This easy bubble bread (pull-apart monkey bread) comes together with just a few simple ingredients for a soft, buttery, cinnamon-sugar treat everyone can tear into. It bakes up golden, gooey, and irresistible—perfect for breakfast, brunch, or an effortless dessert.
Equipment
- Bundt pan
- Bowls
- Cutting Board
- Knife
- Measuring Spoons
- Pie Dish or Large plate
Ingredients
- 2 loaves bread dough thawed
- ½ cup salted butter melted
- 1 cup sugar
- 1 tbsp ground cinnamon
Instructions
- *Note: If you’re using frozen, pull it out and set it on a plate at room temperature for at least 2 hours before making your bubble bread. It should be soft but should still be cool - you don’t want it warming and proofing in advance
- Grease a 9.5-inch bundt pan
- Cut your bread dough into 1-inch pieces.
- In one bowl, melt your butter and in a separate bowl stir together your sugar and cinnamon
- To assemble, dunk each dough piece into the butter, coating all sides, shake off any excess and then dunk into your cinnamon-sugar mixture until covered. Place along the bottom of your bundt pan. Repeat, moving in a circle around the pan and then starting a new layer, with every piece of dough until all is used
- Cover your pan with a towel and leave to rise for 60-90 minutes in a warm spot. It should puff up by at least a third but not quite double. You don’t want the dough rising too much ahead of baking because it will rise more as it bakes
- Preheat your oven to 350°F
- Once risen, remove the towel and place your bundt pan in the oven for 35 minutes
- Remove and immediately place a dish over the top and flip your bubble bread out of the pan. Do this carefully as the pan and the cinnamon-sugary goo will be hot! You want to do this quickly so the sugar won’t harden and make the bubble bread stick in the pan
- Let cool for 10-15 minutes, if you can control yourself that long, and enjoy!
Notes
*To keep it simple, I use frozen bread dough. I love Rhodes and Bridgford frozen bread dough. Just be sure to let this thaw before using - about two hours at room temperature ahead of time or take out your loaves from the freezer and place in the fridge the night before
*Do not overfill your pan. If you’re using a smaller bundt pan or you want to make a larger batch, don’t fill your pan past the halfway mark to leave space for the rise. You can always pop any remainders into a greased, smaller baking dish or a loaf pan
*If you have extra butter and cinnamon-sugar left over, I usually toss. It shouldn’t be much, but when I’ve tried in the past to just pour it over the rolls it made them a weirdly sticky, hardened mess.
*As mentioned above, you don’t want to let your dough rise too much before baking since it will rise more as it cooks in the oven. If you go overboard on your rise, the dough will puff up too tall outside of the pan, and you’ll burn the tops before the bottom has had time to fully cook (this is also true if you overfill your bundt pan with dough bites)
*I’ve found that a pie dish is perfect for flipping your bubble bread into, as it collects all that yummy goo without spilling it everywhere
