Description
A cozy, sweet, and tangy pull-apart treat made with sourdough that fills your home with the aroma of a bakery.
Ingredients
Dough Ingredients
- 1 cup active sourdough starter or sourdough discard (Preferably active starter for fluffier results.)
- 1 cup warm milk (Or water if out of milk.)
- 1 large egg
- 4 tablespoons melted butter (Plus more for coating.)
- 1 cup sugar
- 1 teaspoon salt
- 4 cups all purpose flour (Can substitute with bread flour.)
Cinnamon Sugar Coating
- 1 cup granulated sugar (For coating.)
- 1 cup brown sugar (For coating.)
- 2 tablespoons ground cinnamon (Can add nutmeg and cloves for fall flavor.)
Buttery Caramel Sauce
- 1 cup brown sugar (For the caramel layer.)
- 1/2 cup butter (1 stick of butter.)
- 1 pinch salt
Optional Cream Cheese Glaze
- 2 oz cream cheese
- 1/2 cup powdered sugar
- 1-2 tablespoons milk
- 1 splash vanilla extract
Instructions
Preparation
- Make the dough by mixing active starter, warm milk, egg, melted butter, sugar, salt, and flour until the mixture forms a soft dough.
- Cover the dough and let it rise until puffy, usually 4 to 8 hours depending on your kitchen’s warmth.
Coating and Assembling
- Cut the risen dough into small 1-inch pieces.
- Dip each piece in melted butter and then roll in the cinnamon sugar mixture.
- Layer the dough balls in a greased bundt pan, pouring the warm caramel sauce over them.
Proofing and Baking
- Let the assembled bread proof until slightly puffed, about 45 to 90 minutes.
- Preheat the oven to 350°F (175°C) and bake for 35 to 45 minutes until golden and bubbly.
- Let cool for about 10 minutes before flipping it out onto a plate.
Serving
- Allow the monkey bread to cool a bit and drizzle with cream cheese glaze if desired.
Notes
Use a bundt pan for even baking and plenty of caramel coverage. Try not to leave it too long in the pan after baking to avoid sticking.
- Prep Time: 1 hour 30 minutes
- Cook Time: 45 minutes
- Category: Breakfast, brunch, Snack
- Cuisine: American