Why You’ll Love Snowflake Pull‑Apart Monkey Bread Recipe

This recipe brings together the best of indulgent comfort and holiday charm. You’ll love it because:

It delivers that warm, gooey, sticky‑sweet satisfaction of classic monkey bread at breakfast or dessert.
The snowflake shape adds a festive, eye‑catching presentation — perfect for gatherings or holiday mornings.
The homemade dough gives you better texture and flavour than pre‑made dough.
A luxurious butterscotch sauce drizzled on top elevates the flavour to something extra special.
Despite its elegant look, the steps are straightforward and manageable even if you’re not a professional baker.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Dough

warm whole milk
instant dry yeast
honey
eggs (3 total: 2 for dough + 1 for brushing)
melted butter
all‑purpose flour
kosher salt

Filling

butter (very warm but not melted)
light brown sugar
cinnamon

Butterscotch Sauce

dark brown sugar
butter
whiskey
heavy cream
vanilla extract

Directions

To make the dough: combine the warm milk, yeast, honey, 2 eggs, melted butter, about 3½ cups flour, and salt in a large mixing bowl. Mix on medium speed until the dough comes together and pulls away from the sides of the bowl. If it seems too sticky, add up to the remaining ½ cup flour.
Remove the dough from the bowl and place it on a lightly floured surface. Knead into a smooth ball. Grease a large bowl, place the dough inside, cover with plastic wrap, and let it rise 45 minutes to 1 hour, or until doubled in size.
Meanwhile, make the filling: in a bowl, mix the warm butter, brown sugar and cinnamon.
Lightly dust a surface with flour. Once the dough has doubled, punch it down and roll it into a ball. Cut the dough evenly into 4 pieces, then roll each piece out into a ~10‑inch circle. Place the first circle on a parchment‑lined baking sheet with sides, spread ⅓ of the filling over it leaving a ½‑inch border. Place another dough circle on top, spread the next ⅓ of the filling; repeat with the 3rd and 4th layers (the last layer gets the remaining filling).
Place a 2‑inch wide drink glass in the centre of the dough stack and use it as a guide for cutting. With a sharp knife, cut the dough into 4 triangles, then cut each triangle in half → 8 wedges, and then cut each wedge in half again → 16 total wedges.
Remove the drink glass. For each pair of wedges next to each other, lift their outer edges and twist them away from each other twice, then pinch the ends to seal. Repeat for all wedge pairs. Cover the dough with plastic wrap and let it rise in a warm place until doubled, about 45 minutes; or alternatively, refrigerate overnight for a slow rise.
Preheat the oven to 350 °F (≈ 175 °C) and position a rack in the centre. Brush the top of the shaped bread with the beaten egg. Bake for 15 minutes, then remove from the oven and spoon any sauce that has leaked out back over the bread. Return to the oven and bake another 15 minutes or until golden brown and cooked through.
Meanwhile make the butterscotch sauce: In a small saucepan, combine the butter, dark brown sugar and heavy cream. Bring to a boil, then boil for about 3‑4 minutes. Remove from heat and stir in the whiskey and vanilla extract.
Drizzle the baked bread with the butterscotch sauce and lightly dust with confectioners’ sugar for a “snow‑covered” look. Serve warm and enjoy.

Servings and timing

Servings: 10 servings.
Prep time: about 2 hours (including dough rise).
Cook time: approximately 30 minutes.
Total time: about 2 hours 30 minutes.

Variations

Replace the whiskey in the butterscotch sauce with rum or maple syrup for a non‑alcohol version.
Add chopped pecans or walnuts between layers for a nutty crunch.
Swap the cinnamon filling for a chocolate hazelnut spread for a twist.
Use half the sugar in the filling for a less sweet version.
Make mini snowflake rings by dividing the dough into smaller portions and shaping each into a small snowflake for individual servings.

Storage/Reheating

Storage: Once cooled, cover loosely with foil or store in an airtight container at room temperature for up to 2 days. For longer storage, you can refrigerate for up to 4 days.
Reheating: Preheat the oven to 300 °F (≈ 150 °C). Place the bread on a baking sheet and warm for 10‑12 minutes until heated through. You can refresh the butterscotch drizzle if desired.

FAQs

How can I make this ahead for a holiday morning?

You can complete through Step 6 (shape and rise) the night before, cover and refrigerate overnight. In the morning remove from fridge, let come to room temperature while oven pre‑heats, then bake as directed.

Can I use store‑bought dough instead of making it from scratch?

Yes, you could use a high‑quality pre‑made yeast dough to save time, but the texture and flavour won’t be quite the same as homemade.

Is there an alcohol-free version of the butterscotch sauce?

Absolutely — omit the whiskey and replace with an equal amount of warm maple syrup or additional cream and vanilla for a lovely flavour.

My dough isn’t rising — what might be wrong?

Make sure your milk is warm, not hot (around 100‑110 °F/38‑43 °C), and your yeast is fresh. Also ensure the room is warm enough for rising, and your bowl is covered so moisture stays in.

Can I skip the butterscotch sauce?

Yes, the bread is sweet and delicious on its own. The sauce is extra indulgent and adds richness, but isn’t strictly necessary.

Can this bread be frozen?

Yes — once completely cooled, you can wrap tightly in foil and freeze for up to 1 month. Thaw overnight in the fridge and reheat as above.

What type of butter should I use — salted or unsalted?

Either works, but using salted butter (as the author does) gives a nice balance with the sweetness. If using unsalted, you might add a small pinch of salt.

Can I shape this in a loaf pan instead of a sheet pan?

You could, but the snowflake presentation really relies on the flat wide shape. Using a loaf pan would change the look and may affect bake time.

My sauce curdled or separated — what happened?

If your cream was too cold when added to the hot butter‑sugar mixture, it might curdle. Make sure the cream is at room temperature or warmed slightly before combining.

How do I know when the bread is done baking?

The top should be golden brown, and the centre should feel set (not doughy). If you insert a skewer into the centre layer it should come out clean or with minimal sticky crumbs (not raw dough).

Conclusion

If you’re looking for a show‑stopping treat that delivers decadent flavour and festive flare, this snowflake pull‑apart bread is a perfect choice. With its soft yeast dough, cinnamon‑sugar layers, and rich butterscotch drizzle, it brings warmth and celebration to any holiday brunch or dessert table. Give it a go, savour the aroma, and enjoy the moment when everyone pulls apart a piece of this sweet snowflake creation.

Snowflake Pull‑Apart Monkey Bread