Easy Monkey Bread Recipe

Cheesy monkey bread

  • serves 6
  • Easy

The ultimate tear-and-share monkey bread – little dough balls stuffed with cheddar, mozzarella and jalapeños served with smoky tomato sauce for dipping


Make this easy tear-and-share monkey bread, then try some of our other bread recipes, such as this moreish tear-and-share garlic bread



  • strong bread flour 500g, plus extra for dusting
  • fast action yeast 7g sachet
  • milk 50ml
  • olive oil
  • grated mozzarella and cheddar 200g
  • jalapeños 3, finely chopped
  • butter 100g, melted and cooled
  • parmesan 100g, grated


  • onion 1, grated
  • garlic 2 cloves, crushed
  • hot smoked paprika 1 tsp
  • chopped tomatoes 400g tin


  • Step 1

    Put the flour and yeast in a bowl with 2 tsp salt. Make a well in the centre and gradually mix in 250ml water, the milk and 2 tbsp olive oil.

  • Step 2

    Bring together into a dough then knead on a floured worksurface until smooth.

  • Step 3

    Put into a clean bowl, cover with clingfilm, then leave for an hour in a warm place until risen.

  • Step 4

    Meanwhile, to make the sauce, cook the onion and garlic in a little more olive oil until soft, then stir in the paprika. Tip in the tomatoes and simmer for 20 minutes. Cool, then whizz until smooth with a stick blender.

  • Step 5

    Tip out the dough and knead briefly on the worksurface then divide into large walnut-sized pieces.

  • Step 6

    Mix the cheese and chillies, then stuff a heaped tsp into each piece of dough, forming the dough into a ball around it so that it completely encloses the cheese.

  • Step 7

    Brush a large bundt tin with butter. Put the rest of the melted butter in a dish and the parmesan in another shallow dish.

  • Step 8

    Roll each dough ball in the butter then the cheese, then drop into the bundt tin until all the dough is used.

  • Step 9

    Cover loosely with clingfilm and leave for another 45 minutes in a warm place.Heat the oven to 180C/fan 160C/gas 4. Bake the bread for 50 minutes. Turn the tin over onto a surface and give a tap to release it but leave in place for 5 minutes. Serve the bread warm with the dipping sauce.

Looking for the perfect loaf? Check out more of our brilliant bread recipes...

Sourdough, part 2

Nutritional Information

  • Kcals 521
  • Fat 26g
  • Saturates 14.2g
  • Carbs 51g
  • Sugars 3.9g
  • Fibre 3.2g
  • Protein 19.1g
  • Salt 2.1g