Monkey bread, pull apart bread, bubble bread, whatever you like to call it this is a super fun treat! Great for parties, kids, or for when you just want something a little special. This sourdough monkey bread makes a fantastic presentation with all the nooks and crannies of cinnamon filled perfection topped with tangy and sweet cream cheese icing. I know you’re going to love it!
Another great recipe option using my Sourdough Bread Master Recipe. This sourdough monkey bread not only satisfies a sweet tooth but is pretty enough to be the centerpiece of any dessert table.
For more ways to use the Sourdough Bread Master Recipe, check out these recipes:
Start by making the dough using the Sourdough Bread Master Recipe. Check the Sourdough Bread Master Recipe for bulk fermentation instructions, Method 1 is recommended for this recipe. Continue here after the bulk fermentation is complete.
Choosing the Monkey Bread Baking Pan
Let’s talk about what pan to use. You can really use any type of bundt or loaf pan. Another option would be to divide the dough balls into a muffin tin and have small breads. This recipe calls for a bundt pan which adds a nice texture on the outside. Again, you can use whatever pan you have on hand. A loaf pan, a tube pan, or cake pan will all do the trick. A great thing about this recipe is that it lends itself to many possibilities. Be creative and have fun!
Coat the inside of the pan with 1 -2 tsp softened butter. It’s easiest to do this using the butter wrapper or a small piece of parchment. Be sure to coat all the nooks and crannies, anywhere that the dough could stick. Set the pan aside but have it close to your workstation.
How to Make Sourdough Monkey Bread
Start by making the coating for the dough balls. Melt 3 Tbl butter in a glass bowl. Combine the brown sugar, cinnamon, and pinch of salt in a medium sized bowl and set them aside.
Turn the dough out onto the surface where you’ll be working and gently knead it for 3-4 turns. Your goal here is to knock out some of the air and redistribute the yeast.
Using your fingers, pinch of small portions of dough that are about 1 inch in size. You will end up with anywhere from 30-60 portions, depending on your interpretation of how big an inch is. The dough balls do not need to be exactly the same size.
Roll each portion of dough into a ball. You can work in batches and keep the bulk dough under a clean towel. Coat each ball in the melted butter and then in the cinnamon sugar mixture and pop it into the pan.
Cinnamon Sugar Coating – 2 Methods
1 – A quick and fun way to do this is to use a gallon sized baggie. Combine the butter with the cinnamon and sugar and pour it into the baggie. Add the dough ball to the baggie and do a little shaky shake to coat all the dough balls evenly. This method is great for kids.
2 – You can also do the bowl method, dipping each ball into the bowl of melted butter and then into the bowl of cinnamon and sugar. Both methods are effective and will get the job done.
Once the dough balls are coated, evenly distribute the dough balls in the baking pan. Cover the pan with plastic wrap, beeswax wrap or a plate for the second rise.
- If you are making these using the sourdough starter only process, place the pan in a warm place for about 1-2 hours before baking. The dough balls should nearly double in size.
- If using the quick option of additional dry yeast, set the rolls in a warm place and allow to rise for 1 hour in a warm place.
When ready to bake, preheat the oven to 350˚. Bake for 40-50 minutes until golden brown. The internal temperature of the bread should be around 190˚ F. Allow to cool completely on a cooling rack.
How to Make Cream Cheese Icing
When the monkey bread is cool, prepare the icing. Be sure your butter and cream cheese are room temperature otherwise your icing could be clumpy. Using a hand mixer or standing mixer fitted with a whisk attachment, blend the butter and cream cheese until smooth and fluffy.
Add the vanilla and blend until completely combined. Add the powdered sugar one cup at a time until desired consistency is reached. If the icing is too thick, blend in a little milk, 1 teaspoon at a time until you’re happy with the consistency. The icing should be pourable but not too runny.
Run a paring knife around the pan to free any stuck spots. Invert the bread onto a cooling rack that is nested in a baking sheet. Pour the icing evenly over the bread allowing it to drip over the sides.
Here’s the good part! It’s ready to eat. No need to cut it, just pull off a few pieces and enjoy!
Store the leftover sourdough monkey bread in an airtight container in the fridge. Rewarm in the microwave for 20-30 seconds.
Sourdough Monkey Bread
Equipment
- Measuring Cups
- Measuring Spoons
- Standing Mixer Optional
- Hand mixer
- Bench Scraper
- Mixing Bowls
- Instant read thermometer optional
- Rubber Spatula
- Cooling Rack
- Bundt Pan
Ingredients
Sourdough Bread Master Recipe
Monkey Bread Cinnamon Sugar Coating:
- ½ cup Brown Sugar
- 3 tbsp + 1 tsp Butter Melt 3 tbsp of butter. Use 1 tsp to coat pan.
- 1.5 tbsp Cinnamon
- Pinch of salt
Icing Ingredients:
- 1 tbsp Softened Butter
- 2 tbsp Softened Cream Cheese
- 1-2.5 cup Powdered Sugar
- 1/2 tsp vanilla
- Milk as needed for consistency
Instructions
- Start by making the dough using the Sourdough Bread Master Recipe. Continue here after the first dough rise.
- Coat the inside of the bundt pan with 1 -2 tsp softened butter. It’s easiest to do this using the butter wrapper or a small piece of parchment. Be sure to coat all the nooks and crannies, anywhere that the dough could stick. Set the pan aside but have it close to your workstation.
- Melt 3 Tbl butter in a glass bowl. Set aside.
- Combine the brown sugar, cinnamon, and pinch of salt in a medium sized bowl and set them aside.
- Turn the dough out onto the surface where you’ll be working and gently knead it for 3-4 turns.
- Pinch of small portions of dough that are about 1 inch in size until there are 30-60 portions. The dough balls do not need to be exactly the same size.
- Roll each portion of dough into a ball keeping the bulk dough under a clean towel.
- Coat each ball in the melted butter and then in the cinnamon sugar mixture and place each ball evenly distributing them in the bundt pan.
- Cover the pan with plastic wrap, beeswax wrap or a plate for the second rise. Place the pan in a warm area and allow to rise for 1-2 hours until the dough has nearly doubled in size.
- Preheat the oven to 350˚.
- Bake for 40-50 minutes until golden brown. The internal temperature of the bread should be around 190˚ F. Allow to cool completely on a cooling rack.
Prepare the icing:
- Set out the butter and cream cheese so they warm to room temperature. Cutting them in small cubes will help speed this process.
- Add the butter and cream cheese into a medium mixing bowl. Using a hand mixer or standing mixer fitted with a whisk attachment, blend the butter and cream cheese until smooth and fluffy.
- Add the vanilla and blend until completely combined.
- Add the powdered sugar one cup at a time until desired consistency is reached. If the icing is too thick, blend in a little milk, 1 teaspoon at a time until you’re happy with the consistency. The icing should be pourable but not too runny.
Unmold the Monkey Bread:
- Run a paring knife around the pan to free any stuck spots. Invert the bread onto a cooling rack that is nested in a baking sheet.
Ice the Monkey Bread:
- Pour the icing evenly over the bread allowing it to drip over the sides.
Notes
Sourdough Bread Master Recipe
Equipment
- Standing mixer with Dough Hook Attachment Optional
- Measuring Cups Liquid and dry
- Measuring Spoons
- Large Mixing Bowl if not using standing mixer
- Bench Scraper
- Plastic wrap, beeswax wrap, or parchment paper
- Dough Whisk Optional
Ingredients
- 3 3/4 Cup All Purpose Flour
- 1/4 Cup Sugar or Honey
- 1 tsp Kosher Salt or Sea Salt
- 1 Large Egg room temperature
- 1 Cup Active Sourdough Starter
- 3/4 Cup Milk warmed to 90˚ F on stovetop or microwave
- 6 Tbls Butter Softened
Instructions
- Be sure your sourdough starter is fed and at peak activity. If you keep your starter in the fridge you may need to feed it twice to get peak activation. (See the recipe notes for a quicker version of this recipe using sourdough discard and the addition of dry yeast.)
If Using Standing Mixer:
- Measure the flour, sugar, and salt and add it to the bowl of a standing mixer fitted with a dough hook.
- Combine the sourdough starter, egg, and milk in a 4 cup glass measuring cup or medium bowl. Mix well to incorporated the starter.
- With the standing mixer running at a low speed, slowly pour in the wet ingredients and add the softened butter. Mix until fully combined and no flour is remaining in the bottom of the bowl.
- Set the mixer at medium speed to knead the dough for 6 minutes. The dough is done when it completely pulls away from the sides and balls up around the dough hook. The dough should look smooth and when pressing your finger into the dough it will leave an imprint, the dough will feel tacky but no dough will stick to your finger.
If Mixing by Hand:
- Combine the wet ingredients in a large mixing bowl. Using a dough whisk helps with this task.
- Pour in the dry ingredients and the butter and combine fully.
- Turn the dough out onto a lightly flour surface and knead for 8-12 minutes, use a bench scraper to help turn and knead the dough if it feel loose and sticky at first. Knead until the dough is tacky but doesn't stick your hands. Pressing a finger into the side of the dough leaves an indentation. The dough should be smooth and hold it's shape.
Proceed After Kneading by Mixer or by Hand:
Bulk ferment the dough – 2 Methods*
- The temperature of the room will affect the timing. Be sure it's in a warm place, 75 – 80 degrees is ideal. Be sure your starter is at peak activity.
- After the bulk fermentation is complete proceed with any of the linked recipes in this post.
Method 1: Preferred for all linked recipes
- Cover the dough and place it in a warm area of the kitchen and allow to rise for 4 – 5 hours. You may not get a lot of rise out of the dough in this first rise. Transfer the dough to the fridge and leave overnight. Remove from the fridge and let rise again in a warm place until it has doubled from it's original size, about 5-8 hours depending on the temperature of your kitchen. Then proceed with one of the linked recipes. Keep in mind there may be an additional 1 hour rise time for most of the recipes.
Method 2: Best for Dinner Rolls and Sandwich Breads
- This method uses a longer initial rise time and is refrigerated after shaping the dough. When used for cinnamon rolls and monkey bread the filling can weep. This method is not ideal for those recipes.
- Cover and place the dough in a warm area of the kitchen for 8-12 hours until the dough has doubled in size. Once the dough has doubled, shape it according to the recipe directions you've chosen. Cover and refrigerate overnight 8-12 hours. Set the shaped dough out at room temperature for 1-2 hours so the dough comes to room temperature and rises a bit more. Proceed with baking according the recipe instructions.
