Loaf Pan Monkey Bread

Save this recipe on:

Golden, buttery, and irresistibly soft, this Loaf Pan Monkey Bread is the kind of treat that stops conversations mid-sentence. Every pull-apart piece is coated in cinnamon sugar and baked into a sticky, caramelized crust that’s both chewy and tender. Unlike the traditional bundt version, this loaf-shaped monkey bread is perfectly portioned for slicing, toasting, or serving warm with a swipe of butter. It’s a nostalgic crowd-pleaser with a fun twist on presentation.

Ideal for brunch spreads, cozy weekends, or sweet holiday mornings, this recipe brings the joy of homemade bread together with the indulgence of dessert. The pillowy dough balls rise and bake together into a pull-apart masterpiece that’s easy to make but looks bakery-worthy. Whether you’re baking for guests or just want something special to enjoy with your morning coffee, Loaf Pan Monkey Bread hits all the right notes of comfort, sweetness, and texture.

Why You’ll Love This Loaf Pan Monkey Bread

• It’s delightfully soft inside with a caramelized crust outside.
• Easier to portion and store than traditional monkey bread.
• Made with basic ingredients you probably already have at home.
• Kids love helping with the dough-dipping process.
• It doubles as both breakfast and dessert!

Preparation Phase & Tools to Use

To make the perfect loaf pan monkey bread, preparation is key. Here are the tools that make the process smooth and successful:

• Loaf Pan (9×5 inches): Essential for shaping and baking the bread into the signature sliceable form. A metal loaf pan distributes heat evenly, promoting golden edges and a tender middle.
• Mixing Bowls: Needed for prepping the dough, melting butter, and mixing cinnamon sugar.
• Pastry Brush: Helps coat the pan with butter and later to apply extra butter over the top if desired.
• Measuring Cups & Spoons: Precision matters when working with dough.
• Kitchen Scale (optional): For those who want consistent dough ball sizes.
• Plastic Wrap or Clean Towel: To cover the dough as it rises.

Preparation Tips

Let your dough rise in a warm, draft-free place until doubled in size—this is key for achieving that soft, airy texture. When shaping the dough balls, keep them uniform in size for even baking. Don’t skip the butter-cinnamon sugar coating step; it’s what gives the bread its irresistible crust and rich flavor. And be sure not to overbake—the loaf should be deep golden brown on top but still soft and moist inside. A quick brush of melted butter right out of the oven adds extra shine and richness.

Ingredients for this Loaf Pan Monkey Bread

For the Dough:

• 3 cups all-purpose flour (plus extra for kneading)
• 2 1/4 teaspoons active dry yeast (1 packet)
• 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 1/2 cup whole milk (warm, about 110°F)
• 1/4 cup water (warm)
• 1/4 cup unsalted butter (melted)
• 1 large egg

For the Coating:

• 1/2 cup unsalted butter (melted)
• 3/4 cup granulated sugar
• 1 tablespoon ground cinnamon

For the Topping (Optional):

• Extra melted butter for brushing after baking
• 2 tablespoons brown sugar for a caramelized crust

---

Step 1: Activate the Yeast

In a small bowl, combine the warm milk, warm water, and sugar. Sprinkle the yeast over the top and let it sit for 5–10 minutes until foamy. This step ensures the yeast is alive and ready to help the dough rise.

Step 2: Make the Dough

In a large mixing bowl, combine the flour and salt. Add the yeast mixture, melted butter, and egg. Stir until a shaggy dough forms. Transfer to a floured surface and knead for about 8 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5 minutes.

Step 3: First Rise

Place the dough in a greased bowl, cover with plastic wrap or a clean towel, and let it rise in a warm place for 60–90 minutes, or until doubled in size.

Step 4: Prepare the Coating

In one bowl, melt the butter. In another, mix the cinnamon and sugar. Set both aside. These will be used to coat the dough balls before assembling them in the loaf pan.

Step 5: Shape the Dough Balls

Punch down the risen dough and divide it into 30–36 small pieces. Roll each piece into a ball. Dip each ball into the melted butter, then roll it in the cinnamon sugar mixture to coat completely.

Step 6: Assemble in the Loaf Pan

Grease a 9×5 loaf pan. Arrange the coated dough balls inside the pan in layers, staggering the placement so they bake evenly and create a nice pull-apart texture. You can sprinkle a bit of extra cinnamon sugar between layers if you like it sweeter.

Step 7: Second Rise

Cover the loaf pan with a towel and let the dough rest for another 30–45 minutes until puffy and almost doubled.

Step 8: Bake

Preheat your oven to 350°F (175°C). Bake the monkey bread for 30–35 minutes, or until deep golden brown and the top springs back when touched. The internal temperature should read about 190°F if you want to check doneness with a thermometer.

Step 9: Cool and Finish

Remove the pan from the oven and let it cool for 10 minutes in the pan. Run a knife along the edges if needed and carefully lift out or invert onto a plate. Brush the top with extra melted butter and a sprinkle of brown sugar for added shine and flavor, if desired.

---

Notes

Loaf Pan Monkey Bread is best enjoyed warm, when the cinnamon-sugar crust is slightly crisp and the interior is fluffy and pull-apart tender. You can use homemade dough or substitute store-bought refrigerated biscuit dough for a faster version, though the homemade dough adds depth and flavor. For a richer taste, consider adding a hint of vanilla or orange zest to the dough. If you want to elevate the sweetness, drizzle with a simple powdered sugar glaze or cream cheese frosting.

---

Watch Out for These Mistakes While Cooking

• Using water or milk that’s too hot can kill the yeast. Always aim for 105–110°F.
• Under-kneading the dough results in a dense texture. Knead until smooth and elastic.
• Skipping the second rise leads to uneven baking and a tight crumb.
• Overcrowding the loaf pan may cause the center to underbake. Stick to the 30–36 dough ball guideline.
• Not coating each ball properly with butter and cinnamon sugar can result in dry spots and inconsistent flavor.

---

Storage Instructions

Once cooled, store leftover monkey bread in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly in plastic wrap and freeze for up to 1 month. Reheat individual portions in the microwave for 10–15 seconds or warm the entire loaf in the oven at 300°F for 10 minutes to refresh the texture.

---

Estimated Nutrition (Per Serving – based on 12 servings)

• Calories: 280
• Total Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Cholesterol: 45mg
• Sodium: 180mg
• Carbohydrates: 38g
• Fiber: 1g
• Sugar: 12g
• Protein: 5g

---

Frequently Asked Questions

Can I make this recipe ahead of time?

Yes! You can prepare the dough balls, coat them, and assemble the loaf in the pan the night before. Cover tightly and refrigerate. Let it come to room temperature before baking the next day.

Can I use pre-made biscuit dough instead of homemade?

Absolutely. While homemade dough yields better flavor and texture, store-bought biscuit dough works well for a quicker version.

What can I use instead of cinnamon?

If you’re out of cinnamon, try pumpkin spice, cardamom, or even cocoa powder mixed with sugar for a twist.

Can I make this recipe dairy-free?

Yes, substitute the butter with vegan butter and use plant-based milk like almond or oat.

Why is my monkey bread doughy in the middle?

It likely needed more baking time or the dough balls were too tightly packed. Check for doneness using a thermometer (190°F in the center).

How do I get a crispier top?

Bake uncovered and brush with butter before and after baking. You can also broil the top for 1–2 minutes at the end for extra crispiness.

Can I add nuts or raisins?

Definitely. Mix chopped pecans, walnuts, or raisins in between the dough layers before baking.

What type of yeast should I use?

Active dry yeast is recommended, but you can also use instant yeast. If using instant, you can mix it directly with the dry ingredients without proofing first.

---

Conclusion

Loaf Pan Monkey Bread is a sweet, soft, and cinnamon-spiced bread that’s perfect for sharing. It’s easy to make with either homemade or shortcut ingredients and never fails to deliver on comfort and flavor. Whether you’re serving it at a brunch table or enjoying it as an after-dinner treat, this pull-apart loaf is bound to be a hit. Give it a try and taste the magic in every gooey, golden bite.

---

Print

Save this recipe on: