Low Sodium Delicious Monkey Bread
Indulge in the comforting pull-apart perfection of Low Sodium Delicious Monkey Bread—a lighter twist on a classic treat that's packed with irresistible flavor and velvety texture. This recipe swaps traditional salt-laden ingredients for baking powder and baking soda to keep sodium in check while maintaining the fluffy, tender dough you love. Rolled in a cinnamon-sugar blend and layered with optional pecans or walnuts, each bite is a delectable mix of sweetness and spice. A buttery drizzle ties it all together, ensuring every piece is rich and satisfying. Easy to prepare and baked to golden-brown perfection in just over an hour, this crowd-pleasing dessert is perfect for special occasions, brunches, or family gatherings. Serve warm and watch as everyone enjoys the communal joy of pulling apart this low-sodium, guilt-free delight!
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 2 teaspoons Baking soda
- 2 teaspoons Baking powder
- 1 cup Unsalted butter
- 1 cup Granulated sugar
- 1 cup Brown sugar
- 2 tablespoons Ground cinnamon
- 1 cup Buttermilk
- 1 teaspoon Vanilla extract
- 2 tablespoons Butter (for greasing)
- 0.5 cup Chopped pecans or walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C) and generously grease a bundt pan with 2 tablespoons of unsalted butter.
In a large mixing bowl, whisk together the flour, baking soda, and baking powder until well combined.
In a separate bowl, combine the granulated sugar and cinnamon. Set aside for coating.
Melt 1 cup of unsalted butter in a saucepan over low heat until completely melted. Remove from heat.
In another bowl, whisk together buttermilk and vanilla extract.
Gradually add the buttermilk mixture to the flour mixture, stirring until a soft dough forms.
Pinch off small pieces of dough (about the size of a walnut) and roll them into balls.
Roll each dough ball in the sugar-cinnamon mixture until well coated.
If using, sprinkle a quarter of the chopped pecans into the bottom of the prepared bundt pan.
Layer the cinnamon-sugar coated dough balls on top of the pecans in the bundt pan.
As you layer, sprinkle more pecans between layers if desired.
Pour the melted butter evenly over the top of the layered dough balls in the pan.
Sprinkle any remaining sugar-cinnamon mixture on top.
Bake in preheated oven for 30-35 minutes, until golden brown and cooked through.
Allow the monkey bread to cool in the pan for about 10 minutes before inverting it onto a serving plate.
Serve warm and enjoy the pull-apart goodness!
Nutrition Facts
Calories |
4249 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.2 g | 219% | |
| Saturated Fat | 79.6 g | 398% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 338 mg | 113% | |
| Sodium | 3921 mg | 170% | |
| Total Carbohydrate | 654.1 g | 238% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 356.2 g | ||
| Protein | 52.7 g | 105% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 677 mg | 52% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 1246 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
