Pareve
1 bundt pan (10–12 servings)
Beginner–Intermediate
40 minutes
3½–4 hours
Mezonot
Monkey bread is pure joy — a tumble of small dough pieces coated in cinnamon sugar, baked together until they fuse into a sticky, pull-apart mountain of sweetness. Now imagine that dough is challah: richer, eggier, softer than any standard monkey bread recipe. Every piece pulls away trailing threads of golden, buttery dough and cinnamon-scented caramel.
This is the recipe that disappears before it fully cools. Bake it for a Shabbat morning treat, a Chanukah breakfast celebration, or whenever you want a showstopper that takes minimal skill. Children love helping — tearing dough into pieces, rolling them in cinnamon sugar, and piling them into the pan is the kind of baking project that creates memories.
The bundt pan is traditional but a round cake pan works too. The key is packing the pieces snugly so they bake into each other, creating that irresistible pull-apart texture. A simple caramel sauce poured over the top before baking turns the bottom (which becomes the top when inverted) into a glossy, sticky crown.
What Makes This Special
- Challah dough base — Richer and more tender than standard monkey bread.
- Pull-apart fun — No slicing needed; perfect for sharing.
- Pareve caramel — Made with oil and brown sugar for dairy-free indulgence.
- Kid-friendly project — Rolling dough balls in cinnamon sugar is a perfect job for little hands.
Halachic Notes
- Kosher Classification: Pareve
- Hafrashat Challah: Uses ~500g flour. Separate challah without a bracha at this quantity.
- Checking Eggs: Each egg must be checked individually for blood spots before adding.
- Pas Yisroel: Homemade baked goods fulfill Pas Yisroel when a Jewish person is involved in baking.
- Brachot: Before eating: Mezonot (if eaten as a snack). HaMotzi if eaten as a meal bread. After: Al HaMichya or Birkat HaMazon accordingly.
Ingredients
Dough
| Ingredient | Grams | Volume | Baker’s % |
|---|---|---|---|
| Bread flour | 400 g | 3¼ cups | 100% |
| Granulated sugar | 50 g | ¼ cup | 12.5% |
| Fine sea salt | 7 g | 1¼ tsp | 1.75% |
| Instant yeast | 7 g | 2¼ tsp | 1.75% |
| Eggs | 100 g (2 large) | 2 large | 25% |
| Vegetable oil | 50 g | 3½ tbsp | 12.5% |
| Warm water | 120 g | ½ cup | 30% |
Cinnamon Coating
| Ingredient | Grams | Volume | Baker’s % |
|---|---|---|---|
| Granulated sugar | 100 g | ½ cup | — |
| Ground cinnamon | 8 g | 1½ tbsp | — |
Caramel
| Ingredient | Grams | Volume | Baker’s % |
|---|---|---|---|
| Brown sugar | 100 g | ½ cup packed | — |
| Vegetable oil or margarine | 60 g | ¼ cup | — |
| Vanilla extract | 5 g | 1 tsp | — |
Step-by-Step Instructions
Step 1: Make the Dough
Mix flour, sugar, salt, yeast. Add eggs, oil, water. Knead 8–10 minutes until smooth. Cover, rise 1–1½ hours until doubled.
Step 2: Make the Caramel
Heat brown sugar, oil, and vanilla in a saucepan over medium heat, stirring until smooth and bubbly. Pour half into a greased bundt pan. Set the rest aside.
Step 3: Shape and Coat
Mix granulated sugar and cinnamon in a bowl. Tear the dough into walnut-sized pieces (about 40 pieces). Roll each piece in the cinnamon sugar and layer into the bundt pan. Drizzle remaining caramel over the top.
Step 4: Proof and Bake
Cover and proof 30–40 minutes until puffy. Preheat oven to 175°C / 350°F. Bake 30–35 minutes until golden on top and cooked through. Let cool in the pan 5 minutes, then invert onto a serving plate. The caramel will cascade down the sides.
Storage & Make-Ahead
- Best served: Warm from the oven. Leftovers keep 1 day covered.
- Reheating: Microwave individual pieces 15–20 seconds.
- Overnight method: Assemble in pan, cover, refrigerate overnight. Let warm 1 hour, then bake.
Troubleshooting
| Problem | Cause | Solution |
|---|---|---|
| Dough balls raw inside | Pieces too large | Keep pieces walnut-sized for even baking |
| Caramel burned | Oven too hot or baked too long | Bake at 175°C; check at 28 minutes |
| Stuck in pan | Not enough grease | Generously grease pan; caramel also helps release |
Frequently Asked Questions
Can I add nuts?
Yes! Pecans or walnuts are classic. Sprinkle ½ cup chopped nuts into the caramel layer at the bottom of the pan.
Can I use a regular cake pan?
A 23 cm (9 in) round cake pan works. The bundt shape creates a more dramatic presentation but the taste is identical.
Can I make this dairy?
Replace oil with melted butter in both the caramel and coating for an even richer result. Mark it clearly as dairy.
How do I know when it is done inside?
The internal temperature should reach 85°C / 185°F. If the top is browning too fast, tent with foil and continue baking.