Monkey bread

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This article is about the breakfast pastry. For the fruit, see Adansonia.
Monkey bread
Monkey Bread.jpg
Alternative names Monkey Puzzle bread, Sticky bread, African coffee cake, golden crown, pinch-me cake, bubbleloaf, monkey brains[citation needed]
Type Bread or pastry
Course Breakfast
Place of origin United States
Cookbook: Monkey bread  Media: Monkey bread
Another image of monkey bread

Monkey bread, also called monkey puzzle bread, sticky bread, African coffee cake, golden crown, pinch-me cake, pluck-it cake, bubbleloaf and monkey brains[citation needed] is a sweet, sticky, gooey pastry served in the United States for breakfast. It consists of pieces of soft bread with cinnamon sprinkled on it. It is served at fairs and other parks as a treat.[1]


The origin of the term "monkey bread" is uncertain. Possible etymologies include that the bread resembles the fruit of the monkey puzzle tree.[2]


Recipes for the bread first appeared in American women's magazines and community cookbooks in the 1950s, and the dish is still virtually unknown outside the United States. The bread is made with pieces of sweet yeast dough (often frozen) which are baked in a cake pan at high heat after first being individually covered in melted butter, cinnamon, sugar, and chopped pecans.[3] It is traditionally served hot so that the baked segments can be easily torn away with the fingers and eaten by hand.

There is also a reference to monkey bread (pain de singe in French) in De Wildeman 1903. This is the fruit pulp obtained from the Baobab tree (Adansonia digitata).

See also[edit]


  1. ^ "House of the Rising Bun". Good Eats. Season 10. Episode EA1003. 2006-04-07. Food Network. 
  2. ^ "The Food Timeline: history notes". Retrieved 2008-10-04. 
  3. ^ Brown, Alton (2006). "Overnight Monkey Bread". "Good Eats" Recipes. Food Network. Retrieved 2007-09-10. 

Further reading[edit]

  • De Wildeman, E. (1903). Notices sur des plantes utiles ou intéressantes de la flore du Congo. Volume 1. Bruxelles.