This fun and delicious monkey bread is made using sourdough discard! Soft, fluffy dough balls are rolled in cinnamon and sugar, then baked until golden and gooey. Yum!
Making this pull-apart treat feels like playing with dough, and the smell will make everyone gather around. I always keep some for breakfast—who could resist cinnamon goodness?
Key Ingredients & Substitutions
Sourdough Discard: This is the star of the recipe! Using unfed sourdough discard adds flavor and moisture. If you don’t have sourdough discard, you can substitute with regular yogurt or additional buttermilk, adjusting the liquid in the recipe.
Flour: All-purpose flour is ideal, but you can mix in whole wheat flour for a nuttier taste. Just remember that whole wheat absorbs more water, so you might need to increase the liquid slightly.
Cinnamon: Ground cinnamon gives this monkey bread its delightful flavor. If you want something different, try using pumpkin pie spice or a bit of nutmeg for a unique twist!
Butter: Unsalted butter is used for both the dough and coating. You can substitute with vegetable oil or coconut oil, but it might change the flavor slightly. Ghee can also work well!
Buttermilk: Don’t have buttermilk? Easy! You can make your own by adding 1 tablespoon of vinegar or lemon juice to a cup of milk. Let it sit for 5 minutes before using, and you’ll have a great substitute.
What’s the Best Way to Shape the Dough Balls?
Shaping the dough balls is a fun and straightforward process! Follow these steps for best results:
- Once your dough is ready, pinch off small pieces about the size of a golf ball.
- Roll each piece gently in your hands to form a smooth ball; this helps the dough hold its shape while baking.
- Before coating, dip the dough balls entirely in melted butter to ensure every bit is deliciously rich.
Don’t be afraid to make sure they’re completely covered in that cinnamon-sugar mix. This is what creates those heavenly layers you can pull apart later!
Sourdough Discard Monkey Bread Cinnamon Pull Apart
Ingredients:
For the Dough:
- 1 cup sourdough discard (unfed)
- 2 ½ cups all-purpose flour
- ⅓ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ⅓ cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup buttermilk
For Rolling the Dough Balls:
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- 2 tablespoons ground cinnamon
For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk
- ½ teaspoon vanilla extract
Time Needed:
You’ll need about 20 minutes for prep work, plus 1-1.5 hours for the dough to rise. Baking will take 30-35 minutes. In total, set aside around 2 hours to make this delicious monkey bread, but the wait will be well worth it!
Step-by-Step Instructions:
1. Prepare the Dough:
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon until combined. In another bowl, mix the sourdough discard, melted butter, egg, vanilla extract, and buttermilk until smooth. Pour the wet ingredients into the dry ingredients, stirring until a soft, sticky dough forms. If it feels too sticky, you can add a little flour as needed. Knead gently for 4-5 minutes until the dough is uniform and smooth.
2. Let the Dough Rest:
Cover the dough with a cloth or plastic wrap and let it rest for 20-30 minutes. This allows the ingredients to hydrate and makes the dough easier to work with.
3. Prepare the Coating:
While the dough is resting, mix the granulated sugar and cinnamon in a small bowl to create the delicious coating for your dough balls. Grease a bundt pan generously with butter to prevent sticking.
4. Shape the Dough Balls:
After resting, pinch off golf ball-sized pieces of dough and roll them into smooth balls. Dip each ball into the melted butter, followed by the cinnamon-sugar mixture to coat them thoroughly. Place the coated dough balls snugly in the prepared bundt pan.
5. Let the Dough Rise:
Once your pan is filled with the coated dough balls, cover it loosely with a cloth and let it rise in a warm place for 1 to 1.5 hours, or until the dough is puffy and has risen significantly.
6. Bake the Monkey Bread:
Preheat your oven to 350°F (175°C). Bake the monkey bread for 30-35 minutes, or until it’s golden brown and cooked through. If it browns too quickly, cover it loosely with foil for the last 10 minutes of baking.
7. Cool and Glaze:
Remove the monkey bread from the oven and let it cool for about 10 minutes. Then, carefully invert it onto a serving plate. To make the glaze, whisk together powdered sugar, milk, and vanilla until smooth. Drizzle the glaze over the warm monkey bread.
8. Serve and Enjoy:
Pull apart the pieces with your hands and enjoy this delightful cinnamon-sugar treat warm! It’s perfect for breakfast, dessert, or any time you want a delicious snack!
This monkey bread is a wonderful way to use up sourdough discard and share sweet moments with family and friends. Enjoy every gooey bite!
Can I Use All-Purpose Flour Instead of Bread Flour?
Absolutely! All-purpose flour works perfectly in this recipe. While bread flour has a higher protein content, all-purpose flour will still yield a delightfully fluffy and soft monkey bread.
How Should I Store Leftover Monkey Bread?
Store any leftovers in an airtight container at room temperature for up to 2 days. For longer freshness, you can refrigerate it for up to a week. Just be sure to reheat it in the microwave or oven to restore some of that gooey goodness!
Can I Make This Recipe Gluten-Free?
Yes! To make a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend that contains xanthan gum. Just ensure all other ingredients are gluten-free as well!
What Other Flavor Variations Can I Try?
Feel free to get creative! You can add chopped nuts, raisins, or chocolate chips into the dough and coating for extra flavor. For a fun twist, try using different spices like nutmeg or pumpkin spice alongside the cinnamon!
