These Mini Monkey Bread Muffins are soft, fluffy, and coated in buttery cinnamon sugar, baked into pull-apart pieces that are perfectly sweet and gooey. Made from scratch with a simple yeast dough, this easy monkey bread recipe is ideal for brunch, holidays, or anytime you want a warm, shareable treat.
Mini Monkey Bread Muffins are everything you love about classic monkey bread, just made mini. Each bite is soft and pillowy on the inside with a sticky, cinnamon-sugar coating on the outside that caramelizes beautifully as it bakes.
They’re fun to make, fun to eat, and perfect for sharing. Whether you’re serving these for a holiday breakfast, weekend brunch, or a cozy baking project, these little bites disappear fast and always get rave reviews.
What I Love About This Recipe
- I also love how customizable this recipe is. You can switch up the spices or tweak the sweetness to your liking. Once you get the base down, there are so many fun variations you can try. It’s a great recipe to make your own.
- I love how soft and fluffy these monkey bread bites turn out. The homemade yeast dough bakes up tender and light, making each bite irresistible. They pull apart easily and have that classic monkey bread texture. Warm and comforting in the best way.
- The cinnamon sugar coating is perfectly sticky without being overwhelming. As the bites bake, the butter and brown sugar melt together and create a gooey glaze that coats every piece. It’s sweet, cozy, and full of cinnamon flavor. This is the kind of treat people keep picking at.
- Making these in muffin pans keeps everything portioned and easy to serve. No slicing or pulling apart a big loaf. Everyone gets their own little cluster of bites. It’s a simple twist that makes a big difference.
Equipment You May Need
- Muffin Pans – Create perfectly portioned monkey bread bites.
- Paper Liners– Optional, but helpful for easy cleanup and removal.
- Stand Mixer or Large Bowl – Used to mix and knead the dough.
- Small Bowls – For the melted butter and cinnamon sugar coating.
(Full printable recipe card is at bottom of post.)
Mini Monkey Bread Muffins Ingredients
For the Dough
- Warm Milk – Activates the yeast. Aim for 105–115°F.
- Granulated Sugar – Feeds the yeast and lightly sweetens the dough.
- Active Dry Yeast – Helps the dough rise and become fluffy.
- Butter – Adds richness and flavor to the dough.
- All-Purpose Flour – Forms the structure of the dough.
- Salt – Balances sweetness and enhances flavor.
- Egg – Adds structure and richness.
- Vegetable or Canola Oil – Used to coat the bowl during rising.
For the Topping
- Butter – Melted to help the cinnamon sugar stick.
- Brown Sugar – Creates a rich, caramel-like coating.
- Cinnamon – Adds warm spice and classic monkey bread flavor.
How to Make Mini Monkey Bread Muffins
Step One: Activate the Yeast
In the bowl of a stand mixer fitted with the dough hook, stir together the warm milk, granulated sugar, and yeast. Let sit for about 5 minutes until foamy. Meanwhile, grease muffin pans or line with paper liners.
Step Two: Make the Dough
Add the softened butter, 2½ cups of the flour, salt, and egg to the yeast mixture. Mix on low speed until combined, adding more flour a little at a time as needed until a soft dough forms. Increase speed to medium and knead for 4 to 6 minutes, until the dough is smooth and elastic.
Step Three: First Rise
Lightly grease a large bowl with oil. Place the dough in the bowl, turning once to coat. Cover with plastic wrap and place in a warm, draft-free spot until doubled in size, about 1 hour.
Step Four: Prepare the Topping
Melt the butter and place it in a small bowl. In another small bowl, mix together the brown sugar and cinnamon.
Step Five: Shape and Coat the Dough
Punch down the dough and divide it evenly into 18 pieces. Cut each piece into 4 smaller pieces and roll into balls. Dip each ball into the melted butter, then roll in the cinnamon sugar. Place 4 balls into each muffin cup. Cover loosely and let rise again in a warm place for about 1 hour.
Step Six: Bake
Preheat the oven to 350°F. Bake for 15 to 20 minutes, or until golden brown. Cool slightly before removing from the pan.
(Full printable recipe card with full details is at bottom of post.)
Serving Suggestions
- Serve warm for the best texture and flavor.
- Add to a brunch or breakfast spread along with a fruit salad.
- Enjoy as a sweet snack or dessert.
- You can top these Monkey Bread Muffins with a drizzle of vanilla glaze if desired.
Quick Tips for Best Results
- If the dough feels sticky, add flour 1 tablespoon at a time.
- Paper liners make cleanup much easier.
- Serve warm for maximum ooey gooeyness.
Mini Monkey Bread Muffins FAQ
How should I store Mini Monkey Bread Muffins?
Store in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
Can I freeze Mini Monkey Bread Muffins?
Yes, freeze fully baked bites in a freezer-safe container for up to 2 months. Reheat gently before serving.
How long will Mini Monkey Bread Muffins last?
They’re best within the first 1 to 2 days, but will keep up to 4 days refrigerated.
Substitutions?
You can swap cinnamon for your favorite spice or spice mix, such as nutmeg, allspice, cardamom, apple pie spice, pumpkin spice, etc. Or use a combination of spices.
Can I use low-fat ingredients?
Full-fat ingredients work best for texture and flavor. Low-fat substitutions may affect richness.
What else can I add to this recipe?
Try adding orange (or lemon) zest to the sugar mixture or a drizzle of glaze after baking. You can also top them with some chopped nuts such as pecans or walnuts. You can add a little vanilla or maple extract to the topping.
Can I make this vegan/vegetarian/low carb/gluten-free?
Here are some suggestions, but I can’t guarantee results. Be sure as always to check particular brands and ingredients if you’re following a specific diet or have diet restrictions or allergies.
Vegan – Use plant-based milk, butter, and an egg substitute.
Vegetarian – It’s vegetarian. Be sure to check individual brands/products just to be sure though.
Low-Carb – You can try a sugar substitute.
Gluten-Free -You can try a gluten-free yeast flour blend, but results may vary.
Other Cinnamon Recipes You May Enjoy
- Cannoli Cinnamon Rolls – All the flavors of Italian cannoli and the classic cinnamon roll.
- Cinnamon Breadstick Bites – Small bites of dough covered in cinnamon and served with a cream cheese frosting.
- Cinnamon Muffins – Easy homemade muffins packed with cinnamon flavor.
Hope you enjoy this Mini Monkey Bread Muffins recipe. Tell me in the comments how they turned out for you.
If you like these tasty Mini Monkey Bread Muffins, you may also like this Pull-Apart Monkey Bread!
Mini Monkey Bread Muffins
Ingredients
Dough:
- Butter for greasing the pan (optional)
- 1 cup warm milk 105 to 115˚F
- 2 tablespoons granulated sugar
- 1 (¾ ounce envelope) active dry yeast
- 2 tablespoons butter softened
- 3 to 4 cups all-purpose flour
- ½ teaspoon salt
- 1 large egg
- 1 tablespoon vegetable or canola oil
Topping:
- ½ cup butter melted
- 1 cup brown sugar
- 1 tablespoon cinnamon
Instructions
- In the bowl of a stand mixer with the hook attachment on, stir together the warm milk, granulated sugar, and yeast, then let it sit for about 5 minutes. Meanwhile, grease muffin pans or line pans with paper liners.
- Add 2 tablespoons softened butter, 2½ cups of flour, salt, and egg to the bowl. Mix on low with the hook attachment until well combined. Add more flour as needed, a little at a time, until a dough forms. Raise the speed to medium, and continue kneading for 4 to 6 minutes, or until dough is smooth and elastic.
- Grease a large bowl with oil. Add the dough, turn to coat, cover with plastic wrap and place in a warm, dark, draft-free place to double in size, about 1 hour.
- Make the topping. Meanwhile, in a small bowl, place the melted butter. In another small bowl, mix together the brown sugar and cinnamon.
- Form the dough. Punch down the dough and divide it evenly into 18 pieces. Divide each piece into 4, and roll each into a ball in the palms of your hand. Dip the dough balls in the melted butter, then roll in the cinnamon sugar. Place 4 balls in each muffin cup, repeating until all dough is dipped and rolled. Discard any leftover butter or sugar. Lightly cover the dough, and place in a warm, dark, draft-free place for another hour or until risen again.
- Preheat the oven to 350˚F. Bake for 15 to 20 minutes, or until golden brown. Cool slightly before removing from pan.
Notes
- These can be a little sticky, so I recommend using a nonstick pan or paper liners.
- If you don’t have a stand mixer, you can make the dough by hand.
- Instead of cinnamon, you can use another spice combination such as nutmeg or allspice.
Nutrition:
(Nutrition data is provided when available for informational purposes only and calculated using an online nutritional calculator. For the most accurate information please calculate based on specific ingredients and brands you use as well as any changes you made to the recipe. I am not a certified nutritionist or registered dietician and any nutritional information provided should only be used as a general guideline and estimate.)
About Lisa Huff
Lisa Huff is a Cookbook Author, Freelance Recipe Developer, Food Photographer, Blogger/Writer, and award-winning home chef. She loves creating unique recipes from healthy to decadent including cocktails, appetizers, main dishes, dessert recipes and more and has appeared on various shows, publications, and websites.
