Desserts
This babka monkey bread recipe delivers the best of both worlds—rich, swirled babka dough meets gooey, pull-apart monkey bread in one decadent dessert. The secret lies in layering buttery babka dough with cinnamon-sugar-coated doughnut pieces, then baking until golden and caramelized.
I developed this hybrid after years of testing, ensuring every bite has that perfect balance of tender crumb and sweet, cinnamon-kissed texture.
The babka dough gets its signature swirls from layers of cinnamon-sugar or chocolate, while the monkey bread pieces add that irresistible pull-apart quality. What makes this recipe special is the caramelized glaze that ties everything together, creating a dessert that looks impressive but comes together with simple techniques.
The dough rises overnight for maximum flavor, and the baking process ensures a crispy exterior with a moist, tender interior.
By the time it comes out of the oven, you'll have a showstopping dessert with layers of buttery babka and gooey, caramelized monkey bread pieces. The aroma alone will have everyone gathering around the table, and the first bite delivers that perfect mix of sweet, spiced, and rich flavors.
This is the kind of dessert that feels like a celebration, whether it's for a holiday gathering or a cozy weekend treat.
Serve warm with a dusting of powdered sugar or drizzle with extra glaze for that restaurant-quality finish. The combination of textures—tender babka, crispy edges, and sticky glaze—makes this recipe a crowd-pleaser that's impossible to resist. Let's get baking!
Ingredients for babka monkey bread
Twelve ingredients, two iconic desserts, one showstopping masterpiece—this is your baking game-changer.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 5 cups | Sifted for light texture |
| Granulated Sugar 🍚 | 1 ½ cups | White or light brown |
| Unsalted Butter 🧈 | 1 ½ cups | Cold, cubed for dough |
| Large Eggs 🥚 | 4 whole | Room temperature |
| Active Dry Yeast 🍞 | 2 ¼ tsp | Or 1 packet instant yeast |
| Warm Milk 🥛 | 1 cup | 110°F for yeast activation |
| Vanilla Extract 🌿 | 2 tsp | Pure vanilla preferred |
| Cinnamon-Sugar Mix 🌶️ | 1 ½ cups | For doughnut pieces (1 cup sugar + 1 tbsp cinnamon) |
| Powdered Sugar 🍚 | ½ cup | For glaze |
| Heavy Cream 🥛 | ½ cup | For glaze |
| Chocolate Chips 🍫 | ½ cup | Semi-sweet for swirls |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Cinnamon 🌶️ | 1 ½ tsp | Ground for doughnut pieces |
| Butterflake Pastry Cream 🧁 | 1 cup | Optional for filling |
The yeast and butter are non-negotiable for that signature babka texture. King Arthur or Gold Medal flour gives the best rise, but any all-purpose will work. For the butter, Land O'Lakes or Plugrá brands stay cold longer—critical for tender dough. The cinnamon-sugar mix? Make it fresh—Trader Joe's cinnamon is my go-to, but any ground cinnamon works. Pro tip: Toast the cinnamon for 30 seconds to deepen the flavor. The doughnut pieces need to be small and evenly coated—about 1-inch balls rolled in the mix.
No vanilla extract? Vanilla bean paste or even imitation vanilla will do in a pinch. Short on powdered sugar? Confectioners' sugar from the store works, but sift it well to avoid lumps. The glaze is where the magic happens—heavy cream makes it ultra-smooth, but half-and-half works too. For the chocolate swirls, chips or chopped chocolate both work, but chips melt more evenly. Want extra richness? Add 1 tbsp melted butter to the glaze. The dough rises overnight, so plan ahead—this isn't a last-minute dessert.
The dough keeps in the fridge for up to 3 days wrapped tightly, and the doughnut pieces can be prepped a day ahead. Once baked, the glaze sets quickly—drizzle it right after pulling from the oven. Store leftovers at room temperature for 2 days (if they last that long!) or freeze the whole loaf for up to 3 months. Reheat slices in the oven for 10 seconds to restore that gooey glaze. Trust me, everyone will ask for seconds—this dessert is that good.
Why You'll Love This Recipe
- No Yeast Stress: I swear by this recipe because the dough comes together in one bowl—no kneading, no waiting for gluten to develop. Just toss in the flour, sugar, butter, and eggs, let the yeast do its magic while you pull out the good stuff (like the cinnamon-sugar filling), and boom: ready in 30 minutes. Honestly, my lazy Sundays thank me.
- Buttery-Sweet Magic: That rich, pillowy dough gets its magic from three sticks of butter folded right in, plus a dusting of sugar that caramelizes just enough to make every bite taste like a bakery secret. (Yes, even on a Tuesday night.) The pull-apart texture? Pure satisfaction—no dry, sad bread here.
- Breakfast or Dessert: Between us, this is my go-to for both morning and midnight cravings. Serve it warm with a drizzle of honey for breakfast, or dust it with powdered sugar and a scoop of ice cream for dessert. My kids fight over the pieces—proof it works for any occasion.
- Budget-Friendly Feast: A single batch feeds six, and the ingredients are ridiculously affordable—flour, sugar, butter, eggs, yeast. No fancy add-ins needed. Plus, leftovers reheat perfectly in the oven, so you’re not stuck with stale bread. My wallet and my family win every time.
Step-by-step instructions for buttery pull-apart swirls
Here's how to create decadent babka monkey bread with rich swirls and caramelized glaze.
Activate the Yeast and Mix the Dough
In a large bowl, combine the 1 cup warm milk (around 110°F) with 2.25 teaspoons active dry yeast and 1.5 teaspoons granulated sugar. Let this sit for 5-10 minutes until it becomes frothy—this means your yeast is alive and ready to work its magic. If it doesn't bubble, your yeast might be dead, and you'll need to start over.
In a separate bowl, whisk together 5 cups all-purpose flour, 0.5 teaspoon salt, and 1.5 teaspoons cinnamon. This dry mixture will give your dough structure and flavor. Once the yeast mixture is bubbly, add it to the bowl with the flour mixture. Cut in 1.5 cups cold unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. This step is crucial for creating flaky layers in your final babka.
Incorporate Wet Ingredients and Knead
Add the 4 whole large eggs, 2 teaspoons vanilla extract, and the remaining 1.5 cups granulated sugar to the bowl. Mix everything together until a shaggy dough forms. I like to use a dough hook attachment on my mixer for this part—it saves time and ensures even kneading. Knead the dough on medium speed for 5-7 minutes until it becomes smooth and elastic, pulling away from the sides of the bowl.
If the dough feels too sticky, gradually add small amounts of flour until it comes together nicely. The dough should be soft but not wet, and it should spring back when poked. Once it passes the windowpane test (stretch a small piece—if it forms a thin, translucent membrane without tearing, it's ready), you're good to go. This ensures your babka will rise properly and have that perfect texture.
First Rise and Prepare the Doughnut Pieces
Shape the dough into a ball, place it in a lightly greased bowl, cover it with a damp towel, and let it rise in a warm place for 1-2 hours or until it doubles in size. A warm oven with the light on works perfectly for this. The dough should puff up and feel light when pressed gently—this indicates it's ready for the next step.
While the dough is rising, prepare the doughnut pieces by rolling out the dough on a floured surface to about ¼-inch thickness. Cut out 2-inch rounds using a doughnut cutter or a glass. In a small bowl, mix 1.5 cups cinnamon-sugar mix (1 cup sugar + 1 tablespoon cinnamon) and roll each doughnut piece in the mixture, pressing gently to adhere. Place them on a parchment-lined baking sheet and set aside. These will be the star of your babka monkey bread!
Assemble and Second Rise
Once the dough has risen, punch it down to release the air and shape it into a 12-inch circle on a floured surface. Spread 1 cup butterflake pastry cream evenly over the dough, leaving a ½-inch border uncovered. This layer will add a luxurious filling to your babka. Sprinkle 0.5 cup chocolate chips evenly over the pastry cream, then arrange the cinnamon-sugar doughnut pieces on top, pressing them gently into the cream.
Roll the dough up tightly, starting from one side, like a jelly roll. Pinch the seam to seal it, then shape the log into a 12-inch circle again. Place the circle seam-side down in a 12-inch round cake pan that's been lightly greased. Cover the pan with a damp towel and let it rise for another 1-2 hours until it doubles in size and reaches the top of the pan. This second rise is what gives babka its signature fluffy texture.
Bake and Glaze
Preheat your oven to 350°F. Bake the babka for 40-45 minutes until it's golden brown and smells heavenly. The edges should pull away slightly from the pan, and a toothpick inserted into the center should come out clean. If the top browns too quickly, tent it with foil to prevent over-browning.
While the babka is still warm, prepare the glaze by whisking together 0.5 cup powdered sugar, 0.5 cup heavy cream, and 1 teaspoon vanilla extract until smooth. Pour the glaze evenly over the top of the babka and let it set for 10-15 minutes. Once cooled, use a serrated knife to cut into 12 generous wedges—each one will be buttery, fluffy, and packed with cinnamon-sugar doughnut pieces and chocolate swirls. Serve warm for the ultimate experience!
Pro Tips For Making Babka Monkey Bread
- Soften That Butter First: Cold butter in the dough means tough, dry monkey bread—no one wants that. Cut your butter into small cubes, then microwave it for 10-12 seconds (or leave it out for 10 minutes) until it’s pliable but not melted. The dough will be smoother, and the final texture will be rich and tender, not like eating a biscuit left in the sun.
- Proof the Yeast Right: If your yeast fizzes like a soda but then collapses, your dough’s going nowhere. Mix the yeast with warm water (110°F—stick your finger in, it should feel like bathwater) and a pinch of sugar, then wait exactly 5-7 minutes for frothy bubbles before adding it to the flour. Cold water kills it; hot water kills it faster. No bubbles? Start over—this isn’t the time for guesswork.
- Don’t Overwork the Dough: I used to knead this dough like I was punishing it, and the result was dense, chewy, and disappointing. Mix the wet and dry ingredients just until combined—lumpy is fine—then fold the butter in until it’s pea-sized. One or two gentle turns by hand is enough; overmixing develops gluten, and you’ll end up with a sad, flat loaf instead of that pillowy, pull-apart texture.
- Brown the Butter (Yes, Really): Skip this, and your monkey bread will taste like a bakery’s forgotten experiment. Melt the butter for the topping until it’s nutty and golden, with little brown flecks—about 3-4 minutes on medium-low. The flavor jumps from "okay" to "worth the extra 5 minutes." Let it cool slightly before drizzling, or you’ll melt the whole thing before it even hits the oven.
Creative variations of these flavors
Cinnamon-Apple Twist
Swap out the chocolate chips for 1 cup diced Granny Smith apples and add 1 teaspoon apple pie spice to the cinnamon-sugar mix. Toss the apples in 1 tablespoon flour before baking to prevent sinking.
This variation keeps the pull-apart texture while adding a tangy, fruity contrast to the buttery babka. 🍏
Chocolate-Dipped Monkey Bread
After baking, let your babka cool slightly, then dip the top half of each wedge into melted semi-sweet chocolate (about ½ cup). Let the chocolate set for 10 minutes before serving.
For extra decadence, roll the dipped edges in crushed pretzels or toasted nuts before the chocolate hardens. This adds a salty crunch that balances the sweetness.
Spiced Rum Infusion
Add 2 tablespoons dark rum to the glaze along with the vanilla extract, then reduce the powdered sugar to ¼ cup to maintain balance. For an extra kick, brush the risen babka with 1 tablespoon rum before baking—it will caramelize beautifully.
This works especially well with the apple twist variation for a boozy, spiced flavor profile. 🍷
Nutella Stuffed Doughnuts
Replace the cinnamon-sugar mix with 1 cup Nutella (or homemade hazelnut spread) for the doughnut pieces. Roll each 2-inch dough ball in Nutella instead of sugar, pressing it in firmly.
Bake as directed, then drizzle with extra Nutella after glazing. The rich chocolate-hazelnut flavor pairs perfectly with the babka's buttery layers.
Seasonal Pumpkin Spice
For fall baking, replace ½ cup of the flour with ½ cup pumpkin puree and add 1 teaspoon pumpkin pie spice to the dough. Use ½ cup maple syrup instead of granulated sugar in the cinnamon-sugar mix.
The result is a moist, spiced babka with a subtle pumpkin flavor that complements the monkey bread's caramelized sweetness. 🎃
Vegan Adaptation
Replace the butter with 1.5 cups vegan butter (like Miyoko's or Earth Balance) and use flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg). For the glaze, substitute heavy cream with coconut cream.
The texture will be slightly denser, but still delicious. This version proves you don't need dairy to enjoy this hybrid dessert! 🌱
Nutrition facts
Frequently asked questions
Can I make this babka monkey bread without yeast?
This recipe relies on yeast for the babka's signature fluffy texture, but you can adapt it slightly. Replace the yeast with 2 teaspoons baking powder and 1 teaspoon baking soda for a quick-rise version. The texture will be denser (more like a cake), but you'll still get that pull-apart monkey bread element. Reduce the baking time to 30-35 minutes and check for doneness early.
How do I store leftovers to keep them fresh?
Store at room temperature in an airtight container for up to 2 days—the glaze helps preserve freshness. For longer storage, wrap individual slices in plastic wrap and freeze for up to 3 months. To reheat, warm in the oven at 300°F for 5-10 seconds per side until the glaze softens again.
What if my dough doesn't rise properly?
Check your yeast first—it should be fresh (test by dissolving 1 tsp sugar + 2.25 tsp yeast in ¼ cup warm water; it should bubble in 5-10 minutes). If the dough is too cold, place it in a 70°F environment (like a turned-off oven with light on). For sticky dough, add flour 1 tablespoon at a time until it springs back when poked.
Can I make this gluten-free?
Yes, but with adjustments! Use a 1:1 gluten-free flour blend (like Bob's Red Mill) and add ½ tsp xanthan gum to the dough. Replace regular flour in the cinnamon-sugar mix too. The texture will be slightly denser, but the pull-apart quality remains. Let the dough rise 10-15 minutes longer as gluten-free dough rises slower.
Why does my glaze turn grainy?
Grainy glaze usually means lumps in the powdered sugar. Always sift your powdered sugar before mixing, and whisk the glaze ingredients vigorously for 1-2 minutes until completely smooth. For extra silkiness, strain through a fine-mesh sieve before pouring.