paleo monkey bread

paleo monkey bread

PALEO MONKEY BREAD! There are many names this fun dessert goes by, and I will admit the first time I heard the phrase “monkey bread” I wasn’t sure what to expect. But once I laid eyes on the recipe and made it the first time, totally hooked! And to be clear, the first time I made this was back in high school and it was with refrigerated dough that you “pop” out of the can and then sprinkle with instant pudding. Oh it was delicious and super convenient that way, but oh my, the ingredients!! Gah!

Since I updated the cinnamon roll 2.0 recipe here last month, all sorts of things have been in the works. One of which is this recipe. Paleo Monkey Bread, ala real food style! It comes together pretty easily and the results are “gather the family/friends” worthy and enjoyed best while it’s warm.

Feel free to add pecans, walnuts, chocolate chips, coconut, raisins…etc, those add ins are totally your call. The drizzle on top is not necessary, but I do love the contrast it provides visually and the taste contrast compared with the caramel.

So, let us know how much you enjoyed the recipe in a comment below and how many family members/friends it took to have it disappear. Oh and how many napkins as well!😋 We hope more than anything, that you make it an opportunity to get together in the kitchen, make food, enjoy the process and sit down to enjoy it with some great conversation and laughter. Grab the recipe for our CINNAMON ROLLS 2.0 HERE and ENJOY!!

paleo monkey bread

A few other bread recipes on our blog:

paleo monkey bread

Recipe by MichelleCourse: Breakfast, Sweet TreatsCuisine: AmericanDifficulty: Easy


Prep time


Cooking time



Paleo Monkey Bread!


  • one recipe of our Cinnamon Rolls 2.0 (see above for link)

  • topping
  • ½ cup grass fed butter or ghee

  • ½ cup maple sugar

  • ½ cup coconut sugar

  • ¼ – ½ cup chopped nuts or other add ins (opt)

  • coating
  • ¼ cup Primal Palate Gingersnap blend (or their Cinnamon Sugar Cookie blend or simply a mixture of ¼ c maple sugar and approx. 1 T of cinnamon)

  • drizzle (opt)
  • ½ cup organic powdered sugar (or maple powdered sugar*) with enough raw milk (can sub full fat coconut milk) to create a nice drizzly glaze


  • Prepare sweet roll recipe as directed through step #3. Place dough on a piece of dusted parchment paper and press down into a rough rectangle that is approximately 1″ thick. Using a pizza cutter or knife, cut dough into 1″ cubes, then roll into a rough ball. You should get roughly 36-40 dough balls.
  • Combine butter and sugar topping ingredients in a small saucepan and warm on medium heat until all butter is melted, then whisk well to combine. Pour into/around the bottom of a standard bundt pan and sprinkle about half of the nuts or other add-ins on top (if using) and set aside.
  • Pour Primal Palate gingersnap blend into a shallow bowl, toss in a few dough balls and gently shake around until well coated with spice blend. Place in bundt pan, repeat with remaining dough balls until all are in the pan, adding additional nuts/add-ins here and there amongst the dough balls if using.
  • Cover the bundt pan with plastic wrap and let it rise in a warm place in your kitchen for approximately 25-30 until you get a nice rise of that monkey bread. Ideally, begin warming up your oven to 350° so that it’s ready to go when your monkey bread is ready to bake.
  • Bake for 40-50 minutes or until bubbly and dough balls on top are crispy. Cover with foil the last 10 minutes or so if the top balls start to get too brown.
  • Remove from the oven and let it set for just a couple of minutes then invert onto a serving platter with a small lip (just in case your caramel pools a bit, mustn’t waste the yumminess.) Don’t let it cool too much, otherwise all the caramel will stick to the pan and will no longer be a part of your monkey bread.
  • Cool slightly and top with drizzle if using. Best served still warm and with plenty of napkins…ENJOY!!
  • *to make maple powdered sugar, combine 1 cup maple sugar & 1 tbl tapioca starch in a high speed blender (I used a blendtec) and blend for about 30-45 seconds. Place a kitchen towel on top of the lid to keep a fine mist of powder from getting all over your counter top! You should get a perfect powdered sugar…I got almost 2 cups! Your results might be different depending on your blender.


  1. Looks yummy 😋

  2. I love your Instagram stories and posts! I love reading your blog posts! I love your enthusiasm…it’s contagious! Thanks for all the super recipes! Trying this out on my kids over the holiday. (Before my health journey, I also made Monkey Bread with the “pop out of the can” dough – EEEK!) Happy Holidays!

    • Awe, thank you so much Bobbie…we try to keep things fun and tasty here. Hope your kids enjoy the monkey bread…it’s been a huge hit here, especially since it had to be tested a few times before we shared the recipe 😉 We appreciate your following along as well…it means so much to know we’re a part of other families homes that are on their own journeys. Happy Holidays to you as well 🎄 ~Michelle

  3. I just made this, in the oven now and I’m so excited. I know you say it is best served warm, but I am making for a Christmas party tomorrow. How do you suggest storing it. In the fridge or counter, overnight?? Thank you. My first recipe with cassava and your recipe has been a dream to make and I can’t wait to taste it (cooked, because we all know it was tasted uncooked)!!

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