Take your love for cinnamon rolls to the next level! Imagine bite-sized pieces of soft, fluffy sourdough dough, generously coated in a sweet, gooey cinnamon glaze. It’s like enjoying the most indulgent part of a cinnamon roll – the center – in each pull-apart piece. Whether you’re looking for a decadent breakfast treat or a sweet dessert, this monkey bread is sure to impress. Get ready for a melt-in-your-mouth experience
Monkey bread is believed to have been inspired by European recipes, particularly from France and Germany. The pastry itself has roots in European traditions of yeasted cakes and pull-apart breads. The dish became popular in the United States in the 1950s, particularly as a breakfast or brunch dish. Its sweet, gooey layers of dough, coated in cinnamon, sugar, and butter, made it a hit in American kitchens. It is surely one of my favorites and i cant wait for you to try it!
The BEST Sourdough Monkey Bread
The BEST Sourdough Monkey Bread - pillowy soft, fluffy dough covered in a sweet gooey cinnamon vanilla glaze. It’s like eating the middle of a cinnamon roll in every bite🤤
Ingredients
Butter and sugar mixtures
Glaze
Monkey Bread Dough
Instructions
Butter & Sugar Mixture
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melt butter -set aside in a small bowl.
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sugar + cinnamon- mixed together in a another small bowl.
Glaze
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Mix together butter, brown sugar and vanilla - warm over low heat until sugar is dissolved & butter is melted.
Monkey Bread Dough
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Add all ingredients except the butter into the bowl of a stand mixer & mix on low until a shaggy dough forms.
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Then add the softened butter & mix on medium speed for 5-10 minutes until smooth, elastic & passes the windowpane test. The dough may be slightly tacky but should still come clean out of the bowl & pass the windowpane test.
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Cover & rise at room temperature for 8-10 hours or until doubled in size. After the dough has risen, punch it down & give it a couple kneads. Then divide the dough into 45 pieces (about 20g each).
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Roll each piece into a ball & dip them into the melted butter & then the cinnamon sugar mixture. Place the dough into a 9-10inch bunt pan. (Grease the bunt pan if it’s not nonstick) & allow the dough to rise again for 2-3 hours until puffy- almost doubled in size.
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Make the glaze & pour it over the dough.Bake at 350°F for 45- 55 minutes. Let the monkey bread cool for 10 minutes in the pan before flipping upside down on a serving dish- best served immediately.
