If you have made my high protein cinnamon rolls and fallen completely in love with that dough, this recipe is going to feel like a gift. Same dough. Same pillowy, Greek yogurt enriched pull-apart magic. But instead of slicing and rolling and worrying about even layers, you just cut the dough into pieces, toss everything in the pan, and let the oven do the work. Plus, compared to traditional monkey bread recipes online, this version has 19% fewer calories, 55% less fat, 22% less sugar, and nearly double the protein per gram. Same pull-apart, zero protein powder.
That is really how this came about. The high protein cinnamon rolls have been one of the most made recipes from this community, and I kept hearing from people who loved the flavor and the protein boost but wanted something a little more low effort for a weekend morning. Pull-apart bread is my entire brand at this point. I have a bunch of pull-apart focaccia recipes on this site. I know a thing or two about what makes a pan of dough go from good to completely irresistible.
Looking for the sourdough version? Check out the High Protein Sourdough Monkey Bread with Greek Yogurt for the long fermented version with all the same pull-apart goodness.
Table of Contents
- Why You Will Love This Recipe
- What Is Monkey Bread
- Ingredients and Why They Work
- Which Greek Yogurt or Skyr Should You Use
- Active Dry Yeast vs Instant Yeast
- How to Make High Protein Monkey Bread
- Printable Recipe
- Shaping Tips for Perfect Pull-Apart Pieces
- The Coating Method
- Icing Options
- How to Store and Reheat
- Make Ahead Instructions
- FAQ
Why You Will Love This Recipe
This is not a protein powder recipe. There is no chalky aftertaste, no weird texture, and no ingredient list that reads like a supplement label. The protein in this monkey bread comes entirely from nonfat skyr or Greek yogurt and eggs baked right into the dough itself.
Here is what makes this recipe worth your Saturday morning:
The dough is the same one behind the high protein cinnamon rolls, which means it is already tested, already loved, and already proven to be one of the most forgiving enriched doughs you will ever work with. Scaling it down slightly makes it perfect for a 9 by 13 pan of 30 pull-apart pieces.
The coating method is hands-off. You pour, you toss, you sprinkle. No dipping each ball individually. It works just as well and takes half the time.
The icing is optional but highly recommended. A simple powdered sugar glaze drizzled over the warm pieces sets into a crackly finish that is honestly one of the best parts of the whole thing.
What Is Monkey Bread
Monkey bread is a pull-apart sweet bread made from individual pieces of dough coated in butter and cinnamon sugar and baked together in a pan. The name comes from the way you eat it, pulling pieces apart with your fingers the same way a monkey might pick at something.
Traditional monkey bread recipes typically call for canned biscuit dough or a simple enriched yeast dough made with milk and butter. This version uses a Greek yogurt based dough that adds a meaningful protein boost without any protein powder. The long fermentation of sourdough or the quick rise of instant yeast both work beautifully here depending on what you have going on in your kitchen.
The result is softer, slightly more substantial pieces than a classic version, with a tender crumb and a cinnamon sugar coating that gets gooey and caramelized against the parchment during baking.
Ingredients and Why They Work
Bread Flour
Bread flour has a higher protein content than all purpose flour, which builds more gluten structure and gives each piece a slightly chewier, more substantial bite. All purpose flour can be substituted but the pieces will be a touch softer and less structured.
Nonfat Skyr or Greek Yogurt
This is the ingredient that sets this dough apart from every other monkey bread recipe out there. Siggi’s plain nonfat skyr has a significantly higher protein content than most standard Greek yogurt brands, making it the top choice for getting the most out of every bite. Any plain nonfat Greek yogurt will work, but for the highest protein content, Siggi’s is the move.
Beyond protein, the skyr adds moisture, a slight richness, and an almost creamy quality to the crumb that you just do not get from a milk only dough. It also acts as a natural tenderizer, keeping the pieces soft even after they cool.
Instant Yeast
This recipe uses instant yeast for a same day bake with no long fermentation required. The dough comes together quickly and rises reliably in about 60 to 90 minutes. If you prefer a long fermented version, the sourdough variation is linked above.
Eggs and Butter
One whole egg plus one yolk enriches the dough without tipping the hydration too far. The yolk adds color and richness while the white contributes structure. Softened butter is added slowly during mixing so it can incorporate into the gluten rather than coating it, which is the difference between a rich, supple dough and a greasy one.
The Coating
A mix of light brown sugar and granulated sugar gives you the best of both worlds. Brown sugar contributes caramel depth and stickiness while granulated sugar helps each piece develop a slight crisp exterior. Cornstarch is the secret weapon here: it binds the coating to the dough surface so it stays put during baking instead of sliding off into a puddle at the bottom of the pan.
Which Greek Yogurt or Skyr Should You Use
Not all Greek yogurt is created equal, and the brand you choose does affect your dough. This recipe was developed and tested using two specific products: Siggi’s nonfat plain skyr and Costco’s Kirkland Signature organic nonfat Greek yogurt. Both work beautifully and produce a soft, pillowy, pull-apart result.
A Quick Note on Skyr vs Greek Yogurt
Skyr is a strained Icelandic style cultured dairy product that is often sold right next to Greek yogurt in the dairy aisle. It is generally thicker and higher in protein than most Greek yogurts. Greek yogurt is strained more than regular yogurt but typically not as aggressively as skyr. For this recipe, both work and both have been tested. The thickness of the dairy you use is what matters most.
My Top Pick
Siggi’s Nonfat Plain Skyr is what I reach for first. It is incredibly thick, has more protein per serving than most Greek yogurts on the market, and produces a perfectly tender dough every single time.
Tested and Approved Alternative
Kirkland Signature Organic Nonfat Greek Yogurt from Costco is what I use when I want a more budget friendly option, and it is also what this recipe was tested with alongside the Siggi’s. Thick, consistent, and reliable.
Other Options That Work
If you cannot find either of the above, FAGE Total 0% Plain Greek Yogurt is thick, creamy, and available at most grocery stores. Stonyfield Organic Nonfat Plain Greek Yogurt is a solid organic alternative with a slightly softer texture.
What to Avoid
Skip flavored yogurt and anything thin or runny. Avoid yogurts with added thickeners like gelatin or gums. Check the ingredient list before you buy. You want nothing more than milk and live active cultures.
The bottom line is that thickness is everything. If it holds its shape when you scoop it, you are good to go.
Active Dry Yeast vs Instant Yeast
This recipe is written for active dry yeast, which requires a proofing step before it goes into the dough. If your yeast does not foam during proofing, it is not active and should not be used. This step is your built-in insurance policy that your dough will actually rise.
If you only have instant yeast or rapid rise yeast on hand, such as Fleischmann’s Rapid Rise, you can absolutely use it with a few simple adjustments:
- Reduce the amount to 4 grams (1 and 1/4 teaspoons) instead of 5 grams
- Skip the proofing step entirely
- Add the instant yeast directly into the flour with the sugar before adding any wet ingredients
- Everything else in the recipe stays exactly the same
- Rise times may run a little shorter with instant yeast, so start checking your dough at the 45 minute mark during the first rise rather than waiting the full hour
The difference between instant yeast and rapid rise yeast is mostly marketing. They behave the same way and can be used interchangeably here.
How to Make High Protein Monkey Bread
The process breaks down into three simple stages: make the dough, shape and coat, then bake.
Making the Dough
The dough comes together in a stand mixer with a dough hook. Warm your skyr or Greek yogurt slightly in the microwave, proof your yeast in warm milk with a pinch of sugar, then combine everything and knead for 8 to 10 minutes until smooth and supple. After kneading, let the dough rest for 10 minutes before the bulk rise. This rest period allows the flour to finish absorbing the moisture from the yogurt so the dough smooths out on its own. Do not add flour during this window.
Rise time is 60 to 90 minutes at 75 to 80 degrees F until the dough has doubled.
Shaping the Pieces
Once risen, turn the dough out onto a lightly floured surface and press it into a rough 10 by 10 inch square. Use a bench scraper to cut a 5 by 6 grid, giving you 30 equal pieces at approximately 23 grams each. Roll each piece briefly in your palms to round it into a loose ball. It does not need to be perfect. You are not making dinner rolls. A rough sphere is all you need. And alternatively, this is a recipe that is adaptable. Do you want larger pieces make them larger you want even smaller. Like one bite balls make 35
Rising Again
After coating, the balls go into a parchment lined 9 by 13 pan and get a second rise of 45 to 60 minutes until puffed and touching. Do not skip this step. Properly proofed pieces bake up light and pull apart cleanly. Under proofed pieces are dense and gummy in the center.
Recipe
High Protein Monkey Bread with Greek Yogurt
Equipment
- Stand mixer with dough hook attachment
- 9 by 13 inch metal baking pan
- Parchment paper
- kitchen scale
- bench scraper
- Instant read thermometer
- plastic wrap
Ingredients
For the Dough
- 365 grams bread flour 3 cups + 1 tablespoon
- 5 grams active dry yeast Red Star preferred (1 and 1/2 teaspoons)
- 172 grams nonfat skyr/Greek yogurt slightly warmed (3/4 cup)
- 33 grams whole milk warmed to 110 degrees F (2 tablespoons + 1 teaspoon)
- 50 grams unsalted butter softened (3 and 1/2 tablespoons)
- 29 grams granulated sugar 2 tablespoons
- 6 grams fine sea salt 1 teaspoon
- 1 large egg plus 1 egg yolk room temperature
- 3 grams vanilla extract 3/4 teaspoon
For the Cinnamon Sugar Coating
- 60 grams light brown sugar packed (5 tablespoons packed)
- 60 grams granulated sugar 5 tablespoons
- 8 grams ground cinnamon 1 tablespoon
- 10 grams cornstarch 1 tablespoon + 1 teaspoon
For the Vanilla Butter
- 60 grams unsalted butter melted (4 tablespoons)
- 5 grams vanilla extract 1 teaspoon
For the Powdered Sugar Glaze
- 120 grams powdered sugar 1 cup
- 2 to 3 tablespoons whole milk or heavy cream
- 3 grams vanilla extract 3/4 teaspoon
- 1 pinch fine sea salt
Instructions
- arm the skyr/Greek yogurt in a microwave-safe bowl for 30 seconds until slightly warm to the touch. Set aside.
- Proof the yeast by warming the milk to 110 degrees F. Combine the warm milk, yeast, and a small pinch of the measured sugar in a small bowl. Stir gently and let sit for 5 to 10 minutes until foamy and fragrant. If the yeast does not foam, it is not active and should not be used.
- Combine the bread flour and remaining sugar in the bowl of a stand mixer fitted with the dough hook. Whisk briefly to distribute.
- Add the foamy yeast mixture, warmed skyr/Greek yogurt, egg plus yolk, and vanilla to the flour. Mix on low speed until a shaggy dough forms, about 2 minutes.
- Add the salt and softened butter one tablespoon at a time with the mixer running on low speed.
- Increase the mixer speed to medium and knead for 8 to 10 minutes until the dough is smooth, supple, and pulls cleanly from the sides and bottom of the bowl. The dough will feel slightly tacky, which is normal.
- Let the dough rest uncovered for 10 minutes after kneading. Do not add extra flour during this rest.
- Shape the dough into a ball and place it in a lightly oiled bowl. Cover and let rise in a warm spot at 75 to 80 degrees F until doubled, about 60 to 90 minutes.
- While the dough rises, whisk together both sugars, the cinnamon, and cornstarch in a bowl until fully combined. Melt the butter for the vanilla butter in a separate bowl and stir in the vanilla. Line a 9 by 13 inch pan with parchment paper and set aside.
- Turn the risen dough out onto a lightly floured surface and press into a rough 10 by 10 inch square. Use a bench scraper to cut a 5 by 6 grid, giving you 30 equal pieces at approximately 23 grams each. Roll each piece briefly in your palms into a loose ball. Want your balls larger or smaller adjust your grid. Its totally customizable.
- Pour the vanilla butter into the parchment lined pan and spread it evenly across the bottom. Add the dough balls and give them one quick flip so every piece is coated on all sides. Sprinkle half the cinnamon sugar mixture evenly over the top. Flip each ball individually, then sprinkle the remaining cinnamon sugar over the top of the balls, keeping as much of the coating on the surface of each ball as possible rather than letting it fall between them.
- Cover the pan loosely and let rise in a warm spot for 45 to 60+ minutes until the balls are puffed and touching. Your kitchen temperature will dictate the speed of your proof.
- Preheat the oven to 350 degrees F during the last 15 minutes of rising.
- Bake for 25 to 30 minutes until deep golden brown and the internal temperature of a center ball reads at least 190 degrees F on an instant read thermometer. If the tops are browning too quickly, tent loosely with foil at the 20 minute mark.
- Let the pan cool for 5 to 10 minutes. While it cools, whisk together the powdered sugar, vanilla, salt, and 2 tablespoons of milk or cream until smooth and pourable. Add the third tablespoon if needed to reach a drizzleable consistency.
- Drizzle the glaze over the warm monkey bread and serve immediately, pulling pieces apart with your fingers.
Notes
- Reduce the amount to 4 grams (1 and 1/4 teaspoons)
- Skip the proofing step entirely
- Add the instant yeast directly to the flour with the sugar
- Everything else stays exactly the same
- Rise times may run slightly shorter, so start checking the dough at the 45 minute mark during the first rise
Shaping Tips for Perfect Pull-Apart Pieces
The goal is 30 pieces that are roughly the same size so they bake evenly. Here is how to get there without overthinking it:
Press the dough into a square rather than rolling it. Pressing keeps the gas bubbles intact and gives you a more even thickness across the whole piece.
Use a bench scraper for clean cuts. It is faster and more precise than a knife, and it does not drag or compress the dough.
A 5 by 6 grid on a 10 inch square gives you pieces that are just about two inches each before rounding. After rolling and proofing they bake up to a satisfying one or two bite size.
Rough shaping is part of the charm. Monkey bread is not supposed to look like it came out of a pastry shop. The rustic, varied shapes are what give it that pull-apart texture and the gooey pockets of cinnamon sugar between pieces.
The Coating Method
Most monkey bread recipes have you dip each ball individually in melted butter and then roll it in cinnamon sugar. That works fine, but it is time consuming and gives you buttery fingers before you even get to the fun part.
Here is a simpler approach that works just as well for a 9 by 13 pan:
Line your pan with parchment paper. Pour the melted vanilla butter directly into the lined pan. Add the dough balls, then flip them over so every piece gets coated on all sides. Pour the vanilla butter into the parchment lined pan and spread it evenly across the bottom. Add the dough balls and give them one quick flip so every piece is coated on all sides. Sprinkle half the cinnamon sugar mixture evenly over the top. Flip each ball individually, then sprinkle the remaining cinnamon sugar over the top of the balls, keeping as much of the coating on the surface of each ball as possible rather than letting it fall between them.
The cornstarch in the coating mixture does the work of keeping the sugar on each ball rather than letting it sink to the bottom of the pan. The result is evenly coated pieces with a gooey, slightly caramelized exterior and no wasted sugar sitting in a puddle on the parchment.
One thing to watch: you want enough butter to coat but not so much that the pan becomes soupy before baking. This recipe uses 60 grams of melted butter, which coats 30 balls thoroughly without creating a pool of liquid at the base.
Icing Options
Simple Powdered Sugar Glaze
This is what I use and genuinely prefer for this recipe. Powdered sugar, heavy cream or milk, and a small amount of vanilla extract whisked together and drizzled over the warm pieces right out of the oven. As it hits the warm bread it soaks in slightly, then the outer layer sets into a thin crackly shell. It is simple, it is fast, and it finishes the whole pan beautifully without overpowering the cinnamon sugar coating underneath.
Let the bread cool for about five minutes before drizzling so the icing does not disappear completely into the pieces.
Cream Cheese Glaze
If you are a cream cheese icing person, this dough absolutely supports it. This version is richer and more indulgent, closer to a cinnamon roll finish. It is a great option if you are serving this as a brunch centerpiece rather than a casual pull-apart snack.
113 grams full fat cream cheese, room temperature (4 ounces)
60 grams unsalted butter, softened (4 tablespoons)
120 to 180 grams powdered sugar, sifted (1 to 1 and 1/2 cups)
3 to 4 tablespoons whole milk
5 grams vanilla extract (1 teaspoon)
1 pinch fine sea salt
Beat the cream cheese and butter together until completely smooth with no lumps. Add the sifted powdered sugar, vanilla, salt, and 3 tablespoons of milk. Beat until smooth and pourable. Add the fourth tablespoon of milk if needed. Drizzle generously over warm pieces.
Higher Protein Greek Yogurt Cream Cheese Glaze
If you want a modest protein boost in your glaze without changing the flavor or drizzle consistency, this variation swaps the butter for nonfat plain Greek yogurt or skyr. The result is nearly identical in taste and texture to the standard cream cheese glaze.
113 grams full fat cream cheese, room temperature (4 ounces)
60 grams nonfat plain skyr/Greek yogurt, room temperature (1/4 cup)
60-120 grams powdered sugar, sifted (1/2 cup – 1 cup)
5 grams vanilla extract (1 teaspoon)
1 gram fine sea salt (small pinch)
15 to 30 grams heavy cream, if needed to consistency (1 to 2 tablespoons)
Beat the cream cheese and skyr/Greek yogurt together until completely smooth, about 2 minutes. Add the sifted powdered sugar (Start with 1/2 cup of powdered sugar and increase from there), vanilla, and salt. Beat until glossy and pourable. If needed, add heavy cream one tablespoon at a time until the glaze reaches a drizzleable consistency. It should run slowly off a spoon but not be watery. Drizzle immediately over warm pieces.
How to Store and Reheat
Store covered at room temperature for up to 2 days or in an airtight container in the refrigerator for up to 5 days. The skyr or Greek yogurt in the dough acts as a natural moisture retainer, which means these pieces stay softer longer than a standard monkey bread made with milk only dough.
To reheat, microwave individual portions for 20 to 30 seconds until just warmed through. If reheating a larger portion, cover loosely with foil and warm in a 325 degree oven for about 8 minutes.
Make Ahead Instructions
This dough is well suited to an overnight prep. Complete the recipe through coating and arranging the balls in the pan. Cover tightly with plastic wrap and refrigerate overnight. In the morning, remove the pan and let it come to room temperature and complete its second rise before baking, about 60 to 90 minutes. Bake as directed.
This makes it a genuinely easy holiday or weekend morning recipe because all the hands-on work happens the night before.
Frequently Asked Questions
Can I use all purpose flour instead of bread flour?
Yes. All purpose flour works as a direct substitute. The pieces will be slightly softer and less structured, but the flavor and rise will be comparable. Bread flour is recommended for the best texture.
Can I use full fat Greek yogurt instead of nonfat?
Yes, with a small adjustment. Full fat yogurt has more fat and slightly more moisture, so the dough may feel slightly wetter off the mixer. Do not add extra flour. Let the dough rest the full 10 minutes after kneading and it will smooth out as the flour absorbs the moisture. The protein content per serving will be slightly lower with full fat yogurt.
Why is there cornstarch in the cinnamon sugar coating?
Cornstarch acts as a binder that helps the sugar mixture cling to each ball during baking. Without it, the butter and sugar tend to melt off the surface and pool at the bottom of the pan rather than staying on each individual piece and creating that gooey coating. It is not optional.
Can I make this without a stand mixer?
Yes. The dough can be made by hand on a lightly floured surface. Knead for 10 to 12 minutes until smooth and supple. This is a slightly tacky dough, so resist the urge to add extra flour. It will smooth out with time and kneading.
Why do I use one egg plus one yolk instead of two whole eggs?
At this flour weight, two whole eggs would push the hydration slightly high and make the dough stickier and harder to shape into balls. Using one whole egg plus one yolk gives you the richness and color of two eggs without the extra moisture from the second white.
How do I know when the monkey bread is done?
Color alone is not reliable because the cinnamon sugar coating browns faster than the dough. Use an instant read thermometer. The center of a middle ball should read at least 190 degrees F. If the tops are browning too quickly before the center is cooked through, tent loosely with foil at the 20 minute mark and continue baking.
Can I freeze monkey bread?
Yes. Let the pieces cool completely before glazing. Freeze in an airtight container or freezer bag for up to 2 months. Thaw at room temperature and glaze just before serving if desired.
Make It and Share It
If you make this high protein monkey bread, I want to hear about it. Leave a comment below and let me know how it went, or tag me on Instagram so I can see your pan. And if you want recipes like this sent straight to your inbox, sign up for the H3art of the Home newsletter so you never miss a new recipe.
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