Whole Wheat Bread Monkey Bread
Transform your breakfast or dessert routine with this irresistible Whole Wheat Bread Monkey Bread! This wholesome twist on the classic pull-apart treat combines the nutty richness of whole wheat flour with a touch of all-purpose flour for just the right texture. Each soft, fluffy dough ball is coated in a luscious blend of cinnamon and brown sugar, creating layers of warm, caramel sweetness in every bite. Sweetened naturally with honey and baked to golden perfection in a bundt pan, this monkey bread is as satisfying as it is fun to eat. Optional chopped nuts like pecans or walnuts add a delightful crunch, while the buttery cinnamon-sugar glaze ensures every nibble is pure indulgence. With minimal prep and a beautiful pull-apart presentation, it’s the perfect crowd-pleaser for weekend brunches, family gatherings, or holiday mornings.
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Recipe Information
Ingredients
- 3 cups Whole wheat flour
- 1 cup All-purpose flour
- 2.25 teaspoons Dry active yeast
- 1.25 cups Warm water
- 0.25 cup Honey
- 4 tablespoons Unsalted butter, melted
- 1 teaspoon Salt
- 0.75 cup Brown sugar
- 2 teaspoons Cinnamon
- 0.5 cup Chopped nuts (optional, e.g., pecans or walnuts)
- 1 tablespoon Butter, for greasing
Instructions
In a mixing bowl, combine the warm water and honey. Sprinkle the yeast over the top and let it sit for 5-10 minutes until foamy.
Add the whole wheat flour, all-purpose flour, 2 tablespoons of melted butter, and salt to the yeast mixture. Mix until the dough comes together.
Knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-6 minutes.
Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
Once risen, punch down the dough and divide it into 1-inch pieces. Roll each into a ball.
Grease a bundt pan with 1 tablespoon of butter.
In a small bowl, mix the brown sugar and cinnamon together.
Dip each dough ball into the remaining melted butter, then roll it in the brown sugar-cinnamon mixture. Place the coated balls in the prepared bundt pan, layering as needed. If using nuts, sprinkle them between layers of dough balls.
Cover the pan with a kitchen towel and let it rise again for about 30 minutes until puffed.
Preheat your oven to 350°F (175°C).
Bake the monkey bread for 30-35 minutes, or until golden brown and cooked through. You can test by tapping the top; it should sound hollow. If the top is browning too quickly, cover it with foil for the last 10 minutes.
Remove from the oven and let it cool in the pan for 5-10 minutes. Then, carefully invert the bundt pan onto a serving plate.
Serve warm and enjoy this pull-apart whole wheat bread monkey bread!
Nutrition Facts
Calories |
3167 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.7 g | 130% | |
| Saturated Fat | 40.9 g | 204% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 155 mg | 52% | |
| Sodium | 2424 mg | 105% | |
| Total Carbohydrate | 523.2 g | 190% | |
| Dietary Fiber | 55.2 g | 197% | |
| Total Sugars | 158.6 g | ||
| Protein | 69.2 g | 138% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 342 mg | 26% | |
| Iron | 22.6 mg | 126% | |
| Potassium | 2190 mg | 47% | |
*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.
