Comments on: Homemade Monkey Bread Recipe (No Yeast!)

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Mon, 11 May 2026 15:02:41 +0000

In reply to Karen. We're so happy it was such a hit, Karen!

By: Karen

Karen — Fri, 08 May 2026 22:38:30 +0000

In reply to Sam.

Hi!
I made this recipe today for my oldest grandaughter and it is delicious. I halved the recipe and used whole grain stone ground organic einkorn flour and substituted the cornstarch with potato starch and used 3 tsp Otto’s baking powder instead of 2 due to whole grain einkorn. I also used a smaller bundt pan. And to not overwork the einkorn I scooped teaspoons of dough and rolled slightly in my palms, then rolled in the cinnamon sugar. It was fantastic! I will be making this again. Thank you!😋

By: Edyth

Edyth — Fri, 27 Feb 2026 21:08:50 +0000

awesome and so good for a quick hosting dinner! Love it and absolutely amazing 🙂

By: Sam Merritt

Sam Merritt — Tue, 01 Jul 2025 20:49:10 +0000

In reply to Maggie Janes. Hi Maggie! I haven't tried making it in anything other than a bundt or a tube pan. :(

By: Maggie Janes

Maggie Janes — Fri, 27 Jun 2025 15:45:03 +0000

Is there any other type of pan I can use

By: Sam

Sam — Tue, 22 Apr 2025 02:15:40 +0000

In reply to Kristin Gamble. Hi Kristin! Is it sticking to the pan? Does this happen when you invert it?

By: Kristin Gamble

Kristin Gamble — Thu, 17 Apr 2025 22:22:27 +0000

Made this two times now and is amazing! My only problem is, it never comes out in one piece….it comes out in pieces. Any suggestions to make it hold together?

By: Sam

Sam — Wed, 05 Mar 2025 21:15:03 +0000

In reply to Leslie. I'm so glad everyone enjoyed it so much, Leslie! :)

By: Leslie

Leslie — Wed, 05 Mar 2025 02:58:07 +0000

Crowd pleaser! I made this to share at a group dinner and everyone demolished it. Rave reviews all around and being relatively quick to make, it’s a winner in my book too. This one’s showing up in my house again for sure!

By: Sam

Sam — Thu, 20 Feb 2025 21:13:11 +0000

In reply to Wanda Ramirez. I'm so glad everyone enjoyed it so much, Wanda! :)

By: Wanda Ramirez

Wanda Ramirez — Thu, 20 Feb 2025 19:39:19 +0000

The very best monkey bread ever. My family loved it I thought my husband was going to eat it all

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Fri, 13 Sep 2024 17:47:20 +0000

In reply to Soe. Hi Soe! We think it will work, but we aren't sure of the exact bake time. If you try it, we’d love to know how it goes for you!

By: Soe

Soe — Fri, 13 Sep 2024 03:17:13 +0000

Hi! I make this all the time for events at work or potlucks and people love it! Would all the instructions be the same if I made the monkey bread in a cupcake tray instead of a bunt cake. I want to use a cupcake tray so it’s less of a mess for people to grab (and less germs) and overall looks nicer. Any suggestions or changes?

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Wed, 21 Aug 2024 14:36:23 +0000

In reply to Wendy. So glad you enjoyed it, Wendy! Hope you like the pizza dough just as much

By: Wendy

Wendy — Tue, 20 Aug 2024 19:50:56 +0000

I just tried this for first time and it turned out amazing. A bit saucy but i like sauce. Thank you for the recipe
Next up pizza dough

By: Sam

Sam — Mon, 15 Jan 2024 03:18:43 +0000

In reply to janis. Hi Janis! You can pierce the dough with a knife to look and see if it's done. 12 TBSP butter is going to be 3/4 cup. 18 TBSP is 1c + 2 TBSP. :)

By: janis

janis — Sat, 13 Jan 2024 18:28:50 +0000

hi… i just saw this video and you make it look so easy to make this bread. i have a couple of questions for you. how do you know when the bread is fully cooked… because of all the liquidy topping and with the butter measurements… do you have another standard measure instead of tbsps…. like 1/4 cup or 1/2lb or?? thanks

By: Sam

Sam — Wed, 08 Feb 2023 02:12:05 +0000

In reply to Eirill. Hi Eirill! You should be able to freeze this without any issue. :)

By: Eirill

Eirill — Sat, 04 Feb 2023 14:03:45 +0000

This looks so incredibly delicious, and I feel the need, the need to bake Anyways, we are only two people who will be consuming this glorious treat, and I don't think we'll be able to eat it all.. I was wondering if it could be frozen? And if it can't, is there a different container (sorry, I don't know the English word for it) I can bake it in so I can maybe halve the recipe? Hope my question made sense. Lots of love from Norway

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Mon, 28 Nov 2022 18:33:48 +0000

In reply to Madeline. We're so happy it turned out so nicely for you, Madeline!

By: Madeline

Madeline — Mon, 28 Nov 2022 16:58:15 +0000

Absolutely delicious. Everyone loved it. It was pretty easy to make. I thought I was going to have issues when it wasn’t sticking together in the bowl, but once I molded it on the floured surface, it came together nicely. I will definitely make it again. Yup loads of calories, so just eat small portions for several days, lol.

By: Emily Nelson

Emily Nelson — Sun, 17 Apr 2022 17:59:37 +0000

In reply to Carrie Vandal. I made it in a tube pan and it did leak. I even put two layers of foil around the bottom of the pan and somehow it still leaked quite a bit onto the floor of my oven before I noticed and got a cookie sheet underneath.

By: Sam

Sam — Tue, 01 Feb 2022 16:47:46 +0000

In reply to Terry. I hope you love it! :)

By: Terry

Terry — Sun, 16 Jan 2022 16:18:02 +0000

Dear Sam, I think I hate you. It's Sunday morning and this just popped up on my notification screen. Haven't eaten yet - & am now drooling all over my phone. Definitely looks like a keeper, especially after reading the comments. Something tells me I'll be making it soon for the old geezers/geezerette (? ) coffee klatch. Thanks for another great one!

By: Sowmya

Sowmya — Mon, 13 Dec 2021 02:12:20 +0000

In reply to Sam. Hi Sam, I apologize I didn’t watch the video earlier. I assumed it required folding and laminating like traditional biscuit recipe which takes more time. I see in the video that there is no laminating process involved which makes it a whole lot easier to do and avoids all the issues that come with it like over working the dough. I will give this a try. Thanks!