Sourdough Monkey Bread recipe

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If you’re craving something sticky, sweet, and pull-apart delicious, this sourdough monkey bread recipe is just what you need. It’s a playful twist on the classic, using natural fermentation for flavor and softness. In this article, you’ll learn how to build that signature gooey texture, avoid common sourdough mistakes, and create something that feels nostalgic yet new. Whether you’re an experienced sourdough baker or just learning how to use your starter in sweet recipes, this is a fun place to begin. With each bite soaked in cinnamon sugar and buttery glaze, it’s hard to stop at just one piece.

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Table of Contents

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Why I Fell in Love with Sourdough Monkey Bread

How the idea started in my kitchen

Monkey bread always brings back memories of weekend baking with my family. We used store-bought dough, rolled each piece in cinnamon sugar, and packed it into a bundt pan. It came out sticky and golden, perfect for pulling apart with our hands. There was no need for plates. Just a warm plate of sweet chaos in the middle of the table.

Years later, in my kitchen in West Lafayette, I was deep into my sourdough journey. One afternoon, I stared at my jar of sourdough discard and thought, what if I tried making monkey bread from scratch? That small idea turned into one of my favorite recipes.

Instead of throwing the discard away, I gave it new life. I let the dough rise slowly, building flavor over time. The result was tender, tangy, and not overly sweet. That first batch disappeared faster than anything I’d ever baked.

What makes sourdough monkey bread different

Using sourdough instead of instant yeast gives the dough more character. The longer fermentation time helps develop a soft interior and slightly crisp outer layer. The flavor is rich and complex, especially when paired with melted butter and brown sugar.

It reminds me of other slow-rise favorites like my Sourdough Discard Cinnamon Rolls or the sweet crunch of Cinnamon Sugar Sourdough Donut Holes. Sourdough monkey bread is just as fun to make, and even more rewarding to eat. Whether you bake it for brunch or dessert, each bite is soft, sticky, and full of flavor.

How to Make the Best Sourdough Monkey Bread from Scratch

Simple ingredients with big flavor

You don’t need anything fancy to make sourdough monkey bread. The base starts with sourdough starter or discard, flour, eggs, butter, milk, and a little sugar. These pantry staples come together to create a dough that’s soft and rich. The real fun begins once you shape the dough into small balls and roll them in cinnamon sugar.

The glaze is where the magic happens. Melted butter, brown sugar, vanilla, and cinnamon coat every bite as it bakes. As the bread rises, the glaze melts down and pools at the bottom, creating a sticky caramel that soaks into each layer.

If you’ve baked sweet recipes like Sourdough Discard Apple Fritters or Baked Sourdough Discard Donuts, you’ll already be familiar with the way discard adds depth to sugary doughs. Monkey bread is just as fun, and maybe even more addictive.

Overnight rise for soft, pull-apart texture

The overnight rise is key. After mixing the dough, let it rest at room temperature for a few hours. Then shape it, coat it in cinnamon sugar, and place it into a greased bundt pan or loaf pan. Cover tightly and refrigerate overnight.

In the morning, bring the dough back to room temperature while your oven preheats. This slow fermentation builds flavor and allows the dough to puff beautifully. When baked, the bread pulls apart easily and stays soft inside, with a golden, slightly crisp top.

This method is similar to how I make Sourdough Discard Garlic Pull-Apart Bread, which uses the same idea but for savory flavors. Sweet or savory, the technique creates a beautiful rise and an impressive final result.

Flavor Variations and Pro Tips for Perfect Monkey Bread

Customizing your sourdough monkey bread

One of the best parts about this recipe is how easily it adapts. You can keep it classic with cinnamon sugar or try creative twists depending on the season or occasion. For a fall-inspired version, add nutmeg and cloves to the coating and sprinkle chopped pecans between the dough balls. In spring, a lemon glaze with zest in the dough gives it a fresh lift.

Chocolate chips, caramel bits, dried cranberries, and even cream cheese cubes can be tucked into the dough balls before baking. Each surprise adds texture and flavor to an already indulgent treat. If you enjoy creative spins on discard recipes, this one pairs well with others like my Sourdough Discard Biscuits or Sourdough Discard Cheese Straws, which also invite add-ins and variations.

For a glaze, keep it simple with vanilla and powdered sugar or make it rich with browned butter. Drizzle after baking while the bread is still warm so the icing melts into the crevices.

Shaping, layering, and baking tips

When shaping your dough, divide it into even pieces about the size of a large grape. Roll them quickly between your palms, then toss them in cinnamon sugar. Layer them loosely in your bundt or loaf pan, allowing space for rising. Avoid pressing them too tightly or they may not bake through properly.

Make sure your pan is well greased to prevent sticking. A nonstick bundt pan or a lined loaf pan works well. Pour any remaining butter and sugar mixture over the top before baking.

Bake at 350°F until golden and puffy, about 35 to 40 minutes. The bread should sound hollow when tapped and pull away from the edges. Let it cool for 10 minutes before inverting onto a plate. That caramel layer on the bottom becomes the sticky topping once flipped.

This method feels similar to the shaping process I use in my Sourdough Discard Herb Biscuits. It’s a gentle, hands-on process that results in something beautiful and homemade.

Troubleshooting, FAQs, and Final Thoughts

Avoiding common beginner mistakes with sourdough monkey bread

Sourdough can be unpredictable, especially for beginners, but most mistakes are easy to fix. The most common problem is underproofing. If your dough hasn’t risen enough before baking, the bread can turn out dense and gummy. Letting it rise fully overnight in the fridge and then giving it time to come to room temperature before baking is essential.

Another mistake is using discard that’s too old and acidic. This can overpower the sweetness of the monkey bread. For a more balanced flavor, use discard from a recent feeding or mix in part active starter with part discard.

Overbaking is also a risk. If your oven runs hot, check around the 30-minute mark. Look for golden tops and bubbling sugar around the edges. Like with my Cinnamon Sugar Sourdough Donut Holes, the key is baking until set but not dry.

Finally, avoid overcrowding your pan. Give the dough room to rise and expand. Monkey bread needs that space to get light and airy.

FAQs

What is the biggest mistake beginners make with sourdough bread?
The most common mistake is impatience. Rushing the fermentation process leads to underdeveloped flavor and texture. Letting your dough rise slowly gives the best results.

What is sourdough monkey bread?
Sourdough monkey bread is a pull-apart sweet bread made from fermented dough. It’s shaped into small balls, coated in cinnamon sugar, and baked into a sticky, caramelized loaf.

Is sourdough actually healthier than regular bread?
Yes, sourdough is often easier to digest and has a lower glycemic index than standard bread. The fermentation process can also reduce gluten content and increase nutrient absorption.

What bread is used for monkey bread?
Traditionally, monkey bread is made with enriched yeasted dough. In this recipe, we use naturally leavened sourdough discard dough to create a richer flavor and softer texture.

Conclusion

This sourdough monkey bread recipe is more than just a sweet treat. It’s a playful, hands-on way to use your starter while creating something your whole family will love. The sticky cinnamon glaze, soft texture, and slight tang from the sourdough make it a unique twist on a classic favorite.

Once you make it once, you’ll find yourself dreaming up new variations. Whether for brunch, holidays, or just a lazy weekend, this bread belongs in your baking rotation.

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