Save to Pinterest A decadent pull-apart monkey bread bursting with cinnamon, chocolate, caramel, and crunchy nuts, perfect for sharing at breakfast or as a sweet treat.
This recipe was a hit at my last family brunch. Everyone loved pulling apart pieces and dipping them into extra glaze (no one could resist the sweet gooey layers)!
Ingredients
- Dough: 500 g (4 cups) all-purpose flour, 7 g (2¼ tsp) instant dry yeast, 60 g (¼ cup) granulated sugar, 1 tsp salt, 240 ml (1 cup) whole milk (lukewarm), 60 g (¼ cup) unsalted butter (melted), 2 large eggs
- Filling: 150 g (¾ cup) packed brown sugar, 2½ tsp ground cinnamon, 125 g (½ cup) unsalted butter (melted), 100 g (½ cup) mini chocolate chips, 80 g (½ cup) chopped pecans or walnuts, 80 g (½ cup) toffee bits or soft caramel candies (chopped)
- Glaze: 120 g (1 cup) powdered sugar, 2 tbsp milk, ½ tsp vanilla extract
Instructions
- Prepare the Dough:
- In a large mixing bowl, combine flour, yeast, granulated sugar, and salt. Add lukewarm milk, melted butter, and eggs. Mix to form a soft dough. Knead for 8–10 minutes until smooth and elastic (add a little flour if sticky).
- First Rise:
- Cover the dough and let rise in a warm place for 1 hour (until doubled in size).
- Prep the Pan and Filling:
- Grease a large bundt pan with butter. In a shallow bowl, mix brown sugar and cinnamon.
- Shape the Dough Balls:
- Punch down the dough and divide into 40–45 small balls (about 25–30 g each). Dip each ball in melted butter, then roll in the cinnamon-sugar mixture.
- Layer and Fill:
- Layer dough balls in the bundt pan, sprinkling chocolate chips, nuts, and toffee bits between layers. Pour any remaining butter over the top.
- Second Rise:
- Cover and let rise for 30 minutes. Preheat oven to 180°C (350°F).
- Bake:
- Bake for 35 minutes, or until golden brown and cooked through.
- Unmold:
- Cool in the pan for 10 minutes, then invert onto a serving plate.
- Glaze:
- Whisk together powdered sugar, milk, and vanilla to make the glaze. Drizzle over the warm loaf before serving.
Save to Pinterest Monkey loaf is now a tradition in our house for winter holidays. My kids love helping roll the dough balls and sneaking chocolate chips into the pan!
Required Tools
Large mixing bowl, measuring cups and spoons, stand mixer with dough hook (optional), bundt pan, pastry brush, whisk
Allergen Information
Contains gluten (wheat), eggs, milk (dairy), nuts (pecans or walnuts), and soy (in chocolate chips)
Nutritional Information
Per serving: 430 calories, 19 g total fat, 59 g carbohydrates, 7 g protein
Save to Pinterest This monkey loaf is delicious warm or at room temperature. Save leftovers for a sweet snack the next day!
Ask About This Recipe
- → Can I use other nuts in this loaf?
Absolutely! Pecans or walnuts are great, but hazelnuts, almonds, or cashews can offer a personalized twist.
- → Is it best served warm or cold?
Serving warm enhances its gooey texture and lets the caramel and chocolate melt nicely. Cold slices work too.
- → Can I prepare the dough ahead of time?
You can refrigerate the dough overnight after its first rise. Let it come to room temperature before shaping.
- → Are dried fruits necessary in this loaf?
No, dried fruits are optional but add extra flavor if you prefer fruity notes. Cranberries or apricots work well.
- → What is the ideal pan for baking?
A large bundt pan gives the best shape and texture. Well-greased pans help each piece release easily.
- → How can I make it more chocolatey?
Swap in dark or white chocolate chips, or add a drizzle of melted chocolate over the glaze.