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Sticky Cinnamon-Sugar Monkey Bread

Name: Sticky Cinnamon-Sugar Monkey Bread
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 16 servings.
Ingredients: 2 loaves (1 pound each) frozen bread dough, thawed; 1 cup packed brown sugar; 3/4 cup butter, cubed; 1 package (3 ounces) cook-and-serve vanilla pudding mix; 2 tablespoons 2% milk; 2 teaspoons ground cinnamon

9 reviews

Contest Winner

Test Kitchen Approved

Total Time

Prep: 20 min. + rising Bake: 20 min.

Makes

16 servings

Updated: Sep. 12, 2023

You can do all the prep work for this monkey bread the night before. I prepare the dough pieces and put all the sauce ingredients in the pan so it's ready for the morning. You can sprinkle chopped nuts in with the dough pieces before pouring the sauce on and baking. — Diana Kunselman, Rimersburg, Pennsylvania

Sticky Cinnamon-Sugar Monkey Bread Recipe photo by Taste of Home

Ingredients

2 loaves (1 pound each) frozen bread dough, thawed
1 cup packed brown sugar
3/4 cup butter, cubed
1 package (3 ounces) cook-and-serve vanilla pudding mix
2 tablespoons 2% milk
2 teaspoons ground cinnamon

Directions

Cut dough into 1-inch pieces; place in a greased 13x9-in. baking dish. In a large saucepan, combine remaining ingredients; bring to a boil. Cook and stir 1 minute; remove from heat. Pour over dough pieces.

Cover loosely with parchment or nonstick foil; let rise in a warm place until almost doubled, about 45 minutes. Preheat oven to 350°. Bake, uncovered, until golden brown, 20-25 minutes. Immediately invert onto a serving plate.

Test Kitchen tips

If there's any saucy goodness left in the pan after inverting the bread, use a rubber spatula to remove every last sticky bit.

When we tested this recipe, we made 42 balls of dough and arranged them into seven rows of six dough balls.

Nutrition Facts

1 serving: 247 calories, 9g fat (4g saturated fat), 18mg cholesterol, 339mg sodium, 36g carbohydrate (16g sugars, 2g fiber), 5g protein.

Sticky Cinnamon-Sugar Monkey Bread

Ingredients

Directions

Nutrition Facts

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