Cinnamon Sugar Monkey Bread

Here’s a fun recipe from our good friend Nik Manojlovich from Weekend at the Cottage. He’s creatively used not one, not two, but THREE different kinds of cinnamon sugar for this pull-apart bread: Golden Yellow, Dark Brown, and Demerara Style. Enjoy a different sweet sensation in every delicious bite — it’s perfect for a party, or take one to work for a shareable breakroom treat.

Prep Time
30 minutes
1 hour rising time
30 minutes proofing time
Bake Time
40 to 45 minutes
Cinnamon Sugar Monkey Bread

Liquid measuring cup

Thermometer (optional)

Scale OR dry measuring cups

Measuring spoons

Small bowl x 5

Small saucepan

Heatproof rubber spatula OR wooden spoon

Stand mixer fitted with hook attachment OR large bowl and wooden spoon


Large bowl

Plastic wrap OR lint-free tea towel

Bundt pan (12-cup)

Oven mitts

Decorative plate/platter OR cake stand

Medium bowl

Hand mixer OR whisk

Piping bag OR resealable bag OR spoon

12 to 16 servings
For the dough:
  • ½ cup (125 ml) water, warm (100 to 110°F / 38 to 43°C)
  • ½ cup + ½ tsp (102 g) Redpath® Granulated Sugar, divided
  • 1 tbsp (11 g / 1 packet) active dry yeast
  • 1 cup (250 ml) milk (preferably whole milk)
  • ½ tsp (3 g) salt (or 1 tsp / 3 g kosher salt)
  • ½ cup (113 g) butter, cubed
  • 5 cups (625 g) all-purpose flour (preferably unbleached), divided
  • 2 eggs
For the coating:
  • ¾ cup (170 g) butter
  • 1 tsp (5 ml) pure vanilla extract
  • 1 recipe “Cinnamon Sugar 3 Ways”
For the glaze:
  • 2 tbsp (28 g) butter
  • 3 tbsp (45 ml) milk
For the dough:

Step 1

Pour warm water into a small bowl. Stir in ½ teaspoon (2 grams) of the Redpath® Granulated Sugar until dissolved. Sprinkle and stir in the yeast. Let stand until foamy; 5 to 10 minutes.

Step 2

Add milk to a small saucepan. Place onto medium heat; heat until just warm. Stir in salt and the remaining Redpath® Granulated Sugar (½ cup / 100 grams) until dissolved. Add butter; stir until melted.

Step 3

In the bowl of a stand mixer, use a spatula or wooden spoon to mix the yeast and milk mixture together. Add in 2 cups (250 grams) of the flour and stir to combine. Place bowl onto the stand mixer fitted with the hook attachment. Mix on low speed (see Chef’s Tips).

Step 4

Whisk the eggs in a small bowl. Add the beaten eggs into the bowl and mix until combined. Slowly add the remaining flour, about ½ cup (63 grams) at a time, until a soft and slightly sticky dough forms.

Step 5

Turn the dough out onto a lightly floured work surface, and knead until smooth and elastic; about 5 minutes. Place dough in a large, lightly greased bowl. Cover bowl with plastic wrap or a clean, lint-free tea towel and let rise in a warm, draft-free location until doubled in size; about 1 hour.

Step 6

Lightly grease a 12-cup bundt pan.

For the coating:

Step 1

In a small saucepan, melt butter over medium heat. Remove from heat and stir in the vanilla extract.

Step 2

Make the cinnamon sugar as instructed in the recipe “Cinnamon Sugar 3 Ways”. Use ¾ cup (approximately 210 grams) of each cinnamon sugar and place into 3 separate bowls (see Chef’s Tips).

For assembly:

Step 1

Adjust oven rack to the lower third position. Preheat oven to 350°F (177°C).

Step 2

Step 3

Take small sections of dough about the size of a golf ball, and roll into rounds. Dip each ball into the melted butter, allowing excess to drip off, and then roll in one of the bowls of cinnamon-sugar.

Step 4

Place the coated ball of dough into the prepared bundt pan. Repeat process, alternating the sugars used for each ball. Stagger the balls of dough when doing the next layer (seams should not line up). This helps fill in any gaps and make the finished bread more visually appealing when unmolded.

Step 5

When all the dough is in the bundt pan, cover pan with the plastic wrap or the tea towel previously used for the bowl. Place into a warm, draft-free location to proof; about 30 minutes.

Step 6

Stir any remaining melted butter and sugar mixtures together. Drizzle the sugar mixture evenly over the top of the proofed bread.

Step 7

Place the bundt pan into the preheated oven and bake until top is a rich golden brown colour; 40 to 45 minutes.

Step 8

Remove the monkey bread from the oven and let it cool in the pan for 5 to 10 minutes (see Chef’s Tips). Carefully, with the help of oven mitts, if the pan is still too hot to handle, invert the bundt pan onto desired plate or cake stand. Allow bread to cool further; 15 minutes.

For the glaze:

Step 1

In a medium bowl, combine the Redpath® Icing Sugar and butter using a hand mixer on low speed. Add milk, and beat mixture until glaze is smooth and glossy. Thin with additional milk, if needed.

Step 2

Transfer glaze to a piping bag (see Chef’s Tips). Drizzle glaze over the top of the bread, allowing glaze to drip down the sides. Best served warm.

Cinnamon Sugar Monkey Bread