Monkey Bread Muffins
Prep time: 
Cook time: 
Total time: 
Yield: 12 muffins
  • ¾ cup milk
  • ¼ cup butter
  • 3¼ cups all-purpose flour
  • 1 (.25 ounce) package instant yeast
  • ¼ cup white sugar
  • ½ teaspoon salt
  • ¼ cup water
  • 1 egg
  • ¾ cup brown sugar, packed
  • 1 tablespoon ground cinnamon
  • 6 tablespoons butter, melted
  • ½ cup powdered sugar
  • ½ teaspoon vanilla extract
  • 2-4 tablespoons of milk
  1. Warm the milk in a small saucepan until it bubbles (or the microwave), then remove from heat. Mix in butter; stir until melted. Let cool until lukewarm.
  2. In a large mixing bowl, combine 2¼ cup flour, yeast, sugar and salt; whisk together. Add water, egg and the (cooled) milk mixture; beat well with an electric mixer. Add the remaining flour, ½ cup at a time, using a wooden spoon to stir well after each addition. (dough will be too thick and sticky to use the mixers at this point.)
  3. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes. (dough will spring back when lightly pressed.)
  4. Cover the dough with plastic wrap and let proof for 45-60 minutes in a warm place- until doubled in size.
  5. Grease or spray 12 muffin tins- set aside. Combine brown sugar and cinnamon in a small bowl.
  6. When dough has proofed, transfer it to a lightly floured surface and use your hands to spread it out into a large rectangle. Use a pizza cutter or bench scraper to cut the dough into 1-inch squares.
  7. Form each little square into a ball-like shape by pinching the four corners under tightly. Dunk each one in the butter and then roll it in the cinnamon-sugar. (If you don't have a helper for this step- I found that using one hand for the butter and one for the dry mixture helped keep them separate.)
  8. Fill each muffin well with about 6 dough balls- pressing them together slightly as you go. Cover prepared muffin tins with a clean dish towel and for a little more proofing- 20-30 minutes.
  9. Preheat oven to 375F. Bake for 15-20 minutes or until puffy and golden. Cool on a wire rack until ready to glaze.
For the glaze:
  1. In a small bowl whisk the glaze ingredients together, starting with 1 tablespoon of milk and adding more as needed for your desired glaze consistency. Drizzle over the warm muffins and enjoy!!
Recipe by The Baker Chick at