Monkey Bread from Scratch
Indulge in the irresistible charm of homemade Monkey Bread from scratch, a pull-apart treat that's perfect for breakfast, brunch, or dessert. This classic recipe combines soft, pillowy dough made from a simple yeast base with a rich cinnamon-sugar coating for a gooey, caramelized finish. Unlike store-bought options, this scratch-made version ensures fresh, flavorful results with wholesome ingredients like whole milk, brown sugar, and real butter. The dough is lovingly formed into bite-sized pieces, layered in a Bundt pan, and baked to golden perfection. Whether you're savoring it warm from the oven or sharing it at a family gathering, this Monkey Bread promises a sweet, crowd-pleasing experience!
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 0.25 cups Granulated sugar
- 1 teaspoon Salt
- 2.25 teaspoons Instant yeast
- 1 cup Whole milk
- 4 tablespoons Unsalted butter
- 0.25 cups Water
- 1 large Egg
- 1 cup Brown sugar
- 2 teaspoons Ground cinnamon
- 8 tablespoons Unsalted butter (for coating)
Instructions
In a large mixing bowl, combine 3 cups of all-purpose flour, granulated sugar, salt, and instant yeast.
In a small saucepan, heat whole milk, 4 tablespoons of butter, and water over low heat until just warm (about 110°F).
Pour the warm milk mixture into the dry ingredients and stir to combine.
Add the egg and mix until a sticky dough forms.
Gradually add the remaining 1 cup of flour, a little at a time, kneading the dough until it is smooth and elastic (about 6-8 minutes).
Place the dough in a lightly greased bowl, cover with plastic wrap, and let it rise in a warm place for about 1 hour or until doubled in size.
In a small bowl, mix the brown sugar and ground cinnamon together to create the cinnamon-sugar coating.
Melt the remaining 8 tablespoons of butter in a separate bowl.
Once the dough has risen, punch it down and divide it into small balls, about 1 inch in diameter.
Roll each dough ball in the melted butter, then coat in the cinnamon-sugar mixture.
Grease a Bundt pan and layer the coated dough balls evenly inside.
Cover the pan and let the dough rise again for 30 minutes.
Preheat the oven to 350°F (175°C).
Bake the monkey bread for 30-35 minutes, or until golden brown and cooked through.
Let the bread cool for 10 minutes in the pan, then invert onto a serving plate.
Serve warm and enjoy pulling apart the delicious, caramelized pieces!
Nutrition Facts
Calories |
549 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.6 g | 25% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 275 mg | 12% | |
| Total Carbohydrate | 85.5 g | 31% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 37.5 g | ||
| Protein | 8.8 g | 18% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 87 mg | 7% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 198 mg | 4% | |
*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.
