Monkey Bread Recipe
by Sommer Collier — on Sep 19, 2025 Sweet, perfectly sticky and slightly boozy monkey bread is a delightful holiday breakfast and brunch treat! Our drunken monkey bread recipe features an irresistible bourbon caramel syrup with pumpkin pie spice, and is easy to prep ahead with frozen bread dough.
Sommer’s Recipe Notes
I first remember eating Monkey Bread at my Aunt Millie’s house, as a little girl. Aunt Millie had a strong personality, an infectious laugh, and a whole lot of spunk. I could count on her to have sticky-sweet Monkey Bread, hot and ready for the holidays, and a big smile and joke for her nieces and nephews.
This Drunken Monkey Bread Recipe is in honor of Aunt Millie, and we make it often. But I put my spin on her traditional recipe by adding a decadent boozy caramel sauce made with sugar, bourbon, and a bit of bright orange zest. These simple additions take the sweet breakfast treat to a whole other level of decadence and deliciousness!
Why You’ll Love This Easy Monkey Bread Recipe
- Irresistible flavor – Along with the butter, sugar, and orange zest, a nip of your favorite liquor will saturate the dough, and create a delightful balance between sweet and rich flavors.
- Brunch winner – The pull-apart bread is baked in a bundt pan, then flipped onto a plate for a beautiful presentation. It truly looks as good as it tastes!
- Make ahead – I walk you through two easy ways to prep the bread ahead of time, so it’s ready for Thanksgiving and Christmas mornings.
While I’m certain Aunt Millie did not liquor-up her version, I have no doubt she would have loved it all the same.
Ingredients and Tips
- Frozen dough – Use your choice of frozen bread dough or rolls, but not the partially baked ones (use Rhodes or Bridgford).
- Sugars – We’re using both granulated white sugar and brown sugar for a deep, rich sweet flavor.
- Pumpkin pie spice and salt – For the ultimate fall taste in every sticky bite of monkey bread.
- Butter – I prefer unsalted butter, so you have total control over the amount of salt.
- Booze – Choose from classic bourbon, sweeter amaretto, cognac, or brandy.
- Orange – A bit of fresh orange zest brightens up the boozy caramel sauce.
Recipe Variations
- Spices – If you can’t find pumpkin pie spice blend, mix 2 tsp ground cinnamon with ½ tsp ground ginger, ¼ tsp ground nutmeg, ¼ tsp ground allspice or clove. Alternatively, you can use apple pie spice, which doesn’t have the bite of ginger or clove.
- Dairy-free – Use your favorite plant-based vegan butter to make the monkey bread sauce.
- Without alcohol – The alcohol bakes off, so there’s no concern about getting intoxicated. But if you prefer a nonalcoholic recipe, simply swap the bourbon with orange juice.
How to Make Drunken Monkey Bread
Tip for Success – Easily prep the bread with frozen dough in two different ways…
1. One day ahead, let the dough rise according to package instructions. Next, cut and sugar the dough, place it in a bundt pan, and refrigerate it. On Christmas morning, simply whisk together the syrup, pour it over the top, and bake.
2. Christmas Eve night, place the dough out to thaw and rise overnight, covered in plastic wrap sprayed with non-stick cooking spray. Christmas morning, cut and sugar the dough, place it in a bundt pan, immediately pour the syrup over the top, and bake.
Find the full Easy Monkey Bread recipe with detailed instructions, storage tips, and a video tutorial in the printable form at the bottom of the post.
Storage Notes
- Storing Leftovers – Monkey bread is best enjoyed freshly baked, but leftovers will keep well for up to 4-5 days. Wrap the remaining loaf tightly in plastic wrap, or store it in an airtight container, and leave it at room temperature.
- Freezing – This sweet bread freezes very well! Wrap the loaf tightly in a few layers of plastic wrap, followed by a layer or two of aluminum foil. Keep in the freezer for up to 3 months, then thaw in the fridge overnight.
- Reheating – Get the bread nice and warm again by placing it on a baking sheet and reheating at 300 degrees for 5-10 minutes.
Serving Suggestions
This is the perfect sweet centerpiece for Thanksgiving and Christmas mornings – and, really, any family gathering!
Serve this ooey-gooey monkey bread for holiday breakfasts or casual weekend brunch with fluffy scrambled eggs, breakfast sausage, and fresh fruit.
Frequently Asked Questions
To make monkey bread without a bundt pan, you can instead use a deep springform pan, a large 9 x 13 baking dish, or two standard loaf pans.
DON’T WORRY about the boozy-tasting bread actually getting anyone intoxicated…Most of the alcohol evaporates while the bread is baking, so I’m comfortable serving it to the entire family!
Method 1 needs to bake a little longer (approximately 1 hour) and creates a tender, uniform loaf that you slice, but it takes less of your time on Christmas morning.
Method 2 takes a little more time to put together in the morning, yet bakes faster (approximately 40 minutes) and comes out of the pan as more of a segmented pull-apart bread.
Both methods bake up a ridiculously moist and flavorful breakfast bread with a crusty exterior, that will be a hit on holiday mornings.
Easy Monkey Bread with Bourbon
Video
Ingredients
- 3 pounds frozen bread dough or rolls not the partially baked varieties (Rhodes or Bridgford))
- 1 cup granulated sugar
- 1 tablespoon pumpkin spice spice or apple pie spice blend
- 2 1/2 sticks melted butter 1 1/4 cups
- 3/4 cup brown sugar
- 1/4 cup bourbon amaretto, cognac, or brandy
- Zest of 1 orange about 1 teaspoon
- Pinch of salt
Instructions
- Line a baking sheet lined with wax paper or plastic wrap (press and seal is also great for this) and spray it with nonstick cooking spray. Place the frozen dough loaves on the sheet. Spray another large sheet of plastic wrap with nonstick cooking spray and cover the dough. Allow the dough to thaw and rise for 3-5 hours, according to package instructions. (If you have a proofing drawer or oven function, you can double the dough in 1 hour.)
- Once the dough has doubled or tripled in size, butter (or spray with cooking spray) a large 12-15 cup capacity bundt pan. Mix the granulated sugar and pumpkin pie spice in a medium bowl. Then use kitchen shears to snip the dough into 1- to 1 1/2-inch chunks. Dust the dough chunks with the sugar mixture and place in the bundt pan. *At this point, you can cover the top and refrigerate overnight.
- Move the oven rack to the bottom position and take out the other racks to give the monkey bread room to rise. Preheat the oven to 375 degrees F.
- Whisk the melted butter, brown sugar, liquor, orange zest, and salt together in a large microwave safe bowl. Bring the mixture to a boil in the microwave, about 2 minutes. Then pour over the monkey bread dough and place in the oven.
- Bake for 45-50 minutes, until the top is brown, crusty, and rising over the top of the pan. Cool for 5-10 minutes, then flip out onto a platter and serve warm.
Notes
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- Spices – If you can’t find pumpkin pie spice blend, mix 2 tsp ground cinnamon with ½ tsp ground ginger, ¼ tsp ground nutmeg, ¼ tsp ground allspice or clove.
- Storing Leftovers – Monkey bread is best enjoyed freshly baked, but leftovers will keep well for up to 4-5 days. Wrap the remaining loaf tightly in plastic wrap, or store it in an airtight container, and leave it at room temperature.
- Freezing – This sweet bread freezes very well! Wrap the loaf tightly in a few layers of plastic wrap, followed by a layer or two of aluminum foil. Keep in the freezer for up to 3 months, then thaw in the fridge overnight.
- Reheating – Get the bread nice and warm again by placing on a baking sheet and reheating at 300 degrees for 5-10 minutes.
