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Sourdough Monkey Bread

Sourdough Monkey Bread is a sweet, sharable bread for all ages! Sourdough Monkey Bread tastes like bite-sized Cinnamon Rolls and will become a new favorite breakfast or dessert treat for everyone. Made with Active Sourdough Starter, this flaky, tender, and delectable bread is the perfect treat for any day.

Sourdough Monkey Bread with Vanilla Powdered Sugar Glaze

The Inspiration

A few days ago, I was chatting with one of my good friends (the one who hooked me into the Sourdough world). She sent me a picture of her kitchen – a kitchen filled with all things Sourdough, and I noticed a basket of small, donut-hole-sized balls. I asked her what the small balls of dough were for, and she stated that she makes a smaller version of Monkey Bread with excess dough. With that comment, the wheels began to turn.

Sourdough Monkey Bread Post Bake

When I reflect on my childhood, I remember Monkey Bread being served on special occasions such as the holidays. Bread that was flaky, tender, sugary, and sweet and ignited all the kids with tons of energy. A pull-apart bread that was a cross between a Sticky Bun and Cinnamon Roll. Yes, Monkey Bread was a recipe I had loved back in the day, and I was determined to master the Sourdough version in my kitchen.

Allergen Friendly

This recipe incorporates Sourdough Starter within the Sourdough Monkey Bread. Incorporating Sourdough Starter and allowing the dough to ferment for 12+ hours, significantly reduces the gluten within the dough.

Allow the dough to ferment (rise) in a Banneton or Glass Mixing Bowl for 12+ hours.

In addition, the original recipe I was inspired by (in addition to my friend’s) from Simple is Gourmet calls for coconut oil and honey. I am NOT a fan of coconut oil; I do not like the taste of it and substitute it for avocado oil. If you like coconut oil, use that in this recipe.

selective focus photo of a tiny glass bottle beside a sliced avocado
Photo by Towfiqu barbhuiya on Pexels.com

Furthermore, when choosing which kind of honey to incorporate into my baking, I always choose Raw Honey. Raw Honey has excellent health benefits, such as being an excellent source of antioxidants, antibacterial and antifungal properties, helping with digestive issues, and more. Therefore, between the health benefits of Sourdough Starter and Raw Honey, your digestive tract should be good to go!

Organic Raw Honey

Finally, for the Cinnamon-Sugar Mixture, I used Coconut Sugar in lieu of Brown Sugar. For those who may be unfamiliar with the health benefits of Coconut Sugar, it contains healthy fats that prevent high cholesterol and heart disease. This sugar also has a lower glycemic index to help balance your blood sugar.

Now, with all these health benefits, this bread is not considered “healthy” for you, but it is a delicious treat for the holidays and/or special occasions!

The Ingredients

Sourdough Monkey Bread

Cinnamon-Sugar Mixture

The Glaze

Crafting the Sourdough Monkey Bread Dough

  1. First, in a Kitchen Aid Stand Mixer, with a dough hook attachment, mix together the Sourdough Starter, flour, water, avocado oil, Raw Honey, and salt.
  2. Next, allow the dough hook to knead the dough for about 5 minutes on a 1-to-2 speed.
    • You are looking for a smooth texture.
  3. Then, place the dough in a Banneton Bowl or a lightly-oiled glass mixing bowl, cover it with plastic wrap or a towel, and let it ferment (rise) for 12+ hours.
    • I tend to do this rise overnight (however, you can do it during the day if you choose).
First, combine the water, Sourdough Starter, Avocado Oil, Raw Honey, and salt together in the bowl of a Kitchen Aid Stand Mixer. Mix the ingredients together using a dough hook attachment. After you’ve mixed the “wet” ingredients together, add the flour one cup at-a-time.
Child Involvement Tip: Bring your kids into the world of baking by having them help turn the stand mixer on and off during each mix of the ingredients or the kneading of the bread.
This is how the dough should look prior to letting your mixer knead it for 5 minutes. If you do not have a dough hook and/or stand mixer, you can knead your dough by hand for 5 minutes.
Kneaded monkey Bread dough
This is how the Sourdough Monkey Bread dough will look after about 5 minutes of kneading.

Place the Dough in a Bowl and Let it Rise

Form your dough into a ball and place it in a Banneton or Glass Mixing Bowl.
Cover the Sourdough Monkey Bread dough with plastic wrap and let it rise for 12+ hours.
This is after 24 hours of rising time (I let it go longer this time because I didn’t want to bake the bread at 10:00pm at night).

Crafting the Cinnamon-Sugar Mixture + Second Rise

  1. After the 12+ hour rise, make the Cinnamon-Sugar Mixture in a gallon-size Ziploc bag.
  2. Next, take the dough out of the bowl, and tear off 1-inch-size balls.
  3. Then, drop each ball into the Cinnamon-Sugar Mixture and place it back into the oiled glass or Banneton Bowl.
  4. Next, grease a Bundt Pan by lightly smearing butter throughout the pan. (I take half a stick of butter and rub it all throughout the pan). Then, add 2 tbsp. of Organic Maple Syrup to the bottom of the pan.
  5. Add the Cinnamon-Sugar balls of dough into the Bundt Pan. Place a towel over the top of the pan and allow them to rise for 2+ hours.
After pinching off about a ball of Monkey Bread dough, roll the ball in the Cinnamon-Sugar mixture, and then place it in the greased Bundt pan.
Create the first layer of Sourdough Monkey Bread. Then, stack the next layer on top (in between the spaces of the first layer).
Time for Second Rise
Sourdough Monkey Bread layers are made – time to throw a towel over the pan and let the second rise begin.
Sourdough Monkey Bread after the second rise (time for the oven).

Baking and Glazing the Sourdough Monkey Bread

  1. About 15 minutes shy of 2 hours, preheat your oven to 350 degrees.
  2. Next, place the Bundt Pan in the oven for 30 minutes.
  3. As the Sourdough Monkey Bread is baking in the oven, make the glaze.
  4. Once 30 minutes have passed, remove the Sourdough Monkey Bread from the oven.
  5. Immediately after removing the pan, place a plate (or serving dish) on top of the Bundt Pan, and flip it over. Lift the pan away so the Sourdough Monkey Bread is on the plate.
    • If your Sourdough Monkey Bread does not release, don’t panic. Simply flip the pan back over, run a knife around the edges to give the bread a little encouragement to get out, and then try and flip it out again (using step #13).
  6. Finally, pour the glaze on top and enjoy!
After the second
Sourdough Monkey Bread is hot out of the oven!
Immediately after pulling the Sourdough Monkey Bread out of the oven, flip it onto a plate or serving platter, and then drizzle the glaze on top.
Take a look at the inside of this beauty – this is after I tore off the first piece of Sourdough Monkey Bread. Yum!
Sourdough Banneton Bowl
Organic Raw Honey
Coconut Sugar
Kitchen Aid Dough Hook
Kitchen Aid Stand Mixer
Bundt Pan
Sourdough Monkey Bread

Sourdough Monkey Bread

Yield: 1 Bundt Pan of Sourdough Monkey Bread
Prep Time: 12 hours
Cook Time: 30 minutes
Total Time: 12 hours 30 minutes

Sourdough Monkey Bread is a sweet, sharable bread for all ages! Sourdough Monkey Bread tastes like bite-sized Cinnamon Rolls and will become a new favorite breakfast or dessert treat for everyone. Made with Active Sourdough Starter, this flaky, tender, and delectable bread is the perfect treat for any day.

Ingredients

Sourdough Monkey Bread

  • 1 c. Active Sourdough Starter
  • 4 c. Organic, All Purpose Flour
  • 1 c. Water
  • 1/2 c. Avocado Oil
  • 2 tbsp. Raw Honey
  • 1 tsp. Salt

Cinnamon Sugar Mixture

  • 1 c. Coconut Sugar
  • 2 tbsp. Ground Cinnamon

The Glaze

  • 2 c. Powdered Sugar
  • 2 tsp. Mexican Vanilla
  • 1 - 2 tbsp. Oat Milk

Instructions

Crafting the Sourdough Monkey Bread Dough

  1. First, in a Kitchen Aid Stand Mixer, with a dough hook attachment, mix together the Sourdough Starter, flour, water, avocado oil, Raw Honey, and salt.
  2. Next, allow the dough hook to knead the dough for about 5 minutes on a 1-to-2 speed. (You are looking for a smooth texture).
  3. Then, place the dough in a Banneton Bowl or a lightly-oiled glass mixing bowl, cover it with plastic wrap or a towel, and let it ferment (rise) for 12+ hours.

Creating the Cinnamon-Sugar Mixture

  1. After the 12+ hour rise, make the Cinnamon-Sugar Mixture in a gallon-size Ziploc bag.
  2. Next, take the dough out of the bowl, and tear off 1-inch-size balls.
  3. Then, drop each ball into the Cinnamon-Sugar Mixture and place it back into the oiled glass or Banneton Bowl.
  4. Next, grease a Bundt Pan by lightly smearing butter throughout the pan. (I take half a stick of butter and rub it all throughout the pan). Then, add 2 tbsp. of Organic Maple Syrup to the bottom of the pan.
  5. Add the Cinnamon-Sugar balls of dough into the Bundt Pan. Place a towel over the top of the pan and allow them to rise for 2+ hours.

Baking and Glazing the Sourdough Monkey Bread

  1. About 15 minutes shy of 2 hours, preheat your oven to 350 degrees.
  2. Next, place the Bundt Pan in the oven for 30 minutes.
  3. As the Sourdough Monkey Bread is baking in the oven, make the glaze.
  4. Once 30 minutes have passed, remove the Sourdough Monkey Bread from the oven.
  5. Immediately after removing the pan, place a plate (or serving dish) on top of the Bundt Pan, and flip it over. Lift the pan away so the Sourdough Monkey Bread is on the plate.
  6. If your Sourdough Monkey Bread does not release, don’t panic. Simply flip the pan back over, run a knife around the edges to give the bread a little encouragement to get out, and then try and flip it out again.
  7. Finally, pour the glaze on top and enjoy!

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