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Monkey Bread


  • 3/4 cup warm water (about 110°F)
  • 1 tablespoon honey
  • 1 packet active dry yeast (2 1/4 teaspoons)
  • 6 tablespoons oil (avocado, olive, melted coconut oil) or melted butter or ghee, plus more for greasing the pan
  • 3 large eggs
  • 1 teaspoon apple cider vinegar
  • 1 package Legit Everything Dough Mix
  • 6 tablespoons melted ghee or butter or coconut oil for DF
  • 1/2 cup coconut palm sugar or cane sugar
  • 3 tablespoons cinnamon


  1. Set aside 2 tablespoons of the dry mix in a small bowl.
  2. Preheat the oven to 350°F and grease a 6-inch springform pan* with oil or butter.
  3. In a large bowl, combine the warm water, honey, and yeast. Set aside for about 5 minutes. It should get foamy and active.
  4. Once the mixture is foamy, whisk in the butter, eggs, and apple cider vinegar.

  5. Pour in the mix and whisk for about 30 seconds, until it is well combined and starts to thicken a bit. Set aside for 5-10 minutes. It will start off very thin, but will thicken as it sits.
  6. Prepare a small bowl with the melted ghee and another with the sugar cinnamon mixture.
  7. Give the dough another mix and using the reserved dry mix to dust your hands, roll into 1-inch balls, and then roll into the ghee and then sugar mixture. Place in the prepared pan as you go. 
  8. Bake for 18-22 minutes, or until golden brown on the tops and cooked through. Allow to cool before removing from the pan. 


A springform pan makes it easier to remove the monkey bread, but any small baking dish will work.