it around in the cinnamon sugar mixture. The dough will become a bit rounder after being rolled around in the cinnamon sugar- that’s good!
  4. SPRAY YOUR MUFFIN TAN WITH COOKING SPRAY. If you don’t care about the look too much and need EVERY muffin to come out in one piece, just add cupcake liners to the pan. I chose not to do that, but it will work just fine, still look fabulous, and will have the exact same taste. I’d recommend spraying the liners too!
  5. Place about 6 pieces of dough in each muffin. Place the first dough pieces in each muffin strategically. Make sure that there are no gaps at the bottom… you will not be able to get the muffin out in one piece if you leave gaps at the bottom. After that, place the remaining dough pieces on top, keeping in mind that they will rise again.
  6. Place muffin tin in a warm place to rise for another 30 minutes.
  7. Bake muffins at 350 degrees Fahrenheit for 15-20 minutes. You will be able to see parts of the dough that aren’t completely covered in cinnamon sugar, and they will be light golden brown in color.
  8. Muffins will continue to cook for a bit after being removed from the oven. As soon as you take them out of the oven, carefully use a knife to loosen the muffin from the tin. Let the muffins cool in the tin for about 15 minutes. Carefully wiggle the muffins out of the tin. If you feel like you will break a piece of the muffin off by removing it from the tin, carefully flip the muffin tin upside down with a pan underneath. This will help the muffins come out cleanly. After testing these, I only had problems removing the muffins the first time. This was because I left too many gaps when originally filling the tin with dough.

For the Glaze

  1. Prepare the glaze by whisking confectioners’ sugar and milk/heavy cream. Glaze will be smooth and will be slightly thick, but it will fall off of the spoon easily. Using a spoon drizzle the glaze over each muffin.

Keywords: Monkey Bread Muffins, Monkey Bread, Cinnamon Rolls