Auntie Anne's® Monkey Bread

Auntie Anne's® Monkey Bread

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"A yummy twist on the traditional cinnamon pull-apart bread recipe, known to some as Monkey Bread. When made with Auntie Anne's pretzel dough, this sweet treat will become a favorite request at your house."
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1 h 10 m servings 573 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 573 kcal
  • 29%
  • Fat:
  • 12.8 g
  • 20%
  • Carbs:
  • 106.1g
  • 34%
  • Protein:
  • 7.9 g
  • 16%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 371 mg
  • 15%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. In a large bowl, dissolve contents of 1 yeast packet in 1 1/4 cups lukewarm tap water (105 degrees F). Add 1 dough mix to yeast/water mixture. Using a rubber spatula (or your hands), mix until dough ball forms.*
  2. Turn dough ball onto lightly floured surface and knead until soft, slightly tacky dough is formed (5-7 minutes). Add a small amount of flour if dough is too sticky.
  3. Place dough ball into a large bowl that has been coated with nonstick spray. Coat a sheet of plastic wrap with nonstick spray and place on top of dough ball, tucking sides down around dough (to prevent dough from drying out).
  4. Place bowl in a warm spot (85-95 degrees F) for 30 minutes so the dough can rest (i.e., place bowl by a sunny window, on top of or near a warm oven, or on top of a refrigerator).
  5. Preheat oven to 350 degrees F. Melt 1/2 cup butter. Mix sugar and cinnamon together in a small bowl.
  6. Tear risen dough into 50-60 one-inch pieces. Roll each piece into a small ball and place 5-6 pieces at a time into the melted butter and coat evenly. Place buttered dough pieces into the cinnamon sugar mixture and shake bowl to coat.
  7. Place cinnamon sugar coated pieces of dough into a greased 10-cup Bundt pan. Repeat until you have used all the dough pieces.
  8. Bake 30-35 minutes or until golden brown. Cool in pan 5 minutes. Invert onto serving plate. Best served warm!


  • * IF USING AN ELECTRIC MIXER: Follow Step 1, combing yeast and water directly into a large mixing bowl. Add dough mix to bowl with yeast/water mixture. Using an electric mixer fitted with a dough hook attachment, turn on low speed for 1 minute to allow dough mix to incorporate into the yeast/water mixture. Increase speed to medium low and continue mixing for an additional 4 minutes. Dough should form a soft, smooth, and slightly sticky ball. Continue to Step 3 above.


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I enjoyed this recipe quiet a bit, but I put too much cinnamon/sugar on it and it was well overpowering.

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