Homemade Monkey Bread
Monkey bread is a pull-apart bread that's coated in a gooey caramel sauce. Instead of using canned biscuits, I made the monkey bread dough completely from scratch!
Ingredients
Monkey Bread Dough
- ¼ cup warm water 110°F-115°F plus 1 teaspoon granulated sugar
- 1 (0.25-ounce) package active dry yeast (2 ¼ teaspoons or 21 grams)
- 5 tablespoons granulated sugar (62 grams)
- 3 tablespoons unsalted butter at room temperature (45 grams)
- 1 ¼ teaspoons salt
- 1 cup whole milk (240 ml)
- 1 large egg at room temperature
- 4 to 5 cups all-purpose flour spooned & leveled (500-625 grams)
Cinnamon Sugar Coating
- ½ cup unsalted butter (115 grams)
- 1 cup granulated sugar (200 grams)
- 1 Tablespoon ground cinnamon
Caramel Sauce
- ½ cup unsalted butter sliced (115 grams)
- ½ cup packed light brown sugar (100 grams)
Instructions
- To make the monkey bread dough: Whisk the warm water and the teaspoon of sugar together until the sugar is dissolved. Sprinkle the yeast on top and gently stir it into the water. Set aside for 5 to 10 minutes or until the yeast is foamy.
- Add the 5 tablespoons of granulated sugar, butter, and salt to a heat-proof mixing bowl or the bowl of a stand mixer. Set aside.
- Pour the milk into a small saucepan and place it over medium heat, stirring often. The milk will start to steam and bubble around the edges. Once the milk starts to bubble, right before it comes to a boil, remove it from the heat.
- Pour the scalded milk on top of the sugar, butter, and salt and whisk until well combined. Set aside and allow to cool until it's warm and no longer hot (about 110°F or 43°C).
- Once the scalded milk mixture has cooled, mix in 2 cups (250 grams) of flour by hand or using the dough hook attachment on a stand mixer. Add the yeast mixture and mix until well combined, then mix in the egg.
- Mix in 2 more cups (250 grams) of flour until fully combined, then mix in 1 to 2 tablespoons of flour at a time until the dough is easy to handle. Knead the dough by hand on a lightly floured surface or using the dough hook on a stand mixer on low speed for 5 to 10 minutes until the dough is smooth and elastic, adding a little extra flour if needed.
- Once the dough is kneaded, form it into a ball and place it into a lightly greased bowl. Cover and allow to rise in a warm place for about 1 hour or until doubled in size.
- To make the cinnamon sugar coating: Melt the stick of butter in a microwave safe bowl in the microwave or in a small pot over medium-low heat. Set aside, allowing to cool slightly.
- In a separate mixing bowl, stir together the granulated sugar and ground cinnamon.
- To assemble the monkey bread: Gently punch down the risen dough to release any excess air. Pat the dough into a square, then cut the square into 8 equal size pieces. Cut each piece into 6 pieces and roll each one into a ball, you should end up with 48 pieces.
- Grease a 12 cup bundt pan with a generous amount of non-stick cooking spray or butter. Set aside.
- Dip each ball of dough in the melted butter, then roll in the cinnamon sugar mixture. Place each coated ball into the bundt pan during this process.
- Cover the pan with a damp towel or plastic wrap and allow to rise for another 30 minutes.
- Preheat the oven to 350°F (180°C) while the dough is rising.
- To make the caramel sauce: Combine the sliced stick of butter and brown sugar in a small saucepan. Place over medium heat, stirring often until the mixture comes to a boil.
- Once the mixture is boiling, remove it from the heat and pour it all over the top of the monkey bread.
- Bake in the center rack of the oven for 30 to 45 minutes. Cover loosely or tent with aluminum foil if the dough starts to brown too much. Place a tray underneath (on the bottom oven rack) lined with parchment paper to catch any spills since the sugar can bubble over.
- Remove from the oven and allow to cool for 5 to 10 minutes. Use a butter knife to loosen any stuck parts of the monkey bread from around the edges of the pan. Then, carefully flip the pan onto a serving plate. If needed, use something heavy to bang the pan to help loosen the monkey bread. Shimy the pan to see if the monkey bread starts to release and repeat with tapping the pan until it’s easy to lift up.
Video
Notes
Storage Instructions: Monkey bread is best served the day it's baked. Leftovers can be wrapped and stored in the fridge for up to 4 days. Reheat refrigerated monkey bread in the microwave for a few seconds to warm it up.
Freezing Instructions: Once the monkey bread has cooled completely, you can wrap it tightly, and freeze it for up to 3 months. To thaw the bread, place it in the refrigerator overnight or on the counter for several hours.