This Homemade Eggless Monkey Bread is soft and fluffy with a gooey sticky texture! It’s basically a giant Bundt pan of gooey cinnamon rolls. It’s perfect for a holiday breakfast or anytime dessert!
Egg-Free Monkey Bread Recipe from Scratch
A completely Homemade Eggless Monkey Bread recipe – no canned biscuit dough here! In my opinion, nothing compares to the flavor of homemade, and you’ll be surprised how quickly the dough comes together.
Even though from-scratch monkey bread takes longer to prepare than a shortcut version made with canned biscuit dough, the results in taste and texture worth every second of extra time.
The homemade eggless brioche-like dough is rolled into balls, dipped in melted butter and cinnamon sugar, then baked until bubbling and glazed to perfection. It’s delicious warm from the oven or sliced and heated after it’s cooled.
Monkey bread is served pull-apart style where everyone tears off a piece. Each bite tastes like the sticky, delicious center of cinnamon rolls…YUM – I promise you’ll be licking your fingers clean and grabbing more and more bites!
Here’s a quick rundown of how you’ll be making and assembling the eggless monkey bread. Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Homemade Eggless Monkey Bread Ingredients:
You’ll need:
For the Dough:
- All-purpose flour
- Instant yeast
- Granulated sugar
- Salt
- Custard powder (see notes in the recipe card for substitute)
- Water
- Whole milk
- Unsalted butter
For the Coating:
- Unsalted butter
- Granulated sugar
- Ground cinnamon
- Brown sugar
- Pure vanilla extract
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
How to Make Homemade Eggless Monkey Bread:
1 – Make the Dough:
- Mix flour, yeast, sugar, and salt in a bowl.
- In a mixing bowl, combine warm milk, custard powder, water, and melted butter.
- Add milk mixture to the bowl with the flour mixture.
- Knead until the dough comes together and pulls away from the sides of the bowl and no longer sticky.
How Do I Know If the Dough Is Well Kneaded?
The dough must be not too sticky, not too dry, and not too springy. If your dough feels tight and springy, continue kneading until the dough is completely smooth, slightly tacky to the touch, springs back when pressed on with your fingers, and is no longer sticky.
You can also test it with the windowpane test: To do so, pull off a golf-ball-sized piece of dough and stretch it gently from the center outward, with your fingertips. If it tears, keep kneading. It should stretch into a paper-thin film and you should be able to see the light pass through it, like a window.
2 – First Rise:
Cover and let the dough rise in a warm place for 1 – 2 hours, or until double in size.
3 – Form the Balls:
- When the dough is ready, punch it down to release the air.
- Lightly sprinkle the counter with 2 tablespoons of flour.
- Carefully turn out dough onto the flour; gently pat and stretch the dough into a rectangle.
- Using a bread scraper, pizza wheel, or a knife, cut the dough as a grid.
- Roll each dough piece into a ball.
4 – Assemble the Monkey Bread
- Melt butter in a medium bowl. Mix granulated sugar and cinnamon together in another medium bowl.
- Dip each ball, one by one, in the melted butter and then generously roll in the cinnamon-sugar mixture to coat them.
- Place balls in the prepared Bundt pan as you work.
- Loosely cover and let rise for 20 – 30 minutes.
5 – Prepare the Coating
- Melt remaining butter, then whisk in the brown sugar and vanilla extract.
- After the second rising time is over, pour the brown sugar topping over the monkey bread.
6 – Bake
Bake until the monkey bread is golden brown. If the bread is browning too much, about halfway through the bake time, cover the baking pan loosely with aluminum foil.
Overnight Instructions:
Prepare the recipe through step 3. Cover the dough tightly and refrigerate overnight. At least 3 hours before you serve the monkey bread the next day, remove the dough from the refrigerator, keep covered, and allow to rise on the counter for about 1-2 hours. Continue with the recipe instructions.
Variations You Can Apply to This Recipe:
- When arranging the dough balls into the Bundt pan, add walnuts and raisins among the dough pieces. You can also use dried cranberries, dried cherries, chopped pecans, or almonds, or cashews—any combo is delicious.
- Instead of coating the balls with cinnamon-sugar, use pumpkin spice, apple pie spice, gingerbread spice mix, or a blend of your favorite spices.
- Instead of sugar glaze, drizzle your monkey bread with salted caramel, chocolate sauce, strawberry sauce, or even better, cream cheese frosting.
- Dairy-Free Option: To make this monkey bread recipe dairy-free, substitute the butter and milk with plant-based alternatives. Make sure to use an unflavored, unsweetened variety of non-dairy milk. Soy and oat milk have the best consistency and very neutral flavors.
- Gluten-Free Option: To make this monkey bread recipe gluten-free, substitute the flour with gluten-free flour alternatives. This one is my favorite.
Tips to Make Egg-Free Monkey Bread from Scratch:
- Greasing the inside well, getting into all the nooks and crannies, guarantees that the sticky bread will unmold easily.
- If you don’t have a Bundt pan, you can half the recipe and bake it in a loaf pan.
- Do not allow the bread to cool in the pan for longer than 5 minutes; the sticky glaze will start to solidify, and the bread may break when you try to turn it out.
Storing:
Store: Monkey bread tastes best served on the same day. Cover leftovers tightly and store at room temperature for 1 day and in the refrigerator for up to 3 days.
Reheat: Reheat leftovers in a 300º F oven until warmed through, about 5 – 8 minutes, or in the microwave for 15 – 30 sec.
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Homemade Eggless Monkey Bread
Ingredients
For the Dough:
- 4 1/2 cups (630 g) all-purpose flour
- 2 1/4 teaspoons (7 g) instant yeast (1 standard packet in the US)
- 1/4 cup (50 g) granulated sugar
- 1 teaspoon salt
- 1 1/2 cups (360 ml) whole milk, warmed to about 110° F (43° C)
- 2 tablespoons (20 g) custard powder (see notes for substitute)
- 4 tablespoons water
- 1/3 cup (5 tablespoons / 70 g) unsalted butter, melted and slightly cooled
For the Coating:
- 3/4 cup (12 tablespoons / 174 g) unsalted butter, divided
- 1 1/4 cups (250 g) granulated sugar
- 1 tablespoon ground cinnamon
- 2/3 cup (134 g) brown sugar
- 1 teaspoon ( 5 ml) pure vanilla extract
Instructions
Make the dough:
- Mix flour, yeast, sugar, and salt in a bowl.
- In a mixing bowl, combine warm milk, custard powder, water, and melted butter.
- Add milk mixture to the bowl with the flour mixture. Beat with a dough hook on low speed for 1 – 2 minutes until combined; scrape down the sides of the bowl with a rubber spatula. Increase mixer speed to medium, continue kneading until the dough comes together and pulls away from the sides of the bowl and no longer sticky, about 5 – 8 minutes. Note: Make sure to knead the dough long enough, so your bread is light and fluffy and not dense or heavy. Heavy bread can be the result of not kneading the dough long enough. See note for by hand instructions.
- Lightly spray a clean bowl with cooking spray and place the dough in the bowl. Cover with plastic wrap or a clean kitchen towel. Let rise in a warm place until puffy and doubled in size, about 1-2 hours.
Form the Balls:
- When the dough is ready, punch it down to release the air.
- Lightly sprinkle the counter with 2 tablespoons of flour.
- Carefully turn out dough onto the flour; gently pat and stretch the dough into a 10 x 4-inch rectangle.
- Using a bread scraper, pizza wheel, or a knife, cut the dough into a 10 x 4 grid. You will need 45-50 balls to fill the pan.
- Roll each dough piece into a ball.
Assemble the Monkey Bread
- Generously grease a 10-12 cup Bundt pan with butter or nonstick spray.
- Melt 1/2 cup (115 g / 1 stick) of unsalted butter in a medium bowl.
- Mix granulated sugar and cinnamon in another medium bowl.
- Dip each ball, one by one, in the melted butter and then generously roll in the cinnamon-sugar mixture to coat them. Place balls in the prepared Bundt pan as you work. Loosely cover and let rise for 20 – 30 minutes.
- Preheat oven to 350º F (180º C) while the bread rises.
Prepare the Coating:
- Melt remaining 1/4 cup (60 g / 4 tablespoons) butter, then whisk in the brown sugar and vanilla extract.
- After the second rising time is over, pour the brown sugar topping over the monkey bread—place the pan on a rimmed baking sheet.
Bake:
- Bake for 35 minutes or until the top is golden brown and firm to the touch. If the bread is browning too much, about halfway through the bake time, cover the baking pan loosely with aluminum foil.
- Loosen edges of the pan with a metal spatula. Cool in pan for 5 minutes. Invert onto a serving platter and let cool for 10 minutes before serving.
- Greasing the inside well, getting into all the nooks and crannies guarantees that the sticky bread will unmold easily.
- If you don’t have a Bundt pan, you can half the recipe and bake it in a loaf pan.
- Please do not allow the bread to cool in the pan for longer than 5 minutes; the sticky glaze will start to solidify, and the bread may break when you try to turn it out.
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