Holiday Monkey Bread Recipe

Name: Holiday Monkey Bread
Prep time: 45 min
Cook time: 35 min
Total time: 210 min
Yield: 16
Ingredients: 1 1/3 cups warm milk; 2 teaspoons active dry yeast; 1/4 cup white sugar; 1 large egg, beaten; 6 tablespoons unsalted butter, melted (plus more as needed for greasing pan and work surface); 4 cups all-purpose flour; 2 teaspoons kosher salt (or 1 1/2 teaspoons fine salt); 1/2 cup chopped walnuts; 1/2 cup chopped dried cranberries; 1 cup white sugar; 1 tablespoon cinnamon; 2 sticks unsalted butter; 3/4 cup brown sugar; 1 teaspoon orange zest

Cook Time: 35 minutes

This sweet and sticky holiday-themed monkey bread, filled with the perfect amount of cranberries and walnuts, is so deliciously decadent and addictive that it will turn the most composed group of guests into a swarm of ravenous monkeys. It will be devoured in mere minutes - and thats exactly the idea behind it. If you dont have a Bundt pan and dont want to buy one, feel free to use any other pan that fits the dough. The Bundt design not only looks great, but I believe it also helps with even baking due to its larger surface area. And if cranberries and walnuts arent to your taste, feel free to swap them with other dried fruits or nuts, or even skip them altogether. Whatever you choose to add, this recipe is a party favorite for a reason, and I truly hope you try it soon. Enjoy!

Ingredients

Yields: 16 servings

Dough

1 1/3 cups warm milk
2 teaspoons active dry yeast
1/4 cup white sugar
1 large egg, beaten
6 tablespoons unsalted butter, melted, plus extra for greasing
4 cups all-purpose flour
1 1/2 teaspoons kosher salt (or 1 1/2 teaspoons fine salt)
1/2 cup chopped walnuts
1/2 cup chopped dried cranberries

Cinnamon Sugar

1 cup white sugar
1 tablespoon ground cinnamon

Sugar Syrup

2 sticks unsalted butter
3/4 cup brown sugar
1 teaspoon orange zest

Directions

Step 1: Warm the milk in a saucepan over low heat or microwave it until it reaches no higher than 105F (40C). Pour the warm milk into the bowl of a stand mixer, sprinkle the yeast on top, and let it sit for 15 to 20 minutes to activate.

Step 2: After the yeast has bubbled up, add sugar, the beaten egg, melted butter, flour, and salt to the bowl. Using the dough hook attachment on the mixer, knead the dough on low speed until it becomes soft, smooth, and elastic (about 10 minutes). Once the dough is ready, add the walnuts and cranberries, and knead for another 1 to 2 minutes to evenly distribute the ingredients.

Step 3: Cover the bowl and let the dough rise in a warm spot for about 1 1/2 hours, or until it has doubled in size.

Step 4: While the dough is rising, prepare the cinnamon sugar. In a shallow bowl, mix the sugar and cinnamon together, then set it aside.

Step 5: Grease a Bundt pan generously with butter, and set it aside. Butter a clean work surface, then transfer the risen dough onto it. Press and stretch the dough into a 15x15-inch square. Brush the surface of the dough generously with melted butter.

Step 6: Using a pizza cutter, slice the dough into 64 squares. Roll each square into a ball and then roll each ball in the cinnamon sugar mixture.

Step 7: Place the cinnamon-sugar-coated dough balls into the prepared Bundt pan, stacking them without pressing them together. Once the pan is filled, cover it and allow the dough balls to proof for about 35 minutes.

Step 8: Preheat the oven to 350F (175C). While the oven is heating up, make the sugar syrup. In a saucepan, melt the butter over medium heat. Whisk in the brown sugar and bring it to a gentle bubble, stirring occasionally. Once it begins to bubble, remove the pan from the heat and stir in the orange zest. Continue whisking until the syrup has a smooth, caramel-like consistency.

Step 9: Once the dough has proofed, pour the sugar syrup evenly over the dough balls in the Bundt pan.

Step 10: Bake in the preheated oven for about 35 minutes, or until a skewer inserted into the center of the bread comes out clean. For safety, place a baking sheet under the Bundt pan to catch any syrup drips.

Step 11: Let the monkey bread cool in the pan for 10 minutes. Afterward, carefully turn it out onto a plate. Allow it to cool to a warm temperature before serving.

Nutrition Facts (per serving)

Calories: 404
Total Fat: 19g (25% DV)
Saturated Fat: 10g (52% DV)
Cholesterol: 55mg (18% DV)
Sodium: 218mg (9% DV)
Total Carbohydrate: 54g (20% DV)
Dietary Fiber: 2g (6% DV)
Total Sugars: 29g
Protein: 5g (11% DV)
Calcium: 52mg (4% DV)
Iron: 2mg (10% DV)
Potassium: 109mg (2% DV)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may vary depending on your calorie needs.

The Fascinating Story of Holiday Monkey Bread

Monkey bread, known for its sweet, sticky, pull-apart nature, has a history as charming as its taste. Its origins trace back to Eastern European immigrants who brought enriched, sweetened dough recipes to the United States in the early 20th century. Originally, these were simple yeasted doughs baked in loaf forms, often sweetened with molasses or sugar. The monkey in the name doesnt come from any primate connection in the recipe itself, but rather from the way the bread is eaten: diners pull off pieces with their fingers, almost like playful monkeys reaching for treats.

Regional Variations and Features

In the United States, monkey bread has developed distinct regional characteristics. In the South, it often features a caramel coating with pecans or walnuts, while Midwestern versions may include a cream cheese glaze or cinnamon sugar dusting. Holiday editions, such as this recipe, commonly incorporate dried fruits like cranberries or raisins and a hint of citrus zest, giving the bread a festive flavor profile. West Coast adaptations sometimes infuse the dough with chocolate or nuts for a more decadent twist.

What Sets Monkey Bread Apart

Though similar to cinnamon rolls and sticky buns, monkey bread is unique in structure and serving style. Unlike cinnamon rolls, which are sliced individually before baking, monkey bread is composed of small dough balls arranged in a pan and baked together. This creates the signature pull-apart experience. Sticky buns may have a caramel topping, but they are typically baked in rows rather than clusters of dough balls. Monkey breads shareable, communal design makes it both visually appealing and interactive, setting it apart from these related pastries.

Where Monkey Bread is Served

Monkey bread is a staple at holiday breakfasts and brunches, especially during Christmas, Easter, and Thanksgiving celebrations. It is often the centerpiece on festive tables, offered alongside coffee, hot chocolate, or spiced cider. Many bakeries and cafs include it on their seasonal menus, and home cooks prize it for its ease of preparation and the wow factor it provides when guests pull apart warm, gooey morsels straight from the Bundt pan.

Interesting Facts About Monkey Bread

The term monkey bread first appeared in American cookbooks in the 1950s, though recipes resembling it date back decades earlier.
It is traditionally baked in a Bundt pan, a design that ensures even cooking and creates a striking, spiral appearance.
Monkey bread is known for its adaptability: you can customize it with fruits, nuts, spices, or even chocolate without losing its signature pull-apart texture.
Despite its richness, the breads portioned dough balls allow guests to control serving size, making it ideal for large gatherings.
Some believe that the sticky fingers effectgetting caramel on your handsis part of the fun and appeal of this dessert.

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FAQ about Holiday Monkey Bread Recipe

You can store the monkey bread in an airtight container at room temperature for up to 2 days. For longer storage, you can wrap it tightly in plastic wrap and refrigerate for up to 1 week. To reheat, warm it in the oven at 350°F (175°C) for about 10 minutes or until heated through.

Yes, you can prepare the dough a day ahead. After kneading and letting it rise, cover the dough tightly and refrigerate it. The next day, bring the dough to room temperature before shaping and proceeding with the recipe as usual.

Yes, you can freeze the monkey bread before or after baking. If freezing before baking, prepare the dough, form the balls, and assemble in the Bundt pan. Cover tightly with plastic wrap and freeze for up to 2 months. To bake, let the dough thaw and proof for about 30 minutes before baking. If freezing after baking, let the bread cool completely, then wrap it tightly and freeze for up to 2 months. Reheat in the oven before serving.

Yes! You can customize the monkey bread with your preferred nuts and dried fruits. Common substitutes include pecans, almonds, raisins, or dried apricots. You can also omit the nuts and fruit entirely if you prefer a plain version.

The monkey bread is best served warm, straight from the pan. You can place it on a large plate or platter, and let guests pull apart the sticky, sweet pieces. It’s perfect for brunch, holiday gatherings, or as a breakfast treat.

Yes, you can use any oven-safe pan that fits the dough, such as a round cake pan or a loaf pan. However, using a Bundt pan gives the bread a classic presentation with a unique shape and helps with even baking.

If the monkey bread is undercooked, you can cover it with foil and bake for an additional 10-15 minutes until it’s fully cooked through. You can also use a skewer to test the bread’s doneness—the skewer should come out clean when inserted near the center.

This recipe relies on yeast to make the dough rise and become light and fluffy. If you don’t want to use yeast, you could experiment with a quick bread dough (like a biscuit dough), but the texture and flavor will differ.

The monkey bread is done when the top is golden brown and a skewer inserted near the center comes out clean. It should also have a slightly crispy exterior with a soft, fluffy interior.

Yes, if you prefer a sweeter syrup, you can add more brown sugar or white sugar to the syrup mixture. Just be mindful that the bread is already quite sweet with the cinnamon sugar, so adjust the sweetness to your taste.

Comments

FrancesC

10/06/2025 01:52:54 PM

I'm so happy with how this turned out! I substituted about a cup of chopped fresh cranberries instead of using dried. With the sugar syrup, the bread is plenty sweet, so the cranberries added a welcome pop of sour flavor. I also shaped the dough balls before brushing with butter because I thought they'd be easier to roll that way. I divided the dough in half, and scaled 32 balls of dough at .75 ounces each. I dipped them in melted butter and rolled 'em in cinnamon sugar before arranging them in the Bundt pan. I scaled the rest of the dough at 1 oz. each (about 24 more dough balls); it's a lot of work, but not much more than making cinnamon rolls. I covered the pan with plastic and let it rest in the fridge overnight. In the morning, I let the dough come up to room temperature and proof fully (it was at the top edge of the Bundt pan) before topping with the syrup and baking. It took a little longer to bake for me; about 50 minutes (internal temp. at 190 degrees F). Wonderful!

RubyFlour9719

11/28/2024 02:49:25 AM

Even making a few mistakes and double-doubling the batch and using a hotel (rectangular pan) and these are still amazing. The one batch I did in the bunt pant were the best though! (I made mine without nuts due to an allergy in my family) Chef John never disappoints!

The Kitchen Alchemist

06/03/2025 08:42:18 PM

Chef John, I must give you kudos. Your recipes always give me inspiration. I took out the nuts and cranberries and soaked golden raisins in rum and orange liqueur to plump them up before putting them into the dough. I strained them first, and used about a tablespoon of the liquor in the caramel after taking it off the heat. My friends loved it and so did I. Thanks again, Chef John!

JollyGrape8453

12/02/2024 10:10:33 PM

Layman here. 1. Cinnamon not my favorite, Ive substitued with cocoa. Great! 2. also, 3/4 cup brown sugar was exactly amount white sugar + cocoa (my replacement) I had lefover after rolling balls. Seems waste so I've put this instead. Great again.

Virginia Lewis

01/26/2025 09:25:12 PM

This was perfection on a plate.

Mme Magoo

11/21/2024 09:18:17 PM

Blow-their-socks-off good! Sticky buns meets cinnamon roll meets pull aparts. Forget using those 'refrigerator rolls'. You'll be so glad you did! If you have a stand mixer this dough is super easy to make AND easy to clean up because of the butter (1 bowl, 1 hook, quick wash). The syrup is heavenly and is also very easy. 1 pan and no critical timing or temperature futzing required. Will feed a crowd. Highly recommend.