Sourdough Monkey Bread

This Sourdough Monkey Bread is made with soft, fluffy sourdough coated in cinnamon sugar and baked in a buttery brown sugar glaze. It’s an easy, pull-apart sourdough bread everyone will love!

Course Bread, Dessert

Cuisine American

Prep Time 20

Cook Time 45

Rest Time 30

Total Time 21 15

Servings servings

Calories 396kcal

Author Ashley Petrie, RDN, LDN

Equipment

12-cup Bundt pan
Kitchen scale
Small saucepan
Bench scraper
Straight-sided container (optional, for bulk fermentation)
Rimmed baking sheet (optional)

Ingredients

Dough

1 ⅓ cups (320 grams) warm water 80-90℉
½ cup (100 grams) active sourdough starter or "fresh" discard (less than 3 days old)
4 ¼ cups (510 grams) all-purpose flour
4 ¼ teaspoons (12 grams) Diamond Crystal Kosher Salt if using Morton's Kosher Salt or table salt, measure in grams or use 2 ⅛ teaspoons

Cinnamon-Sugar Coating

½ cup granulated sugar
2 teaspoons ground cinnamon

Brown Sugar Glaze

12 tablespoons (170 grams; 1 ½ sticks) unsalted butter
6 tablespoons (75 grams) brown sugar packed
¼ teaspoon Diamond Crystal Kosher Salt if using Morton's Kosher Salt or table salt, use ⅛ teaspoons

Instructions

About 6–12 hours before mixing, feed your sourdough starter so it’s bubbly and active. If using discard (less than 3 days old), you can skip this step.
In a large bowl, whisk together warm water and starter until mostly dissolved. Add the flour and salt, then mix until no dry flour remains. Cover and let rest for 20 minutes.
1 ⅓ cups (320 grams) warm water, ½ cup (100 grams) active sourdough starter, 4 ¼ cups (510 grams) all-purpose flour, 4 ¼ teaspoons (12 grams) Diamond Crystal Kosher Salt
With lightly wet hands lift one side of the dough, stretch it up as far as it will go without tearing, and fold it across the top. Rotate the bowl 90° and repeat for all four sides. Rest 15 minutes. Repeat this whole set 3 more times (4 sets total) with a 15 minute rest between each.
Cover and bulk ferment until doubled, bubbly and jiggly, about 4–12 hours depending on kitchen temp. For easier tracking, transfer the dough to a straight-sided container and mark its starting point.
Butter a 12-cup Bundt pan and set aside. Turn the dough out onto a lightly floured surface and divide into 40 pieces. Shape each piece into a ball by pinching all of the edges together like a dumpling, then rolling seam side down on the counter to create surface tension.
In a small bowl, mix together the granulated sugar and cinnamon. Roll each dough ball in the mixture, then layer the coated balls evenly in the prepared Bundt pan.
½ cup granulated sugar, 2 teaspoons ground cinnamon
Cover and proof until the dough balls are noticeably puffy, about 1-3 hours depending on the temperature of your kitchen.
Preheat oven to 350°F. Melt butter in a small saucepan over medium-low heat. Whisk in brown sugar and salt until smooth. Remove from heat.
12 tablespoons (170 grams; 1 ½ sticks) unsalted butter, 6 tablespoons (75 grams) brown sugar, ¼ teaspoon Diamond Crystal Kosher Salt
Pour the glaze evenly over the proofed dough in the Bundt pan. Place the Bundt on a rimmed baking sheet (optional, but good for catching drips). Bake 45 minutes until golden brown and puffed.
Let cool in the pan 10 minutes, then carefully invert onto a serving plate. Let cool another 20 minutes so the glaze sets a bit before pulling apart and serving warm.

Notes

Storage: Store leftovers in an airtight container for up to 2 days at room temperature or freeze for up to 3 months. Reheat wrapped in foil in a 300°F oven for 10-15 minutes or until soft and sticky.

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.