Buttery Bubble Bread Recipe
Buttery Bubble Bread Recipe photo by Taste of Home
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Buttery Bubble Bread Recipe

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5 11 16
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Homemade bread can be time-consuming, difficult and tricky to make. But this fun-to-eat monkey bread, baked in a fluted tube pan, is easy and almost foolproof. If I'm serving it for breakfast, I add some cinnamon and drizzle it with icing. —Pat Stevens, Granbury, Texas
TOTAL TIME: Prep: 25 min. + rising Bake: 30 min.
MAKES:16 servings
TOTAL TIME: Prep: 25 min. + rising Bake: 30 min.
MAKES: 16 servings


  • 1 package (1/4 ounce) active dry yeast
  • 1 cup warm water (110° to 115°)
  • 1/2 cup sugar
  • 1/2 cup shortening
  • 1 large egg
  • 1/2 teaspoon salt
  • 4 to 4-1/2 cups all-purpose flour, divided
  • 6 tablespoons butter, melted

Nutritional Facts

1 slice: 237 calories, 11g fat (4g saturated fat), 25mg cholesterol, 122mg sodium, 30g carbohydrate (7g sugars, 1g fiber), 4g protein .


  1. In a large bowl, dissolve yeast in warm water. Add the sugar, shortening, egg, salt and 1 cup of flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Punch dough down. Turn onto a lightly floured surface; shape into 1-1/2-in. balls. Dip the balls in butter and arrange evenly in a greased 9-in. fluted tube pan. Drizzle with remaining butter. Cover and let rise in a warm place until doubled, about 45 minutes.
  4. Bake at 350° for 30-35 minutes or until golden brown. Cool for 5 minutes before inverting onto a serving platter. Serve warm. Yield: 1 loaf (16 slices).
Originally published as Buttery Bubble Bread in Taste of Home April/May 2002, p31

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LeslieH 248269
Reviewed May. 15, 2016

"Easy to make and tasty."

key-ko 247188
Reviewed Apr. 17, 2016

"I love this recipe, perfect for Sunday morning !"

islandgirl77 245871
Reviewed Mar. 23, 2016

"This sounds delicious and would Love to make for Easter.. Can I prep up to the baking point, and refrigerate a couple days without baking, and bring to room temp and bake on the day needed? Hope someone reasds and comments quick Thanks"

kacylynn 60531
Reviewed Oct. 9, 2012

"Love this recipe, I've been making it for years! It is easy to halve and bake in a loaf pan. Also I only use 1/2-3/4 of the butter called for in the recipe. Delicious!"

kshea 83996
Reviewed May. 25, 2012

"Nice texture, comes apart easily."

AnnaRussell 126244
Reviewed Oct. 9, 2011

"We've been making this recipe for holidays dinners for years. Sometimes we cut back on the butter just a little bit."

abreendre 55353
Reviewed Feb. 5, 2011

"This is so easy and the kids love it."

lkp.w/2 126104
Reviewed Aug. 5, 2010

"This is one of the best tasting bread recipes I've ever had. I took it to a bible study dinner and every one loved it with our supper. I've also used the dough recipe to make cinnomn rolls that was great too."

michellelynne 34675
Reviewed Nov. 18, 2009

"Really good- everyone loved. Just like monkey bread from my childhood."

HelpersintheKitchen 85103
Reviewed Sep. 8, 2009

"My family loves this delicate and delicious yeast bread. Although it takes a little while to make, it worth it every bit when it comes perfectly from the oven."

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