This Sourdough Discard Monkey Bread is a fun, gooey treat packed with cinnamon goodness. Each piece is soft and buttery, perfect for sharing with family for breakfast or dessert!
Let’s be real, pulling apart those sugary, cinnamon-covered bites is almost the best part! I love serving it warm and watching everyone dig in. It’s a sweet way to avoid wasting sourdough discard!
Key Ingredients & Substitutions
Sourdough Discard: This is the star of the show! Using active, unfed sourdough starter adds a delightful tang to the monkey bread. If you don’t have any on hand, you can use any leftover dough or even plain yogurt for a different flavor profile.
All-Purpose Flour: All-purpose flour works best, but you could substitute with whole wheat flour for a nuttier taste. Just remember it may change the texture a bit—aim for a softer, fluffier monkey bread!
Butter: The recipe calls for unsalted butter, as it allows you to control the saltiness of the dough. If you’re in a pinch, vegetable oil works too, but the flavor won’t be as rich.
Cinnamon: Ground cinnamon is a classic in this recipe. If you want a little twist, you could add nutmeg or even pumpkin spice for a seasonal shift.
How Do I Get the Best Coating on My Monkey Bread?
The coating is what elevates the monkey bread! Here’s how to ensure it’s perfectly sweet and sticky:
- Make sure each dough ball is fully coated in melted butter before rolling in the cinnamon sugar. This helps the sugar stick!
- Don’t rush when coating—give each ball a good roll in the cinnamon mixture for an even layer.
- If you have leftover cinnamon sugar, sprinkle it over the assembled dough in the pan for that extra sweetness!
What’s the Secret to Fluffy Monkey Bread?
Proofing is key for a light and fluffy texture. Here’s a quick guideline:
- Find a warm place for the dough to rise; an oven with the light on works well. Make sure it’s not too hot, or it could kill the yeast.
- Watch for the dough to puff up—this can take 30-45 minutes, depending on temperature.
- Patience pays off! Proper proofing helps achieve those airy, pull-apart pieces.
When you follow these insights and techniques, you’ll create a deliciously indulgent Sourdough Discard Monkey Bread that everyone will love!
Sourdough Discard Monkey Bread Cinnamon Pull Apart
Ingredients You’ll Need:
For the Dough:
- 2 cups all-purpose flour
- 1 cup active sourdough starter discard (unfed)
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1/3 cup warm milk (about 100-110°F)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
For the Coating:
- 1 cup granulated sugar
- 2 tbsp ground cinnamon
- 1/2 cup unsalted butter, melted
For the Glaze (Optional):
- 1 cup powdered sugar
- 2 tbsp milk or cream
- 1/2 tsp vanilla extract
How Much Time Will You Need?
This delicious monkey bread takes about 15 minutes of prep time, plus 30-45 minutes for the dough to proof, and 30-35 minutes baking time. It’s a bit of waiting for that warm, gooey goodness, but trust me, it’s worth every minute!
Step-by-Step Instructions:
1. Prepare the Dough:
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and sugar until well mixed. In another bowl, combine the sourdough discard, warm milk, and melted butter. Mix the wet ingredients into the dry ingredients and stir until a soft dough forms. If it’s too sticky, don’t hesitate to add a little more flour!
2. Form the Dough Balls:
Lightly flour a clean surface and roll the dough into small balls, about 1 to 1½ inches in diameter. You should end up with around 20–24 dough balls. It’s like making little doughy treasures!
3. Prepare the Cinnamon Sugar Coating:
In a medium bowl, mix together the granulated sugar and cinnamon until combined. In another bowl, have the melted butter ready to coat the dough balls.
4. Coat the Dough Balls:
Take each dough ball and first dip it into the melted butter, then roll it in the cinnamon sugar mixture until it’s fully coated. Make sure each piece is sweet and sticky!
5. Assemble in the Pan:
Grease a bundt pan or a tube pan generously with butter. Place the coated dough balls evenly inside the pan, packing them in tightly. The more, the merrier!
6. Proof the Dough:
Cover the pan with a clean kitchen towel or plastic wrap and set it in a warm place to proof for about 30–45 minutes. It’s time for those dough balls to puff up!
7. Bake It:
Preheat your oven to 350°F (175°C). Once the dough has risen, pop the monkey bread in the oven and bake for 30–35 minutes or until golden brown and cooked through.
8. Cool and Invert:
Once baked, take the monkey bread out of the oven and let it cool in the pan for about 10 minutes. Then, invert the pan onto a serving plate to release that glorious bread!
9. Make the Glaze (Optional):
If you want to add a glaze, whisk together the powdered sugar, milk, and vanilla until smooth. It’s the perfect sweet touch!
10. Serve:
Finally, pull apart the warm, sticky cinnamon buns and enjoy every gooey, delicious bite. This is perfect for breakfast, brunch, or just a sweet treat throughout the day!
Enjoy your homemade Sourdough Discard Monkey Bread—it’s a delightful way to use up that sourdough discard while treating yourself and your loved ones! Happy baking!
Can I Use Self-Rising Flour Instead of All-Purpose Flour?
Yes, you can substitute self-rising flour for all-purpose flour, but make sure to omit the baking powder and salt from the recipe since self-rising flour already contains these ingredients. The dough might be slightly fluffier this way!
What If My Dough Is Too Sticky?
If your dough is sticky, just sprinkle in a bit more flour (1 tablespoon at a time) while kneading until it becomes manageable. Be careful not to add too much at once, as you want to keep it soft and tender!
Can I Make This Monkey Bread Ahead of Time?
Absolutely! You can prepare the dough balls and coat them in cinnamon sugar, then refrigerate them covered in the pan overnight. Just allow them to come to room temperature and proof for about 30 minutes before baking the next day.
How Do I Store Leftovers?
Store any leftover monkey bread in an airtight container at room temperature for up to 2 days. For longer storage, you can wrap it tightly in plastic wrap and store it in the freezer for up to a month. Reheat in the oven or microwave before serving!