This fun and tasty Sourdough Discard Monkey Bread is loaded with soft dough pieces covered in cinnamon sugar. It’s like a warm hug for your taste buds!
Key Ingredients & Substitutions
Sourdough Discard: This is the star of the recipe! Using unfed sourdough discard adds depth of flavor. If you don’t have sourdough or prefer not to use it, you can substitute with plain yogurt or buttermilk, but the texture will differ slightly.
Flour: All-purpose flour works best here, providing the right texture. If you’re looking for a gluten-free option, try a 1:1 gluten-free flour blend, but that may affect the rise and texture.
Yeast: Active dry yeast gives a good rise but instant yeast works too. No need to activate it in warm milk; just mix it directly with dry ingredients. If you prefer a sourdough-only rise, omit yeast and let it rise longer.
Cinnamon: The cinnamon sugar coating is delightful. For a twist, try adding nutmeg or pumpkin spice for variation. If you’re not a cinnamon fan, you can use cocoa powder mixed with sugar for a chocolatey version instead!
How Do You Get That Perfectly Pulled Apart Texture?
The key to achieving the pull-apart texture lies in the dough preparation and handling. Here’s how to ensure your monkey bread is fluffy and soft:
- Let the dough rise properly. Monitor it; it should double in size. This is crucial for fluffiness.
- When forming dough balls, keep them about 1 inch; uniform size helps them cook evenly.
- Coat them in melted butter before rolling in cinnamon sugar. This helps the sugar stick and gives added flavor.
- Don’t stack them too tightly in the pan. Leave a little space so they can rise and create that desired pull-apart effect.
By following these simple tips, you’ll end up with a monkey bread that’s irresistibly soft and perfect for sharing!
Sourdough Discard Monkey Bread Cinnamon Pull Apart
Ingredients You’ll Need:
For the Dough:
- 1 cup sourdough discard (unfed, room temperature)
- 2 ½ cups all-purpose flour
- 2 ½ tsp active dry yeast (or instant yeast)
- ¾ cup warm milk (about 110°F / 43°C)
- 3 tbsp granulated sugar
- ½ tsp salt
- 3 tbsp unsalted butter, melted (plus extra for greasing)
- 1 tsp vanilla extract
For the Cinnamon Sugar Coating:
- 1 cup granulated sugar
- 3 tbsp ground cinnamon
- 4 tbsp unsalted butter, melted
For the Caramel Sauce:
- ¾ cup brown sugar
- 4 tbsp unsalted butter
- ⅓ cup heavy cream
- ½ tsp vanilla extract
- Pinch of salt
How Much Time Will You Need?
This recipe requires about 20 minutes of prep time and approximately 2 hours total with the rising time included. Baking will take about 30-35 minutes, and then you’ll want to leave a few minutes for cooling before serving the monkey bread. It’s a bit of a time investment, but the delicious flavors are well worth the wait!
Step-by-Step Instructions:
1. Prepare the Dough:
Start by mixing warm milk, yeast, and 1 tablespoon of sugar in a small bowl. Let it sit for 5-10 minutes until it becomes frothy. In a large mixing bowl, combine the flour, remaining sugar, and salt. Next, add the sourdough discard, melted butter, vanilla extract, and the yeast mixture to the dry ingredients. Stir until a shaggy dough forms. Turn the dough onto a floured surface and knead for about 8-10 minutes until it’s smooth and elastic. Alternatively, you can use a stand mixer with a dough hook for about 6-7 minutes. Place the dough in a lightly oiled bowl, cover it, and let it rise for about 1 to 1.5 hours or until it doubles in size.
2. Prepare the Cinnamon Sugar Coating:
While your dough is rising, mix together the granulated sugar and ground cinnamon in a bowl. Melt the 4 tablespoons of butter and set it aside.
3. Form the Dough Balls:
Once the dough has risen, gently punch it down. Pinch off small pieces of dough (about 1 inch in size) and roll them into balls. Dip each dough ball first into the melted butter, then roll it in the cinnamon sugar mixture until thoroughly coated.
4. Assemble Monkey Bread:
Preheat your oven to 350°F (175°C). Generously butter a bundt pan. Layer the coated dough balls into the bundt pan, stacking them closely but without packing too tightly. This allows them to rise nicely during baking.
5. Second Rise:
Cover the bundt pan with a towel or plastic wrap and let the dough rise again for another 30-45 minutes until puffy. This second rise is important for that soft, fluffy texture.
6. Bake:
Bake the monkey bread in your preheated oven for about 30-35 minutes, or until it turns golden brown and sounds hollow when tapped. If the top begins to brown too quickly, you can tent it with foil to prevent burning.
7. Make Caramel Sauce:
While the monkey bread is baking, you can prepare the caramel sauce. In a saucepan over medium heat, combine the brown sugar, butter, and heavy cream. Stir continuously until the butter melts and sugar dissolves; allow it to boil gently for 2-3 minutes. Remove from heat and stir in the vanilla extract and a pinch of salt.
8. Finish and Serve:
Once the monkey bread is done baking, let it cool in the pan for about 5 minutes. Then, run a knife around the edges to loosen it before inverting it onto a serving plate. Generously pour the warm caramel sauce over the top of the monkey bread. Serve warm and enjoy pulling apart those delicious, sticky, cinnamon-sugar rolls!
This delightful recipe incorporates your sourdough discard into a soft, cinnamon-coated pull-apart bread, perfectly complemented by the rich caramel sauce. It’s a crowd-pleaser that’s sure to disappear quickly, so enjoy every bite!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes! You can substitute whole wheat flour for up to half of the all-purpose flour in this recipe. However, the texture will be denser. You may need to slightly increase the liquid in the dough to compensate for the extra absorbency of whole wheat flour.
Can I Make This Recipe Without Yeast?
While yeast helps the bread rise and gives it a light and airy texture, you can make a no-yeast version by using baking powder. Use about 1 tablespoon of baking powder and skip the rise times, but be aware that the bread will be denser and have a different texture.
How Should I Store Leftover Monkey Bread?
Store any leftover monkey bread in an airtight container at room temperature for up to 2 days. For longer storage, you can refrigerate it for up to a week, or freeze it for up to 2-3 months. To reheat, simply warm it in the oven or microwave until heated through.
Can I Prepare the Dough Ahead of Time?
Absolutely! You can prepare the dough and let it rise, then shape the dough balls and layer them in the pan. Cover the pan and refrigerate it overnight. The next day, let it sit at room temperature for 30-45 minutes before baking to allow it to come back to room temperature.
