Making monkey bread lets kids do what they do best -- play with their food -- while they create something yummy.

Martha Stewart Kids, Holiday 2002


Read the full recipe after the video.

Recipe Summary

1 hr 45 mins
2 hrs 15 mins
Makes one 10-inch Bundt cake


For the Bread
For the Coating
For the Icing


Instructions Checklist
  • Lightly coat a 10-inch Bundt pan and a medium bowl with shortening; set aside. Put the warm water and a pinch of sugar in a small bowl; sprinkle yeast over top. Stir; let the yeast soften and dissolve, about 5 minutes.

  • Place shortening, milk, sugar, salt, and egg in the bowl of an electric mixer fitted with the dough hook.

  • Add yeast mixture to shortening mixture, and beat to combine. Slowly add flour. Knead on medium-low, 1 minute. Transfer dough to the prepared bowl. Cover with plastic wrap, and let stand in a warm place, 20 minutes.

  • Make coating: Place melted butter in a bowl. In a second bowl, combine brown sugar, cinnamon, and nuts; sprinkle 2 tablespoons nut mixture into prepared Bundt pan.

  • Cut dough into 1/2-inch pieces. Roll into balls. Coat in butter, then roll in nut mixture, and place in prepared pan. Cover with plastic wrap, and let stand in a warm place until doubled in bulk, about 1 hour.

  • Preheat oven to 350 degrees. Bake, 30 to 35 minutes. Let cool in pan for 15 minutes. Invert onto a serving plate, and let cool 20 minutes more.

  • Make icing: In a small bowl, combine milk and confectioners' sugar. Stir until smooth. Drizzle over bread.

Cook's Notes

Icing Tip: Turn the plate as you drizzle the icing so you won't have to reach as far. Let the icing drip down the center hole and the outside.


Reviews (2)

58 Ratings
  • 5 star values: 12
  • 4 star values: 12
  • 3 star values: 20
  • 2 star values: 9
  • 1 star values: 5
Rating: Unrated
this is a really great baking activity for small children. the monkey bread is tasty and best served warm. i don't like the recommended icing. also, i think this recipe would turn out better with more than 2 tbsp of the nut mixture in the bundt pan, and more melted butter.
Rating: Unrated
I think it's important to note, if you haven't baked with yeast before, is that temperature is super important. When diluting the yeast, make sure the water is actually quite warm - about 70C. Also, make sure that the other ingredients are either at room temperature or warm. When letting the dough stand, make sure it is covered and in a warm place away from any drafts. I also added 1/2 a cup more brown sugar and ground hazelnuts as well as cinnamon in the icing.