Introduction

Sourdough Monkey Bread is a delightful twist on the classic pull-apart treat, combining the tangy flavor of sourdough with sweet cinnamon and brown sugar. This irresistible bread is perfect for sharing at breakfast or as a comforting dessert.

The image shows a close-up of a cinnamon roll with a soft, golden-brown dough forming the base layer. The dough is tinted with darker brown cinnamon swirls visible throughout, creating a marbled effect. On top, there is a thick, creamy white icing that is slightly melted and drips over the edges, giving the roll a glossy texture. The cinnamon roll looks warm and gooey, with a rough yet soft texture on the dough parts and a smooth, shiny texture on the icing, all set against a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

200 g filtered water
85 g sourdough starter, active and bubbly
70 g cane sugar
1 large egg, room temperature
8 g sea salt
430 g bread flour
8 tablespoons unsalted butter, room temperature (113 g)
1 cup brown sugar, packed (for coating)
1/2 teaspoon ground cinnamon (for coating)
1/2 cup powdered sugar (optional, for frosting)
1 tablespoon whole milk (optional, for frosting)

Instructions

Step 1: Warm the water to about 120°F (50°C), warm but not hot to the touch. In a large bowl, whisk together the active sourdough starter and warm water until dissolved. Add the cane sugar and egg, whisking to combine.
Step 2: Sift in the bread flour and sea salt, mixing until a shaggy dough forms. Add the room temperature butter and mix by hand or with a stand mixer until fully incorporated. The butter should be very soft to blend easily.
Step 3: Cover the dough with a damp cloth and let it rest for 30 minutes to hydrate.
Step 4: Knead the dough using a stand mixer on medium with a dough hook for about 12 minutes until smooth and elastic, or perform three sets of stretch and folds by hand if you don’t have a mixer.
Step 5: Cover the dough and bulk ferment at 72°F (21°C) for 4–5 hours, or 8–9 hours if using room temperature water. The dough should nearly double in size.
Step 6: Lightly flour a work surface and turn out the dough. Cut it into bite-sized pieces with a bench scraper or knife.
Step 7: In a bowl, mix together the brown sugar and cinnamon. Coat each dough piece generously by squeezing it in the sugar mixture.
Step 8: Drop the coated dough balls into a well-buttered 10-inch bundt pan, distributing them loosely but evenly to allow room for rising.
Step 9: Cover the bundt pan with a damp cloth and let the dough rise at room temperature (72°F/21°C) for about 2 hours until slightly puffed.
Step 10: Preheat the oven to 350°F (175°C). Bake the monkey bread on the lower center rack for 35 minutes.
Step 11: Let the bread cool for 15 minutes, then invert it onto a large plate.
Step 12 (Optional): For frosting, whisk powdered sugar and milk together until smooth and drizzle over the monkey bread before serving.

Tips & Variations

Use very soft butter to ensure it incorporates smoothly into the dough.
For a breakfast twist, serve with cream cheese or fruit preserves.
Adjust the cinnamon amount to taste in the coating mix.
Try adding chopped nuts or raisins to the coating mixture for extra texture and flavor.

Storage

Store leftover monkey bread in an airtight container at room temperature for up to 2 days. To refresh, warm gently in the oven for a few minutes. It can also be frozen wrapped tightly for up to a month and thawed overnight before reheating.

How to Serve

The image shows a close-up view of a batch of warm cinnamon rolls stacked together, each roll having a soft, golden-brown outer layer with a slightly caramelized texture. The rolls are covered unevenly with a creamy white icing that drips down over the edges, creating a shiny glaze in parts. The surface of the rolls is fluffy and slightly rough, showing layers of dough twisted with cinnamon sugar inside. The background is a white marbled texture, adding a clean and bright feel to the image. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a sourdough starter that is not very active?

For best results, use an active and bubbly sourdough starter to ensure proper fermentation and rise. A less active starter may result in denser bread and longer fermentation times.

Is it necessary to frost the monkey bread?

No, frosting is optional. The brown sugar and cinnamon coating provides plenty of sweetness, but frosting adds an extra touch of decadence if desired.