Monkey Bread Muffins… quite possibly the best thing I’ve ever eaten!


These muffins are quite possibly the best thing I’ve ever eaten!… Did I really just say that?  Yes, I did!  These are without a doubt a-maz-ing!  I need a moment to pause life and take in everything this muffin has to offer while I pull apart one of it’s delicate, tender, fluffy, buttery, crystallized sugar and cinnamon coated pieces and gently bite into it.  =)
I created these muffins because sadly I don’t even own a bundt pan.  I know many monkey bread recipes use store-bought biscuit dough but I wanted these to be from scratch, isn’t everything that much better when it’s made from scratch?  For the dough base I started a very similar dough to the one I used for my 15 Minute Donuts from Scratch.
I won’t lie, when I first pulled these out of the oven the presentation wasn’t what I was looking for.  For me presentation is an important part of good food, so I thought, hmm what can I do to make them pretty?  Ah, yes indeed, glaze.  It adds a delicate touch to these delightful muffins.  Enjoy, try not to eat the whole pan at once =).
PS don’t wash your muffin pan until you’ve eaten all those delicious cinnamon sugar chips off of it, yum!


Monkey Bread Muffins

Yield: 12 muffins


  • 2 cups + 2 Tbsp all-purpose flour
  • 3 Tbsp granulated sugar
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup buttermilk
  • 1/3 cup milk
  • 1/3 cup unsalted butter. melted
  • 1/2 cup granulated sugar
  • 6 Tbsp unsalted butter , melted
  • 3/4 cup firmly packed light-brown sugar
  • 2 tsp ground cinnamon


  • 1/2 cup powdered sugar
  • 1 Tbsp milk


  1. Preheat oven to 350 degrees. Butter a muffin tin, set aside. In a large mixing bowl whisk together flour, 3 Tbsp granulated sugar, baking powder and salt. Pour buttermilk, 1/3 cup milk and melted butter into flour mixture. Stir with a fork or clean hands just until mixture comes together (don't overmix, key to fluffy muffins).
  2. Pour 1/2 cup granulated sugar into a medium container that has a lid to cover. Scoop dough out 1 even teaspoon at a time and drop into container in an even layer, working in batches (I fit 18 dough balls in at a time). Then cover container with a lid and shake to coat. Drop 6 sugar coated dough balls into each muffin cup. Repeat this process until all muffin cups are filled.
  3. Whisk together 6 Tbsp melted butter, brown sugar and cinnamon until well combine. Pour about 1 scant Tbsp brown sugar mixture evenly over each muffin. Place muffin tin on a cookie sheet and Bake 18-19 minutes until golden. Allow to cool 5 minutes in muffin tin before removing muffins (I lifted mine out with a fork).
  4. In a mixing bowl whisk together powdered sugar and 1 Tbsp milk until well blended. Pour mixture into a piping bag or ziploc bag, snip a small tip off the end of the bag and drizzle glaze over each muffin.


  • Tina: I know how big the standard monkey bread can be and it is way too much for my small family! The smaller muffins, however, are perfect. I am sure they have the same delicious cinnamony flavor and fluffy texture that their larger cousin does-yum! Your pictures sure do tempt. February 9, 2012 at 2:28pm Reply

  • Amalia: I don’t know why I haven’t made monkey bread yet, seriously, what’s wrong with me?? These look so amazing! I love the little size, that means no sharing :) I love that you made homemade dough from scratch, it makes everything better! February 9, 2012 at 6:41pm Reply

  • Lannie: looks so delicious!! February 11, 2012 at 4:01pm Reply

  • Kas: Can’t wait to try these tonight! I’ll let you know how it goes. February 16, 2012 at 2:19pm Reply

  • Melissa @ Bless This Mess: Jaclyn- I made these and they are SO good. I even took some pictures and posted the recipe too with a shout-out for your blog (because it’s great!) Thanks for the great ideas. Those cookie bars are next on my list, but I’m nervous I’ll love them and eat them all! April 4, 2012 at 10:10am Reply

  • Jaclyn: Melissa – I love the re-post and I love your blog! You really have done a great job! Thanks so much for your comment! Have a great day! April 4, 2012 at 1:30pm Reply

  • Jessica: Ok so I’m going to be the too-busy, corner-cutting mom here. How do I make them without doing dough from scratch? Any thoughts? September 4, 2012 at 2:55pm Reply

  • Jaclyn: Jessica – I think you could easily make these with the refrigerated biscuits from the grocery store. I’ve seen many recipes that do so. You simply dice the dough into pieces then toss in them in sugar then pour over the melted butter cinnamon sugar mixture as directed. I have to be honest though, I’ve never bought the refrigerated biscuits so if they aren’t moist enough for the sugar to stick you may want to dip them in a little melted butter before shaking them in the granulated sugar. Hope that helps =). I may have to try that method myself when I want a quicker version. September 4, 2012 at 3:46pm Reply

  • Anonymous: Jessica, try using frozen yeast bread dough; just thaw according to package directions and voila! September 4, 2012 at 3:55pm Reply

  • Anonymous: I would never have the time or go to the trouble of dough from scratch. When I do monkey bread I usually do it in a loaf pan with refridg biscuits and I dip each little dough ball in OJ and then sugar/cinn mixture. Works great and less fat! September 4, 2012 at 7:32pm Reply

  • Anonymous: It really does not take very long to make the dough yourself. September 5, 2012 at 4:49pm Reply

  • Joann: I have been making this for years, I use the store bought biscuits, cut into quarters then i mix the cinnamon and sugar together in a zip lock bag, put the biscuit quarters in a few at a time shake to coat then place in a bundt pan. Then i pour the remaining cinnamon/sugar mixture into the melted butter mix well then pour over the top of the biscuits then bake. September 6, 2012 at 6:44pm Reply

  • ZsMomma: Thank you for a no-rise version of monkey bread! My youngest saw a picture of this treat and asked me to make it for breakfast tomorrow. Now, I don’t have to get up an hour early on a Saturday to give my sons a special breakfast treat! God bless! October 19, 2012 at 9:14pm Reply

  • Gale: No vanilla? November 2, 2012 at 4:29am Reply

    • Jaclyn: I didn’t use it but you could most definitely add it to either the dough batter or the glaze. November 2, 2012 at 10:54am Reply

  • Anonymous: How do you print the recipe ? I don’t see a link for that November 25, 2012 at 7:00pm Reply

    • Jaclyn: Yes I know my blog is old school and I need many things updated, so I am in the process of switching over to wordpress and it will have a print friendly button right along with the recipe. For now the best thing to do is copy and paste to word, sorry for the hassle but watch for the new site =)! November 27, 2012 at 11:53pm Reply

  • Leslie: I have rolled these in raspberry jello as well as cinnamon and sugar and they give them a little different taste. We love them. January 11, 2013 at 9:47am Reply

    • Jaclyn: Leslie – that sounds delicious!! I LOVE raspberry anything so I need to try that, thanks for the idea! January 13, 2013 at 7:40pm Reply

  • Karen: Calls for a little more time but absolutely worth it: using refrigerated dough, flatten each piece into a disk. Cut a package of cold cream cheese into small cubes. Dip each cube into a mixture of granulated sugar and cinnamon, place on dough, and gather edges up to form into a ball. Follow recipe as above (add any leftover cinnamon sugar to the melted butter- yum!) Drizzle with glaze when done. Amazing! March 2, 2013 at 2:48pm Reply

    • Jaclyn: Karen – the cream cheese addition sounds delicious thanks for the tip and your comment! March 3, 2013 at 3:28pm Reply

  • Hayley Ray: I literally just made these, and while I suspect that mine may be slightly undercooked, they’re still damn good. Definitely worth the half hour drive to get butter! April 22, 2013 at 1:40pm Reply

    • Jaclyn: Awesome to hear! I’m so glad you liked these Hayley Ray and that’s also great you thought they were worth the half hour drive to get butter :). Thanks for your comment! April 23, 2013 at 7:54pm Reply

  • Stacie: I made these for Sunday brunch and they were a hit. Definitely didn’t look as pretty as yours. I kind of just clumped on the brown sugar mixture and I think I had to make sure it was more evenly distributed over the monkey bread dough. It was still amazing, though :) Thanks for the recipe! September 13, 2013 at 6:55am Reply

    • Jaclyn: You’re welcome Stacie! I’m so glad you liked them and thanks for leaving a comment! September 14, 2013 at 7:11am Reply

  • Martha Alwardt: There is only a blank page! November 2, 2013 at 4:27pm Reply

    • Jaclyn: It may be an issue with your computer? It all seems to be there. Try again and maybe it will be there. Hopefully :). November 3, 2013 at 6:41pm Reply

  • Brooke: Everytime I hade made monkey bread just quatered canned biscuits tossed them in cinnamon and sugar put them side by side smushed into a cassarole dish then melted some Brown sugar and butter in a coffee cup in the microwave poured it over the top and viola… once out of the over flip the whole dish upside down on some tin foil. So now I am thinking that a muffin pan may work great…. gonna have to try it out! November 14, 2013 at 3:46pm Reply

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  • Nancy: Oh. My. Word. These were amazing! It’s like a donut and a cinnamon roll had a baby and it was delicious! The dough was so simple and worth the minimal effort it took. Those people who mention refrigerator biscuits are nuts! These are far superior to anything that came from a can. I appreciate your dedication to cooking from scratch. It is a passion of mine as well. This is one of my new favorite recipes. My family thanks you. February 3, 2015 at 9:09pm Reply

    • Jaclyn: I’m so glad your family liked them Nancy! Thanks for your feedback! February 4, 2015 at 9:38pm Reply

  • Barbara: I made and will make again. So easy and delicious. July 11, 2015 at 5:37am Reply

  • Kristen: If I use salted butter, should I just not use any salt?

    Thanks! October 26, 2015 at 3:22pm Reply

    • Jaclyn: I’d probably cut it down to 1/8 – 1/4 tsp for the dough. Hope you love these! October 26, 2015 at 9:00pm Reply

  • Jesamine: I love that there’s no yeast in this recipe, which always puts me off! Will definitely be giving it a try :) December 12, 2015 at 5:24am Reply

  • Sue: Will these taste good next day? Need something to make ahead. February 4, 2016 at 8:47am Reply

    • Jaclyn: I personally prefer them the day they are made but I’m really picky about fresh baked goods :). They’ll still taste good the next day just not as perfect as the first day. February 4, 2016 at 6:06pm Reply

  • Annie: Have you ever tried preparing the muffins the night before and then baking them the next morning? I’d love to take them to an event tomorrow but I have to be there crazy early! June 10, 2016 at 12:30pm Reply

  • Amber: Is there anything i could use instead of butter milk?
    >^< September 5, 2016 at 9:29am Reply

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